Asaana is a non-alcoholic tasty beverage made from corn. It is consumed mostly in the southern part Ghana. It is a refreshing drink which is mostly served at traditional ceremonies. The study was carried out to analyze the microbial load as well as the protein content and titratable acidity of commercially produced asaana. Samples of asaana in volumes of 50ml were obtained from Amamoma and Kwaprow communities of Cape coast, the capital of central region.
Five sample holders were washed and sterilized in autoclave. The sample holders were labelled as A, B, C, D and E. In the asaana drink, it was observed that sample A, B, C, D and E had 4.725%, 4.5%, 4.5%, 4.75% and 4.5% respectively as their titratable acidity. Buiret method was employed in the determination of the concentration of protein present in asaana drink. The protein concentration for the undiluted asaana was 3.0027μg ⁄ mL (0.0003%). The microbial load present in the asaana drink was accessed using MacConkey agar, Shigella-Salmonella agar and Plate count agar.
A group of people using locally available raw materials and old techniques of that locality produces traditional foods. According to Ketema, et al., (1998) these foods are unique to their traditional identity, cultural practices, tribal settings, and believes. In Africa, majority of the population patronize several dishes unique to their traditional setting. Traditional foods can exist in different forms ranging from solid, liquid or semi-solid. They are prepared from the edible parts of food crops, which include the root, stem, fruits and leaves. Liquid traditional foods commonly known as beverages are mostly prepared from cereals (sorghum, maize and millet) using simple methods of processing food. The traditional beverages (asaana, bisab, and pito) can either be fermented or unfermented.
Asaana is a non-alcoholic Ghanaian drink made from fermented corn and caramelized sugar. It is primarily produced in the southern part of Ghana especially in the Greater Accra region. It is known by various names in Ghana. Asaana or nnedema (in Ga) means 'it is tasted', and because of the taste and nutritive value, asaana is normally served as a refreshing drink at traditional ceremonies including naming ceremonies and funerals. It is also largely consumed at schools, farms and mines. Under room temperature storage conditions, asaana has a short shelf life of 3 to 6 days but it can be stored for at most three weeks if refrigerated.
Inhaltsverzeichnis (Table of Contents)
- Chapter One: Introduction
- Background
- Problem Statement and Justification
- Hypothesis
- Aim
- Specific objectives
- Chapter Two: Literature Review
- History and Uses of Maize
- Proximate analysis
- Biuret test
- The Kjeldahl method
- Acid hydrolysis
- Titratable acidity
- Nutritional analysis of maize
- Traditional Processing of Maize
- Malted Maize Beverage
- MacConkey Agar
- Plate count agar
- Salmonella Shigella (SS) Agar
- Foodborne pathogens
- Shigella
- Salmonella
- Clostridium perfringens
- Heat-resistant moulds
- Chapter Three: Materials and Methods
- Sample collection
- Titratable acidity
- Protein estimation
- Biuret Reagent Preparation
- Calibration Curve of the standard (BSA) Preparation
- Media preparation
- Preparation of the Mac Conkey agar media
- Preparation of the Plate Count Agar
- Preparation of the Salmonella Shigella Agar
- Serial dilution of asaana samples
- Pour plating of the asaana samples
- Streak plating
- Chapter Four: Results
- Chapter Five: Discussion
- Chapter Six: Conclusion
- Recommendation
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
The objective of this study was to analyze the microbial load, protein content, and titratable acidity of commercially produced asaana, a non-alcoholic beverage made from corn, in the Cape Coast region of Ghana. The study aimed to provide insights into the nutritional composition and microbial safety of this traditional beverage.
- Microbial analysis of asaana.
- Determination of protein content in asaana.
- Measurement of titratable acidity in asaana.
- Assessment of the nutritional value of asaana.
- Impact of fermentation time on asaana's nutritional content.
Zusammenfassung der Kapitel (Chapter Summaries)
Chapter One: Introduction: This chapter introduces asaana, a corn-based beverage popular in Southern Ghana, and establishes the need for investigating its microbial load and proximate composition. It defines the problem, states the hypothesis, and outlines the specific research objectives. The chapter's significance lies in highlighting the gap in knowledge regarding the safety and nutritional aspects of this traditional drink.
