Proximate Composition and Microbial Evaluation of Kindirmo Sold in Okada, Benin City

Kindirmo is a traditional fermented dairy product among the Fulanis and Hausas of Northern Nigeria. This study was carried out to evaluate the proximate composition and microbial load of kindirmo sold in Okada in Ovia North-East Local Government Area. Eighty (80) kindirmo samples were collected from Okada, bulked, homogenized and analyzed. Samples from four treatments (T1 – January, T2 – February, T3 – March, and T4 – April) were evaluated chemically according to AOAC and microbiologically with five replicates per treatment, using the standard plate count method. In addition, 0.1 mL of samples were collected from dilutions 5 and 6, inoculated in plates containing NA and PDA and observed for 24 and 48 hours, respectively. Colony forming units were calculated, microorganisms were identified biochemically, culturally, and morphologically. Data obtained were subjected to one way ANOVA using the Genstat statistical package. Results of pH ranged between 3.68- 4.08, and the range of moisture content, ASH, NFE, total solids values are 79.87-81.10%, 1.65-1.72%, 5.58-6.84% and 10.55-10.58%, respectively, with non-significant variations from January to April. Significant variations were recorded for fat and CP values. Fungal load ranged from 6.20-43.00 x 10⁶ CFU/mL, while bacteria load ranged from 19.80 -74.80 x 10⁶ CFU/mL, both significantly above acceptable limits (100,000 CFU/mL of bacteria in raw milk after pasteurization) approved by the Food and Drug Administration (FDA). Microbial examination results revealed the presence of both beneficial (Bacillus subtilis) and pathogenic (Acinetobacter and Aspergillus flavi, Samonella spp and Mucor) microbial species in the samples analyzed during the four months under study. In conclusion, the microbiological load of the kindirmo samples was above the acceptable limits, and therefore, stringent hygienic standards and improved processing practices/methods are recommended to reduce microbial contamination to safe levels before kindirmo can be considered safe for consumption.

Keywords: Kindirmo; Microbial evaluation; Biochemical test; Microbial load; Microorganisms.