Microbiological and chemical compositions of agbarati and ogiri Igbo, popular foods of south eastern Nigerians
2015
Oranusi, S. U. | Okereke, I.J | Wesley, B. | Okorondu, S.I.
The microbial and chemical compositions of two indigenous foods of South eastern Nigeria were investigated. The TAPC of ogiri Igbo ranged from 1.2 x 1010 to 2.4 x1011cfu/g, the coliform count was 2.8 x 102 to 7.0 x 106cfu/g, and fungal count was 1.0 x 108 to 3.3 x 1011cfu/g. Agbarati had a TAPC of 1.1 x 109 to 1.2 x 1011cfu/g, coliform count of 3.9 x 105 to 2.7 x 106cfu/g, and fungal count of 1.9 x 107 to 2.4 x 107cfu/g. Species of Bacillus, Streptococcus, Staphylococcus, Micrococcus, Geotrichum, Mucor, Rhizopus and Saccharomyces were prevalent in the samples. The chemical analysis of the food samples indicated the presence of saponin, tannin, alkaloid, flavonoid, oxalate and cyanide in varied amounts. The nutritional analysis revealed that agbarati and ogiri had moisture contents of 11.40 and 36.12%, Fat contents of 39.10 and 30.24 %, Fiber contents of 2.91 and 3.65%, Protein contents of 29.63 and 12.75%, Ash contents of 4.25 and 1.62% and Carbohydrate contents of 12.71 and 15.62, respectively. These traditional foods are good sources of nutrients however, their microbial loads above 106 tolerant limits and the presence of coliforms calls for concern, adequate hazard analysis and critical control point (HACCP) measure and effective good manufacturing practice (GMP) is imperative in the production of these local foods.
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