Microbial, Nutritional and Sensory Evaluation of Traditional Sundried okra (orunla) in selected Markets in South-Western Nigeria

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dc.contributor.authorArise, A.k.
dc.contributor.authorArise, R.O.
dc.contributor.authorAkintola, A.A.
dc.contributor.authorIdowu, O.A.
dc.contributor.authorAworh, O.C.
dc.date.accessioned2018-06-08T09:48:45Z
dc.date.available2018-06-08T09:48:45Z
dc.date.issued2012
dc.description.abstractThe aim of this study was to investigate the microbial load and evaluate the nutritional content and sensory property of traditional sun dried okra (“orunla” - Yoruba, Nigeria). Samples were purchased from four different markets at different time in South-western Nigeria. Microorganisms present in the samples were analyzed on nutrient agar, potato dextrose agar and malt extract. Proximate evaluation of the sun dried okra was also carried out to determine the protein, ascorbic acid, ash and crude fibre contents.Nutritional evaluation revealed considerable amount of measured nutrient without significant difference (p>0.05) inspite of the time and place of purchase. Sensory evaluation of the samples showed that they were generally acceptable to a taste panel. Microbial study identified Staphylococcus aureus, Aspergillus niger, Aspergillstamari, Fusarium compactum, Rhizopus nigricans and Bacillus lichiniforms as some of themicroorganisms present in the sun-dried vegetable. This study thus, suggested that sun-dried okra could be consumed but when processed under control microbial condition.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/427
dc.language.isoenen_US
dc.publisherScience Alert/Asian Network for Scientific Informationen_US
dc.subjectOkra, Nutrient, Microbial load, taste Panelen_US
dc.titleMicrobial, Nutritional and Sensory Evaluation of Traditional Sundried okra (orunla) in selected Markets in South-Western Nigeriaen_US
dc.typeArticleen_US

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