Microbial Assessment of Tamarind Drink Sold in Tamale Metropolis


Project Report, 2020

17 Pages


Abstract or Introduction

Tamarind drink is a local non-alcoholic beverage, mostly processed and sold in Ghana by people of the Dagomba ethnic descend. The drink is a sweet-sour beverage made from the pulp of the indigenous African tamarind tree (Tamarindus indica). It has since ancient times been used for the treatment of inflammations, fevers, and alcohol intoxication. The juice from tamarind is rich in vitamin B3, potassium and is known to have cathartic, astringent, refrigerant, and antiseptic effects. This study seeks to assess the microbial quality of Tamarind drink sold within the Tamale metropolis.

The study will be empirical, involving a total of 30 tamarind drink samples purchased from ten different vendors all over the Tamale metropolis. Using a range of general and specific microbiological media including nutrient agar, MacConkey agar, Potato Dextrose Agar, enumeration of the microbes will be carried out. Colonies will be tested for Gram reaction, and the biochemical assay will be used to confirm morphological characteristics of the colonies following microscopic examination at x400 and x1000 magnifications. Questionnaires will be administered.

Details

Title
Microbial Assessment of Tamarind Drink Sold in Tamale Metropolis
Course
Department of Nutrition and Dietetics
Author
Year
2020
Pages
17
Catalog Number
V1439098
ISBN (eBook)
9783346999061
ISBN (Book)
9783346999078
Language
English
Keywords
Microbial, Assessment, Tamarind drink, Sold, Tamale metropolis
Quote paper
Mubarik Mahamud (Author), 2020, Microbial Assessment of Tamarind Drink Sold in Tamale Metropolis, Munich, GRIN Verlag, https://www.grin.com/document/1439098

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