PHYSICOCHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL ANALYSIS OF THE STORED Akara ogbomoso A NIGERIAN

Akara Ogbomoso is a plant protein that has long been a source of income for traditional people, but its short shelf life encouraged researchers to look into its physicochemical, nutritional, and microbiological examination. Bacillus cereus, Bacillus lencheniformis, Bacillus stratosphericus, Flavobacterium aqautile, and Pseudomonas fluorescence were among the five bacteria isolated from Akara Ogbomoso. Bacillus cereus was the most common (33 percent), while Flavobacterium aqautile was the least common (7 percent ). Bacillus cereus had the biggest cleared zone of 6.7 mm for macromolecule degrading ability, while Bacillus stratosphericus had the smallest cleared zone of 6.2 mm for protease activity. For lipase activity, Bacillus lencheniformis had the biggest cleared zone of 6.8 mm, whereas Bacillus cereus had the smallest cleared zone of 5.6 mm. Bacillus lencheniformis had the biggest cleared zone of 10.6 mm for amylase activity, whereas Flavobacterium aqautile had the smallest cleared zone of 6.8 mm. The use of oligosaccharide sugars by bacteria isolates revealed that Bacillus stratosphericus had the largest zone of clearance (9.1mm) for arabinose and Pseudomonas flouresence was the only bacterium with a 9.5 mm zone of clearance for raffinose. Bacillus stratosphericus was the only bacterium that couldn't use rhamnose, however proxmate studies of Akara Ogbomoso (1 and 120 days) show that the bacterial isolates used protein, lipid, and carbohydrate well. Sample AK1's protein content dropped from 24.20 percent to 14.93 percent, while sample AK2's dropped from 23.10 percent to 15.30 percent. At the end of the storage period, sample AK1's fat content decreased from 13.07 percent to 10.47 percent, while sample AK2's fat content decreased from 14.10 percent to 11.43 percent, and sample AK1's carbohydrate content decreased from 50.13 percent to 47.87 percent, while sample AK2's carbohydrate content decreased from 49.60 percent to 48.10 percent. As a result of the activities of bacteria enzymes that contaminated these snacks, the nutritional content of the snack was reduced in this study. In order to extend the shelf life of snacks, they should not be consumed if they are contaminated. Proper preparation and packaging should be guaranteed to eliminate pathogenic and spoilage microorganisms.

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