Microbial Evaluation And Nutritional Content Of Cookies

ABSTRACT

ThisstudyutilizedcompositeflourfromOrangepeel,Pineapplepeel,PlantainpeelandWheatfortheproductionof cookies with the bid to increase the protein quality, lipid and crude fibre content of cookies and promote theutilization of composite flour. Different blends of composite flour and wheat with appropriate quantity of otheringredients were mixed to produce cookies. The flour and cookies produced were subjected to microbial, sensoryand nutritional evaluations. The total viable counts of the samples ranged from 1.5 x 10⁷ CFU/g to 3.6×10⁷ CFU/g.IsolatedorganismfromthecookiessampleswerecharacterizedandidentifiedtobeAeromonashyrophylia,Pseudomonasfluorescens,Bacillussubtilis,BacilluslicheniformisandBacillusmegaterium.Thenutritionalevaluation of the cookies samples showed that the different blends of wheat and composite flour cookies had thehighest content of protein, crude lipid, crude fibre and carbohydrate when compared to 100% wheat cookies. Wheatflour could be fortified with composite flour (at different ratio) to produce acceptable biscuits with improvednutritionalcompositionatreducedcost.

TABLE OF CONTENT

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

• SAMPLECOLLECTION
• PROCESSINGOFCOMPOSITEFLOURS
• PROCESSINGOFWHEATFLOUR
• CULTUREMEDIA
• MICROBIALEVALUATIONOFFLOURS
• COOKIES PRODUCTIONFORMULATIONOFBLENDS
• PREPARATIONOF COOKIES (BISCUITS)
• ORGANOLEPTICEVALUATION
• MICROBIALEVALUATIONOFCOOKIES
• ISOLATIONOFMICROORGANISMS
• CULTUREEXAMINATION
• SUBCULTURING
• CULTUREPRESERVATION
• PROXIMATE ANALYSIS OF THE SAMPLEDETERMINATIONOFMOISTURECONTENT
• DETERMINATIONOFASHCONTENT
• PROTEINDETERMINATION
• DETERMINATIONOFTOTALCARBOHYDRATE
• CRUDEFIBREDETERMINATION

CHAPTER FOUR

4.1      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION

CHAPTER ONE

1.0                                                              INTRODUCTION

1.1                                                BACKGROUND OF THE STUDY

Cookiesareconventionallywheatflour-basedfoodproductthathasbecomeamajorcomponentofhumansnacksinmostpartoftheworld.Cookiesarenutritivesnacksproducedfromunleaveneddoughthatistransformedintoappetizingproductthroughtheapplicationofheatinanoven (Ajibola et al, 2015).Cookiesarecommonexamplesofbakeryproductofready-to-eatsnackthatpossessseveralattractivefeaturesincludingwideconsumption,moreconvenientwithlongshelf-lifeandhavetheability toserveas vehicles forimportantnutrient(Ajibola et al, 2015).Cookiesareoneofthebestknownquicksnackproducts (Farheena et al, 2015). Cookies and other bakery products have nowbecomepreferredfastfood productsfor every age-group,becausetheyareeasytocarryabout,tastytoeat,cholesterol-freecontainingdigestiveanddietaryprinciples ofvitalimportanceandreasonably cheap(Farheena et al, 2015).They differfrom other bakery foods like bread and cakes because theyhavelowmoisturecontent,makingthemcomparativelyfree from microbial spoilage and having long shelf-life (Hanan, 2013).Themainingredientsofcookiesarewheatflour,fat(margarine),sugarandwater,whileotheringredientssuchas milk,salt,aerating agent, emulsifier,flavor,andcolorare added by choice. They can also be enriched or fortifiedwithotheringredientsin ordertomeetspecificnutritionalortherapeuticneedsofconsumers(Ajibola et al, 2015).Wheatflourconstitutesthebasicingredientforcookiesproductionbecauseofitsglutenproteins,whicharenotpresentinflours of other cereals. Gluten protein forms elastic doughduringbakingandgiveshighorganolepticqualitytothefinishedproducts (Mishra et al., 2012).

Cookies are popular cereal foods consumed by all agegroups, especially pre-school and school age children.Theyareatypeofconfectioneryitemdriedtolowmoisture content such as biscuits (Okoye andOkaka,2009).They areprepared to-eat, helpful and modest nourishment snacksdelivered from the unpalatable batter that is changed intoa light-permeable promptly edible and tantalizing itemthroughtheuseofheat.Wheatflourwhichisthesignificantelementforthecreationoftheseprepareditems,forexample,sconesisrichinsugarsthatproduceahighglycemicreactionafteringestion(Adeetal.,2012).

