Publisher's Synopsis
Bachelor Thesis in the subject Chemistry - Bio-chemistry, language: English, abstract: Asaana is a non-alcoholic tasty beverage made from corn. It is consumed mostly in the southern part Ghana. It is a refreshing drink which is mostly served at traditional ceremonies. The study was carried out to analyze the microbial load as well as the protein content and titratable acidity of commercially produced asaana. Samples of asaana in volumes of 50ml were obtained from Amamoma and Kwaprow communities of Cape coast, the capital of central region. Five sample holders were washed and sterilized in autoclave. The sample holders were labelled as A, B, C, D and E. In the asaana drink, it was observed that sample A, B, C, D and E had 4.725%, 4.5%, 4.5%, 4.75% and 4.5% respectively as their titratable acidity. Buiret method was employed in the determination of the concentration of protein present in asaana drink. The protein concentration for the undiluted asaana was 3.0027μg ⁄ mL (0.0003%). The microbial load present in the asaana drink was accessed using MacConkey agar, Shigella-Salmonella agar and Plate count agar. A group of people using locally available raw materials and old techniques of that locality produces traditional foods. According to Ketema, et al., (1998) these foods are unique to their traditional identity, cultural practices, tribal settings, and believes. In Africa, majority of the population patronize several dishes unique to their traditional setting. Traditional foods can exist in different forms ranging from solid, liquid or semi-solid. They are prepared from the edible parts of food crops, which include the root, stem, fruits and leaves. Liquid traditional foods commonly known as beverages are mostly prepared from cereals (sorghum, maize and millet) using simple methods of processing food. The traditional beverages (asaana, bisab, and pito) can either be fermented or unfermented. Asaana is a non-alcoholic Ghanaian drink made from fermented corn and c
