Microbial Evaluation And Nutritional Content Of Cookies

Description

ABSTRACT

This study utilized composite flour from Orange peel, Pineapple peel, Plantain peel and Wheat for the production of cookies with the bid to increase the protein quality, lipid and crude fibre content of cookies and promote the utilization of composite flour. Different blends of composite flour and wheat with appropriate quantity of other ingredients were mixed to produce cookies. The flour and cookies produced were subjected to microbial, sensory and nutritional evaluations. The total viable counts of the samples ranged from 1.5 x 10⁷ CFU/g to 3.6×10⁷ CFU/g. Isolated organism from the cookies samples were characterized and identified to be Aeromonas hyrophylia, Pseudomonas fluorescens, Bacillus subtilis, Bacillus licheniformis and Bacillus megaterium. The nutritional evaluation of the cookies samples showed that the different blends of wheat and composite flour cookies had the highest content of protein, crude lipid, crude fibre and carbohydrate when compared to 100% wheat cookies. Wheat flour could be fortified with composite flour (at different ratio) to produce acceptable biscuits with improved nutritional composition at reduced cost.

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

• COOKIES
• HISTORICAL BACKGROUND OF COOKIES (BISCUIT)
• OVERVIEW OF MICROORGANISM
• HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
• CLASSIFICATION AND STRUCTURE OF MICROORGANISMS

CHAPTER THREE

3.0      MATERIALS AND METHODS

• SAMPLE COLLECTION
• PROCESSING OF COMPOSITE FLOURS
• PROCESSING OF WHEAT FLOUR
• CULTURE MEDIA
• MICROBIAL EVALUATION OF FLOURS
• COOKIES PRODUCTION FORMULATION OF BLENDS
• PREPARATION OF COOKIES (BISCUITS)
• ORGANOLEPTIC EVALUATION
• MICROBIAL EVALUATION OF COOKIES
• ISOLATION OF MICROORGANISMS
• CULTURE EXAMINATION
• SUB CULTURING
• CULTURE PRESERVATION
• PROXIMATE ANALYSIS OF THE SAMPLE DETERMINATION OF MOISTURE CONTENT
• DETERMINATION OF ASH CONTENT
• PROTEIN DETERMINATION
• DETERMINATION OF TOTAL CARBOHYDRATE
• CRUDE FIBRE DETERMINATION

CHAPTER FOUR

4.1      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION
• REFERENCES
• CHAPTER ONE

1.0                                                              INTRODUCTION

1.1                                                BACKGROUND OF THE STUDY

Cookies are conventionally wheat flour-based food product that has become a major component of human snacks in most part of the world. Cookies are nutritive snacks produced from unleavened dough that is transformed into appetizing product through the application of heat in an oven (Ajibola et al, 2015).Cookies are common examples of bakery product of ready-to-eat snack that possess several attractive features including wide consumption, more convenient with long shelf-life and have the ability to serve as vehicles for important nutrient (Ajibola et al, 2015). Cookies are one of the best known quick snack products (Farheena et al, 2015). Cookies and other bakery products have now become preferred fast food products for every age-group, because they are easy to carry about, tasty to eat, cholesterol-free containing digestive and dietary principles of vital importance and reasonably cheap (Farheena et al, 2015). They differ from other bakery foods like bread and cakes because they have low moisture content, making them comparatively free from microbial spoilage and having long shelf-life (Hanan, 2013). The main ingredients of cookies are wheat flour, fat (margarine), sugar and water, while other ingredients such as milk, salt, aerating agent, emulsifier, flavor, and color are added by choice. They can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers (Ajibola et al, 2015). Wheat flour constitutes the basic ingredient for cookies production because of its gluten proteins, which are not present in flours of other cereals. Gluten protein forms elastic dough during baking and gives high organoleptic quality to the finished products (Mishra et al., 2012).

Cookies are popular cereal foods consumed by all age groups, especially pre-school and school age children. They are a type of confectionery item dried to low moisture content such as biscuits (Okoye and Okaka, 2009). They are prepared to-eat, helpful and modest nourishment snacks delivered from the unpalatable batter that is changed into a light-permeable promptly edible and tantalizing item through the use of heat. Wheat flour which is the significant element for the creation of these prepared items, for example, scones is rich in sugars that produce a high glycemic reaction after ingestion (Ade et al., 2012).