Cookies are consumed extensively all overtheworld as snack foods and on a large scale in developingcountries, Nigeria inclusive, where protein and caloricmalnutrition are prevalent (Chinma and Gernah, 2007).Withtheincreasedadvocacyontheconsumptionoffunctionalfoodsbyworldnutritionbodiesduetodifferent health problems related with food consumptionsuchasceliacdiseases,diabetesandcoronaryheartdiseases,WorldHealthOrganization(WHO)recommended reduction in the overall consumption ofsugarsandfoodsthatpromotehighglucoseresponse(WHO/FAO, 2003). A current trend in nutrition is theconsumption of low-carbohydrate diets, including slowlydigestiblefoodproducts,aswellasanincreasedintake offunctionalfoods.Foodprofessionals/industriesarethereforefacedwiththechallengeofproducingfoodproductscontainingfunctionalingredientsinordertomeetthenutritionalrequirementsofindividualswithhealth challenges. This has prompted research into theproductionofbiscuitsfromnon-wheatflourblendscontainingfunctionalingredientssuchashighdietaryfiber and resistantstarch(Adeoyeet al.,2017).

Wheatisthemostwidelyproducedcerealintheworld,mostofwhichisdestinedforhumanconsumption;thusits contribution to energy intake is significant. Wheat flour is apowder made from milling of wheat grain. Wheat flour (alsohard flour) has high gluten content between 12% to 14% andits dough has elastic toughness that holds its shape well oncebaked[6].Wheatisaveryimportantcerealfordailyintakeofprotein, vitamins, minerals and fibres in a growing part of theworldpopulation[7].Itistheleadingsourceofvegetalproteininhumanfood,havingaproteincontentofabout13%whichisrelatively high compared to other major cereals but relativelylow in protein quality for supplying essential amino acids [8].When eaten as the whole grain, wheat is a source of multiplenutrientsanddietaryfibre[9].

Compositefloursaremixturesofdifferentvegetableflours, with or without wheat flour. In most parts of theworld, bakedgoods based onwheatflour in particular,areapopularfoodstuff.Thusmuch research involvingthe use of non-wheat flours has been carried out and agood deal of success achieved. In addition, nutritionalenhancementisfrequentlyanothergoalinthedevelopmentof such materials (Okaka, 1997). Milliganet al. (1981) characterized composite flour as a blend offlours, starches and different fixings planned to supplantwheat flour absolutely or halfway in bread kitchen andbaked good items. Shittu et al. (2007) likewise concurredthat as the compositefloursutilizedwere either parallelor ternary blends of flours from some different yieldswithorwithoutwheatflour.Compositeflourisconsidered advantageousindeveloping countries asitreducestheimportationofwheatflourandencouragethe use of locally grown crops as flour (Hugoet al.,2000;Hasmadietal.,2014).Localrawmaterialssubstitutionforwheatflourisincreasingduetothegrowing market for confectioneries (Noor and Komathi,2009).Thus,severaldevelopingcountrieshaveencouragedtheinitiationofprogramstoevaluatethefeasibilityofalternativelocallyavailablefloursasasubstitute forwheat flour(Abdelghaforetal.,2011).

Fruitsareproducedinconsiderablequantitiesandconsumed locally, but are seldom processed in order toaddvalue.Fruitsexhibitrelativelyhighmetabolicactivity compared with other plant derived foods such asseedsandtubers.Thesemetabolicactivitiescontinueafterharvesting,thusmakingmostfruitshighlyperishablecommodities(Offia-OluaandEkwunife,2015).Therefore,thereisneedfordiversityincommercialutilizationoffruitsintodifferentforms.Therearenumerouswaysofutilizingandprocessingfruits such as processing into juice, jams, concentrates,jellies and dehydrated products. The introduction of fruitbased composite flour is novel, as recently, fruits andvegetables have received much attention as a source ofbiologicallyactivesubstancesbecauseoftheiranti-oxidant, anti-carcinogenic and anti-mutagenic properties(Tortoe et al., 2014). Hence, this study looks into themicrobial and nutritional quality of cookies.

1.2                                                  PROBLEM STATEMENT

Cookiesarenowadaysgainingpopularity, they are sold everywhere in theworld.Therefore,theirmicrobiologicalsafety 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 is aimed at isolating, identifying and counting bacterial and fungal contaminants on cookies sold and todetermine 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.

5.1     CONCLUSION

Theeffectofproportionofblendonthequalityofbiscuits made from orange, pineapple, plantain peel flourand wheat flour had been examined. This research studyindicates that biscuits produced from composite flour andwheatflourcontainsufficientpercentageofprotein,lipid, fibre, and carbohydrate compared to biscuits from100% wheat flour. The judicious use of composite flourinthedietinsuitableproportionsenhanceddietaryquality. Nutritional value of the cookies was increased byaddition of the peel powder. Fruit peels are considered ashavingcertainvitalnutrientsandhavingcertainproperties which make the gastro intestinal tract functionwell and it is excellent for the diabetic and heart patient.Highfibredietsareassociatedwiththeprevention,reductionandtreatmentofsomediseases,suchasconstipation, High blood pressure, morning sickness andstomach disorder diseases. Results show the potential ofincorporating orange, plantain and pineapple peel flourintobakedproducts.Thiswouldbeofeconomicimportance in many developing countries such as Nigeriain promoting the utilization of fruit peels and at large,enhancewastemanagementgeneratedfrom the peels.The results obtained could be very valuable in decisionmaking for industries that would want to take nutritionaladvantageofindigenouscerealcropstopartiallyorcompletelysubstitutewheatflourinbaking.