Evaluation of Microbial and Nutritional Qualities of Aniga and Epiti Moin: Prestige Foods of South Eastern Nigeria
2015
Oranusi, S. U. | Okereke, I.J | Wesley, B. | Okorondu, I. S
Investigation on the microbiological and nutritional qualities of aniga and epiti moin moin two cultural foods of South eastern Nigeria reveals that the TAPC of aniga ranged from 1.40 x 104 to 1.70 x108cfu/g, the coliform count was < 10 to 2.70 x 104cfu/g and fungal count was 1.60 x 103 to 1.90 x 108cfu/g. Epiti moin moin had a TAPC of 3.40 x 105 to 4.50 x 1010cfu/g, coliform count of 2.00 x 103 to 1.10 x 105cfu/g, and fungal count of 1.17 x 105 to 1.60 x 108cfu/g. The predominant bacterial and fungal isolates included species of Bacillus, Enterobacter, Aspergillus and Saccharomyces. However, species of Corynebacterium, Mucor, and Penicillium were also recovered from epiti moin moin. Varied concentrations of the phytochemicals saponin, tannin, alkaloid, flavonoid, oxalate and cyanide were detected and the proximate analysis shows that aniga and epiti moin moin had moisture contents of 68.55 and 68.41%, Carbohydrate contents of 23.17 and 21.61%, Protein contents of 5.08 and 5.67% and Fat contents of 1.73 and 2.87% respectively. Aniga and Epiti moin moin are rich in nutrients and phytochemicals; they are foods that could be used to augment the nutritional need of man. It is advanced that the application of good manufacturing practices (GMP) and effective hazard analysis critical control point (HACCP) in the production of these foods will be necessary to curtail microbial contaminants, standardize the processing procedures and thus optimize the foods for wider consumer acceptability
显示更多 [+] 显示较少 [-]