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Microbial Load Analysis and Anti-Nutritional Assessment of Ready-to-eat Fruits and Nuts Vended in Selected Motor Parks in Ado-Ekiti Metropolis Ekiti-State Nigeria

Tolulope A. Ayo-Awe, Ojo B. Ayodeji, Busayo O. Oluyide, Otitoju Lawrence, Volume 2 Issue 2, December 2021 Pages 170-183, Published: 2021-12-31


Fruits and nuts are an important portion of the human diet and are often being contaminated with both pathogenic and non-pathogenic microorganisms. This study assessed the microbial load on the surface of some Fruits and Nuts sold by fruit vendors in selected motor parks in Ado Metropolis, Ekiti State. The studied fruits and nuts (F& N) include Cola nitida, Garcinia kola, Malus domestica, Phoenix dactylifera, Daucus esculentus, Solanum ovigerum and Cyperus esculentus were purchased from fruit vendors. The fruits and nuts in were rinsed in sterile water and 1ml of the water in which the fruits and nuts were washed was inoculated in sterile culture media using pour plate techniques. Different microbial species from the media in which the waters were inoculated were then identified using their morphological and biochemical characteristics. The microbes recovered belong to the phylum fungi, and bacteria and they include Aspergillus niger, Aspergillus flavus, Pseudomonas spp, Proteus spp, Klebsiella spp and Saccharomyces. The most frequently isolated contaminant was Staphylococcus spp, followed by Aspergillius niger and Aspergillius. flavus. Others are Pseudomonas spp, Proteus spp, Klebsiella spp, and Saccharomyces, the most contaminated sample was (Cola nitida and Malus domestica) had the least microbial contamination. The concentration of Anti-nutritional factors of fruits in this finding showed that Date plant has the highest concentration of Oxalate, Kola nut recorded the highest concentration in Alkaloids while bitter kola has the highest concentration of Cyanide. This study had shown that direct consumption of ready-to-eat fruit and nut vended at motor parks can be a potential risk factor for food-related illness and food poisoning in the area. Awareness of hygienic practices by vendors must be created