Microbiological And Nutritional Qualities Of Avocado Fruit Sold In Umuahia

ABSTRACT

Microbiological and Nutritional qualities of avocado fruit sold in Umuahia were carried out.The mean counts of the microorganisms isolated from the avocado samples ranged as follows; total aerobic bacterial plate count, 8.0±0.2x10cfu/g to 2.1±0.2x10cfu/g; Coliform count, 0.00±0.00cfu/g to 1 .6±0.2x 1 0cfu/g; Staphylococcus count, 4.0±0.2x10cfu/g to I .0±0.2x 10cfu/g and the Fungal count, 6.0±0.2xl0 3 cfu/g to 1.35±0.2x 10cfu/g.The bacteria were Erwinia species (36%), Streptococcus species (16%), E.coli (8%), Staphylococcus species (24%), Pseudomonas species (12%) and Chromobacterium species ( 4%) which has the lowest percentage occurence, Erwinia, Pseudomonas and Chromobacterium species were found to be absent in the control (unriped). The fungi isolated were 4spergillus species (40.91%), Penicillum species (27.27%), Fusarium species (18.18%) and Rhizopus species (13.64%).The Proximate analysis was also carried out and the parameters examined ranged as follows; moisture, 65.8710.04% to 75.87±0.04%; total ash,0.47±0.02% to 0.66±0.02%; crude Protein,2. 79±0.01% to 3.43±0.02%; fat,12.67±0.09% to 12.79±0.01%; crude fibre,1.37±0.03% to 1.68±0.00% and carbohydrate,6.67±0.11% to 15.445±0.17%. The vitamin contents were also carried out and their mean values ranged as follows;vitaminA,124.87±0.09mg/100g to 153.765±0.19mg/1 00g; vitamin3,,0.029±0.004mg/100g to 0.069±0.00mg/100g; vitamin3,,0.08±0.00mg/l00g to 0.15±0.01mg/100g; vitaminB,,1.28±0.02mg/l00g to 1.58±0.02mg/100g; vitaminc6.45±0.00mg/100g to 12.82±0.03mg/1 00g and vitamin E,1.87±0.04mg/100g to 2.46±0.02mg/100g. For the minerals, the parameters examined ranged as follows; calcium,l I.94±0.00mg/lO0g to 16.69±0.0lmg/IO0g; magnesium,27.715±0.12mg/100g to 34.55±0.00mg/1 00g; sodium,8.60±0.00mg/l 00g to l l.5 1 5±0.007mg/l00g: potassium,15.710±0.14mg/100g to 21.635±0.2mg/100g; iron,0.455±0.007mg/l00g to 0.830±0.00mg/1 OOg and zinc,0.525±0.07mg/100g to 0.580±0.02mg/100g. From the experiment, it was deduced that there was much microbial count on the deteriorated avocado sample as a result of its high moisture content which enables the growth of microorganisms. The statistical analysis (ANOVA) carried out on the proximate, vitamin and mineral analysis showed that there was a significant difference (P <0.05) among the three samples examined and from this, it was concluded that the riped avocado sample has the highest nutritional content.