ABSTRACT

Sausage rolls is a popular value-added, meat based, ready-to-eat food snack sold in Umuahia Metropolis, Abia State, Nigeria. The study was carried out to determine the microbiological, nutritional and anti nutritional composition of commercial sausage rolls available in some parts of the state. Five brands of sausage roll samples were collected weekly for three weeks and analysed. The nutrient composition from the different brands of sausage rolls analysed were found to differ significantly (P<0.05).The values for the moisture content, dry matter, crude protein, lipid, ash, carbohydrates and energy content of the sausage samples ranged from 12.73 to 16.82%, 83.17 to 88.05%, 11.10 to 13.09%, 4.82 to 8.08%, 2.88 to 3.68, 60.78 to 66.45% and 361.58 to 389.14kca1 respectively. Crude fiber was not detected in all the samples. The values for the antinutritional contents of the sausage roll ranged between 0.26 and 0.47, 0.10 and 0.30, 0.08 and 0.27, 0.21 and 0.62 and 0.01 and 0.04mg/bOg for the alkanoid, saponin, flavonoids, tannin and oxalate content respectively. The result for the mineral content showed that FIBI had the highest value for calcium, sodium, and potassium while GALA had the highest value for magnesium and phosphorus. The values ranged from 12.05 to 46.11, 121.41 to 206.42, 24.00 to 47.80, 63.82 to 181.21, 92.41 to 278.42mg/lOOg for the calcium, sodium, magnesium, phosphorus and potassium contents respectively. The value for the vitamin A content of the samples ranged from 6.00-11.00IU while the B vitamins values ranged from 0.03 to 0.45, 0.02 to 0.06, and 0.06 to 0.l3mg/lOOg for the vitamins 1, B2and B3 respectively. The microbial count recorded for all the samples were significantly lower than the FAO recommended critical microbial count of lOcfulml for ready-toeat foods. The isolated microorganisms were Saccharomyces spp and the Micrococcus spp. The study revealed that the sausage samples sold in Umuahia market are rich in macro and micro nutrients. ><0.05).The values for the moisture content, dry matter, crude protein, lipid, ash, carbohydrates and energy content of the sausage samples ranged from 12.73 to 16.82%, 83.17 to 88.05%, 11.10 to 13.09%, 4.82 to 8.08%, 2.88 to 3.68, 60.78 to 66.45% and 361.58 to 389.14kca1 respectively. Crude fiber was not detected in all the samples. The values for the antinutritional contents of the sausage roll ranged between 0.26 and 0.47, 0.10 and 0.30, 0.08 and 0.27, 0.21 and 0.62 and 0.01 and 0.04mg/10g for the alkanoid, saponin, flavonoids, tannin and oxalate content respectively. The result for the mineral content showed that FIBI had the highest value for calcium, sodium, and potassium while GALA had the highest value for magnesium and phosphorus. The values ranged from 12.05 to 46.11, 121.41 to 206.42, 24.00 to 47.80, 63.82 to 181.21, 92.41 to 278.42mg/100g for the calcium, sodium, magnesium, phosphorus and potassium contents respectively. The value for the vitamin A content of the samples ranged from 6.00-11.00IU while the B vitamins values ranged from 0.03 to 0.45, 0.02 to 0.06, and 0.06 to 0.13mg/100g for the vitamins 1, B2and B3 respectively. The microbial count recorded for all the samples were significantly lower than the FAO recommended critical microbial count of 10cfulml for ready-toeat foods. The isolated microorganisms were Saccharomyces spp and the Micrococcus spp. The study revealed that the sausage samples sold in Umuahia market are rich in macro and micro nutrients.