American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(6), 196-202
DOI: 10.12691/ajfst-2-6-5
Open AccessArticle

Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria

Danbaba Nahemiah1, , Oyeleke Solomon Bankole2, MajiAlhassan Tswako3, Kolo Isa Nma-Usman4, Hauwawu Hassan3 and Kolo Isa Fati5

1Food Technology and Value Addition Research Program, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria

2Department of Microbiology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria

3Research Operations Department, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria

4Research Outreach Department, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria

5Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria

Pub. Date: November 24, 2014

Cite this paper:
Danbaba Nahemiah, Oyeleke Solomon Bankole, MajiAlhassan Tswako, Kolo Isa Nma-Usman, Hauwawu Hassan and Kolo Isa Fati. Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria. American Journal of Food Science and Technology. 2014; 2(6):196-202. doi: 10.12691/ajfst-2-6-5

Abstract

In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the evaluation of food safety hazards in the production of local cereal-based beverage (soy-kununzaki) consumed in Nigeria. Significant quantity of physical hazards were recorded when about 1kg of production materials were analysed. 2.35% stones pieces, 1.25% pieces of plastic materials, 1.95% metallic materials, 7.00% soil, 5.69% weed seeds, 1.55% broken grains of soybean were the main physical hazards of concerned identified, while biological physical hazards includes 2.26% animal waste and 2.15% insects. Microorganisms of public health importance were also isolated. Critical control points in the beverage production were highlighted and process capability determined. Process capability index (Cp) was approximately 1.7 for bacterial count and 1.6 for coliform, indicating that the process can be considered capable. Hence HACCP would help in improvement of quality and safe beverage production when properly applied.

Keywords:
beverage soy-kununzaki hazards food safety critical control points

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