Nutritional and Microbial Profile of a Traditional Food Condiment

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W. Y. Akwetey P. P. Opoku


This study evaluated the nutritional and microbial profile of a traditional condiment (‘yagie’) used as a rub for skewered meats popularly known as ‘khebab’ in Ghana. The analyses included proximate composition, total bacteria count (TBC) and identification of pathogens. Bacteria were Gram stained in order to differentiate them. Moisture, fat, crude fibre, crude protein and ash contents of the samples ranged from 8.67% to 18.17%, 14.17% to 25.67%, 1.37% to 9.60%, 28.37% to 35.07% and 3.00% to 20.17% respectively. Total bacteria counts ranged from102 to 106cfu/g, with 3.5 ×106 cfu/g being the highest (C2KVT) recorded in ‘yagie’. The mean bacterial count was 4.3 × 105 cfu/g. Microorganisms identified were Salmonella, Escherichia coli, Clostridium perfringens and Bacillus species. Salmonella was present in 65%, Bacillus species in 95%, Clostridium perfringens in 50% and E. coli in 50% of the samples analyzed. Also 95% of the organisms were Gram-positive spore formers while 5% were Gram-positive cocci. These findings suggest that though ‘yagie’ could be a good source of crude fat, fibre and protein, it could contain pathogenic organisms which can potentially contribute to food poisoning among consumers.

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AKWETEY, W. Y.; OPOKU, P. P.. Nutritional and Microbial Profile of a Traditional Food Condiment. Journal of Recent Advances in Agriculture, [S.l.], v. 3, n. 6, june 2015. ISSN 2322-1534. Available at: <>. Date accessed: 16 nov. 2018.
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