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All Journal Journal of Multidisciplinary Science: MIKAILALSYS Asian Journal of Science, Technology, Engineering, and Art
Hammari, Abubakar Muhammad
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Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Environmental Science Physics Social Sciences Other

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Determination of the Chemical Properties of Some Selected Vegetable Oils Sold in Gombe Main Market, Gombe State, Nigeria Goje, Lazarus Joseph; Muhammad, Muhammad Auwal; Maigari, Fatima Umar; Hammari, Abubakar Muhammad
Journal of Multidisciplinary Science: MIKAILALSYS Vol 3 No 2 (2025): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v3i2.6045

Abstract

Vegetable oils are widely utilized as essential lipid sources in food production, necessitating routine evaluation of their nutritional and chemical quality. This study assessed the quality of four commonly consumed edible vegetable oil brands in Gombe, Gombe State: Palm oil (Al-Hilal), Turkey oil, Power oil, and Kings oil. Samples were collected from the Gombe main market and analyzed for saponification value, iodine value, and peroxide value. These parameters were compared against the standards set by the Standard Organization of Nigeria (SON). Turkey oil exhibited the lowest saponification value (192.43 ± 0.51 mg KOH/g), though all oils fell within the SON-recommended range of 185–205 mg KOH/g. The iodine values indicated low levels of unsaturated fatty acids across all samples, with palm oil showing the highest (15.29 ± 0.49 g) and Turkey oil the lowest (6.61 ± 0.63 g). Peroxide values for all samples were well below the 10 meq/kg threshold for rancidity, indicating freshness and stability. Overall, the results demonstrate that all vegetable oil samples met the quality standards set by SON and the Nigerian Industrial Standard (NIS). It is therefore concluded that the oils are unadulterated, of high quality, and safe for public consumption, reflecting proper processing and storage practices.
Determination of Physicochemical and Microbial Properties of Some Dairy Cattle Products Sold in Kwami L.G.A of Gombe State Hammari, Abubakar Muhammad; Bello, Aishatu; Umar, Balkisu Salihu; Aliyu, Bappah Mamuda; Gad, Ishaya Ajuji
Asian Journal of Science, Technology, Engineering, and Art Vol 3 No 5 (2025): Asian Journal of Science, Technology, Engineering, and Art
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstea.v3i5.7412

Abstract

This study evaluates the physicochemical and microbial properties of commonly consumed dairy products in Kwami Local Government Area (L.G.A.), with the objective of identifying potential health risks to consumers and informing regulatory oversight. A variety of dairy products—including milk, cheese, and yogurt—were sampled from multiple retail points and analyzed using standard analytical techniques in accordance with National Agency for Food and Drug Administration and Control (NAFDAC) and Codex Alimentarius guidelines. Physicochemical parameters assessed included pH, moisture, fat, protein content, and titratable acidity, while microbial analysis targeted pathogenic organisms such as Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Results revealed significant variation in physicochemical properties, with protein content ranging from 9.80 ± 0.01% to 11.3 ± 0.82%, high moisture levels (70.5 ± 0.61% to 75.5 ± 0.61%), and elevated titratable acidity (0.5254 ± 0.03% in fresh milk to 2.6800 ± 0.02% in Kindirmo). Mean pH values were 3.50 and 4.55 for fresh milk and Kindirmo, respectively. Microbial screening detected high levels of contamination, including Staphylococcus aureus (3.00 × 10⁵ CFU/ml), Escherichia coli (8.0 × 10⁶ CFU/ml), Bacillus subtilis (2.80 × 10⁶ CFU/ml), and Lactobacillus bulgaricus (5.0 × 10⁵ CFU/ml), with some strains exhibiting antibiotic resistance. These findings underscore serious public health concerns and emphasize the urgent need for strengthened quality control measures, regulatory enforcement, and public awareness to enhance dairy safety in the region.
Co-Authors Aliyu, Bappah Mamuda Bello, Aishatu Gad, Ishaya Ajuji Goje, Lazarus Joseph Maigari, Fatima Umar Muhammad, Muhammad Auwal Umar, Balkisu Salihu