1.1 Introduction
Kunu is an important nonalcoholic beverage mostly found in Northern Nigeria. It is prepared from grain such as Sorghum, Millet, Maize or Wheat (Gaffa et al ., 2002). Apart from these cereals, kunu has shown to be produced from tigernuts (Belewu and Abodunrin, 2006), guinea corn and rice (Umaru et al., 2014). Because kunu is prepared in traditional method, the ingredient concentrations are neither quantified nor standardized (Aboh and Oladosu, 2014).
The production procedures varies depending on household, taste and cultural habits of the consumers. This leads to variation in the taste, quality and specification of the product. According to Umaru et al., 2004, the processes involved in the preparation of kunu zaki include: Steeping the whole grains in water for 6-24 hours followed by wet milling usually withspices and sweet potato, gelatinization of a portion of the mixture in hot water and then pitching with about one quarter fresh (ungelled) part of the mixture. Spices such as ginger, alligator peppe, red pepper, black pepper and Kakandoru or Eru are usually utilized (Adelekan et al., 2013).
After preparation, it can be served at home and public places such as offices, markets, schools, motor packs and a very common consumed beverage in occasions such as weddings, naming ceremonies, birthday celebrations, burial etc. (Pasqualon et al., 2018), where it is served as food appetizer, refreshing drink and complementary food for infants (Olasupa et al., 2002). Nutritionally, kunu is made up of 11.6% protein, 3.3% fat, 1.9% ash, 82-92% moisture, 76.8% carbohydrates and arrays of amino acid ( Lichtenwalner et al., 1979). Apart from the nutritional benefits of kunu consumption, the drink has been shown to have other benefits including reduction in blood cholesterol, lowering the risk of diabetes and prevention of blood clot formation (Ofudje et al., 2016). Because of the traditional method employed in the preparation of kunu, the unregulation/unstandardization of ingredients used and possible low sanitary procedures employed in the preparation, kunu may provide an ideal environment for the growth of microorganisms and its consumption leading to food borne intoxication/poisoning. Various studies have investigated the microbial composition of kunu zaki in various parts of Nigeria with varying results.
Osuntogun and Aboabo, 2016, reported that kunu contains lactic acid bacteria (LAB) including Lactobacillus species, Streptococcus species and Leuconastic species which can cause food borne diseases. Also, coliforms, molds and yeast causes spoilage in the drink thereby producing undesirable changes (Uche et al., 2012). Food pathogens such as Escherichia coli have been implicated in food poisoning resulting from their consumption (Famine et al., 1989). Kunu zaki contamination with pathogenic bacteria is of public health importance and might cause diverse food related illness and infection to consumers and therefore, proper hygienic preparation is to be ensured ( Elijah et al., 2017). The effect of storage on the drink varies and the time lag during which the drinks lose their nutritional properties vary, hence there is a need to know the more appropriate method to storage, whether ambient or refrigerated to reduce the incidence of certain diseases (Tamine et al., 1989).
This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, and the definition of technical terms.
1.2 Aim and Objectives of Study
1.2.1 Aim
The aim of the study is to examine the bacteria presence in kunu drinks sold in aba. In achieving this aim, the following specific objectives were laid out as follows:
1.2.2 Specific Objectives
- To isolate and characterize microbial species associated with kunu.
- To determine total bacteria count of kunu.
- To determine total coliform count of kunu.
- To determine the pH of kunu.
1.3 Justification of the Study
In developing natiobslije Nigeria, it has not been possible to have control over the processing of hawked foods because most of the vendors lack the adequate knowledge of food processing and adequate handling practices. As such, there is likely to be a high risk of chemical and microbial contamination. A large number of lactic acid bacteria, coliforms, molds and yeast have been reportedly implicated in food spoilage as the used the carbohydrate content of foods for undesirable fermentation processes ( Odunfa 1988; Ojoko et al., 2002; Amusa et al., 2005). Therefore, it becomes very necessary to conduct this research to determine the bacteria load, nutritional and microbiological qualities of this non-alcoholic drink called kunu zaki in Aba, Abia State.
1.4 Significance of Study
The significance of this work is to enable those producers to improve the hygienic conduction handling of kunu zaki and a good knowledge of safe food handling practice, suitable protective clothing to be worn and it will also enable the public to be aware of various pathogenic organisms present in kunu hence increasing the health awareness on the dangers of drinking or taking kunu zaki. As a result of this, the prevention of contamination should be adhered to.
1.5 Scope of the Study
This research work is limited to the comparative analysis of Bacteria load of samples of kunu (gruel) found in Aba major markets.
1.6 Limitations of the Study
During the course of this study, there were some problems encountered which stood as limitations to the research work. Some of the limitations include:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
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