MICROBIAL ASSESSMENT OF PREPARED SOYA BEANS CAKE (AWARA) AND GURASA COMMONLY SOLD AT FEDERAL POLYTECHNIC DAMATURU

This study was carried out to assess the microbial load of prepared soybeans cake (Awara) and Gurasa (flatbread) commonly sold at Federal Polytechnic Damaturu, Yobe State. The aim was to determine the level of bacterial contamination and identify possible sources of contamination in these ready-to-eat foods. Samples were collected from three major locations within the institution: the cafeteria, beside the student mosque, and near the Sabon Fegi gate. Standard microbiological methods were employed, including serial dilution and colony counting using nutrient agar. The total bacterial count was expressed in Colony Forming Units (CFU). Gram staining was also performed to identify the bacterial types present. The results showed varying bacterial loads among the samples. The soybeans cake samples recorded the highest CFU of 2.40 × 10⁻³ at the Sabon Fegi gate and the lowest CFU of 6.4 × 10⁻² in the cafeteria samples. Similarly, Gurasa samples had the highest CFU of 4.80 × 10⁻³ in the cafeteria and the lowest of 1.12 × 10⁻² beside the student mosque. Gram staining results revealed the presence of both Gram-positive and Gram-negative bacteria, suggesting contamination from different sources such as air, utensils, and food handlers. The findings indicate that Awara and Gurasa sold within and around the Federal Polytechnic Damaturu are exposed to microbial contamination, which could pose a potential public health risk if consumed without adequate precautions. The study therefore recommends proper hygiene practices among food handlers, regular environmental sanitation, and strict health supervision of food vending sites to ensure food safety for consumers.