European Journal of Biotechnology and Bioscience

European Journal of Biotechnology and Bioscience


European Journal of Biotechnology and Bioscience
European Journal of Biotechnology and Bioscience
Vol. 8, Issue 6 (2020)

Microbial, proximate and sensory quality of pito beverage locally prepared and hawked in Ogun state, Nigeria


Noah Abimbola A, Alagamba Eustas A

Background and Objective: Pito is a traditionally brewed alcoholic beverage. It’s processing is prone to microbial contamination. This study evaluated the microbiological, nutrient and sensory qualities of a locally hawked and laboratory prepared alcoholic beverage (Pito). Materials and Methods: Samples were collected from four (4) different locations in Ogun State, and laboratory samples prepared as control were analyzed for proximate, microbiological and sensory properties using standard methods. Result: The results of the proximate analysis show that the moisture, ash, fat, protein and carbohydrate content of the Pito beverage samples are significantly different with values that ranged from 90.12 to 95.42%, 0.74 to 0.93%, 0.16 to 0.32%, 0.41 to 0.58% and 3.21 to 7.58%, respectively. The protein, ash and fibre content of laboratory sample had higher values than the hawked samples. The results of the microbiological analysis shows that the Total viable count ranges from 4.1 to 6.3 x 106 cfu/ml, Coliform count ranges from 1.3 to 3.4 x 106 cfu/ml, Salmonella Count ranges from 1.3 to 2.4 x 106 cfu/ml, Staphylococcus Count were not detected in hawked freshly prepared Pito beverages obtained from Ifo and Agbara. Yeast Count ranges from 2.2 to 3.4 x 106 cfu/ml and Mould Count ranges from 1.2 to 3.3 x 106 cfu/ml. The microbes isolated were: Streptococcus sp, Staphylococcus sp, Klebsiella sp, Micrococcus sp and Salmonella sp. and the fungi were Saccharomyces cerevisiae, Aspergillus sp, Penicillium sp, Sporotrichum sp, Rhizopus sp and Mucor sp,. Sensory evaluation shows that laboratory sample was more acceptable in all attributes rated. Conclusion: This study showed that the beverages had higher microbial loads than the specifications set for beverages. Presence of pathogenic species in some of these beverages is of paramount concern. Therefore, periodic screening of hawked Pito and their brewers, coupled with regular training and health education of handlers in all aspects of food hygiene and safety is encouraged
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How to cite this article:
Noah Abimbola A, Alagamba Eustas A. Microbial, proximate and sensory quality of pito beverage locally prepared and hawked in Ogun state, Nigeria. European Journal of Biotechnology and Bioscience, Volume 8, Issue 6, 2020, Pages 35-39
European Journal of Biotechnology and Bioscience