Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2020) Volume 4, Issue 5

Proximate compositions and microbial diversity of smoked-dried edible frogs in ado-ekiti and ikare-akoko, south western nigeria.

 

in Ado-Ekiti and Ikare-Akoko, South-Western, Nigeria that were preserved differently for 2
weeks were investigated. Data were analysed using descriptive statistics and ANOVA at α0.05.
The highest moisture, fibre and proteins values of 7.08 ± 0.02%; 0.27 ± 0.06% and 60.90 ± 0.16%
were obtained from IKF samples and the least values of 6.13 ± 0.00%; 0.00 ± 0.00% and 52.53
± 0.00% were from ADU, IKU and IKN frog samples respectively. However, the crude ash and
crude lipid followed an opposite trends, with the highest values of 15.10 ± 0.00% and 13.11 ±
0.01% from IKU and ADF samples, while the least values of 10.37 ± 0.01% and 7.35 ± 0.00%
were from ADF and IKU frog samples respectively. The frog from ADU had the highest Na
ion values of 35.30 ± 0.17 mg and the lowest value of 17.53 ± 0.06 from IKN samples, while the
magnesium ion highest values of 12.19 ± 0.01 mg was from IKF and the least value of 7.14 ± 0.01
mg was from ADU samples. There were significant differences (P>0.05) in the proximate and
mineral ions in the frogs from the markets. The average bacterial count ranged from 3.90 × 106
to 5.80 × 106 cfu/g and the average fungi count ranged from 3.20 × 104 to 5.15 × 104 cfu/g. The
presence of microorganisms: Bacillus cereus, Listeria monocytogenes, Sporobolomyces roseus
and Fusarium solani in the dried frog samples is of public health concerns and proper attention

is needed for quality control and adequate preservation before sales for consumption
?

 

Author(s): Adewole AM

Abstract Full Text PDF

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