Microbiological and Nutritional Qualities of Avocado Fruit Sold in Umuahia Main Market, Abia State, Nigeria
[1]
Eze, V. C., Department of Microbiology, Michael Okpara University of Agriculture Umudike, P.M.B.7267 Umuahia, Abia State, Nigeria.
[2]
Chimaeze, C. K., Department of Microbiology, Michael Okpara University of Agriculture Umudike, P.M.B.7267 Umuahia, Abia State, Nigeria.
Microbiological and nutritional qualities of avocado fruit sold in Umuahia were carried out. The mean counts of the microorganisms isolated from the avocado samples ranged as follows; total aerobic bacterial plate count 8.0 ± 0.2 x 103cfu/g to 2.1 ± 0.2 x 104cfu/g; coliform count 0.00 ± 0.00cfu/g to 1.6 ± 0.2 x 10cfu/g; Staphylococcus count 4.0 ± 0.2 x 103cfu/g to1.0 ± 0.2 x 104cfu/g and fungal count, 6.0 ± 0.2 x 103cfu/g to 1.35 ± 0.2 x 104cfu/g. The bacteria isolated were Erwinia species, Streptococcus species, Escherichia coli, Staphylococcus aureus, Pseudomonas species and Chromobacterium species. The fungi isolated were Aspergillus species, Penicillium species, Fusarium species and Rhizopus species. The mean values of the proximate parameters examined ranged as follows: moisture, 65.87 ± 0.04% to 75.87 ± 0.04%; total Ash, 0.47 ± 0.02% to 0.66 ± 0.02%; crude protein, 2.79 ± 0.01% to 3.43 ± 0.02%; fat, 12.67 ± 0.09% to 12.79 ± 0.01%; crude fibre, 1.37 ± 0.03% to 1.68 ± 0.00%; carbohydrate, 6.67 ± 0.11% to 15.45 ± 0.17% and dry matter, 24.17 ± 0.02% to 34.13 ± 0.04%. The mean values of the vitamin contents ranged as follows: vitamin A, 124.87 ± 0.09mg/100g to 153.765 ± 0.19mg/100g; Vitamin B1, 0.029 ± 0.004mg/100g to 0.069 ± 0.00mg/100g; Vitamin B2, 0.08 ± 0.00mg/100g to 0.15 ± 0.01mg/100g; Vitamin B3, 1.28 ± 0.02mg/100g to 1.58 ± 0.02mg/100g; Vitamin C, 6.45 ± 0.00mg/100g to 12.82 ± 0.03mg/100g and Vitamin E, 1.87 ± 0.04mg/100g to 2.46 ± 0.02mg/100g. The mean values of the minerals constituents ranged as follows: Calcium, 11.94 ± 0.00mg/100g to 16.69 ± 0.01mg/100g; magnesium, 27.715 ± 0.12mg/100g to 34.55 ± 0.00mg/100g; Sodium, 8.60 ± 0.00mg/100g to 11.515 ± 0.007mg/100g; potassium, 15.710 ± 0.14mg/100g to 21.635 ± 0.2mg/100g; iron, 0.455 ± 0.007mg/100g to 0.830 ± 0.00mg/100g and Zinc, 0.525 ± 0.07mg/100g to 0.580 ± 0.02mg/100g. It was deduced that there was much microbial count on the deteriorated avocado sample as a result of its high moisture content which enables the growth of microorganisms.
Microbiological, Nutritional, Avocado Fruit, Qualities, Umuahia, Main Market, Nigeria
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