Bacteriological and Nutritional Quality of Irvingia gabonensis Fruit Juice

Aims: This study was undertaken to examine the bacteriological and nutritional quality of Irvingia gabonensis fruit juice locally produced and stored for 28 days at 40C.

Study Design: Four groups of the Irvingia fruit samples were prepared and stored at 4oC. The samples were analysed at different intervals, beginning from day 0, to day 28. The juice was also observed for onset of spoilage and turbidity during sampling days.

Place and Duration of Study: This study was conducted in Biological Sciences, Faculty Of Science, Niger Delta University, Wilberforce Island, Amassoma, Bayelsa State between July 2019 to September 2019.

Methodology: The microbiological analysis was done using culture dependent methods.

Results: The results revealed the weighted mean of the total heterotrophic bacterial count increased as the storage days’ increases (3.76 ± 0.04 at day 0 to 4.03 ± 0.02 at day 28). Similar results were obtained for the population of coliform bacteria (from 3.59 ± 0.03 to 3.89 ± 0.02), Staphylococcal counts (3.73 ± 0.01 to 3.98 ± 0.00) and pseudomonads’ counts (3.64 ± 0.02 to 3.88 ± 0.07). A total of 240 bacterial isolates were isolated throughout the storage days. However, Escherichia coli recorded the highest percentage of occurrence while Bacillus sp., had the least. The proximate analysis of the juice samples indicated a decline in the fibre content (0.84- 0.72), protein (7.46- 6.53), carbohydrate (64.3 – 55.6), ash (2.46 – 2.18), and fat 23.41 – 21.1). It also showed that freshly prepared Irvingia gabonensis fruit juice is of high quality.

Conclusion: The degradation of the nutrients is suggested to result from the bacterial activities in the stored juices. There is also an increase in the bacterial population as the storage days’ increase. The presence of contaminating bacteria was found to deplete the nutritional content of the fruit juice from their metabolic activities.