ABSTRACT

Microbiological and Nutritional qualities of breadfruit were carried out. A total of twenty (20) samples of African breadfruit (Treculia Africana) were purchased from Ubani main market at Uzuakoli, Abia state.The samples were kept in sterile polythene bag and transported to the Microbiology Laboratory for analysis. The breadfruit samples were  serially diluted and cultured using spread plate method on solid media. The media used were, Nutrient Agar, MacConkey agar, Mannitol salt agar and eosin methylene blue agar for bacteria and SDA (Sabouraud  Dextrose Agar) for fungi respectively.  Standard microbiological techniques were used to enumerate and characterize the organisms.  A total of sixteen (16) bacteria isolates belonging to five genera were obtained from breadfruit samples and the following bacteria were isolated  Staphylococcus aureus, Escherichia coli, Proteus spp, Bacillus spp and Klebsiella spp based on their biochemical reaction while a total of three (3) fungal isolates belonging to two genera were obtained from Breadfruit samples and identified as Aspergillus specie and Rhizopus specie. The total viable count of bacterial population in all Breadfruit sample were in the range of B6 0.9x105 to 8.0x105 B14 cfu/g, Staphylococal count ranged from 2.5 x104 to 8.8 x 104, Salmonella and Shigella count ranged from 7.5 x104 to 1.3 x 104 while total fungal count ranged from B18 0.9 x 103 to B1 8.5 x 103 . The frequency of occurrences of bacteria isolates associated with Breadfruit samples. It showed that Proteus spp. 5 (31.3%) was most predominant bacterial isolates associated with Breadfruit samples. This was followed by Escherichia coli 3 (18.8%), Bacillus spp. 3 (18.8%) and Staphylococcus aureus 3 (18.8%) Klebsiella spp. 2 (12.5%), was least predominant. A total of two (2) fungal isolates belonging to two genera were obtained from Breadfruit samples and identified as Aspergillus specie and Rhizopus specie. It showed that Aspergillus specie 2(66.7%) was predominant while Rhizopus 1 (33.3%) specie was least predominant. The proximate composition of breadfruit samples in the study revealed protein 1.04±0.06 had the lowest range while Ash 9.50±0.40 had the highest range. The mineral composition in this study showed that potassium 1.51±0.05 had the lowest range while calcium 148.98±0.86 had the highest range. In conclusion, the study shows that despite the preparation of breadfruit by heating, there were still some pathogenic microorganisms observed on the samples analyzed therefore it is recommended breadfruit should be screened for microorganisms of public health importance.