Microbial assessment and proximate composition of bread samples collected from different bakeries in Ogbomoso, Oyo state, Nigeria

Bread is a staple food in Nigeria and establishment of bakeries depend on the financial capacity and processing technique employed by processors. This has led to various breads in terms of nutrition and asepsis. In this study, three types of ready-to-eat bread were purchased from different bakery retail shops in Ogbomoso, Nigeria. The control sample was prepared in Food Science Department, Ladoke Akintola University of Technology Ogbomoso. These samples were analyzed for proximate composition, bacterial and fungal contamination using standard microbial procedure (SMP) and disc diffusion method (DDM) for sensitivity test to investigate safety handling practices during production, distribution and anti-microbial effect on microbial contaminant. The results of microbial analysis are as follows: total viable count (1.1 x103 - 4.5x103) cfu/g, coliform count (0-1.9x103) cfu/g, and mold count (0.3x 105 -3.7x105) cfu/g. The percentage of organisms isolated were E. coli. 15%, B. subtilis and S. aureus 20%, P. aureginosa 10%, S. cerevisiae 15.77%, R. stolonifer 13.46%, Mucor spp. and A. niger 18.08%, and P. notatum 7.69%. The result of the proximate analysis was as follows: protein (9.13- 9.79%), crude fat (1.64-4.50%), ash (1.32-1.77%), crude fibre (0.10-0.23%), moisture content (27.22 -29.05%) and carbohydrate (55.89-59.40%). The most sensitive antimicrobial agent was gentamycin across treatment. The organisms restricted septrin, augmenting, and chloramphenicol completely. Bacillus subtilis has the highest zone of inhibition with the use of gentamycin.

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Nutritional Benefit, Acceptability and Safety of Cookies from Blanched Coconut and Wheat Flour

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1030306 ◽

2020 ◽

pp. 94-102

Author(s):

Abiodun Omowonuola Adebayo- Oyetoro ◽

Okereke Jane A. ◽

Ogunnubi, Ebunoluwa I. ◽

Ukwenya, Anita A. ◽

Ogundipe, Flora O. ◽

...

Keyword(s):

Wheat Flour ◽

Calorific Value ◽

Viable Count ◽

Total Viable Count ◽

Crude Fibre ◽

Standard Methods ◽

Sensory Score ◽

Microbial Analysis ◽

Level Of Significance ◽

Flour Blends

Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard methods and established level of significance difference (p<0.5). Results showed that moisture, crude fibre, fat and calorific value ranged between 5.72%-7.80%, 5.77%-7.80%, 9.81-17.21% and 197.08-312.85 Kcal/100g respectively showing increased parameters with increased substitution levels. Carbohydrate and protein ranged from 49.27%-78.21% and 12.69%-15.66% respectively. Mean sensory score for colour, crunchiness and flavor ranged between 7.30-8.50, 7.01-8.02 and 6.30-8.50 respectively while sample 70:30 was the most acceptable in most of the parameters assessed. Total viable count ranged from 1.4x104 cfu/g- 2.5x104 cfu/g between 2nd -5th week of storage while most samples had no fungi growth for the five weeks except for sample 60:40 and 55:45 with growth ranging from 4.0-7.1x104 Cfu/g. Safe and nutritious cookies can be made from wheat-blanched coconut flour.

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QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

Journal of Natural Sciences Engineering and Technology ◽

10.51406/jnset.v18i1.2034 ◽

2020 ◽

Vol 18 (1) ◽

pp. 88-102

Author(s):

A. T. OMIDIRAN ◽

O. A. ADERIBIGBE ◽

O. P. SOBUKOLA ◽

O. O. AKINBULE

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Control Sample ◽

Quality Attributes ◽

Cassava Starch ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66% respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.

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Proximate Analysis of Some Selected Infant Formula Sold in Makurdi Metropolis

Asian Food Science Journal ◽

10.9734/afsj/2019/v7i429978 ◽

2019 ◽

pp. 1-8

Author(s):

Ogochukwu Augustina Onuorah ◽

Rufus Sha'ato ◽

Okeke Rufina Obioma ◽

Adegoke Abiodun Adebimpe ◽

Adekola Omololu Atanda ◽

...

