MICROBIAL EVALUATION AND NUTRITIONAL CONTENT OF SMOTHIES
USER'S INSTRUCTIONS: The project work you are about to view is on "microbial evaluation and nutritional content of smothies". Please, sit back and study the below research material carefully. This project topic "microbial evaluation and nutritional content of smothies" have complete 5(five) Chapters. The complete Project Material/writeup include: Abstract + Introduction + etc + Literature Review + methodology + etc + Conclusion + Recommendation + References/Bibliography.Our aim of providing this "microbial evaluation and nutritional content of smothies" project research material is to reduce the stress of moving from one school library to another all in the name of searching for "microbial evaluation and nutritional content of smothies" research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.
TITLE PAGE
BY
---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
APPROVAL PAGE
This is to certify that the research work, "microbial evaluation and nutritional content of smothies" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
By
--- . ---
Supervisor Head of Department.
Signature………………. Signature……………….
……………………………….
---
External Invigilator
DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
PROJECT DESCRIPTION: This work "microbial evaluation and nutritional content of smothies" research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of "microbial evaluation and nutritional content of smothies" visible for everyone, then the complete material on "microbial evaluation and nutritional content of smothies" is to be ordered for. Happy viewing!!!
Various kinds of fruit juices sold by the street vendors are widely consumed in BELL University. These street vended fruit juices are usually high in microbial loads and nutritional. So, the present study was undertaken to assess the microbiological load, possible risk factors and their nutritional value, so as their safety for human consumption in terms of pathogens.
For the study purpose papaya juice, sugarcane juice,KunuZaki lemon and apple were taken as samples. The study showed a high microbial load in the drinks. The range of average total viable count (microbial load) and total coliforms were 7.7 × 103 - 9 × 108 cfu/ml and 210–1100 cfu/100 ml, indicated the heavy presence of microorganisms in all the drinks analyzed in this study. The study revealed that KunuZaki was most contaminated with a count of 9 × 108 cfu/ml. The least contamination was observed in lemon juice. A count of 1.98 × 106 cfu/ml was observed in papaya juice and 3.4 × 105 cfu/ml was in wood apple. Total coliforms were present in all samples and average count for total coliforms was high in KunuZaki than others. Various pathogenic species of bacteria such as Proteus sp., Enterobactersp, E. coli, Shigellasp, Citrobactersp, Vibriosp, Yersiniaspand Hafniasp were isolated from the juices and sherbets. Unhygienic water for dilution, dressing with ice, prolonged use without refrigeration, insanitary surroundings, raw materials, chemical properties, equipment, fruit flies and airborne dust are the risk factors of contamination.
For the nutritional(proximate,mineralandvitamincontents)andantioxidantcapacitiesofsmoothiesmadefromablendofpineapple,bananaandapple.Theresultsobtained were moisture (49.24–78.62%), total ash (1.01–9.71), crude fiber (5.14–9.39%), crude fat(0.72–1.86%), crude protein (5.47–19.37%) and carbohydrate (3.65–16.99%). Calcium (12.03–15.53)and potassium (17.22–25.38) were the predominant mineral elements when compared to magnesium(1.51–3.05) mg/L. The vitamin contents were in the ranges 2.5–10.8 and 0.15–0.93 mg/L for vitaminsC and E, respectively. Total phenolic and flavonoid contents were in the ranges 4.68–6.18 mg/mLand0.01–0.14mg/mL,respectively.Theradicalscavengingabilities(DPPH)ofthesamplesrangedbetween16.05%and88.77%,whiletheferricreducingantioxidantpower(FRAP)rangedbetween 0.38 and 7.36 mg/mL. The brix values showed high sugar contents (15–18%) while the pH resultsshowed that the sample was almost neutral at a range between 6.3 and 6.5.The overall quality(sensory) acceptability of the different quality parameters evaluated indicated that the control samplewas more preferred.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
- PROBLEM STATEMENT
- AIM AND OBJECTIVE OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- PURPOSE OF THE STUDY
- LIMITATION OF THE STUDY
- RESEARCH QUESTION
- DEFINITION OF TERMS
CHAPTER TWO
LITERATURE REVIEW
- OVERVIEW OF MICROORGANISM
- HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
- CLASSIFICATION AND STRUCTURE OF MICROORGANISMS
- ECOLOGY OF MICROORGANISMS
- APPLICATIONS OF MICROORGANISMS
- THE IMPACT OF MICROBES ON THE ENVIRONMENT AND HUMAN ACTIVITIES
CHAPTER THREE
3.0 METHODOLOGY
- SAMPLE COLLECTION
- SAMPLEPROCESSING
- BACTERIOLOGICALSTUDIES
CHAPTER FOUR
4.1 RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
- REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
In developing countries such as Nigeria, various kinds of drinks sold by the street vendors are widely consumed by millions of people. These drinks are available in metropolitan and other cities of Bangladesh. In Bangladesh, the drinks usually consumed by the people at the streets or from roadside shops are various carbonated soft drinks, tea, coffee, fruit juices and sherbets. But the major drinks sold by the street vendors and found to consume by the people at the street are various kinds of fruit juices and sherbets. According to FAO, street food is a food obtained from a street side vendor, often from a makeshift or portable stall (FAO 2007).
