Browsing by Author "Tawiah, Xaviera Ulla"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Microbiological and Proximate Composition of “Burkina” Drink. A case study in Accra
    (June, 2015 ) Tawiah, Xaviera Ulla
    “Burkina”, a drink originating from Burkina Faso, is currently in high competition with beverages such as ice “Kenkey”, “Fula”, “Nunu”, and other cereal based beverages sold on the streets of Ghana. It is considered as a complete food because it is made up of major ingredients such as millet which is one of the world’s oldest cereal, and cow’s milk. The present study was undertaken to microbiologically characterize pathogenic microbes associated with “Burkina” drink, and also to determine pH and proximate composition. Thirty six samples were aseptically purchased from Nima, Maamobi, and 37 Military Hospital and Accra Mall areas within Accra Metropolitan Assembly and analyzed based on standard laboratory methods. Results from the study revealed high microbial loads ranging from 6.86 ± 0.13 to 7.94 ± 0.21 log cfu/ml for the Total Viable bacteria, 3.78 ± 0.84 to 4.68± 0.08 log cfu/ml for Staphylococcus aureus, 2.65 ± 0.12 to 4.31 ± 0.57 log cfu/ml for the yeasts and moulds and 12 to >110MPN/ml for the Escherichia coli. The pHs of the “Burkina” drink were all within the acidic range, of 3.79± 0.01 to 4.82± 0.02. The percentage mean proximate composition was 81.67 ± 0.77% for the moisture, 11.55 ± 1.24% for carbohydrates, 3.79 ± 0.71% for proteins, 2.46 ± 0.82% for total fats, and 0.43 ± 0.03% for total ash contents. The study observed high nutritional composition for the “Burkina” drink; however, the microbial counts from most of the sources studied exceeded the maximum acceptable limits making the samples microbiologically unsafe for human consumption.