Keyword(s):

Moisture Content ◽

Infant Formula ◽

Proximate Composition ◽

Proximate Analysis ◽

Food Samples ◽

Crude Fibre ◽

North Central ◽

Infant Formulae ◽

North Bank ◽

Commercial Baby Food

Infant formula is a synthetic version of mother’s milk and belongs to a class of food materials known as dairy substitutes. This study was designed to evaluate the proximate composition of some selected infant formula sold in Makurdi metropolis. Six (6) different brands of infant formula samples were purchased from the major markets, Wadata market and North bank market Makurdi Benue State, North Central Nigeria. The six different brands comprise of three (3) infant milk formulae and three (3) infant cereal formulae. Samples on some Selected Infant Formulae were analysed in the laboratory for proximate composition and the data were subjected to Analysis of Variance to rank the significant differences in means. There were significantly different (P<0.05) across the selected infant formulae sample for moisture, ash, crude protein, crude fate, crude fibre and carbohydrates. The result shows that FRISOGOLD significantly (P<0.05) has the highest moisture content (11.60%) with cowbell having the lowest (2.45%) while the ash content of cowbell was found to be the highest compared to other formulae. In conclusion, the commercial baby food samples (MYBOY, NAN and cowbell) have a low moisture content which suggests an asset as this prolongs the shelf life and also inhibits microbial activity on these products thereby preventing spoilage.

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Comparative Studies on the Proximate Composition of Three Tubers of Dioscorea Species in Anyigba, Kogi State

International Annals of Science ◽

10.21467/ias.8.1.138-142 ◽

2019 ◽

Vol 8 (1) ◽

pp. 138-142

Author(s):

Adegboyeda Adeniji ◽

Apovughaye Taiga ◽

M S Ayodele

Keyword(s):

Proximate Composition ◽

Third World ◽

Proximate Analysis ◽

Diabetic Patients ◽

Composite Flour ◽

Crude Fibre ◽

Low Carbohydrate ◽

Balance Diet ◽

Dioscorea Species ◽

The Third World

The third world countries are not just suffering from food shortage, they are also plagued by malnutrition which stems from poverty coupled with inadequate informations about the nutritional contents of foods consume by most of her populace. Yam is a stable food consume by millions of Nigerians and the decision of which species to consume is often based on palatability and availability. Proximate analysis was carried out on D. rotundata., D. cayenensis and D. alata to compare their protein, carbohydrate, moisture, crude fibre, fat and ash content. The result reveals that Carbohydrate content of D. cayenensis (50.60%) was higher when compared to D. rotundata (48.8%) and D. alata (36.02%). Also, the crude fibre of D. alata (5.26%) was significantly higher compared to D. cayenensis (4.86%) and D. rotundata (4.75%), similar result was obtained for the protein content of D. alata; which was 3.46% compared to D. cayanensis (2.13%) and D. rotundata (1.61%) respectively. This research concludes that the proximate composition of the Dioscorea species studied varied significantly. Yam consumers and nutritionist are advised to select their yam species in view of the various proximate constituents to achieve a well balance diet in terms of food and composite flour. The cultivation of the D. alata species should be encouraged because of its low Carbohydrate and high protein contents, thus making it suitable for diabetic patients or people suffering from related illnesses.

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Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish

World Journal of Advanced Research and Reviews ◽

10.30574/wjarr.2021.10.3.0257 ◽

2021 ◽

Vol 10 (3) ◽

pp. 104-112

Author(s):

Olajumoke Adeogun ◽

Oluwatoyin Adegoriola Tiamiyu ◽

Adebola Atinuke Alabi ◽

Idayat Oluwayemisi Akindele

Keyword(s):

Proximate Composition ◽

Proximate Analysis ◽

The Body ◽

Standard Laboratory ◽

Crude Fibre ◽

Sensory Acceptability ◽

Laboratory Procedures ◽

Hedonic Scale ◽

Almost All ◽

Different Levels

Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.

