- Volume 13, Number 2 (2025)
A STUDY OF FOOD HYGIENE PRACTICES AMONG INFORMAL AND FORMAL FOOD VENDORS IN PORT HARCOURT
Grace Ifunanya Okonkwo
This study investigates the knowledge, attitude and practice of food hygiene among food handlers in Port Harcourt Local Government Area of Rivers State. A descriptive survey design was adopted as the research design for this study. The study population comprised of all the food handlers in Port Harcourt Local Government Area of Rivers State. A multistage sampling technique was adopted to select 400 respondents for the study. The instrument for data collection was structured questionnaire with a reliability coefficient of 0.76. Data collected was analyzed using Statistical Package for Social Science (SPSS) version 20.0 . Statistical tools such as frequency...
ASCORBIC ACID CONCENTRATION IN DIFFERENT RIPENING STAGES OF BALANITES AEGYPTIACA
Ibrahim Chukwudi Eze
The ascorbic acid (vitamin C) content of the ripe and unripe fruits of Balanites aegyptiaca was determined by using2,6 dichlorophenolindophenol method. The pulp of the ripe and unripe fruits was scrapped and liquidized and then the dye 2,6 dichlorophenolindophenol was run into the juice to determine the end point of the reaction. Ascorbic acid was found to be higher in ripe fruits juice of the tree being o.55mg/100m1, compared with 0.156mg\100ml found to be present in the unripe fruit juice
IMPACT OF SUN DRYING ON THE LONGEVITY AND SAFETY OF BREADFRUIT VARIETIES IN NIGERIA
Faith Chidinma Worlu
Research on the nutrient quality and phyto-chemical properties of three species of sundried bread fruits was conducted in the Plant Pathology and Food Science and Technology Laboratories in the Rivers State University. Varying concentrations of moisture, ash, lipid, fibre, protein and carbohydrate were found in the three species of bread fruits stored for six months. Highest concentration of moisture (14.53±0.06), fibre (3.1±0.00), protein (21.2±0.00) and carbohydrate (6.1±0.00) were recorded for A. heterophyllus while T. africana had highest values of 11±0.00 for lipid. Ash content was highest (3.8±0.00) in A. camansi. Phyto-chemical screening further revealed the availability of several plant chemicals...
FOOD SAFETY EVALUATION OF KPOMO: MICROBIOLOGICAL AND HEAVY METAL SCREENING IN MARKET SAMPLES
Samuel Ebube Okpara
Kpomo serves as a major source of meat in Nigeria and due to it’s unhygienic processing conditions could pose public health risks. This study investigated the microbiomes of kpomo meat sold in markets. Results obtained revealed that kpomo meat had the highest total heterotrophic bacterial count (THBC) of 2.46x107 cfu/g > water used to soak the meat (1.77x107 cfu/ml) > the 2,06x106 and 1.3x105 cfu/5cm3 on tray and knife swabs. Staphylococcus counts of all samples showed counts of 1.96x107cfu/g, 5.65x104cfu/5cm3, 9.90x104cfu/5cm3 and 7.90x107cfu/ml for meat, knife, tray and water samples respectively. Coliform counts of the kpomo meat revealed counts ranged...