Proximate composition and microbial quality of <i>Tofu</i> hawked in Maiduguri Metropolis, Northeast Nigeria

Abstract

In this study, the proximate and microbial quality of twelve commercial tofu (“awara”) sold in Maiduguri Metropolis were compared with laboratory processed tofu. The moisture, crude protein, fat, ash crude fibre and carbohydrate contents of the samples of commercial tofu varied significantly (p<0.05) from 51.04 – 65.66%, 8.11 – 11.31%, 13.95 – 31.05%, 1.38% - 4.4%, 0.45 – 1.07% and 4.66 – 10.43%, respectively. The total viable counts and mould-yeast counts were 0.44 x 10⁶ – 2.31 x 10⁶ cfu/g and 1.3 x 10⁶ – 4.85 x 10⁶ cfu/g, respectively. E.coli (0.07×10 –1.24×10 cfu/g ) was absent in 16.67% samples and salmonella spp (0.03×10 – 1.24×10) in 25% of the samples. Staphylococcus aureus (0.14 x 10⁴ – 1.15 x 10⁴) were present in all the samples, and coliforms (0.02 x 10⁴ – 1.25 x 10⁴) were absent in only 25% of the samples. Microbial quality of the laboratory tofu were better and further suggests a need for the improvement of commercial tofu through good manufacturing and hygienic practices by processors and vendors.

Keywords: Soymilk, tofu, nutritive value, microorganisms, food safety