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Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

Asian Food Science Journal ◽

10.9734/afsj/2019/v10i230032 ◽

2019 ◽

pp. 1-16 ◽

Cited By ~ 1

Author(s):

C. S. Arinzechukwu ◽

I. Nkama

Keyword(s):

Vitamin C ◽

Proximate Composition ◽

Microbiological Quality ◽

Titratable Acidity ◽

Apple Fruit ◽

Viable Count ◽

Crude Fibre ◽

Randomized Design ◽

Cashew Apple ◽

Sensory Qualities

Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was the complete randomized design (CRD) and the data obtained were analyzed using one – way analysis of variance (ANOVA). Place and duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between January and July, 2016. Methodology: Fruit bar samples were prepared with blends of ripe banana and cashew apple purees in the ratios of 90:10, 80:20, 70:30, 60:40, 50: 50% (Banana puree : Cashew apple puree). One hundred percent (100%) banana pulp based fruit bar served as the control. Formulated fruit bars contained 7% sugar, 5% date powder, 0.2% sodium metabisulphite and 0.5% citric acid in 1000 g of fruit purees and dried at 80oC for 8 hours. Fruit bar samples were analysed for sensory qualities, proximate composition, micronutrient compositions (vitamin C and potassium), physicochemical properties (pH, brix and titratable acidiy), and microbiological quality using standard methods. Results: There were significant (p<0.05) differences in the proximate composition, potassium, vitamin C and tannin content of samples. The carbohydrate, protein, crude fibre, ash and moisture contents ranged from 68.78 to 74.51%, 3.06 to 3.38%, 1.00 to 2.05%, 2.33 to 2.76% and 18.92 to 22.64% respectively. The fruit bars have high caloric energy values. The vitamin C content increased as the ratio of cashew apple increased. Potassium and tannin contents of the samples ranged from 125.50 to 220.00mg/100g and 52.04 to 84.23 mg/100g respectively. Titratable acidity, pH and brix of samples varied significantly (p < 0.05) and ranged from 0.23 to 0.37%, 4.00 to 4.65% and 7.10 to 11.85% respectively. The microbial results showed that total viable count found present in the fruit bar samples ranged from 4.0 x 102 to 1.3 x 103 while the mould count ranged from 2.0 x 101 to 7.0 x 101. The sensory scores showed that all samples were generally accepted while the sample with 20% of cashew apple was the most preferred. These results showed that underutilized fruits such as cashew apple can be utilized in this regard instead of being wasted.

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Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

Journal of Food Research ◽

10.5539/jfr.v7n2p17 ◽

2018 ◽

Vol 7 (2) ◽

pp. 17 ◽

Cited By ~ 1

Author(s):

Patience Chisa Obinna-Echem ◽

Lucretia I Barber ◽

Confidence I. Enyi

Keyword(s):

Proximate Composition ◽

Control Sample ◽

Sensory Properties ◽

Soy Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Hedonic Scale ◽

Flour Blends ◽

Crude Fibre Content ◽

Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product.

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Proximate composition, bio-chemical and microbial quality of pet food prepared from chicken byproducts by incorporating cauliflower wastes

Journal of Applied and Natural Science ◽

10.31018/jans.v9i2.1270 ◽

2017 ◽

Vol 9 (2) ◽

pp. 767-770

Author(s):

N. Brindha ◽

V. Appa Rao

Keyword(s):

Proximate Composition ◽

Storage Period ◽

Thiobarbituric Acid ◽

Viable Count ◽

Metabolizable Energy ◽

Pet Food ◽

Crude Fibre ◽

Overall Acceptability ◽

Nitrogen Free Extract ◽

Pet Owner

A study was under taken on preparation of pet food from chicken head (20 %), feet meal (15 %) and cauliflower waste meal (10 %). The proximate composition, chemical and microbial qualities were analysed. The proximate composition (%) viz., crude protein, ether extract, crude fibre, total ash, nitrogen free extract and metabolizable energy (K Cal/100g) of pet food on dry matter basis were 26.63, 18.52, 1.38, 10.29, 43.17 and 422.28, respectively. The thiobarbituric acid from 0.46 to 2.52 mg MA/kg, tyrosine value 35.53 to 77.36 mg/100g and total viable count log 3.46 to 5.90 cfu/g were increasing significantly (P<0.01) and yeast and mould count was not detected up to 50 days of storage period. The pets were fed with prepared pet food and evaluated by pet owner gave score for appearance, consistency, odour which were in normal range and overall acceptability was good.

