Physicochemical and Microbial Analysis of Nono (Fermented Fulani Milk) in Bauchi State

Nono is a naturally fermented dairy product traditionally prepared by Fulani women in northern Nigeria, valued for its tangy flavour and probiotic potential. Despite its widespread consumption, the physicochemical and microbial characteristics of nono from Bauchi State, North East Nigeria, have not been systematically characterised. This study analyses nono samples collected from 25 vendors in Bauchi metropolis and two rural markets in Ningi and Darazo. Physicochemical parameters include pH, titratable acidity, total solids, fat content, protein content, moisture content, and viscosity. Microbial analysis covers total plate count, lactic acid bacteria count, yeast count, coliform count, and the identification of dominant lactic acid bacteria by biochemical characterisation and API 50CHL strips. Results indicated pH values between 3.8 and 4.5, titratable acidity between 0.9 and 1.4 percent lactic acid, and total plate counts within acceptable ranges for fermented dairy products. Lactobacillus fermentum, Lactobacillus acidophilus, and Lactococcus lactis were the dominant lactic acid bacteria identified. Coliform contamination was detected in 32 percent of samples, indicating lapses in hygiene during processing or handling. The study draws on recent literature on the microbiological characterisation of traditional fermented dairy products in West Africa. Findings contribute to the documentation of traditional fermentation science and provide a basis for formalised production protocols. Keywords: nono, fermented milk, lactic acid bacteria, physicochemical, Bauchi State