During summer season (during the months of March through August) a huge section about of the population of all income and age groups consumes these fresh pressed and squeezed juices and sherbets (Ahmed et al. 2009). These drinks are sold all the year round except winter season. Unpasteurized juices are preferred by the consumers because of the “fresh flavor” attributes and low cost. They are simply prepared by mechanically squeezing fresh fruits or may be extracted by water. The final product is an unfermented, clouded, untreated drink, ready for consumption. The drinks are nutritious for man. These are also good medium for the growth of many microorganisms some of which may be pathogenic to man. The pathogenic organism can cause various food borne diseases. Consumption of fresh fruit juices are increasing day by day. In addition to their increasing popularity in consumption patterns, fresh fruits and vegetables have also become increasingly important vehicles in food borne disease statistics (Sivapalasingam et al. 2004).
Consumption of fresh fruits and their juice provides potential health benefits to the general population (Alothman et al. 2009). Juices are fat-free, nutrient dense beverages that are rich in vitamins, minerals and naturally occurring phytonutrients that contribute to good health. It is good for health only when it is free from pathogenic microorganisms.
Contamination of food products can result in many health problems ranging from mild bloating and gas to serious incidents of food poisoning and dehydration. Unsafe and non hygienic fruits consumptions cause serious outbreaks of food borne illness (Sivapalasingam et al. 2004). There have been some notable outbreaks of illness in recent years that demonstrate the increasingly important role of fresh fruits and vegetables in food borne disease. There are several reports of illnesses due to the food borne diseases associated with the consumption of fruit juices at several places around the globe (Mosupye and Holy 2010). Usually raw materials, equipments, hand of the handlers, containers etc. are responsible for contamination. Contamination from raw materials and equipments, additional processing conditions, improper handling, prevalence of unhygienic conditions contributes substantially to the entry of bacterial pathogens in juices prepared from these fruits or vegetables (Oliveira et al. 2006; Nicolas et al. 2007). Water used for juice preparation can be a major source of microbial contaminants such as total coliforms, fecal coliforms, fecal streptococci etc. (Tasnim et al. 2010).
Street vended fruit juices and sherbets are found to sell in almost all areas of BELL University. There is a high demand of fresh fruit juices in BELL. Most of the time consumers are not conscious about the safety, quality, nutritional composition, and hygiene of the drinks. It can be potential factor for food borne diseases. In view of the threat posed by the bacterial pathogens in street vended drinks and the flourishing demands of these drinks, the present study was undertaken to assess the bacteriological load and identity of freshly squeezed juices and their safety for human consumption in terms of bacterial pathogens.
1.2 PROBLEM STATEMENT
Smoothiedrinksarepreparedfromawiderangeofrawfruitsandvegetables,usingablender.Smoothiesarenowadaysgainingpopularity.Smoothiedrinksarepreparedfromrawfruitsandvegetables.Therefore,theirmicrobiologicalsafety depends on hygiene standards whilst their nutritional values depend on the mixing.Recent studies have shown that there is an increase in microorganism associated with smoothies and at the same time highly nutritional. The presents of these microorganisms can cause sickness to consumers when these fruits are consumed. This study was carried out to identify these micro-organisms especially those that are pathogenic to humans so as to reduce the risk of contamination and infection arising from consuming smoothies and their nutritional values.
1.3 AIM OF THE STUDY
This study aimed at isolating, identifying and counting bacterial and fungal contaminants on smoothies sold and todetermine the physico-chemical and micro nutrients composition of smoothie from pineapple, banana, and appleat BELL University.The objective are
- To identify microorganisms associated with smoothies.
- To study the effect of micro-organism on human health
- To study how micro- organism can be contacted from smoothies
- To determine the physicochemical properties of smoothie produced from pineapple, banana, and apple.
- To determine the micro nutrients composition of the smoothie produced from pineapple, banana, and apple.
- To conduct the sensory properties and general acceptability of the smoothie produced from pineapple, banana, and apple.
1.5 PURPOSE OF THE STUDY
The purpose of the present study was to carry out the test of micro-organism associated with smoothies and nutritional composition, which at the end will create awareness of the presents of microorganism and nutritional value in drinks we consumed.1.7 SIGNIFICANCE OF THE STUDY
This study will be useful to consumers of smoothies by creating awareness of the presents of microorganism in smoothies which at the end will promote well being of the students of the university.
