Chemical and Microbiological Assessment of Plantain (Musa parasidisiaca)
Omorodion, Nnenna J. P. *
Department of Microbiology, University of Port Harcourt, PMB-5323, Rivers State, Nigeria.
Chinwo, Lucky C.
Department of Microbiology, University of Port Harcourt, PMB-5323, Rivers State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Plantain (Musa parasidisiaca) is a main food crop in the humid and sub-humid parts of Africa and good source of energy for millions of people in these regions. It is a perennial crop that grow well in a wide range of environments and belong to the family of Musaceae with the genus Musa and have been a crop of extraordinary significance to human societies. This study evaluates the microbial and chemical quality of plantain; ripe and unripe raw plantain, ripe and unripe roasted plantain, ripe and unripe boiled plantain purchased from local markets and roadside food vendors in Choba, Port Harcourt, Rivers State. The total heterotrophic counts (TVC) ranged from 1.0 x 103 to 4.7 x 104 cfu/g, the Staphylococcus counts ranged from 2.4 x 103- 3.2 x 104 cfu/g in raw ripe plantains, while all other plantain samples showed no significant counts, Coliform count ranged from 0 - 4.6 x 103 cfu/g, fungi count ranged from 0-9.7 x 104 cfu/g. Proximate analysis revealed that the pulp of plantain. contain substantial amounts of moisture, fiber, carbohydrates, and low-fat content, while minerals Fe, Mg, Ca, were present in substantially amount. The contamination of fruits and vegetables by microorganism could also be as a result of poor handling practices in food supply chain, storage conditions, distribution, marketing, practices and transportation.
Keywords: Plantain fruits, proximate composition, mineral composition, pathogens
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