Effects of Wrapping Materials on the Microbial Population and Proximate Composition of Steamed Bambara Bean Pudding (OKPA)

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Published: 2022-06-21

Page: 133-140


Omorodion Nnenna J. P *

Department of Microbiology, University of Port Harcourt, P. M. B. 5323, River State, Nigeria.

Alobari Rosemary

Department of Microbiology, University of Port Harcourt, P. M. B. 5323, River State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Steamed Bambara bean pudding (Okpa) is a processed food from bambara nut (voandzeia subterranean). The influence of wrapping materials on the microbial population and physicochemical composition of Okpa was determined using Standard Microbiological procedures. Total bacterial counts ranged from Log10 cfu/g 4.52 to 6.43, total coliform count ranged from 2.07 to 3.33 and the total fungal count ranged between 2.24 - 4.43. Samples in leaves had highest bacterial, fungal and coliform count. Organism isolated include Bacillus (28.57%), Klebsiella (14.28%), Staphylococcus spp (9.52%), E. coli (19.04%) and Enterobacter (19.04%) were identified. On all samples, Bacillus was the most prevalent while Staphylococcus spp was the least prevalent. Percentage occurrence of Fungi include Mucor spp (66.6%) and Aspergillus spp (33.3%). The proximate analysis of the samples carried out showed that ash, moisture and lipid content was high in leaf wrapped okpa while protein and carbohydrates was high in polyethylene bag wrapped Okpa. The results from this study indicate that packaging materials have significant effects on the proximate composition and microbial quality of RTE Okpa.

Keywords: Bambara bean pudding, Voandzeia subterranean, carbohydrates, favored species


How to Cite

J. P, O. N., & Rosemary, A. (2022). Effects of Wrapping Materials on the Microbial Population and Proximate Composition of Steamed Bambara Bean Pudding (OKPA). Asian Journal of Research in Biosciences, 4(2), 133–140. Retrieved from https://globalpresshub.com/index.php/AJORIB/article/view/1617

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