Research Article
Volume 18 Issue 5 - 2022
Proximate Analysis and Mycological Evaluation of Mold Species in Grilled Meat (Suya) Sold in Ilorin, Kwara State, Nigeria
Ahmad Aliyu1*, Baba John1 and Ahmed T Sanni-Mclver2
1Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria
2Department of Medical Microbiology and Parasitology, University of Ilorin, Kwara State, Nigeria
*Corresponding Author: Ahmad Aliyu, Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria.
Received: March 28, 2022; Published: April 18, 2022




Abstract

Background: Grilled meat (Suya or Balangu) is a protein-rich food delicacy usually consume among the elites during period of relaxation or events. Apparently, Suya can propagate source of infection as it can harbour fungal pathogens detrimental to human health due to unhygienic processing and packaging. However, there are meagreness of information on pathogenic fungal analysis of Suya sold within Ilorin metropolis, Kwara State, Nigeria.

Aim: This study determined the proximate proportion and mycological assessment of mold species in Suya sold at Ilorin metropolis, Kwara State.

Method: A total of twenty (24) samples were randomly collected from selected Suya spots at Ilorin metropolis and microbiologically analyzed. Total spores counts, identification of mold species and proximate analysis was determined using standard microbiological techniques.

Results: A total of six hundred and twenty two (622) mold species were isolated from all the Suya samples collected. The highest frequency of occurrence was shown by Rhizopus species (11.4%) while Cladosporium species had the lowest frequency of occurrence (6.1%). Proximate quantities showed the mean percentage of moisture as (28.31 - 47.76%), crude protein (8.80 - 16.88%), crude fiber (0.11 - 13.58%), fat (5.22 - 8.75%), carbohydrate (1.05 - 2.74%) and ash (24.00 - 48.00%) contents. This study showed the presence of Sporotricus, Aspergillus, Alternaria, Fusarium, Absidium, Penicillium, Thamnidium, Rhizopus, Mucor, Cladosporium and Geotrichum species in Suya samples assessed.

Conclusion: Apparently, Suya might to be contaminated with numerous mold species that could be detrimental to the well-being of consumers due to the poor personal hygiene of vendors. Rhizopus species are fast growing mold that absorbs all of the nutrients of meat products. Eating Rhizopus can cause indigestion, vomiting, nausea and the spores trigger anaphylactic shock in sensitive individuals. Proper sanitary environment, handling, use of good and clean packaging products and modern technology to preserve and process the Suya are recommended in Ilorin metropolis, Kwara state.

 

Keywords: Rhizopus; Grilled Meat; Suya; Mold Species; Spores Count; Proximate Analysis

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Citation: Ahmad Aliyu., et al. “Proximate Analysis and Mycological Evaluation of Mold Species in Grilled Meat (Suya) Sold in Ilorin, Kwara State, Nigeria”. EC Microbiology 18.5 (2022): 10-20.

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