Abstract

Many indigenes of Abia state, Nigeria and some of their neighbours use the inner matrices of the Napier or Elephant grass (Penniscium purpureuin) stem as a vegetable without full knowledge of its nutritional characteristics and storability. The two local varieties of Penniselum purpureum (purple stem Achara beku ' and light green stem 'Achara Ngwa') were used to determine the proximate composition, selected vitamins and mineral contents (Ascobic acid, Total Carotenoid. Calcium. Magnessium, Nitrogen, Sodium and Phosphorus) of the young stems and their edible young matrices. In addition to determining the microbial load of sliced inner matrices during storage for 5 days, anthocyanin analysis was carried out on the outer periderm of the fresh experimental stem. Results showed that though the matrices of 'Achara Ngwa' and 'Achara Ibeku ' respectively have moisture content of 93.50% and 87.05%, on fresh weight bases. These varieties have 1.66% protein, 0.90% ash, 1.20% crude fibre, 1.03% fat and 1.72% carbohydrate or 'Achara Ngwa' and 3.32% protein, 1.10% ash, 1.03% crude fibre. 1.30% fat and 5.26% carbohydrate for Achara Ibeku'. Except for percentage moisture and ether extract, the proximate composition of the total stem and the inner matrices did not vary significantly (P=0.05). The provitamin A content of the samples ranged (345.28-502 tg/100g) and the ascorbic acid content (22.00-24.04 mg/100g) were nutritionally appreciable. The matrices with 1.24-1.56% Ca, 0.32- 0.34% Mg, 0.0 17 Na, and 0.83-0.89% P, were good sources of essential minerals for human nutrition. Anthocyanin content of the purple coloured 'Achara Ibeku' was 0.12% while that of Achara Ngwa' was 0.06%. Though the fresh inner matrices had no detectable microbial load, the bacterial load of the stored sliced matrices varied from 2-3 * in day 1 to 4.2-6.4 * 10 in day S of storage. The obtained fungi load for the same samples were 2 ' 1 0 and 4 * I 0 in the aforementioned days of storage. Therefore, there is a need to consume the nutritious experimental matrices as fresh as possible in order to avoid microbial food poisoning.