Isolation and characterization of microorganisms associated with bean cake sold in Minna Metropolis.

Abstract

Bean cakes are ready-to-eat deep-fried cowpea paste. It is commonly known as àkàrà or kosai in Nigeria. Analysis of fried bean cakes was carried out to isolate and characterize the microorganisms associated with bean cakes sold in Minna Metropolis. The Frequency of occurrence of the isolates were also determined. The isolates identified by 16S rRNA molecular technique were Aspergilus niger, Bacillus subtilis, Micrococcus roseus, Staphylococcus aureus, Klebsiella pneumonia and Escherichia coli. The total viable bacterial counts ranged from 0±0.0cfu/g in Dutsen kura to 2.58x105±1.00x104cfu/g in F-layout while the coliform counts ranged from 0±0.0 cfu/g in Bosso and Dutsen kura to 1.75x105±1.09x104 in Kpakungu and the fungal counts ranged from 0±0.0 in Tunga and Bosso to 2.66x103±1.77x102 in Maitumbi. Staphylococcus aureus was the most frequently isolated organisms from all the bean cakes while Aspergillus niger was the least. The results suggested that some degree of control can be exercised over the microbial hazard of kosai to prevent, eliminate or reduce microbial load to acceptable levels. There should be enlightenment campaign amongst sellers and consumers of bean cakes.