European Journal of Experimental Biology Open Access

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Nutritional composition, sensory evaluation and microbial activities of the traditional and enriched �?¢�?�?��?�?Akara Iwe�?¢�?�?��?�?� from Uya Oron in Akwa Ibom State, Nigeria West Africa

Isong N. B., Akpan M. M. and Udofia N. A.

This study was conducted to evaluate traditional ‘akara iwe’ as prepared and eaten by the people of Uya Oron in Oron Local Government Area of Akwa Ibom State, Nigeria, compared with enriched ‘akara iwe’ prepared in the Home Economics Laboratory, University of Uyo, Uyo, using the blend of ground fish powder and groundnut paste. These products were chemically analyzed for proximate composition, minerals, vitamins, antinutrients and sensory evaluation. Standard microbiological technique was used to assess the microbiological quality of the product. The enriched ‘akara iwe’ had the highest value for protein [19.75%], ash [5.25%] and beta carotene [350.96mg/100g] than traditional ‘akara iwe’, with protein [5.8%], ash [1.30%] and beta carotene [239.46%]. Microorganisms isolated from both ‘akara iwe’ were Penicillum sp [7.1%], A. niger [14.3%], yeast sp [21.5%], B. subtilis [11.9%], S. aureus [19.0%], S. epidermidis [11.9%] and Lactobacillus [14.3%]. Other food nutrients will encourage improvement for growth, development in infant, children and maintenance of body for adults. It will foster supply of micronutrients in the body. However, care should be taken during handling, preparation and storage of the ‘akara iwe’ to prevent microorganisms and their problems to health. ‘Akara iwe’ should be stored and consumed within three days.