Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

You searched for id:"oai:http://ir.knust.edu.gh:123456789/11514". One record found.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


Kwame Nkrumah University of Science and Technology

1. Salifu, Gloria Azerongma. Sources of Microbial Contamination during Sobolo Drink Production.

Degree: 2018, Kwame Nkrumah University of Science and Technology

Beverages are liquid preparations specifically made for human consumption. Studies have shown that the consumption of beverages made from plants is increasing. Sobolo, one of these drinks which is also referred to as the Hibiscus tea, is prepared from the magenta leaves of Hibiscus sabdariffa. Nonetheless, regulatory institutions hardly check the quality of the drinks to ensure that it meets the Ghana Standards in terms of nutrition and microbial load and quality. Previous studies have focused on the microbial contamination of the hawked Sobolo drink. The study was therefore conducted to determine the microbial quality of the Sobolo drink and establish which stage(s) of the various unit operations involved in its preparation is/are prone to contamination. The snowball sampling method was employed in this study to locate the Sobolo producers. In all, twelve (12) producers were contacted for this survey. And fifty-two (52) samples were picked in triplicates across the different stages of the drink preparation processes: steeping stage, boiling stage, seizing and dilution stage and formulation stage. Overall, this study showed that the products that underwent the steeping stage was associated with a high mean microbial count (15cfu/100ml) as compared to those that did not undergo the steeping stage (9cfu/100ml) which was statistically significant (p-value = 0.021). Also, the study revealed that high microbial counts in raw water (18cfu/100ml) reduced significantly (p-value = 0.001) after boiling (6cfu/100ml), then increased slightly after sieving and dilution (7cfu/100ml), and also increased steeply after the final formulation stage (15cfu/100ml). This shows that the activities in the intermediate stages after boiling to the formulation stage increases the level of microbial contamination. It is therefore recommended that only boiled water is used to dilute the mixture if required.

A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, 2016

KNUST

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Salifu, G. A. (2018). Sources of Microbial Contamination during Sobolo Drink Production. (Thesis). Kwame Nkrumah University of Science and Technology. Retrieved from http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11514

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Salifu, Gloria Azerongma. “Sources of Microbial Contamination during Sobolo Drink Production.” 2018. Thesis, Kwame Nkrumah University of Science and Technology. Accessed December 15, 2018. http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11514.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Salifu, Gloria Azerongma. “Sources of Microbial Contamination during Sobolo Drink Production.” 2018. Web. 15 Dec 2018.

Vancouver:

Salifu GA. Sources of Microbial Contamination during Sobolo Drink Production. [Internet] [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. [cited 2018 Dec 15]. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11514.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Salifu GA. Sources of Microbial Contamination during Sobolo Drink Production. [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11514

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.