Assessment Of Nunu Produced Using Pure Starter Culture

Assessment Of Nunu Produced Using Pure Starter Culture

ABSTRACT

Nunu is Nigerian locally instigated milk product generally prepared by Hausa/ Fulani cattle reverse. It’s substantially available in the Northern part of Nigeria. It’s product and consumption derives food security and profitable benefits to the pastoral people in the region. still, the process characteristics results in products which aren’t appealing to numerous people. Lactic acid bacteria are substantially associated with the product of instigated milk products. They play crucial part in producing desirable flavour, aroma and good physical appearance in fermented milk products. insulation and identification of LAB from nunu of robotic turmoil was carried out and labeled LAB 1- LAB 4. An assessement of the organoleptic property, pH, shelf- life and overall adequacy was determined. After 24 hours of turmoil, a general drop in pH was observed. The pH ranged between5.58-6.29. Nunu samples instigated with mixed starter culture, LAB 1 2, had the stylish sensitive evaluation described as; fermented, sour, characteristic of the nunu, affable, soft, smooth, semi-solid, thick and with the loftiest overall adequacy of 7 on the hedonic scale. While nunu instigated with Lab3 and Lab 2 3 had a sensitive evaluation of being umami, milk, rough, not affable aroma and gritty with an overall adequacy of 2 on the hedonic scale. The nunu sample produced stored in refrigerator had a shelf- life of 6 days while the sample stored at room temperature( 28 ± 2oC) had a shelf- life of 3 days.

Chapter One

Preface

Nunu is a spontaneously instigated milk( yoghurt- suchlike) product in Nigeria and other corridor of West Africa including Ghana and Burkina Faso. Unlike other African instigated milk products where milk of scapegoats, lamb, and camels is used, Nunu is solely prepared from cow milk. The traditional processing of Nunu involves collecting fresh cow milk into holders and also allowing it to raise for a day or two days at ambient temperature. Nunu is yoghurt- suchlike in taste( a sharp acid taste) and it can be taken alone or with Fura( Owusu- Kwarteng etal., 2012; Akabanda etal., 2013). Like numerous other spontaneously fermented foods in Africa, the product of Nunu is largely home- grounded and the turmoil is robotic. therefore, starter societies aren’t available, but old stocks of former ferments and turmoil holders are used to initiate turmoil in new batches. The dependence on similar undetermined and different microbial institute during Nunu turmoil may affect in product of variable quality and stability.

presently, there’s no information on the use of starter societies for Nunu turmoil. still, many examinations have been carried out on the microbiology of Ghanaian traditionally instigated milk products( Obodai and Dodd, 2006; Akabanda etal., 2010). The predominant microorganisms insulated from this traditionally instigated milk should be developed into starter societies that could be used to produce instigated milk products of harmonious quality and consumer adequacy. therefore, it should be possible to ameliorate the quality and consumer adequacy of Nunu through controlled turmoil using starter culture.

The culture should, still, be well- defined. similar starter societies must be developed with a clear understanding of the ecology of the microbial species associated with the desirable traditional turmoil process, and their benefactions to the products safety and quality are determined. The first stage in designing similar starter culture( s) is to characterize and identify the technologically important microorganisms associated with the traditional turmoil of the product and also to test the use of the linked organisms in turmoil trials.

The ideal of the present study was thus to estimate the technological eventuality of lactic acid bacteria insulated from spontaneously fermented Nunu in view of their operation as starter societies in Nunu product.

Aim Of The Study

The present study was accepted with the end to probe and assess microorganism present in ‘ Nunu ’ produced using pure starter culture.

Objects Of The Study

· To invest pure starter culture into lately prepared ‘ Nunu ’.

· To insulate and enumerate Lactic Acid Bacteria present in the produced ‘ Nunu ’.

· To insulate, characterize and enumerate other microorganisms present in the produced ‘ Nunu ’.

· To make useful recommendations grounded on my findings.

Significance Of The Study

The significance of the exploration is to assess Lactic acid Bacteria and other microorganisms in ‘ Nunu ’( fresh instigated cow milk) produced using pure starter culture grounded on phenotypic characteristics( morphology and physiology).

further especially this study would serve as a guideline for farther exploration and disquisition of the part of fermented foods as physiological agents and at this point, hopefully expose the particular peptides and amino acids responsible for particular physiological places.

Compass And Limitation

The exploration work would assess, identify and enumerate LABs to their general position as identification to specie position is emphatic and elaborate.