Effect of Blanching and Sun-Drying on the Nutritional and Microbiological Qualities of Vegetables in Ilorin Metropolis, Nigeria

Abstract

Vegetable has been identified as a potential tool to curb the menace of malnutrition; however, leafy vegetables are highly perishable. This study evaluated the nutritional and microbiological qualities of vegetables before and after blanching and solar-drying. The vegetables were evaluated for proximate and microbiological analysis using streak and pour plate methods. Four bacteria and seven fungi were isolated and characterized, their percentages of occurrence show; Pseudomonas putida (25%), Bacillus cereus (12.5%), Staphylococcus aureus (37.5%), Aeromonas hydrophila 25%. Also, Aspergillus niger 25%, Aspergillus flavus 12.5%, Rhizopus stolonifer (16.66%), Mucor micheli (8.34%), Candida albicans (8.34%), Alternaria alternate (16.66%) and Rhizopus oligoporus (12.5%). Nutritional compositions were determined. These results showed evidence of contaminations by potential pathogens during production and a slate change in nutritional content of the preserved vegetables. It is now important to pay attention on microbial qualities of leafy vegetables to safeguard the health of the consumers and forestall the possible risk of vegetable borne diseases.