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PROXIMATE COMPOSITION OF Reinwardtiodendron humile (Hassk.) Mabb. FRUIT FROM BOGOR BOTANIC GARDENS COLLECTION

BIOMA JURNAL BIOLOGI MAKASSAR ◽

10.20956/bioma.v7i1.18533 ◽

2021 ◽

Vol 7 (1) ◽

pp. 29-36

Author(s):

Saniyatun Mar'atus Solihah ◽

Inggit Puji Astuti

Keyword(s):

Protein Content ◽

Proximate Composition ◽

Nutritional Value ◽

Quality Standards ◽

Proximate Analysis ◽

Fresh Fruit ◽

Botanic Gardens ◽

Crude Fibre ◽

Nutritional Values

Abstract Reinwardtiodendron humile (Hassk.) Mabb. is one of the members of the Meliaceae tribe with the potential to be developed and consumed as fresh fruit or processed fruit. This research aims to determine the proximate composition or nutritional values contained in R. humile. Proximate analysis of R. humile included analytical determinations of water, ash, crude fat, protein, crude fibre, and carbohydrates. All tests for each of the parameters or components were carried out two times. Then, the contents determined through proximate tests were calculated using certain formulas. The results of this study indicate that the proximate composition of R. humile consisted of water, ash, fat, protein, crude fibre, and carbohydrates (74.2% - 75.28%; 1.35% - 1.54%; 0.53% - 0.72%; 2.48% - 2.73%; 0.86% - 3, 47%; and 16.7% - 20.14%). These results meant the fruit contents met the quality standards of fruit, except for the protein content. The results of the analysis of the proximate composition also show that the nutritional values of R. humile fruit did not significantly differ from the nutritional values of other fruits of the Meliaceae tribe commonly consumed by humans, such as duku, langsat, and kokosan. Keywords: fruit, nutritional value, proximate analysis, Reinwardtiodendron humile

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Proximate composition, phytochemical screening and some antinutritional factors of three accessions of lima beans (Phaseolus lunatus ) an underutilized legume

Nigerian Journal of Animal Production ◽

10.51791/njap.v45i3.442 ◽

2020 ◽

Vol 45 (3) ◽

Author(s):

K. O. Soetan ◽

T. N. Atanda

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Lima Bean ◽

Proximate Analysis ◽

Antinutritional Factors ◽

Phaseolus Lunatus ◽

International Institute ◽

Phytochemical Screening ◽

Crude Fibre ◽

Lima Beans

Lima bean (LB) (Phaseolus lunatus) is an underutilized legumein Nigeria and West Africa despite its numerous nutritional benefits. This study evaluated the proximate composition, phytochemical screening and antinutritional factors (ANFs) of three accessions of Lima beans; LB 001, LB 011 and LB 015 from the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State. All analyses were done using standard protocols. Statistical analysis was done using descriptive statistics. Result of proximate analysis revealed that LB 011 recorded the highest value for crude protein (25.70 0.06%), crude fat (3.10 0.05%) and crude fibre (3.20 0.06%) and moisture content (9.3 0.16%), LB 015 recorded the highest value for ash (3.90 0.04%), nitrogen free extract (60.35 0.20%) while LB001 gave the highest value for drymatter (92.30 2.50%).Phytochemical screening revealed presence of saponin, flavonoid and alkaloid in the three accessions of LB while anthraquinone and cardiac glycoside were absent in all the LB accessions. Results of ANFs showed that LB 001 recorde the highest value for alkaloid (56.67±5.78mg/g), LB 015 gave the highest value for tannin (93.33±2.89 mg/g) and saponin (61.67±2.89 mg/g) while LB 011 had the highest oxalate content (30±5.00mg/g). The study concluded that the three accessions of lima beans have high levels of crude protein, crude fat and ash and phytochemicals, which compared favourably with that of cowpea (Vigna unguiculata), a conventional legume. However, the ANFs present in LBneed adequate processing for their reduction and optimal utilization as a protein source for human and animals.

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