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.
Table of Contents
CHAPTER ONE
INTRODUCTION
Background
Problem Statement and Justification
Hypothesis
Aim
Specific objectives
CHAPTER TWO
LITERATURE REVIEW
2.1 History and Uses of Maize
2.2 Proximate analysis
2.2.1 Biuret test
2.2.2 The Kjeldahl method
2.2.3 Acid hydrolysis
2.2.4 Titratable acidity
2.3 Nutritional analysis of maize
2.3 Traditional Processing of Maize
2.4 Malted Maize Beverage
2.5 MacConkey Agar
2.6 Plate count agar
2.7 Salmonella Shigella (SS) Agar
2.8 Foodborne pathogens
2.8.1 Shigella
2.8.2 Salmonella
2.8.3 Clostridium perfringens
2.9 Heat-resistant moulds
CHAPTER THREE
MATERIALS AND METHODS
3.1 Sample collection
3.2 Titratable acidity
3.3 Protein estimation.
3.3.1 Biuret Reagent Preparation
3.3.2 Calibration Curve of the standard (BSA) Preparation
3.4 Media preparation
3.4.1 Preparation of the Mac Conkey agar media
3.4.2 Preparation of the Plate Count Agar
3.4.3 Preparation of the Salmonella Shigella Agar
3.5 Serial dilution of asaana samples
3.6 Pour plating of the asaana samples.
3.7 Streak plating
CHAPTER FOUR
RESULTS
CHAPTER FIVE
DISCUSSION
CHAPTER SIX
CONCLUSION
RECOMMENDATION
Objectives and Topics
This study aims to evaluate the quality of commercially produced "Asaana," a traditional African beverage made from fermented corn, by analyzing its microbial load, protein concentration, and titratable acidity. The research seeks to determine whether the commercial production processes meet acceptable safety standards or if they result in nutritional depletion and high microbial contamination compared to controlled preparation methods.
- Nutritional assessment of fermented maize-based beverages.
- Microbiological safety analysis using selective agar media (MacConkey, Salmonella-Shigella, Plate Count).
- Determination of protein content via the Biuret method.
- Analysis of titratable acidity as an indicator of fermentation quality and shelf-life stability.
- Comparison of microbial contamination risks in street-vended versus controlled food production.
Excerpt from the Book
2.1 History and Uses of Maize
Zea mays commonly called maize, is an annual crop that belongs to the family of grass, Poaceae. It is believed to have been first domesticated in Central Mexico by human selection from mutants of grass, teosinte (Zea mays ssp. Mexicana) (Beadle, 1978). The teosinte origin has been buttressed by the discovery of a wild perennial teosinte, Zea diploperemislitis (litis et al., 1979) which has the same number of chromosomes as maize. Columbus introduced maize into Europe at the end of the 15th century (Matz, 1969) from there it spread to other parts of the world. Maize is mostly grown in temperature and tropic areas with well-drained fertile soil.
Maize is one of the most used cereal grain in the world, providing nutrients for humans and animals and serving as a basic raw material for the production of starch, oil and protein, alcoholic beverages and food sweeteners. It represents about 15 to 56% of the total calories consumed daily by people in about 25 developing countries, particularly in Africa and Latin America (Aka et al., 2014). Hence, it is not surprising that many traditional foods in Ghana are produced from fermented or germinated maize. These foods can be categorized into six main groups namely; beverages (pito,asaana,and tuei), porridge (mori koko, ekoegbemi ), baked products (aboloo, bodoo), fried products (maasa, banfobese) and roasted products (lakoa).
Summary of Chapters
CHAPTER ONE: Provides an overview of traditional maize beverage production, defining the problem of microbial contamination and the research objectives.
CHAPTER TWO: Reviews the history of maize, various proximate analysis methods, and the specific characteristics of spoilage microbes and foodborne pathogens.
CHAPTER THREE: Details the experimental procedures for sample collection, titratable acidity measurement, protein estimation, and microbial isolation techniques.
CHAPTER FOUR: Presents the gathered data, including standard curves, graphs, and tables showing acidity and microbial counts.
CHAPTER FIVE: Interprets the laboratory findings, linking the observed acidity levels and microbial growth to hygiene practices and fermentation duration.
CHAPTER SIX: Concludes that the analyzed beverages have high microbial counts and protein depletion, recommending further research into consumer hygiene awareness.
Keywords
Asaana, Maize fermentation, Proximate analysis, Microbial load, Titratable acidity, Protein concentration, Biuret test, Food hygiene, Foodborne pathogens, Salmonella, Shigella, Plate count agar, Nutritive value, Fermented beverages.
Frequently Asked Questions
What is the primary focus of this dissertation?
The dissertation examines the microbial safety and nutritional quality of Asaana, a traditional non-alcoholic fermented corn beverage produced commercially in Ghana.
What are the main parameters analyzed in this work?
The research focuses on three core areas: protein concentration, titratable acidity, and the enumeration of microbial loads.
What is the central research question?
The study investigates whether commercially produced Asaana possesses more microbial contamination and lower nutritional value compared to beverages prepared under controlled environments.
What analytical methods are employed in the study?
The author uses the Biuret method for protein estimation, titration against NaOH for acidity measurement, and plating techniques on MacConkey, Salmonella-Shigella, and Plate Count agars for microbial analysis.
What does the main body of the work cover?
It provides a literature review on maize and foodborne pathogens, detailed laboratory protocols for food analysis, and a discussion regarding the impact of fermentation and hygiene on beverage quality.
Which keywords define this research?
Key terms include Asaana, microbial load, fermentation, titratable acidity, protein estimation, food safety, and nutritional analysis.
Why is the protein content in Asaana considered low?
The study suggests that the low protein content is likely due to the specific choice of maize varieties used and nutrient depletion caused by excessive fermentation periods.
What role does titratable acidity play in this beverage?
Titratable acidity increases with fermentation; the high levels found in market samples indicate long fermentation durations, which can impact both the shelf life and the survival of certain microbes.
What were the findings regarding microbial contamination?
The study found an overgrowth of microbes exceeding established safety standards for malt beverages, likely due to unhygienic practices during processing, storage, and handling.
Does the author provide any recommendations?
Yes, the author recommends assessing the knowledge of hygienic practices among consumers and producers to minimize contamination and ensure product safety.
- 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