Chapter Two: Literature Review: This chapter provides a comprehensive overview of existing research on maize, its nutritional value, traditional processing methods, and associated microorganisms. It delves into various analytical techniques used for proximate analysis, focusing on the Biuret method for protein estimation and titratable acidity determination. The review also covers different types of agar used in microbial culture and identification of common foodborne pathogens relevant to the study, providing a strong foundation for understanding the context of the subsequent experimental design and results.
Chapter Three: Materials and Methods: This chapter meticulously details the methodology employed in the study. It describes the sample collection process from Amamoma and Kwaprow communities, the preparation and sterilization of the sample holders, and the precise procedures followed for determining titratable acidity and protein concentration. The methods for microbial analysis using MacConkey agar, Shigella-Salmonella agar, and Plate count agar are fully elucidated, emphasizing the rigor and reproducibility of the experimental design. This rigorous methodology ensures the credibility of the subsequent results presented.
Schlüsselwörter (Keywords)
Asaana, maize beverage, microbial load, proximate analysis, protein content, titratable acidity, food safety, fermentation, Ghana, traditional beverage, Biuret method, MacConkey agar, Plate count agar, Shigella-Salmonella agar.
Frequently Asked Questions: Comprehensive Language Preview of Asaana Beverage Analysis
What is this document about?
This document is a comprehensive language preview of a research study analyzing the microbial load, protein content, and titratable acidity of "asaana," a traditional non-alcoholic corn-based beverage from the Cape Coast region of Ghana. It includes the table of contents, objectives, key themes, chapter summaries, and keywords.
What are the main objectives of the study?
The study aimed to analyze the microbial load, protein content, and titratable acidity of commercially produced asaana. It sought to provide insights into the nutritional composition and microbial safety of this traditional beverage, assessing the impact of fermentation time on its nutritional content.
What are the key themes explored in the study?
Key themes include microbial analysis of asaana, determination of its protein content, measurement of its titratable acidity, assessment of its nutritional value, and the impact of fermentation time on its nutritional composition.
What methods were used to analyze the asaana samples?
The study employed various methods, including: Biuret method for protein estimation, titratable acidity determination, and microbial analysis using MacConkey agar, Salmonella Shigella (SS) Agar, and Plate count agar. The document details sample collection, media preparation, serial dilution, pour plating, and streak plating techniques.
What chapters are included in the study?
The study comprises six chapters: Chapter One (Introduction), Chapter Two (Literature Review), Chapter Three (Materials and Methods), Chapter Four (Results), Chapter Five (Discussion), and Chapter Six (Conclusion and Recommendation).
What is covered in the Literature Review chapter?
The literature review provides background information on maize, its nutritional value, traditional processing methods, and associated microorganisms. It discusses analytical techniques like the Kjeldahl method and acid hydrolysis, and details various agar types used in microbial culture, including their applications in identifying foodborne pathogens like Shigella, Salmonella, and Clostridium perfringens.
What is covered in the Materials and Methods chapter?
This chapter thoroughly explains the methodology, including sample collection, preparation of media (MacConkey agar, Plate Count Agar, Salmonella Shigella Agar), protein estimation (Biuret method), titratable acidity measurement, serial dilution of samples, pour plating, and streak plating techniques.
What are the key findings (as previewed)?
While specific results are not detailed in this preview, the study aims to provide data on the microbial load, protein content, and titratable acidity of asaana, contributing to understanding its nutritional value and safety.
What are the keywords associated with this study?
Keywords include: Asaana, maize beverage, microbial load, proximate analysis, protein content, titratable acidity, food safety, fermentation, Ghana, traditional beverage, Biuret method, MacConkey agar, Plate count agar, Shigella-Salmonella agar.
- Quote paper
- Esther Owusu Acheampong (Author), Proximate Analysis and Microbial Load Present in Commercially Produced Asaana, Munich, GRIN Verlag, https://www.grin.com/document/1357868
