Olopade, B. K. and Oyawoye, O. M. and Jideani, I.A. and Oranusi, S. U. (2017) Assessment of the nutritional and growth enhancement quality of some brands of milk on selected bacteria. In: 7th International Biotechnology Conference Exhibition and Workshop, March 15-17, 2017, Covenant University Centre for Reseach, Innovation and Discovery.
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Abstract
Studies were carried out on the nutritional and growth enhancement quality of four brands of milk selected based on consumer preference. These are 'Cowbell', 'Jago', 'Milcow' and 'Peak' milk powder. Nutritional facts of the four brands shows that all of them have similar composition except 'Cowbell' that contains vegetable fat 26%. The protein composition of the four brands were in the range (25-26%), lactose (35-38%) and mineral salts (5.5-6.0%). Various types of milk media were composed using the stipulated milk and different protein sources which include 'Daddawa'(Locust beans), Yeast Powder, Yeast extract and Peptone. Growth enhancement quality of the composed media was assessed using three bacteria: Staphylococcus aureus, Escherichia coli and Lactobacillus plantarum while Imported Milk Agar (Sigma-Aldrich, Germany) was used as the Control. Nutritional quality of the milk media were assessed based on proximate and elemental analysis of the composed media. Obtained result showed that there was no significant difference in the moisture content, carbohydrate, crude fat, protein, crude fibre and ash content of the locally compounded milk agar (LCMA) and that of the Imported Milk Agar (IMA). There was also no significant difference in the elemental composition such as sulphur, phosphorus, potassium, iron and magnesium in the LCMA and that of the IMA. Generally, Staphylococcus aureus showed the least growth and development on all composed media (3.1x104 – 1.3 x 105cfu/ml) while the highest viable counts were obtained in Lactobacillus plantarum (1.0 x 105 – 2.0x 106cfu/ml) on the various milk media. There was a significant difference between total viable counts of Staphylococcus aureus on the LCMA and IMA (Control). However, there was no significant difference in the total viable counts of Escherichia coli and Lactobacillus plantarum on the locally compounded media and control. Media containing 'Cowbell' milk powder had the highest total viable counts for the three isolates (1.3 x 105cfu/ml, 1.8 x 106cfu/ml and 2.0 x 106cfu/ml) for Staphylococcus aureus, Escherichia coli and Lactobacillus plantarum respectively. It was observed that 'Cowbell' milk powder in conjunction with Daddawa (locust bean) and edible yeast powder is the best combination when compounding Milk agar using our local resources.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mrs Hannah Akinwumi |
| Date Deposited: | 31 Aug 2017 07:37 |
| Last Modified: | 31 Aug 2017 07:37 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/9020 |
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