NUTRITIONAL AND MICROBIOLOGICAL ASSESSMENT OF GLUTEN FREE ROASTED MAIZE VENDED AT AROMA AWKA, ANAMBRA STATE
Keywords:Nutritional, Microbial, Gluten free, Maize (Zea mays)
Maize (Zea mays L.) is one of the gluten free most consumed cereal grains all over the world. The nutritional and microbial composition of gluten free yellow Maize (Zea mays) obtained from five different vendors at aroma Awka, Nigeria, was determined in this study. The maize samples were collected from the vendors, using simple random sampling and analyzed for proximate and microbial composition by standard procedures. The yellow maize samples from showed moisture (5.20 -7.90%), Ash (1.30 to 3.80%), crude protein (5.00 - 6.60%), crude fiber (1.45 to 3.11%) and lipid content (2.00 to 3.91%). Carbohydrate content was found to be high among the samples (74.79 to 84.75 %). The various samples were also found to be contaminated with high microbial load. The total aerobic count of the maize sample ranged from 1.3 x 105 to 9.1 x 105 cfu/g Vendor (4) and vendor (5) showed higher bacterial count ranging from 4.8 x 105 to 9.1 x 105cfu/g. The total fungi count range from 1.2 x 105 to 8.4 x 105cfu/g. The total coliform count ranged from 0 to 6.4 x 105, Feacal coliforms were observed ranging from 0 to 3.3 x 105. Staphylococcuss count ranged from 1.1 x 105 to 3.0 x 105cfu/g Salmonella spp was isolated in eight samples and Pseudomonas aeruginosa was isolated in three samples. The microbial genera isolated and identified were Staphylococcus aureus, Bacillus subtilis, Escherichia coli Salmonella spp. Pseudomonas aeruginosa, Aspergillus niger, Rhizopus stoloniter, Aspergillus fumigatus and Saccharomyces cerevisae. It is therefore concluded and recommended that, roasted yellow maize are high in nutritive value and could be recommended to celiec patient.. Hence good sanitary, processing, packaging and hygienic practices should be employed to reduce the microbial contamination of roasted maize.