Research Article
Analysis of Organic Acids in Three Commercial Fruit Juice Samples Sold Across Nigeria
Issue:
Volume 11, Issue 1, March 2026
Pages:
1-7
Received:
8 March 2026
Accepted:
20 March 2026
Published:
13 April 2026
Abstract: Fruit juice is one of the highly consumed packaged drinks in Nigeria. As a result of the large consumption and to know the levels of organic acids in them, three (3) fruit juices were selected. The analysis of organic acids in the three fruit juice samples sold within Nigeria was carried out using High Performance Liquid Chromatography (HPLC- Agilent 1260 infinity). A reversed-phase separation using a C-18 column was employed, followed by the organic acids quantification. An isocratic elution method using a buffered mobile phase of KH2PO4 adequately aided the separation. The organic acids detected comprised oxalic acid, tartaric acid, fumaric acid, ascorbic acid, citric acid, and succinic acid. The results revealed that levels of citric acid in the three samples ranged from 0.23 to 1.07 mg/mL, the levels of ascorbic acid ranged from 0.0016 to 0.203 mg/mL, and the values of oxalic acid ranged from 0.24 to 4.41 mg/mL. As revealed in the results, the organic acids of interest were available in the fruits juices. However, Sample A was the only orange juice that showed a significant amount of tartaric acid recording 0.5 mg/mL. The method demonstrated good linearity, precision, and accuracy making it suitable for routine analysis of juice samples.
Abstract: Fruit juice is one of the highly consumed packaged drinks in Nigeria. As a result of the large consumption and to know the levels of organic acids in them, three (3) fruit juices were selected. The analysis of organic acids in the three fruit juice samples sold within Nigeria was carried out using High Performance Liquid Chromatography (HPLC- Agile...
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Research Article
Assessment of Detergent Residues and Microbial Contamination in Fermented Baked Cassava (Fufu) in Rivers State, Nigeria: Implications for Food Safety
Alozie Chidinma Obumneke*,
Korfii Uebari
,
Ubaja Princess
Issue:
Volume 11, Issue 1, March 2026
Pages:
8-18
Received:
31 January 2026
Accepted:
7 May 2026
Published:
22 July 2026
DOI:
10.11648/j.cbe.20261101.12
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Views:
Abstract: Background: Fermented baked cassava (fufu) is a widely consumed staple food in Rivers State, Nigeria, and is predominantly produced using traditional processing methods. The study assessed the presence of detergent residues and determined the bacterial contamination of fermented baked cassava (fufu) produced in Rivers State, Nigeria. Methods: Four fufu samples were analyzed: Sample A (cassava soaked in borehole water) and Sample B (cassava soaked in distilled water) served as controls, while Sample C and Sample D were commercially processed fufu obtained from Umuanyagu and Okomoko villages in Etche, respectively. Detergent residues were analyzed using a titrimetric method to determine cationic and anionic surfactant concentrations. Microbial analysis was performed using serial dilution and culture plating techniques on agar for the enumeration of microorganisms. Data were statistically analyzed using one-way ANOVA at a 95% confidence level in SPSS version 27 and cross-validated in Python (scikit-learn library). Results: In the samples, cationic surfactant concentrations ranged from 1.1% to 2.0%, and anionic surfactant concentrations ranged from 3.1% to 4.2%, with the highest levels recorded in Sample D from Okomoko village. Significant (P ≤ 0.05) differences were observed between the control and market samples. Microbial counts varied widely across samples: total heterotrophic bacterial counts ranged from 1.4 ± 0.70 × 109 to 9.4 ± 2.12 × 109 CFU/g, total coliform counts ranged from 1.1 ± 2.82 × 107 to 8.2 ± 2.12 × 107 CFU/g, and faecal coliform counts ranged from 0.8 ± 1.41 × 107 to 3.0 ± 0.70 × 107 CFU/g. Staphylococcus aureus counts ranged from 0.2 ± 2.12 × 107 to 2.6 ± 1.41 × 107 CFU/g. Codex-based interpretation revealed significant hygiene non-compliance in market-obtained fufu samples. PCA analysis further revealed clear separation between the market samples (C and D), which were dominated by pathogenic microbes, and the laboratory controls (A and B), characterised by fermentation-associated flora. The presence of surfactant residues and these microorganisms may pose chemical and increase microbiological exposure concerns, potentially contributing to mucosal irritation or other adverse health effects with repeated consumption. Conclusion: Detergent residues and microbial counts were observed in the market-obtained fufu samples. Regulatory agencies such as NAFDAC and the Ministry of Health should strengthen monitoring and enforcement of food hygiene standards among cassava processors. Education and training of local producers on safe fermentation techniques, use of clean water, and hygienic handling are urgently recommended to safeguard consumer health and ensure food safety.
Abstract: Background: Fermented baked cassava (fufu) is a widely consumed staple food in Rivers State, Nigeria, and is predominantly produced using traditional processing methods. The study assessed the presence of detergent residues and determined the bacterial contamination of fermented baked cassava (fufu) produced in Rivers State, Nigeria. Methods: Four ...
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