Asian Journal of Research in Biology

The commercial street food sector is integral to urban culinary culture, offering diverse and convenient food options. The study aims to review microbial Assessment of fried Cowpea Paste (Akara) and associated packaging materials from various locations in Benin City, Edo State, Nigeria. However, consumer safety through microbial quality assessment remains a critical concern. In Nigeria, "Akara," a fried cowpea (Vigna unguiculata) paste, is a popular street food sold openly. This study assessed the microbiological quality of "Akara" fried in palm oil and vegetable oil, along with associated packaging materials, from eight locations in Benin City, Edo State. Bacterial and fungal cultures were performed on Nutrient Agar and Potato Dextrose Agar, respectively, with incubation periods of 48 to 96 hours. Mean values and standard deviations were calculated for each sampling location. Analysis of variance (ANOVA) was used to determine significant differences (p < 0.05) between the microbial loads of Akara samples from different locations and between different types of packaging materials. Five bacterial species (Staphylococcus spp., Streptococcus spp., Escherichia coli, Proteus spp., and Bacillus spp.) and three fungal species (Penicillium spp., Aspergillus spp., and Mucor spp.) were identified. The highest bacterial loads were observed in packaging materials from Ugbowo, Sapele Road, and New Benin, ranging from 49 × 10² to 56 × 10² CFU/cm², and in fried "Akara," ranging from 11 × 10² to 51 × 10² CFU/g. Similarly, fungal loads were highest in the same locations, with values up to 56 × 10² CFU/cm² in packaging and 51 × 10² CFU/g in fried "Akara." The findings highlight significant microbial contamination in both vegetable and palm oil-fried "Akara" and associated packaging materials, posing health risks. This underscores the need for public awareness campaigns on the safe handling of cowpea paste and packaging materials to enhance food safety and consumer protection.