Nutrient Composition and Microbiological Evaluation of Vended Street Foods in Parts of Lagos State, Nigeria

Abstract

The presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF products investigated were roasted (plantain, fish, yam, corn), suya, meat pie, egg roll and doughnuts, purchased from parts of Lagos State. The result for proximate analysis of VSF sourced from Marina, Yaba and Apapa showed that moisture content ranged from 4.81% to 28.56% for Suya from Yaba and roasted plantain from Apapa. Moisture content of roasted plantain from Apapa was significantly different (P<0.05) and higher than those from Yaba and Marina. Moisture content of roasted plantain, roasted fish, suya, meat pie and doughnut from the three different stations (Marina, Yaba and Apapa) were significantly different (P<0.05) with respect to food type. Ash, fat, protein, crude fibre and carbohydrate content ranged from 1.15% – 4.66%, 0.40% – 24.54%, 0.08 – 54.45%, 0.10 – 6.85% and 47.60 – 88.99%, respectively. Significantly higher protein value of 54.45% was seen in suya from Yaba. Suya samples from Apapa (SMA) gave high crude fibre of 6.85% while significantly (P<0.05) high carbohydrate of 88.99%, 87.85% and 87.51% were seen in roasted yam samples from Marina, Apapa and Yaba. Total bacteria count ranged from 3.05 log10CFU/g as seen in egg roll from Apapa to 3.83 log10CFU/g as noticed in roasted fish from Yaba. Total Fungi count ranged from 2.00 log10CFU/g – 2.60 log10CFU/g. Fungi load in roasted (plantain, fish and yam) sourced from Apapa were significantly (P<0.05) higher than those from Marina and Yaba. The energy value ranged from 255.27kcal/100g to 456.90kcal/100g, with suya sourced from Marina and Yaba were significantly different (P<0.05). The presence of high Bacteria and Fungi load in vended foods requires the attention of public health officers.

Occurrence of Virulent and Antibiotic Resistant Staphylococcus aureus in Selected Ready-To-Eat Foods in Obio/Akpor, Rivers State, Nigeria

“…The determination of the percentage moisture content showed that puff-puff had the highest moisture content of 20.30 among the snack foods examined, while meat-pie had the least (5.40). The percentage moisture content for puff-puff is within the 15.40 and 26.60 previously reported by Israel and Samuel [31] and Pikuda and Ileleboye [32], respectively. The moisture content of meat-pie in this present study is less than the 8.18% reported by Adeyeye and Ayoola [33].…”

“…The percentage carbohydrate content was highest in meat-pie (70.73%) and lowest in puffpuff (4.10%). The value for meat-pie in this study is higher than 55.39 and 60.53% reported by Eke and Elechi [40] and Israel and Samuel [31], respectively. The carbohydrate content of puffpuff (4.10%) is lower than the 65.14% previously reported by Pikuda and Ileleboye [32].…”

“…The value for puff-puff in this study is higher than the 0.66% reported in similar work by Israel and Samuel [31]; whereas the meat-pie percentage crude fiber of 4.58 is higher than the 0.76, 3.50, and 0.51% previously reported [31,33,36]. The crude fiber contents are advantageous to adults with colon diseases, while it also prevents constipation [37]; it lowers cholesterol levels in the blood and reduces the risk of cancers [38].…”

“…Egg rolls had the highest ash content of 14.06%, while buns had the lowest ash content of 2.37%. The ash content for egg-roll is also higher than 2.00 and 2.60% reported by Chinaza et al [36] and Israel and Samuel [31], respectively. This shows that ready-to-eat egg-roll is rich in essential minerals, as the ash content of food is simply a measure of its mineral content, it is not a surprise…”

Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

“…Amadi et al [22] have studied the nutritional composition of traditional dishes such as Kekefiyai, Kiri-igina, and Opuru-fulou of Bayelsa State, Nigeria. Israel and Samuel (2020) [23] have studied the proximate composition in eight street foods such as roasted plantain, fish, yam, corn and dough nuts, suya, eggroll, meat-pie from parts of Lagos Nigeria. Similarly, Calubaquib and Suyu [24] have also examined the proximate contents of six fortified Filipino snacks.…”