Adedayo Olajide AJAYI
Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria
Title: Microbes and Dietary Components of Selected Commonly Consumed Foods
Biography
Biography: Adedayo Olajide AJAYI
Abstract
Various types of bacterial isolates were obtained from commonly consumed food sources, viz rice and beans in some Akoko communities, Nigeria and the world at large. The bacterial isolates were identified by standard microbiological methods. Proximate analysis was carried out according to the procedure of association of official Analytical Chemists to determine amount of components such as fat content, protein content, moisture content and ash content in food samples. Bacterial isolates encountered during the study includes Clostridium spp. (4), Vibrio cholera (1), Bacillus spp. (3), Escherichia coli (2), Staphylococcus aureus (2), Shigella spp. (2), Pseudomonas spp. (2), Streptococcus spp. (2), and Micrococcus spp. (6). Proximate analysis determined, shows the values of food components (in percentages, %) for rice and beans as, Moisture content (11.76, 13.96), Ash content (0.68, 2.52), Crude Fat (3.00, 6.65), Crude protein (15.67, 21.58) Crude fibre (1.44, 0.32) and Carbohydrate content (67.45, 54.97). This study helps to investigate field samplings of the staple food studied in that microbes isolated from the commonly consumed food (rice and beans) in this part of Nigeria and world at large, were used as a measure to determine level of contamination and possible microflora that may inhabit these food sources for possible industrial applications. Similarly, the proximate analysis done helps to determine dietary value as well as food safety. Hence, these food sources should be properly handled coupled with appropriate storage based on their nutritional value and liability of contamination at difference stages of their processing from the raw source.