Abstract

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Food safety must be given high priority in any society. This study was aimed at assessing the proximate composition and microbiological quality of yaji. A total of nine different yaji were randomly purchased from retail stores within Kano metropolis while three samples were prepared in the laboratory as control. The result of the study revealed that the yaji samples studied had moisture content ranging from5.00-10.70%, ash content of 17.42-26.30%,crude protein content of 17.50-32.43%, fat content of 1.89-4.05%, and carbohydrate content of 36.69-47.60%. The microbiological analysis showed that the purchased yaji samples were contaminated with aerobic mesophilic bacteria and fungi isolates.Aerobic mesophilic bacterial count, fungal count and coliform count ranged between 3.35×106 - >3.00×107 cfu/g,<1.00×103 – 9.60×106 cfu/g, and 3.6 ->1100MPN/g respectively. Staphylococcus aureus, Escherichia coli, Salmonella, Enterobacter, and Klebsiella species were isolated. S.aureus was the predominant bacteria isolated with frequency of occurrence of 34.35%. The fungi isolated were Fusarium, Rhizopus and Aspergillus species. The predominant fungal isolate was Aspergillus spp with frequency of occurrence of 60%.This study showed that yaji samples though nutritionally rich were found to be contaminated with pathogenic microorganisms and had higher microbial counts compared to the maximum acceptable levels provided by the ISO and FAO, thus posing serious health hazards to consumers. Standard hygienic measures during preparation of yaji are highly recommended in order to reduce microbial load to acceptable limit.

Keywords: Yaji (spice pepper), proximate composition, microbiological analysis.