EFFECT OF MICROBIAL FERMENTATION ON MILK PRODUCT QUALITY IN MAIDUGURI

Milk fermentation is a traditional practice widely adopted by Fulani women in Maiduguri, Borno State, Nigeria, primarily for milk preservation, nutritional enhancement, and cultural significance. This study investigated the microbial species involved in the fermentation of milk, assessed the quality of the fermented milk products, and evaluated their effects on consumer health. Samples of traditionally fermented milk products, namely nono and fura da nono, were collected from Fulani women and analyzed using standard microbiological, nutritional, and sensory evaluation methods. Lactic acid bacteria were isolated using selective media, while nutritional composition was determined through proximate analysis. Consumer health perceptions were assessed using structured questionnaires. The results revealed the predominance of beneficial microorganisms, including Lactobacillus spp. (45%), Streptococcus thermophilus (25%), and Bifidobacterium spp. (20%), indicating a rich probiotic profile. Sensory evaluation showed that microbial fermentation significantly improved the taste, texture, and aroma of the fermented milk products. Nutritional analysis demonstrated increased protein, fat, and carbohydrate contents after fermentation. Statistical analysis using Chi-square, ANOVA, and paired t-tests confirmed a significant presence of beneficial microbial species and a significant influence of fermentation on sensory and nutritional quality (p < 0.05). Consumer responses further indicated improved digestion and enhanced nutritional intake among regular consumers. The study concludes that traditionally fermented milk products produced by Fulani women in Maiduguri are microbiologically safe, nutritionally enriched, and beneficial to consumer health. It is recommended that traditional fermentation practices be supported and improved through hygiene training and controlled fermentation techniques to enhance product quality, safety, and economic value.