ABSTRACT

The Microbial diversity and the Proximate analysis of “Ikpan” (mushroom- melon cake) sold at Urua Mbakara (market) Ikot Ekpene, Akwa Ibom State was investigated. The samples were collected from four different locations within the market to ascertain the microbial quality and proximate composition and this was done by standard microbiological methods. The total bacterial count ranged from 4.0 x 104 – 5.5 x 104Cfu/g, sample A had the highest count; the isolates include Staphylococcus spp, Micrococcus spp and Salmonella spp  and were further determined by biochemical test. The total fungal count ranged from 3.7 x 103 – 5.4 x 103Cfu/g, sample B had the highest count and the isolates include Aspergillus spp and Rhizopus spp. The proximate analysis revealed that the “Ikpan” samples contain Moisture, Ash and Fat content which ranged from 33.00-43.60%, 6.43-7.38% and 3.53-3.86% respectively. The content of Protein, Fibre and Carbohydrate ranged from 20.97-24.20%, 0.63-0.88% and 20.38-33.77% respectively. With the number of organisms isolated from the samples, it indicates that “Ikpan” was not prepared under hygienic conditions and as such could pose health challenges like food poisoning and intoxication. So, the need for personal hygiene and food safety was emphasized. 

TABLE OF CONTENTS

Cover Page i

Title Page ii

Certification iii

Dedication iv

Acknowledgment v

Table of  Contents vi

List of Tables viii

Abstract ix

CHAPTER ONE

INTRODUCTION 1

CHAPTER TWO

LITERATURE REVIEW

2.1 Fermentation 4

2.2 Some Fermentation Products of Nigeria Origin 5

2.2.3 Ugba 6

2.2.4 Nono 6

2.2.1 Fufu    7

2.2.2 Ogi 7

2.3 Citrullus lanatus 9

2.4 Mushroom - 10

2.4.1 Edible Mushroom 11

2.4.2 The Pleurotus tuber regium    11

2.5 Mushroom –Melon Cake “Ikpan” 11

CHAPTER THREE 

MATERIALS AND METHODS 

3.1 Sample Collection 13

3.2 Sample Processing 13

3.3 Microbiological Methods 13

3.3.1Media Preparation 13

3.3.2 Identification of Isolate 14

3,3.3 Total Bacterial Count 14

3.3.4 Gram Staining Reaction      14

3.3.5Motility Test 15

3.4 Biochemical Tests             15

3.4.1 Coagulase Test 15

3.4.2 Catalase Test  16

3.4.3 Sugar Fermentation  16

3.4.4 Citrate Utilization Test 16

3.5 Fungi Enumeration    17

3.6 Proximate Analysis    17

3.6.1 Determination of Moisture Content 17

3.6.2 Determination of Ash Content        18

3.6. 3 Determination of  Crude Fibre Content 19

3.6. 4 Determination of Fat Content                      19

3.6.5 Determination of Crude Protein Content 20

3.6.6 Determination of carbohydrate 21

CHAPTER FOUR

4.0 RESULTS 23

CHAPTER FIVE

5.1 Discussion 31

 5. 2 Conclusion 32

References

LIST OF TABLES

Table Title Page

 1:              Some Fermented Foods, its Fermenting Organisms and Duration of   

                         Fermentation        8

2:              Mean count (Cfu/g) of individual bacterial isolates     24

3:              Mean count (Cfu/g) of  individual fungal isolates                 25

 4:             Total microbial loads of “Ikpan “ mushroom – melon cake     26

5:             Identification of Fungi Isolates     27

6: Morphological and biochemical identification of bacterial isolates     28

 7: Percentage occurrence of bacteria/fungi isolates     29

 8:             Proximate composition of  Ikpan     30