Proximate composition and Microbial Quality of Street-Vended Roasted Yam and Plantain from Nekede Communities in Imo State
Uneanya, G.C; Ohaegbulam, P.O. & Onyejekwe, C. C.
Department of Food Technology
Federal Polytechnic Nekede, Owerri, Imo State, Nigeria
Email: gennyuneanya@gmail.com
Corresponding Author: Uneanya, G.C
ABSTRACT
Proximate composition and microbial qualities of street-vended roasted yam and plantain from three different sources in Nekede (Umuerim, Umunkoto and Umuokomoche) were evaluated. The proximate analysis of the roasted yam/plantain samples were Moisture content 39.00-43.08/48.58-49.033%, Dry matter 56.92-60.97/50.687-51.417%, Ash 1.82-2.147/ 1.727-2.0467%, Crude Protein 3.63-3.887/2.947-3.1467%, Ether extract 8.53-10.67/6.91-9.7467%, Crude fibre 2.173-2.423/1.803-1.91% and Carbohydrate 38.6-44.14/34.443-37.233% respectively. The outcomes of microbiological assessment indicated a range of2.50 x 103-2.89 x 104/ 7.5 x 103-3.64 x 104cfu/g as heterotrophic counts for roasted yam and plantain samples respectively. Fungal counts range between 2.21 x 102-2.76 x 105/ 1.06 x 105-2.69 x 105cfu/g respectively for the roasted yam and plantain samples. All determinations were in three replicates. The values obtained in the microbial assessment suggest concerns with regular consumption of such food items stemming from handling/preparatory practices of the vendors.
Keywords: Roasted yam, roasted plantain, proximate analysis, pathogenic micro-organisms, food safety
