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Microbial profile and proximate composition of commonly used food thicker

Author Affiliations

  • 1Department of Microbiology, University of Port Harcourt, P.M.B 5323, Port Harcourt, Rivers State, Nigrria
  • 2Department of Microbiology, University of Port Harcourt, P.M.B 5323, Port Harcourt, Rivers State, Nigrria

Int. Res. J. Biological Sci., Volume 8, Issue (10), Pages 15-23, October,10 (2019)


The study evaluated the nutritional and microbial profile of five food condiments Brachytegiaurycoma (Achi), Detariummirocapum (ofor), Mucunasloani (ukpo), Cocoyam (Ede) and starch used as food thickening agents bought from different markets. The total bacteria counts of the food thickening agent ranged from 4.0x 106 to 2.12 x108cfu/g. However Achi had the highest bacteria count. The Staphylococcus counts of the food thickening agent ranged from 1.5 x105 to 1.08 x106,.cfu/g. The Salmonella shigella counts ranged from 3.0x 104 to 6.5 x 105, cfu/g, no visible growth was observed for Starch and Cocoyam, but shigella was present in Ukpo, Fungal counts ranged from 2.0x106 to 5.4x107cfu/g. These values when compared to the standards for food condiments which is 103 &


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