The importance of fruit and vegetables in human nutrition is clearly evident. US Food and Drug Administration (2020) reveal that fruits and vegetables juice play a significant role in human nutrition, especially as sources of Vitamins, minerals and dietary fiber. Presently, a variety of fruit juice blends has been produced to form a product with improved nutritional and sensory quality. A continuous consumption of these fruit-based products is highly associated with the reduced risk of chronic and degenerative diseases. In this sense, scientists and technologists have been focused on the development of mixture methodology for quality evaluation of mixed fruit juices ready to serve beverages (US Food and Drug Administration, 2020). The consumption of mixed fruit based beverages has significantly increased in the last years, becoming one of the food industry sectors with the highest growth worldwide.
1.8 LIMITATION OF THE STUDY
There are many different smoothies sold at the school environment, but in this study only few of them such as papaya juice, KunuZaki, sugarcane juice, lemon, pineapple, banana,and apple were taken as samples.
1.9 RESEARCH QUESTIONS
At the end of this work, student involved shall be able to give answers to the following questions:
- What type of nutrient is commonly found in smoothies?
- What is microorganism?
- What are bacteria found in smoothies sold in BELL University?
- What type of bacteria is commonly found in smoothies?
i. Microorganism or microbe: is an organism that is so small that it is microscopic (invisible to the naked eye).
ii. Microbiological contamination:refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.
iii. Algae:A single-celled or multicellular eukaryotic, photosynthetic organism.
iv. Flagellum: A long thin appendage present on the surface of some cells such as bacteria and protoctista which enables them to move.
CHAPTER FIVE
CONCLUSIONS
Low price and availability make the street vended juices and sherbets highly popular to general people. But these drinks will be beneficial if these are free from contamination. The current study revealed that all the studied Kunu Zaki had a higher microbial load than the specification set for fruit juices in some parts around the world. Regular monitoring of the quality of fruit juices for human consumption is recommended to avoid any future bacterial pathogen outbreak.
Supplementation of fruit (pineapple, banana and apple) smoothies led to the production of highly nutritious beverages. The protein content of the smoothies was present. The antioxidative properties of the beverages also significantly high. Though inclusion of the leaves led to lower quality rating of the beverage—specifically in terms of taste, flavour, mouthfeel, appearance and overall acceptability—nevertheless, supplementation of smoothies provide a better avenue to derive essential nutrients from the beverage, apart from the improved antioxidative properties.
5.2 RECOMMENDATION
Smoothies can be a great way to increase intakes of fruit and vegetables in our diet, which would have many health benefits. However, they may contain large amounts of added or natural sugars, which can contribute to dental problems and obesity. To avoid these potential negative effects, look for smoothies without added sugar, and consume them in moderation.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "microbial evaluation and nutritional content of smothies" is also available. Order full work to download. Chapter two of "microbial evaluation and nutritional content of smothies" consists of the literature review. In this chapter all the related work on "microbial evaluation and nutritional content of smothies" was reviewed.
CHAPTER THREE: The complete chapter three of "microbial evaluation and nutritional content of smothies" is available. Order full work to download. Chapter three of "microbial evaluation and nutritional content of smothies" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "microbial evaluation and nutritional content of smothies" is available. Order full work to download. Chapter four of "microbial evaluation and nutritional content of smothies" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "microbial evaluation and nutritional content of smothies" is available. Order full work to download. Chapter five of "microbial evaluation and nutritional content of smothies" consist of conclusion, recommendation and references.
To "DOWNLOAD" the complete material on this particular topic above click "HERE"
Do you want our Bank Accounts? please click HERE
To view other related topics click HERE
To "SUMMIT" new topic(s), develop a new topic OR you did not see your topic on our site but want to confirm the availiability of your topic click HERE
Do you want us to research your new topic? if yes, click "HERE"
Do you have any question concerning our post/services? click HERE for answers to your questions
For more information contact us through any of the following means:
Mobile No 
:+2348146561114 or +2347015391124 [Mr. Innocent]
Email address 
:engr4project@gmail.com
Watsapp No 
:+2348146561114
COUNTRIES THAT FOUND OUR SERVICES USEFUL
Australia, Botswana, Canada, Europe, Ghana, Ireland, India, Kenya, Liberia, Malaysia, Namibia, New Zealand, Nigeria, Pakistan, Philippines, Singapore, Sierra Leone, South Africa, Uganda, United States, United Kindom, Zambia, Zimbabwe, etc
Support: +234 8146561114 or +2347015391124
Watsapp No :+2348146561114
Email Address :engr4project@gmail.com
FOLLOW / VISIT US VIA:
