ABSTRACT

This research is aimed at evaluating the nutrient composition and microbial load of selected bread purchased from different vendors in Umuahia metropolis in Abia State, Nigeria. Three different brands of bread were procured from Ndoro market, Ahiaeke market and Gate six MOUAU market. The proximate, vitamin and mineral content of the bread samples were analysed using standard methods of analysis while the microbial load was analysed using laboratory analysis for microbial quality and safety. Data generated were subjected to One Way Analysis of Variance in a completely randomized design using IBM Statistical Product for Service Solutions (version 23.0). The result of the analysis revealed that sample BGS (Bread from Gate six Market) had the highest value of moisture (28.35%) while sample BNM (Bread from Ndoro Market) had the least value of moisture (26.86%), there was a significant difference  (P<0.05) in all the samples. The bread sample with the highest protein content (11.16%) was sample BNM while sample BGS had the least (10.44%), there was a significant difference (P<0.05) in all the samples. Sample BAM (Bread from Ahiaeke Market) had the highest fat content (3.25%) whereas sample BGS recorded the least (2.38%), the samples were significantly different from each other. The least value of crude fibre was observed in sample BAM (0.45%) and there was no significant difference (P>0.05) between sample BGS (0.66%) and BNM (0.57%). The result for the ash content revealed that sample BAM had the highest value (2.03%) while sample BGS had the least (1.74%), there was a significant difference between the samples (P<0.05). Sample BAM had the least value (55.66%) of carbohydrate while no significant difference (P<0.05) was recorded in the carbohydrate content of sample BGS (56.45%) and BNM (56.45%). The vitamin content analysis revealed that sample BGS had the highest value of riboflavin (0.54mg) and niacin (9.14mg), and the lowest value of carotenoid (0.34mg), thiamine (0.57mg) and ascorbic acid (0.08mg). Sample BNM had the highest value of carotenoid (0.45mg), thiamine (0.64mg), niacin (9.14mg) and ascorbic acid (0.11mg) while sample BAM had the lowest value of Riboflavin (0.44mg) and Niacin (8.66mg). Result from the mineral analysis shows that sample BAM had the highest value of calcium (58.25mg) and sodium (22.12mg), sample BGS had the highest value of iron (4.15mg) and Zinc (0.47mg) while sample BNM had the highest value of phosphorous (196.84). The bacteria with the highest frequency of occurrence were Staphylococcus aureus and B.Subilis (1.95× ) seen in sample BGS. Followed by sample BNM (1.55× ) and then sample BAM which also yielded moderate growth (1.05× ) of staphylococcus aureus. The bread samples showed to be good sources of vitamin B1, B2, and B3 but were not very good sources of Vitamin C, carotenoid and most of the minerals analyzed (calcium, magnesium, sodium, iron and zinc) except for phosphorous, which was present in a significant amount. The results revealed that the proximate composition and microbial load of these bread samples were compliant with SON specifications (<  for bacteria and fungi). Application of adequate control measures along production points up to consumption time as well as enrichment and fortification with vitamin C, carotenoid and essential vitamins and minerals will is recommended.