Cookies are consumed extensively all over the world as snack foods and on a large scale in developing countries, Nigeria inclusive, where protein and caloric malnutrition are prevalent (Chinma and Gernah, 2007). With the increased advocacy on the consumption of functional foods by world nutrition bodies due to different health problems related with food consumption such as celiac diseases, diabetes and coronary heart diseases, World Health Organization (WHO) recommended reduction in the overall consumption of sugars and foods that promote high glucose response (WHO/FAO, 2003). A current trend in nutrition is the consumption of low-carbohydrate diets, including slowly digestible food products, as well as an increased intake of functional foods. Food professionals/industries are therefore faced with the challenge of producing food products containing functional ingredients in order to meet the nutritional requirements of individuals with health challenges. This has prompted research into the production of biscuits from non-wheat flour blends containing functional ingredients such as high dietary fiber and resistant starch (Adeoye et al., 2017).

Wheat is the most widely produced cereal in the world, most of which is destined for human consumption; thus its contribution to energy intake is significant. Wheat flour is a powder made from milling of wheat grain. Wheat flour (also hard flour) has high gluten content between 12% to 14% and its dough has elastic toughness that holds its shape well once baked [6]. Wheat is a very important cereal for daily intake of protein, vitamins, minerals and fibres in a growing part of the world population [7]. It is the leading source of vegetal protein in human food, having a protein content of about 13% which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids [8]. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fibre [9].

Composite flours are mixtures of different vegetable flours, with or without wheat flour. In most parts of the world, baked goods based on wheat flour in particular, are a popular foodstuff. Thus much research involving the use of non-wheat flours has been carried out and a good deal of success achieved. In addition, nutritional enhancement is frequently another goal in the development of such materials (Okaka, 1997). Milligan et al. (1981) characterized composite flour as a blend of flours, starches and different fixings planned to supplant wheat flour absolutely or halfway in bread kitchen and baked good items. Shittu et al. (2007) likewise concurred that as the composite flours utilized were either parallel or ternary blends of flours from some different yields with or without wheat flour. Composite flour is considered advantageous in developing countries as it reduces the importation of wheat flour and encourage the use of locally grown crops as flour (Hugo et al., 2000; Hasmadi et al., 2014). Local raw materials substitution for wheat flour is increasing due to the growing market for confectioneries (Noor and Komathi, 2009). Thus, several developing countries have encouraged the initiation of programs to evaluate the feasibility of alternative locally available flours as a substitute for wheat flour (Abdelghafor et al., 2011).

Fruits are produced in considerable quantities and consumed locally, but are seldom processed in order to add value. Fruits exhibit relatively high metabolic activity compared with other plant derived foods such as seeds and tubers. These metabolic activities continue after harvesting, thus making most fruits highly perishable commodities (Offia-Olua and Ekwunife, 2015). Therefore, there is need for diversity in commercial utilization of fruits into different forms. There are numerous ways of utilizing and processing fruits such as processing into juice, jams, concentrates, jellies and dehydrated products. The introduction of fruit based composite flour is novel, as recently, fruits and vegetables have received much attention as a source of biologically active substances because of their anti- oxidant, anti-carcinogenic and anti-mutagenic properties (Tortoe et al., 2014). Hence, this study looks into the microbial and nutritional quality of cookies.

1.2                                                  PROBLEM STATEMENT

Cookies are nowadays gaining popularity, they are sold everywhere in the world. Therefore, their microbiological safety depends on hygiene standards whilst their nutritional values depend on the mixing/ingredients. Recent studies have shown that there is an increase in microorganism associated with cookies and at the same time highly nutritional. The presents of these microorganisms can cause sickness to consumers when these cookies 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 cookies and also to determine their nutritional values.

1.3                                                     AIM OF THE STUDY

This study aimed at isolating, identifying and counting bacterial and fungal contaminants on cookies sold and to determine the physico-chemical and micro nutrients composition of cookies.

The objective are

1. To identify microorganisms associated with cookies.
2. To study the effect of micro-organism on human health

• To study how micro- organism can be contacted from cookies

1. To determine the physicochemical properties of cookies produced from locally available ingredients
2. To conduct the sensory properties and general acceptability of the cookies

1.5                                                PURPOSE OF THE STUDY

The purpose of the present study was to carry out the test of micro-organism associated with cookies 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 cookies which at the end will promote well being of the students of the university.

A continuous consumption of locally available flour made products (cookies) 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 cookies (US Food and Drug Administration, 2020). The consumption of cookies 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 cookies sold at the school environment, but in this study only few of them produced from blends of wheat, orange peel, plantain peel and pineapple peel flour 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:

1. What type of nutrient is commonly found in cookies?
2. What are bacteria found in cookies sold in BELL University?

• What type of bacteria is commonly found in cookies?

1.10                                               DEFINITION OF TERMS

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.

1. Flagellum: A long thin appendage present on the surface of some cells such as bacteria and protoctista which enables them to move.