Microbiological, proximate, and bioactive nutrient analyses of ‘Muzha’: A novel traditional Nigerian condiment of the ‘Marghi’ tribe in Adamawa and Borno States
DOI:
https://doi.org/10.53704/Keywords:
Muzha’;, Parkia biglobosa and Hibiscus cannabinus, traditional condiment, ; spontaneous fermentation, microbial safety, bioactive nutrientsAbstract
‘Muzha’ is a Nigerian traditional, spontaneous-fermented condiment made from a blend of seeds of Parkia biglobosa and Hibiscus cannabinus. This work assessed the microbiological safety, nutritional value, and bioactive properties of the condiment. Five samples were purchased from hawkers in Madagali Local Government Area of Adamawa State. Microbiological and nutritional analyses were done using standard methods. Bacillus and Candida species were the fermenting microorganisms. Proximate nutritional analysis showed that protein was most abundant (31±0.2), followed by crude fibre (7.0±0.3), fat (5.9±0.8), and carbohydrates (4.7±0.9). The most abundant mineral ion was potassium (2637±.5 mg/100g), followed by phosphorus (1345.2±1.1 mg/100g), then magnesium (200.4±1.5 mg/100g) and sodium (31.2±0.7 mg/100g). The least were recorded for zinc (6.0±0.03 mg/100g) and manganese (2.7±0.0 mg/100g). Vitamin A was most abundant at 44.8±0.1 mg/100g, vitamin C at 34.1±0.4 mg/100g, and vitamin E at 1.8±0.0 mg/100g. The contents of vitamins B1 and B2 were negligible. Twelve bioactive nutrients that were mostly unsaturated fatty acids were detected and characterised. Oleic acid methyl ester, palmitic acid methyl ester, and 9-octadecenoic acid, -12-hydroxy were the most abundant. Vitamins A and C, and the bioactive compounds could provide needed nutrients against cardiovascular, cancer, and other physiological and metabolic problems among adults. Our findings showed that ‘Muzha’ is microbiologically safe, nutritionally rich, and can be used to ameliorate malnutrition observed among insurgency-ravaged children of the north-eastern part of Nigeria. Further work is underway to determine the best starter culture for ‘Muzha’ production. To our knowledge, this condiment has not been reported previously.
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