I. M. Gana1,*, M. H. Abubakar1, M. Usman2, U. B. Amajama1, F. Adamu1, H. Shiru1, V. A. Timothy1, S. A. Badmus1
1Department of Agriculture & Bioenvironmental Engineering, Federal Polytechnic Bida, Bida 912001, Niger State, Nigeria.
2Department of Agricultural and Bioenvironmental Engineering Technology, Kwara State Polytechnic, Ilorin 241105, Kwara State, Nigeria.
*Corresponding author: I. M. Gana
Abstract
Despite the health benefits of nono (Hausa) (row cow milk) for healthy living, its consumption poses a great health concern to its consumers. This could be due to its widespread exposure to microbial contamination through its processing and handling operations. A hybrid food thermal processing unit was developed to thermally process this product. The equipment is made up of the following components: a boiler, furnace, heaters, water reservoir, and sterilization chamber. The equipment used to thermally process nono processed locally was thermally processed for 0, 15, 30, 45, and 60 minutes at a heating temperature of 100, 105, 110, 115, and 120 oC, respectively, to find the values of D and Z. The results revealed that the highest value of total aerobic plate count of 5.0 log10 cfu/ml obtained from the sample was greater than the maximum recommended allowed value of 4.6 log10 cfu/ml by SON. Generally, the rate of microbial survival decreases as there is a rise in temperature and heating. The D values of 25 minutes, 23.8 minutes, 21.5 minutes, 20.28 minutes, and 19.53 minutes were obtained at sterilization temperatures of 100, 102, 104, 106, and 108°C, respectively. The estimated D values were used to get the equivalent Z value, which was 70.4 °C. The development of this equipment will increase food safety by removing, killing, and eliminating microorganisms from the products. Because it can be used for both liquid and solid food products, it will increase utilization.
References
[1] Okiki PA, Adeniji CA, Oyetunji OA, Yusuf OA, Peters OA. Assessment of the physicochemical and bacteriological qualities of nono – a fermented cow milk. Potravinarstvo Slovak J Food Sci. 2018;12(1):26-32.
[2] Maikai BV, Madaki PD. Enumeration of coliforms in fermented milk product (nono) sold in Samaru, Kaduna State, Nigeria. Sokoto J Vet Sci. 2018;16(4):50-7.
[3] Mubarack MH, Doss A, Dhanabalan R, Balachander S. Microbial quality of raw milk samples collected from different villages of Coimbatore district, Tamilnadu, South India. Indian J Sci Technol. 2010;3(1):61-3.
[4] Omotosho AO, Abdullahi IO, Damisa D. Microbiological quality and HACCP concept in the production of nono in a farm settlement in Minna, Niger state, Nigeria. Afr J Microbiol Res. 2013;7(25):3234-9.
[5] Uzoaga GO, Umeokonkwo CD, Usman AB, Kia GS, Okolocha EC. Bacteriological quality of Nono, a milk product sold at retail outlets in Federal Capital Territory, Nigeria. J Interv Epidemiol Public Health. 2020;3(2):1-15.
[6] Obi CN, Ikenebomeh MJ. Studies on the microbiology and nutritional qualities of a Nigerian fermented milk product (nono). Int J Dairy Sci. 2007;2(2):175-80.
[7] Dan SDM, Mihaiu O, Rotaru ID. Evaluation of microbiological load and configuration of raw milk from collecting centers in Cluj County. Bull USAMV Vet Med. 2008;65(2):246-52.
[8] Oyawale FA, Olaoye AE. Design and construction of an autoclave. Pac J Sci Technol. 2007;8(2):224-30.
[9] Gana IM, Gbabo A, Shehu AA, Mohammed KM, Dauda SM, Ahmad D. An investigative study on the effects of mechanical parameters of an automated grain drinks processing machine on drink consistency. Food Res. 2018;2(6):505-11.
[10] Shehu AA, Gana IM, Balami AA. Development and testing of indigenous shea butter processing plant in Nigeria. J Food Chem Nanotechnol. 2018;4(2):38-50.
[11] Akpan AA, Obot OW, Awalea-Ama EJ. Comparative study of oil recovery improvement by sterilization process using firewood and electricity. Niger J Technol. 2020;39(3):830-8.
[12] Gana IM, Gbabo A. Design of mini plant for soya milk production and pasteurization. Agric Eng Int. 2017;19(4):45-52.
[13] Wang J, Zhang Q, Wei YW, Yang G. Integrated furnace for combustion/gasification of biomass fuel for tobacco. Waste Biomass Valorization. 2018;10:2037-44.
[14] Gbabo A, Gana IM, Dauda SM. Effect of blending speed on efficiency and consistency of a grain drink processing machine. J Agron Agric Res. 2016;2(4):1-8.
[15] Alves MM, Machado C, Saraiva C, Silva JA. Determination of D and Z values for Salmonella Typhimurium inoculated in an egg-based pastry. Braz J Food Technol. 2020;23:e2019122.
[16] Gbabo A, Gana IM, Musa SM. Effect of blending speed on efficiency and consistency of a grain drink processing machine. J Agron Agric Res. 2012;2(4):1-8.
[17] Tortorello ML. Indicator organisms for safety and quality—uses and methods for detection: minireview. J AOAC Int. 2003;86(6):1208-17.
[18] Makut MD, Nyam MA, Amapu TY, Ahmed AM. Antibiogram of bacteria isolated from locally processed cow milk products sold in Keffi metropolis, Nasarawa state, Nigeria. J Biol Agric Healthc. 2014;4(4):19-25.
[19] Ogbonna IO. Microbiological analyses and safety evaluation of nono: a fermented milk product consumed in most parts of Northern Nigeria. Int J Dairy Sci. 2011;6(3):181-9.
[20] Laba SA, Udonsek CE. Bacteriological quality and safety evaluation of raw cow milk in Ilorin, North Central Nigeria. Nat Sci. 2013;11(10):73-9.
[21] Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Olewnik M, et al. Validation of the baking process as a kill-step for controlling Salmonella in muffins. Int J Food Microbiol. 2017;250:1-6.
[22] International Organization for Standardization. ISO 11138-1:2006: Sterilization of health care products: Biological indicators. Part 1: General requirements. Geneva: ISO; 2006.