CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF NONO (LOCALLY FERMENTED MILK) SOLD AT BAYERO UNIVERSITY, KANO

Abstract

Nono is an African fermented beverage commonly prepared by the Fulani cattle herdsmen, sold by their maids and consumed particularly by the Hausa and Fulani tribes of Northern Nigeria. This study was carried out to assess the physiochemical and microbiological quality of Nono on sale at Bayero University, Kano, Nigeria. The chemical parameters (total solids (TS), Ash, moisture, solids-not-fat (SNF), fat, crude protein, and pH) were determined using Standard procedures. The microbiological analyses carried out were based on the enumeration of aerobic mesophilic bacteria, coliform count as well as detection of some pathogens using the methods of International Dairy Federation. The results
obtained did not reveal significant differences among the three campuses of the university. However, Aminu Kano Teaching Hospital (AKTH) recorded highest TS (56.00%) followed by New campus (41.67%). The New campus had the highest CP (86.96%), followed by Old campus, AKTH recorded highest SNF (53.13%) followed by New campus (38.70%), Old campus recorded highest Fat content (3.43%) followed by AKTH (2.83%), old campus recorded highest pH (6.97) followed by New Campus (6.27) and AKTH recorded highest Ash content (0.47%) followed by New campus (0.29%). The results of microbiological quality assessment did not reveal the presence of coliforms as well as the pathogens considered. From the findings of this study, it is concluded that Nono put on sale in the study area was not safe for public consumption and can be a source of milk-borne infections since some of the chemical and microbiological qualities evaluated were not within the recommended and acceptable standards. Further research should be carried out to confirm if the Nono sold at the campuses are truly from milk source or non-milk substances.