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
American Journal of Food Science and Technology.
2014,
Vol. 2 No. 6, 196-202
DOI: 10.12691/ajfst-2-6-5
Copyright © 2014 Science and Education PublishingCite this paper: Danbaba Nahemiah, Oyeleke Solomon Bankole, MajiAlhassan Tswako, Kolo Isa Nma-Usman, Hauwawu Hassan, 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.
Correspondence to: Danbaba Nahemiah, Food Technology and Value Addition Research Program, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria. Email:
dnahemiah@gmail.comAbstract
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.
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