Arise A.K., Arise R.O., Akintola A.A., Idowu O.A., Aworh O.C.
Department of Home Economics and Food Science, Faculty of Agriculture, P.M.B. 1515, University of Ilorin, Ilorin, Nigeria; Department of Biochemistry, Faculty of Science, P.M.B. 1515, University of Ilorin, Ilorin, Nigeria; Department of Food Technology, U
Arise, A.K., Department of Home Economics and Food Science, Faculty of Agriculture, P.M.B. 1515, University of Ilorin, Ilorin, Nigeria; Arise, R.O., Department of Biochemistry, Faculty of Science, P.M.B. 1515, University of Ilorin, Ilorin, Nigeria; Akintola, A.A., Department of Biochemistry, Faculty of Science, P.M.B. 1515, University of Ilorin, Ilorin, Nigeria; Idowu, O.A., Department of Biochemistry, Faculty of Science, P.M.B. 1515, University of Ilorin, Ilorin, Nigeria; Aworh, O.C., Department of Food Technology, University of Ibadan, Ibadan, Nigeria
The aim of this study was to investigate the microbial load and evaluate the nutritional content and sensory property of traditional sun dried okra ("orunla" - Yoruba, Nigeria). Samples were purchased from four different markets at different time in South-western Nigeria. Microorganisms present in the samples were analyzed on nutrient agar, potato dextrose agar and malt extract. Proximate evaluation of the sun dried okra was also carried out to determine the protein, ascorbic acid, ash and crude fibre contents. Nutritional evaluation revealed considerable amount of measured nutrient without significant difference (p>0.05) inspite of the time and place of purchase. Sensory evaluation of the samples showed that they were generally acceptable to a taste panel. Microbial study identified Staphylococcus aureus, Aspergillus niger, Aspergills tamari, Fusarium compactum, Rhizopus nigricans and Bacillus lichiniforms as some of the microorganisms present in the sun-dried vegetable. This study thus, suggested that sun-dried okra could be consumed but when processed under control microbial condition. © Asian Network for Scientific Information, 2012.
agar; ascorbic acid; glucose; article; ash; Aspergillus; Aspergillus niger; Bacillus licheniformis; bacterial count; bacterium identification; controlled study; food analysis; food composition; food contamination; food industry; food intake; food processing; fungus isolation; Fusarium; malt; microbial identification; moisture; Nigeria; nonhuman; nutrient content; nutritional assessment; nutritional parameters; okra; physical chemistry; Rhizopus; Staphylococcus aureus; Abelmoschus; Aspergillus niger; Fusarium compactum; Rhizopus stolonifer; Solanum tuberosum; Staphylococcus aureus