Evaluation of the Microbiological and Physicochemical Properties of Selected Indigenous Food Spices Vended in Eke Awka Market, Anambra State Nigeria

Ugochukwu Chukwuma Okafor, Chijioke Christian Aniekwu, Ejike Victor Onwujiobi, Ozuah chidiebere Lawrence and Vitus Ikechi Onyeneho
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Ugochukwu Chukwuma Okafor: Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Chijioke Christian Aniekwu: Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Ejike Victor Onwujiobi: Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Ozuah chidiebere Lawrence: Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Vitus Ikechi Onyeneho: Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 6, 462-471

Abstract: The physicochemical properties and microbial quality of selected locally sourced spice samples in Awka, Anambra State was studied. The study elucidates the microbial qualities of these selected spices samples and the physicochemical properties (moisture content, ash content, and pH levels) in five distinct spice varieties: crayfish, thyme, curry, pepper and ginger vended in Eke-Awka Market were also analyzed.Microbial isolates were identified using microbiological standard method, Bacteria isolates includes:Bacillus spp, Escherichia coli, Staphylococcus aureus and Clostridium spp, while fungi isolates includes: Aspergillus spp, Trichoderma spp, Mucor spp, Rhizopus spp, Alternaria spp, and Cladosporium spp. The physicochemical assessment reveals variations in moisture and ash content, reflecting differences in drying and processing methods, as well as distinctive mineral compositions among the spice types. The pH levels, ranging from neutral to slightly acidic or alkaline, contribute to the unique flavor profiles characterizing each spice. Microbial characterization underscores the necessity for rigorous quality control measures, highlighting potential risks associated with spoilage and contamination. This study provides valuable insights into the physicochemical and microbial properties of local spices in Awka. The findings offer a foundation for quality improvement, ensuring that these spices meet both culinary and safety standards.

Date: 2024
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