Chemical and bacteriological assessment of Kindirmo (local yoghurt) put on sale in Niger State.

Abstract

Chemical and bacterial analysis of 120 Kindirmo samples collected from the three senatorial zones of Niger state were carried out with the aim of assessing their chemical and bacterial qualities. Bacteria species identified were Staphylococcus aureus, Streptococcus sp., Lactobacillus sp., Pseudomonas aeruginosa, Bacillus sp., Micrococcus sp. and Escherichia coli. Streptococcus sp. accounted for 31.7% of the total isolates followed by Lactobacillus sp. 29.2%; Staphylococcus aureus 20.8%, Bacillus sp. 5.8% and Staphylococcus epidermidis 3.3%; while Micrococcus sp., Pseudomonas aeruginosa and Escherichia coli each had 2.5% and Klebsiella sp. 1.7%. Streptococcus sp. and Lactobacillus sp. were the beneficial bacteria while Staphylococcus sp. and the coliform, Escherichia coli, were pathogenic. Proximate analysis of sampled Kindirmo revealed that Kindirmo contained between 2.99-8.00% crude protein; 5.96 – 15.38% total solids, 1 – 3% lipid and 88 – 92.5% moisture, with pH values ranging between 4.73 and 5.3. The Niger State government is therefore urged to educate and enlighten the public on the routes of contamination of this widely-consumed product in order to make the product safe for consumption.