Proximate and Microbiological Quality of Roasted Plantain, Its Sauce, Fish and Side Vegetable Sold in Rivers State University and Its Environment

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Obinna-Echem, Patience Chisa
Eze, Simeon Christian


The proximate composition and microbiological quality of roasted plantain, its sauce, fish and side vegetable sold in River State University and its environment were investigated. The samples were purchased from four different locations namely staff club (SCL), shopping complex (SHC), back-gate (BGT) and maingate (MGT). Using standard methods, the samples were analyzed for proximate and microbiological quality. The values for moisture, ash, crude protein, crude fibre, fat and carbohydrate were 53.30 - 57.22 %, 2.94 - 3.73 %, 9.26 - 10.13 %, 2.34 - 3.67 %, 11.62 - 13.41 %, and 15.42-20.07 % respectively. The energy varied from 206.76-229.93 kcal/100g. For all the samples from all locations, aerobic count varied from 5.31 - 7.98 Log10CFU/g for plantain and fish. Escherichia coli, Salmonella and Staphylococcus ranged from 4.06 - 7.42, 5.48 - 7.41 and 5.31 -7.90 Log10CFU/g respectively, while Coliform and fungi count varied respectively from 5.01 - 7.57 and 5.01 - 7.33 Log10CFU/g. The leave had significantly (P ≤ 0.05) the highest microbial load. The microbial load exceeded the acceptable limits for ready to eat foods and can be attributed to poor hygiene practices. Some samples except the leave had no detectable levels of the pathogens and fungi. The presence of pathogens indicates potential hazard to the health of consumers,  hence the need awareness on proper handling and hygiene practices among street food vendors. 

Roasted plantain, sauce, fish, side vegetable, proximate, microbiological qualities.

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How to Cite
Chisa, O.-E. P., & Christian, E. S. (2020). Proximate and Microbiological Quality of Roasted Plantain, Its Sauce, Fish and Side Vegetable Sold in Rivers State University and Its Environment. European Journal of Nutrition & Food Safety, 12(10), 10-19.
Original Research Article


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