ABSTRACT

This study was conducted to determine the nutrient and microbial composition of readyto-eat roasted beef product (suya) sold at different locations in Umuahia town. Suya samples were sampled from four popular suya vendors from four different locations, in Umuahia town (Agbama (LocA), Ohobo (LocB), Old Umuahia (LocC) and Ohokobe (LocD). Proximate, mineral, vitamin and microbial analysis were done using standard procedures. Data were subjected to statistical analysis using means and standard deviation. The results revealed that there were significant (P<0.005) differences in the· chemical properties of the suya samples analysed. The proximate composition of suya j samples examined were within the range of 20.97% - 21.20%, 10.34% - 15.00%, 7.43%- 21.07%, 34.37%- 49.55% and 0.700% - 0.800% for protein, fat, carbohydrate, moisture and fibre content, respectively. The values for percentage proximate composition of roasted beef (suya) from different locations in Umuahia appear to be within ranges with values reported by other authors. Microorganism isolated were Staphylococcus sp in suya samples from Agbama (LocA), Escherichia coli in samples from Ohobe (LocB), differences in the· chemical properties of the suya samples analysed. The proximate composition of suya j samples examined were within the range of 20.97% - 21.20%, 10.34% - 15.00%, 7.43%- 21.07%, 34.37%- 49.55% and 0.700% - 0.800% for protein, fat, carbohydrate, moisture and fibre content, respectively. The values for percentage proximate composition of roasted beef (suya) from different locations in Umuahia appear to be within ranges with values reported by other authors. Microorganism isolated were Staphylococcus sp in suya samples from Agbama (LocA), Escherichia coli in samples from Ohobe (LocB), ' Streptococcus spin sample from Old Umuahia (LocC) and Pseudomonas sp in Ohokobe (LocD). The total viable counts ranged from 2.3 x10 3 cfu/g - 3.8 x10 3 cfu/g whereas, total coliform count ranged from 1.56 x10Pcfu/g- 3.0 x10Pcfu/g. Though, the microbial load was within the satisfactory limit, there is however need to improve on the nutritive quality and hygienic processing to attain a completely safe level.