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Microbiological and Proximate Analysis of Dried Okra Sold Within Owerri Metropolis Imo State, Nigeria.
Subject area: Biological & Medical Sciences · Area of research: Food Microbiology
Abstract
One of the most important vegetable crops in Nigeria contributing substantially to the Nigerian diet as a main constituent of soup and stew is okra. This study investigated the microbiological and proximate qualities of dried okra sold within Owerri Metropolis, Imo State, Nigeria. Three market samples and one laboratory-prepared control were analyzed. Proximate analysis revealed moisture content ranging from 12.94–13.24%, crude protein 24.26–24.60%, crude fat 2.29–2.42%, crude fibre 18.50–18.66%, crude ash 5.18–5.30%, and carbohydrate 35.98–36.24%. Microbiological assessment showed total viable bacterial counts of 8.0 × 10³ to 5.8 × 10⁴ cfu/g, with no coliforms detected. Fungal counts ranged from 4.0 × 10³ to 1.2 × 10⁴ cfu/g. The predominant bacterial isolates were Pseudomonas, Staphylococcus, Micrococcus, Corynebacterium, and Bacillus species, while fungal isolates comprised of Aspergillus, Mucor, Fusarium, Penicillium, and Rhizopus species. The laboratory dried control sample had significantly lower microbial loads than the market samples. The findings reveal that despite its nutritional value, dried okra sold in markets may be contaminated by pathogenic microorganisms due to poor handling and drying methods. Enhanced hygienic practices, improved drying techniques, and proper packaging are recommended to ensure safety and quality.
Keywords
Dried Okra, Proximate Analysis, Microbial Quality, Food Safety.
How to cite this paper
@article{1714161,
author = {Chimereze Chimaroke Nwamaka, Nwanze P. I., Ekeoma U. C., Etoamaihe, U, Ayeni J. E.},
title = {Microbiological and Proximate Analysis of Dried Okra Sold Within Owerri Metropolis Imo State, Nigeria.},
journal = {Iconic Research And Engineering Journals},
year = {2026},
volume = {9},
number = {8},
pages = {463-470},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1714161.pdf},
abstract = {One of the most important vegetable crops in Nigeria contributing substantially to the Nigerian diet as a main constituent of soup and stew is okra. This study investigated the microbiological and proximate qualities of dried okra sold within Owerri Metropolis, Imo State, Nigeria. Three market samples and one laboratory-prepared control were analyzed. Proximate analysis revealed moisture content ranging from 12.94–13.24%, crude protein 24.26–24.60%, crude fat 2.29–2.42%, crude fibre 18.50–18.66%, crude ash 5.18–5.30%, and carbohydrate 35.98–36.24%. Microbiological assessment showed total viable bacterial counts of 8.0 × 10³ to 5.8 × 10⁴ cfu/g, with no coliforms detected. Fungal counts ranged from 4.0 × 10³ to 1.2 × 10⁴ cfu/g. The predominant bacterial isolates were Pseudomonas, Staphylococcus, Micrococcus, Corynebacterium, and Bacillus species, while fungal isolates comprised of Aspergillus, Mucor, Fusarium, Penicillium, and Rhizopus species. The laboratory dried control sample had significantly lower microbial loads than the market samples. The findings reveal that despite its nutritional value, dried okra sold in markets may be contaminated by pathogenic microorganisms due to poor handling and drying methods. Enhanced hygienic practices, improved drying techniques, and proper packaging are recommended to ensure safety and quality.},
keywords = {Dried Okra, Proximate Analysis, Microbial Quality, Food Safety.},
month = {February},
}