Microbiological And Nutritional Qualities Of Burukutu Sold In Mammy Market Abakpa, Enugu State.

ABSTRACT

 A survey of the microbial and nutritional qualities of burukutu was carried out in this research work. Twenty samples of burukutu were examined during this research work, four different bacterial and fungal genera were isolated and identified. The bacterial genera isolated were Staphylococcus aureus, Streptococcus species, Bacillus species and Echerichia coli.The fungal isolate were Aspergillus species, Fusarium species, Penicillum species and Sacchromyces cerevisiae The total viable count was in the range of 1.0 x 1 7 to 10.1 x 1 0 with sample T having they lowest count and sample C having the highest count. The total coliform count (TCC) was in the range of 1.1 x I 7 to 9.0 10 with sample T having the lowest count and sample N having the highest count. The mean of the nutritional contents were Sodium 0.006%, Potassium 0.075%, Phosphorus 0.008%, Magnesium 0.13%, Iron 0.005% and Calcium 0.007%. The proximate analyses were in the mean, Moisture content 92.25%, Ash content 1.05%, Ester extract 0.29%, Crude protein 2.75%, Crude fiber 0.35%, Carbohydrate content 3.32%, Temperature 29°c, pH value 3.94, Specific gravity 0.9945%, Alcoholic content 8.63%, and Total titratable acidity 0.5 5%