Microbiological and Chemical Evaluation of Some Traditional foods: ‘Aniga’, ‘Agarati’, ‘Epiti Moin Moin’ and ‘Ogiri’.

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The microbial and chemical compositions of some indigenous foods of Southeastern Nigeria (Imo and Anambra States) were investigated. The total aerobic plate count (TAPC) for Ogiri ranged from 1.2 x 1010 to 2.4 x1011 cfu/g, the coliform count ranged from 2.1 x101 to 9.8 x102 cfu/g, and fungal count ranged from 1.0x108 to 3.3x1011 cfu/g. Aniga had a mean TAPC of 1.4x1011 cfu/g, coliform count of 3.8 x101 cfu/g and fungal count of 1.9x1011 cfu/g. Agbarati had a TAPC ranged from 1.1x109 to 1.7x1011 cfu/g, coliform count of 9.0 to 2.7x103 cfu/g, and fungal count of range 2.4 x107 to 1.9 x109 cfu/g. In Epiti moin-moin TAPC ranged from 3.4 x105 to 4.5x1011 cfu/g, coliform count was 5.0 to 1.1x102 cfu/g with EPI and EPII having no coliforms, the fungal count ranged from 1.2x108 to 1.6x1011 cfu/g. Species of Bacillus, Saccharomyces and Staphylococcus were prevalent in the samples. The chemical analysis of the food samples indicated the presence of alkaloid, cyanide, flavonoid, oxalate saponin and tannin. The cyanide content was 0.05% for agbarati, aniga (2.42%), epiti moin-moin (2.14%) and ogiri (1.39%). The nutritional analysis revealed that agbarati, aniga, epiti moin-moin and ogiri had moisture contents of 11.40%, 68.55%, 68.41% and 36.12%; Fat contents of 39.10%, 1.73%, 2.87% and 30.24 %; Fiber contents of 2.91%, 0.40%, 0.07% and 3.65%; Protein contents of 29.63%, 5.08%, 5.67% and 12.75%; Ash contents of 4.25%, 1.00%, 1.37% and 1.62%; Carbohydrate contents of 12.71%, 23.17%, 21.61% and 15.62%, respectively. These traditional foods are good sources of nutrients, however, their microbial loads above 106 cfu/g tolerant limits calls for concern. Adequate hazard analysis and critical control point (HACCP) measure and effective good manufacturing practice (GMP) are imperative in the production of these local foods.

Key words: Indigenous foods, Agbarati, Aniga, Epiti moin-moin, Ogiri, HACCP, GMP

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Microbiological and Chemical Evaluation of Some Traditional foods: ‘Aniga’, ‘Agarati’, ‘Epiti Moin Moin’ and ‘Ogiri’.

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