EFFECT OF SMOKE FROM SELECTED FUELWOOD SPECIES ON THE MICROBIOLOGICAL SAFETY AND PROXIMATE COMPOSITION OF BALANGU MEAT

Abstract

Balangu was produced using wood from four different wood species including Azadirachta indica, Parkia biglobosa, Guiera senegalensis, Vitellaria paradoxa and Oven (control) making five treatments to evaluate their effect on bacteriological load and proximate composition. The bacteria isolated include, E. coli, S. aureus, Salmonella, and S. pyogenes Results indicated that fuelwood species had significantly affected all the proximate parameters evaluated. Among the treated samples, Vitellaria paradoxa had proven to exert more influence as it engendered higher crude protein than others. Microbiological evaluation showed that the fuelwood species treated samples had low bacterial count than the control samples. The bacterial count ranged between 3.87×106 cfu/g in G. senegalensis to 2.60×106 cfu/g in V. paradoxa. Vitellaria paradoxa had lower bacterial count. The organisms isolated include, E. coli (41.7%), S. aureus (2.5%), Salmonella (2.5%), and S. pyogenes (8.3%). It was concluded that fuelwood species had effect on proximate composition of balangu with V. pardoxa having better performance since it engendered higher crude protein. Fuelwood species had effect in eliminating bacterial growth and proliferation with V. paradoxa treated samples having lower bacterial count. V. paradoxa wood had better performance and could be useful in the production of balangu since it enhanced high crude protein content and low bacteria count.