As one of the common sources of protein available to man, fish is highly consumed due to its lower cholesterol content and price. So it forms a rich protein source for both poor and rich. As a part of checkmating the public health risks associated with this general dependence of the population on fish, the microbiological assessment of smoked fish, Scombia, scombia sold in Owerri was embarked on with the aim of ascertaining the microbial quality, the presence and prevalence of microorganisms of public health importance. A total of one hundred and eight (108) samples were collected from the smoking Factory, Open Market and Hawkers. These were analyzed microbiologically for viable heterotrophic bacteria and fungi count on Nutrient and Potato dextrose agar respectively, using pour plate method and coliform count in MacConkey broth by multiple tube method (MPN). The mean value results from the analysis revealed high microbial contamination in all the samples. The resultant data were analyzed statistically using randomized block design of Analysis of Variance (ANOVA) at 95% level of confidence and the difference were separated using the least significance difference (LSD). The mean results of viable heterotrophic bacteria and fungi count showed no significance difference for the collection sites; but the coliform mean results for the three sites showed marked variation at 95% level (P>0.

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This study examined the food and health habits and anthropometric indices of under-5 aged children in Mbieri, Mbaitolu Local Government Area (L.G.A) in Imo State, Nigeria. Cross-sectional descriptive research design was used for the study. Research methodology included assessment of nutritional status by anthropometric measurements to determine the weight, height and age of children. Dietary intake and food habits assessment was determined using a 24-hour recall. The respondents were mothers with children under five years or caregivers where the mother did not live with the child. Using interviewer-administered questionnaire, information on socio-demographics, dietary history/pattern, food habits, health information and anthropometric measurements of selected pupils was obtained. Data collected were summarised and analysed using statistical package for social sciences (SPSS) programme. Results from analysed data were presented in frequencies, percentages and means. Findings of the study showed that 7.6% and 6.5% of the children were moderately and severely stunted, 1.1% and 5.4% were moderately and severely wasted, 10.9% and 7.6% were moderately and severely overweight and 6.5% and 1.1% were moderately and severely underweight. Spearman correlation coefficient tests were used to determine relationships between dietary intake, food habit, health and nutritional status of children under five years. A level of P≤0.05 was used to indicate statistical significance in all analysis.

Nutritional and Microbiological qualities of kunu-zaki hawked at different locations in Owerri municipal were assessed and evaluated. Three major locations of production and sales namely: Shell-camp, Ama-Hausa and Obinze all in Owerri municipal were selected for sampling of kunuzaki. Laboratory prepared sample of kunu-zaki was used as control. Samples of kunu were evaluated for microbiological quality such as total bacteria and fungi counts also, biochemical characterization of bacteria and morphological characterization of fungi. Chemical properties which include proximate composition, titrable acidity, pH, total solid and minerals were also examined. Results showed that there was a significant difference (P<0.05) on all the chemical properties of samples examined. The moisture content ranged from 85.14% to 89.57% while crude protein was between 2.20% and 4.09%. Ash content varied significantly (P>0.05) with range 1.67% to 2.33%. Crude fiber content of 0.71% of control was higher than 0.68%, 0.53% and 0.44% found on the hawked kunu-zaki sample. Total carbohydrate was found within ranged values of 5.54% to 7.74%. Total solid content among kunu-zaki samples ranged from 12.54mg/100g to 14.32mg/100g, pH ranged 5.37 to 5.76 and acidity of the kunu-zaki samples varied but ranged from 0.23% of sample collected from Obinze location to 0.28% of Ama-Hausa kunu-zaki sample. Mineral contents of kunu-zaki samples differed significantly (P<0.05), calcium content of 32.09mg/100g was higher than 31.21mg/100g, 27.31mg100g and 12.53mg/100g. Potassium content ranged from 311.63mg/100g to 449.03mg/100g. Control laboratory sample was found with highest content of 11.74mg/100g magnesium, 4.81mg/100g iron and 30.26mg/100g vitamin C. Total bacteria counts of the kunu-zaki samples were not the same; control laboratory sample was least, 3.0 x 10 6 cfu/mL of heterotrophic bacteria, 3.0 x 10 6 cfu/mL of total Staphylococcus count and 9.0 x 10 6 cfu/mL of fungi counts. Bacteria identified are Bacillus spp, Klebsiella spp, Staphylococcus aureus and Salmonella while fungi suspected include Mucor spp, Saccharomyces spp, Aspergillus spp and Rhizopus. However, laboratory processed samples made kunu-zaki beverage were more acceptable with least microbial load. Good manufacturing and good hygiene practices should be given utmost importance during production to avoid microbial contamination that may cause food borne illness.

Abstract:This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofeose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.