Effect Of Traditional and Modern Cooking Methods on the Microbial and Physicochemical Quality of Jollof Rice
DOI:
https://doi.org/10.26740/vubeta.v2i2.36998Keywords:
Jollof rice, Cooking methods, Microbiological quality, Physicochemical properties, Food safetyAbstract
Jollof rice is a popular West African dish, but its microbiological and physicochemical quality can be compromised by cooking methods. This study investigated the effect of traditional and modern cooking methods on the microbiological and physicochemical quality of Jollof rice sold around University of Port Harcourt. 20 samples of Jollof rice were collected from vendors, cooked using with firewood and gas cooker. Microbiological analysis and physicochemical analysis were conducted using standard methods. Microbiological analysis revealed that firewood cooked Jollof rice had higher total heterotrophic bacteria count (3.7×104 CFU/g to 4.5×104 CFU/g), exceeding stipulated standards. It was also observed that gas cooked Jollof rice had higher fungal count (1.4×103 CFU/g to 8×103 CFU/g) was within stipulated microbiological standard. Firewood-cooked Jollof rice had higher microbial counts compared to gas cooked Jollof rice. Five bacteria species: Bacillus subtilis, (18.75%); Klebsiella sp, (12.5%); Bacillus cereus, (18.75%); Staphylococcus aureus, (43.75%); and Proteus mirabilis, (6.25%) and three fungi species: Aspergillus niger, (57.1%); Fusarium sp, (14.3%) and Penicillum sp, (28.6%) were isolated. Physicochemical analysis showed that firewood cooked Jollof rice had higher values in; Ash, fibre, lipid and moisture content compared to gas-cooked Jollof rice. Gas-cooked Jollof rice had better physicochemical properties, including lower pH and higher protein content. This study concludes that Traditional cooking methods (firewood) may compromise the microbiological and physicochemical quality of Jollof rice, while modern methods (gas) produce safer and more nutritious products. This study highlights the importance of adopting safe cooking practices to ensure food safety and quality.
References
[1] S. Nani, "The West African Social Media “Jollof Rice War”", Global Perspectives on Soft Power Management in Business, pp. 443-459, 2023. https://doi.org/10.4018/979-8-3693-0250-7.ch023
[2] B. Babayemi and O. Adepoju, "Dietary Fibre and Micronutrient Potential of Underutilized Green Leafy Vegetable Sprinkles on Selected Foods", Journal of Applied Sciences and Environmental Management, vol. 24, no. 8, pp. 1391-1396, 2020. https://doi.org/10.4314/jasem.v24i8.13
[3] S. Kushitor, "Food Availability and Food Habits Among Ghanaians: Tracking the Dietary Transition in Ghana", Nutrition and Health, vol. 29, no. 1, pp. 157-166, 2021. https://doi.org/10.1177/02601060211066707
[4] L. Zhonggui, W. Ho, K. Rafael, Y. Xie, J. Hu, & K. Yan, "Habitual Tendency, Cooking Methods, and Development of Food Choices Behavior", World Journal of Advanced Research and Reviews, vol. 19, no. 3, pp. 632-639, 2023. https://doi.org/10.30574/wjarr.2023.19.3.1854
[5] M. Lopes, G. Silva, & B. Tagliapietra, "Impact of Cooking Methods on the Availability of Nutrients in Foods of Plant Origin", Disciplinarum Scientia - Ciências Da Saúde, vol. 25, no. 1, pp. 25-40, 2024. https://doi.org/10.37777/dscs.v25n1-003
[6] T. Tumpanuvatr and W. Jittanit, "Quality Improvement of Refrigerated Ready‐to‐Eat Cooked Brown Rice by Adding Gellan Gum and Trehalose with Ohmic Heating Compared to Conventional Cooking Method", Journal of Food Processing and Preservation, vol. 46, no. 4, 2022. https://doi.org/10.1111/jfpp.16443
[7] A. Lerma-Aguilera, S. Pérez-Burillo, B. Navajas-Porras, E. León, S. Ruiz, S. Pastorizaet al., "Effects of Different Foods and Cooking Methods on the Gut Microbiota: An In Vitro Approach", Frontiers in Microbiology, vol. 14, 2024. https://doi.org/10.3389/fmicb.2023.1334623
[8] A. Kowalska and L. Manning, "Food Safety Governance and Guardianship: The Role of the Private Sector in Addressing the EU Ethylene Oxide Incident", Foods, vol. 11, no. 2, pp. 204, 2022. https://doi.org/10.3390/foods11020204
