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All Journal Vokasi UNESA Bulletin of Engineering, Technology and Applied Science
Omorodion, Nnenna Jennifer
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Computer Science & IT Engineering Mechanical Engineering Transportation

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Analysis of Microbial and Physio-Chemical Attributes in Fresh, Sun-Dried, and Oven-Dried Tomatoes (Solanum Iycopersium) Omorodion, Nnenna Jennifer; Richmas Obiobu, Euboniso
Vokasi Unesa Bulletin of Engineering, Technology and Applied Science Vol. 2 No. 1 (2025)
Publisher : Universitas Negeri Surabaya or The State University of Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/vubeta.v2i1.35906

Abstract

This study accessed the microbial and physiochemical qualities of fresh, oven-dry, and sun-dry tomatoes to comprehensively understand the impact of drying methods on the quality and safety of this widely consumed fruit. Microbial and physiochemical analysis were done using standard methods. It revealed the variations in microbial population with the results showing the total viable bacterial count ranged from 1.3×106cfu/g to 2.7×106cfu/g with fresh tomato (FT) slices having the highest value (2.7×106cfu/g). Sun-dried tomatoes (SD) (2.3×106cfu/g), oven-dried at 40°C (1.6×106cfu/g) and oven-dried at 60°C (1.4×10-6cfu/g) respectively. The least count was obtained from sample oven-dried (OVD) at 80°C (1.3×106cfu/g). The total viable fungal count the fresh tomato (FT) slices had the highest counts (2.6 ×104cfu/g) and the least count was obtained from sample oven-dried at 40°C (6×103cfu/g), highlighting the dynamic microbial changes during different drying processes. Additionally, physiochemical assessments encompassed proximate compotion, pH and ascorbic acid levels. The pH range was between 4.1 (for fresh tomatoes) and 5.2 (for sun-dried tomatoes). Ascorbic acid levels also showed Fresh tomatoes (28.32mg/100g) were the highest but in this case, Oven-dried at 80°C had the least (9.21mg/100g). Notable differences emerged, shedding light on the consequences of drying techniques on key quality indicators. In conclusion, this study provides a comprehensive analysis of the microbial and physiochemical properties of fresh, oven-dry, and sun-dry tomatoes, elucidating the impact of various drying methods on the quality and safety of this widely consumed fruit. More so, the observed variations in physiochemical properties suggest the need for careful consideration of other drying methods such as vacuum drying and freeze-drying to preserve flavor, enhance shelf life, and maintain nutritional quality.
Microbiological and Physiochemical Assessment of Corn Meal (Agidi) Omorodion, Nnenna Jennifer; Victoria OlaIokungbaye , Modebola
Vokasi Unesa Bulletin of Engineering, Technology and Applied Science Vol. 2 No. 2 (2025)
Publisher : Universitas Negeri Surabaya or The State University of Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/vubeta.v2i2.35907

Abstract

Corn meal (Agidi) is a gel-like traditional fermented starchy food item produced from maize, although millet and sorghum can also serve as raw materials. It is known by different names in different localities. A total of 30 corn meal (Agidi) comprising of 15 white and 15 jollof agidi samples were bought from Choba market in Port Harcourt Rivers State were examined and analyzed using standard microbial techniques. The Total Bacteria count for white (plain) Agidi ranged from 6.30 logcfu/g - 8.06 logcfu/g. The Staphylococci count for White Agidi samples ranged from 6.0 logcfu/g – 8.2 logcfu/g. The Coliform count ranged from 6.00- 7.96 cfu/g. The results generated from this study exceeded the acceptable limit for bacteria in food. Bacteria isolated from White agidi includes Staphylococcus spp, (31.58%), Enterococcus sp (21.05%). Bacillus sp, (18.42%), Escherichia coli (15.75%) and Klebsiella sp (10.53%). Pseudomonas sp (2.63%). For jollof agidi the bacterial isolated Staphylococcus spp, (30.8%) Bacillus spp, (24.6%). Enterococcus sp (20.0%), Escherichia coli (12.3%), Klebsiella sp 7(10.8%) and Pseudomonas sp (1.5%). pH of corn meal ranged from 4 – 6, the moisture content ranged from 80% – 90%, while the titratable acidity ranged from ranged from 0.20 – 0.40. Proper handling of agidi during production must be taken. This is to prevent contamination from environmental and human sources. Control measures to prevent cross-contamination of agidi require procedures for maintaining the hygienic quality of the processing environment and equipment. High level of hygiene be maintained in the preparatory processes and production of this cornmeal (Aidi) to enhance health safety.
Effect Of Traditional and Modern Cooking Methods on the Microbial and Physicochemical Quality of Jollof Rice Omorodion, Nnenna Jennifer; Olubukola E, Olanrewaju
Vokasi Unesa Bulletin of Engineering, Technology and Applied Science Vol. 2 No. 2 (2025)
Publisher : Universitas Negeri Surabaya or The State University of Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/vubeta.v2i2.36998

Abstract

Jollof rice is a popular West African dish, but its microbiological and physicochemical quality can be compromised by cooking methods. This study investigated the effect of traditional and modern cooking methods on the microbiological and physicochemical quality of Jollof rice sold around University of Port Harcourt. 20 samples of Jollof rice were collected from vendors, cooked using with firewood and gas cooker. Microbiological analysis and physicochemical analysis were conducted using standard methods. Microbiological analysis revealed that firewood cooked Jollof rice had higher total heterotrophic bacteria count (3.7×104 CFU/g to 4.5×104 CFU/g), exceeding stipulated standards. It was also observed that gas cooked Jollof rice had higher fungal count (1.4×103 CFU/g to 8×103 CFU/g) was within stipulated microbiological standard. Firewood-cooked Jollof rice had higher microbial counts compared to gas cooked Jollof rice. Five bacteria species: Bacillus subtilis, (18.75%); Klebsiella sp, (12.5%); Bacillus cereus, (18.75%); Staphylococcus aureus, (43.75%); and Proteus mirabilis, (6.25%) and three fungi species: Aspergillus niger, (57.1%); Fusarium sp, (14.3%) and Penicillum sp, (28.6%) were isolated. Physicochemical analysis showed that firewood cooked Jollof rice had higher values in; Ash, fibre, lipid and moisture content compared to gas-cooked Jollof rice. Gas-cooked Jollof rice had better physicochemical properties, including lower pH and higher protein content. This study concludes that Traditional cooking methods (firewood) may compromise the microbiological and physicochemical quality of Jollof rice, while modern methods (gas) produce safer and more nutritious products. This study highlights the importance of adopting safe cooking practices to ensure food safety and quality.
Co-Authors Olubukola E, Olanrewaju Richmas Obiobu, Euboniso Victoria OlaIokungbaye , Modebola