ABSTRACT
Microbiological and Nutritional qualities of avocado fruit sold in
Umuahia were carried out.The mean counts of the microorganisms isolated from
the avocado samples ranged as follows; total aerobic bacterial plate count,
8.0±0.2x10cfu/g to 2.1±0.2x10cfu/g; Coliform count, 0.00±0.00cfu/g to 1 .6±0.2x
1 0cfu/g; Staphylococcus count, 4.0±0.2x10cfu/g to I .0±0.2x 10cfu/g and the
Fungal count, 6.0±0.2xl0 3 cfu/g to 1.35±0.2x 10cfu/g.The bacteria were Erwinia
species (36%), Streptococcus species (16%), E.coli (8%), Staphylococcus species
(24%), Pseudomonas species (12%) and Chromobacterium species ( 4%) which has
the lowest percentage occurence, Erwinia, Pseudomonas and Chromobacterium
species were found to be absent in the control (unriped). The fungi isolated
were 4spergillus species (40.91%), Penicillum species (27.27%), Fusarium
species (18.18%) and Rhizopus species (13.64%).The Proximate analysis was also
carried out and the parameters examined ranged as follows; moisture,
65.8710.04% to 75.87±0.04%; total ash,0.47±0.02% to 0.66±0.02%; crude
Protein,2. 79±0.01% to 3.43±0.02%; fat,12.67±0.09% to 12.79±0.01%; crude
fibre,1.37±0.03% to 1.68±0.00% and carbohydrate,6.67±0.11% to 15.445±0.17%. The
vitamin contents were also carried out and their mean values ranged as
follows;vitaminA,124.87±0.09mg/100g to 153.765±0.19mg/1 00g;
vitamin3,,0.029±0.004mg/100g to 0.069±0.00mg/100g; vitamin3,,0.08±0.00mg/l00g
to 0.15±0.01mg/100g; vitaminB,,1.28±0.02mg/l00g to 1.58±0.02mg/100g;
vitaminc6.45±0.00mg/100g to 12.82±0.03mg/1 00g and vitamin E,1.87±0.04mg/100g
to 2.46±0.02mg/100g. For the minerals, the parameters examined ranged as
follows; calcium,l I.94±0.00mg/lO0g to 16.69±0.0lmg/IO0g;
magnesium,27.715±0.12mg/100g to 34.55±0.00mg/1 00g; sodium,8.60±0.00mg/l 00g to
l l.5 1 5±0.007mg/l00g: potassium,15.710±0.14mg/100g to 21.635±0.2mg/100g;
iron,0.455±0.007mg/l00g to 0.830±0.00mg/1 OOg and zinc,0.525±0.07mg/100g to
0.580±0.02mg/100g. From the experiment, it was deduced that there was much
microbial count on the deteriorated avocado sample as a result of its high
moisture content which enables the growth of microorganisms. The statistical
analysis (ANOVA) carried out on the proximate, vitamin and mineral analysis
showed that there was a significant difference (P <0.05) among the three
samples examined and from this, it was concluded that the riped avocado sample
has the highest nutritional content.
CHIMAEZE, C (2022). Microbiological And Nutritional Qualities Of Avocado Fruit Sold In Umuahia. Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/microbiological-and-nutritional-qualities-of-avocado-fruit-sold-in-umuahia-7-2
CHIMAEZE, CHIMAEZE. "Microbiological And Nutritional Qualities Of Avocado Fruit Sold In Umuahia" Mouau.afribary.org. Mouau.afribary.org, 14 Dec. 2022, https://repository.mouau.edu.ng/work/view/microbiological-and-nutritional-qualities-of-avocado-fruit-sold-in-umuahia-7-2. Accessed 24 Nov. 2024.
CHIMAEZE, CHIMAEZE. "Microbiological And Nutritional Qualities Of Avocado Fruit Sold In Umuahia". Mouau.afribary.org, Mouau.afribary.org, 14 Dec. 2022. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbiological-and-nutritional-qualities-of-avocado-fruit-sold-in-umuahia-7-2 >.
CHIMAEZE, CHIMAEZE. "Microbiological And Nutritional Qualities Of Avocado Fruit Sold In Umuahia" Mouau.afribary.org (2022). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbiological-and-nutritional-qualities-of-avocado-fruit-sold-in-umuahia-7-2