Microbial and Proximate Composition of Branded and Unbranded Ready-To-Eat Cereals Sold in Port Harcourt, Nigeria
Allbright Ovuchimeru Amadi
Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.
Homa Fyne-Akah *
Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.
Frank Gospel
Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Ready-to-eat cereals (RTECs) have become increasingly popular in Nigeria due to their convenience, affordability, nutritional value, and suitability for modern lifestyles. However, the growing consumption of unbranded cereals sold in informal markets has raised concerns regarding their nutritional quality, microbial safety, and compliance with established food standards.
Aim: This study assessed the microbial quality and proximate composition of unbranded ready-to-eat cereals (RTECs) and compared them with branded counterparts and established regulatory standards.
Study Design: Eighteen unbranded samples comprising oats, cornflakes, and Golden Morn were collected from six different locations, alongside branded controls.
Place and Duration of Study: The samples were obtained from Mile 1 Market, Port Harcourt, and the study conducted at the Department of Food Science and Technology, Rivers State University, Rivers State, Nigeria.
Methodology: Proximate composition (moisture, protein, fat, ash, fibre, and carbohydrate) was determined using standard AOAC methods, while microbial analysis included total viable count, coliforms, Escherichia coli, Salmonella spp., Staphylococcus aureus, yeasts, and moulds using standard microbiological techniques.
Results: Results showed that all samples had moisture contents within permissible limits, suggesting good shelf stability. Unbranded cereals exhibited significant variability in nutrient composition, with some samples showing elevated protein, fibre, fat, and ash contents compared to branded products. Carbohydrate content remained the dominant component across all samples, contributing to energy values largely within recommended standards, although a few samples fell below minimum energy requirements.
Microbiological analysis revealed high levels of contamination in unbranded cereals, with total bacterial, yeast, mould, coliform, and Staphylococcus aureus counts exceeding Codex Alimentarius and Standards Organisation of Nigeria (SON) limits in several samples. The presence of Salmonella spp. in some unbranded products further indicates serious public health risks. In contrast, branded cereals showed minimal or no detectable microbial contamination.
Conclusion: The study concludes that while unbranded RTECs may provide adequate nutritional value, their microbial safety is compromised due to poor handling, packaging, and storage conditions. Improved hygiene practices, regulatory enforcement, and consumer awareness are recommended to mitigate associated health risks.
Keywords: Breakfast cereals, open market, oats, food safety, unbranded foods, Nigeria, food standards, cornflakes