[9] J. Yang, S. Shu, P. Wang, G. Li, H. Wang, W. Wuet al., "Effect of Cooking Methods on Flavor Profiles of Xuanwei Ham: Analytical Insights into Aromatic Composition and Sensory Attributes", Food Chemistry: X, vol. 23, pp. 101713, 2024. https://doi.org/10.1016/j.fochx.2024.101713
[10] S. Gurung, A. Tamang, J. Chettri, & A. Rai, "Firewood Extraction Patterns and Preferred Species in Mamlay Watershed in Sikkim Himalaya, India: A Household Model of Three Categories Based on Socioeconomic Status", Ecology, Environment and Conservation, vol. 30, no. Suppl, pp. S167-S178, 2024. https://doi.org/10.53550/eec.2024.v30i06s.025
[11] P. Chirwa, C. Ham, S. Maphiri, & M. Balmer, "Bioenergy Use and Food Preparation Practices of Two Communities in the Eastern Cape Province of South Africa", Journal of Energy in Southern Africa, vol. 21, no. 4, pp. 26-31, 2010. http://dx.doi.org/10.17159/2413-3051/2010/v21i4a3260
[12] G. Shen, M. Hays, K. Smith, C. Williams, J. Faircloth, & J. Jetter, "Evaluating the Performance of Household Liquefied Petroleum Gas Cookstoves", Environmental Science & Technology, vol. 52, no. 2, pp. 904-915, 2018. https://doi.org/10.1021/acs.est.7b05155
[13] W. Li, D. Lai, L. Mou, X. Zhou, & K. Yuan, "Research Status and Development Trend of Household Gas Stoves", Academic Journal of Science and Technology, vol. 9, no. 3, pp. 20-24, 2024. https://doi.org/10.54097/g0v23264
[14] R. Yongyod, P. Phusomya, & P. Chopjitt, "Microbiological Quality and Sanitation of Food Stalls and Drinking Water Vending Machines", Environment and Natural Resources Journal, vol. 21, no. 4, pp. 1-10, 2023. https://doi.org/10.32526/ennrj/21/20230014
[15] M. Mukelabai, K. Wijayantha, & R. Blanchard, "Hydrogen for Cooking: A Review of Cooking Technologies, Renewable Hydrogen Systems and Techno-Economics", Sustainability, vol. 14, no. 24, pp. 16964, 2022. https://doi.org/10.3390/su142416964
[16] S. Hong, Y. Shen, & Y. Li, "Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis", Foods, vol. 11, no. 17, pp. 2619, 2022. https://doi.org/10.3390/foods11172619
[17] M. Bwala and T. Imam, "Contamination of Polycyclic Aromatic Hydrocarbons (PAHs) on Processed Food: A Review", Archives of Ecotoxicology, vol. 5, no. 2, pp. 61-65, 2023. http://dx.doi.org/10.36547/ae.2023.5.2.61-65
[18] H. Aliyu, G. Obochi, J. Samaila, & K. Benjamin, "Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Clarias gariepinus and Tilapia zillii Smoked using Charcoal and Gas Smoking Kilns in Benue State", Asian Science Bulletin, vol. 2, no. 3, pp. 242-248, 2024. https://doi.org/10.3923/asb.2024.242.248
[19] M. Rodríguez-Ayala, H. Sandoval‐Insausti, A. Bayán-Bravo, J. Banegas, C. Donat‐Vargas, R. Ortolá et al., "Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults", Nutrients, vol. 14, no. 16, pp. 3426, 2022. https://doi.org/10.3390/nu14163426
[20] Y. Jung, H. Kim, D. Kim, B. Joo, J. Jhoo, & A. Jang, "Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods", Food Science of Animal Resources, vol. 43, no. 5, pp. 767-791, 2023. https://doi.org/10.5851/kosfa.2023.e35
[21] M. Owureku‐Asare, I. Oduro, F. Saalia, C. Tortoe, J. Ampah, & R. Ambrose, "Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato", International Journal of Food Science, vol. 2022, pp. 1-13, 2022. https://doi.org/10.1155/2022/2352327
[22] N. Vanqa, V. Mshayisa, & M. Basitere, "Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours", Foods, vol. 11, no. 7, pp. 976, 2022. https://doi.org/10.3390/foods11070976
[23] J. Barnes, H. Whiley, K. Ross, & J. Smith, "Defining Food Safety Inspection", International Journal of Environmental Research and Public Health, vol. 19, no. 2, pp. 789, 2022. https://doi.org/10.3390/ijerph19020789
[24] M. Compaoré, S. Kpoda, R. Bazie, M. Ouedraogo, M. Valian, M. Gampene et al., "Microbiological Quality Assessment of Five Common Foods Sold at Different Points of Sale in Burkina-Faso", Plos One, vol. 17, no. 4, pp. e0258435, 2022. https://doi.org/10.1371/journal.pone.0258435
[25] R. Jesús, A. Gutiérrez-Ibáñez, I. Puebla, N. GARCÍA, M. Siclán, & L. ROMERO, "Microbiological Quality and Presence of Enteropathogenic Bacteria in Orange Juice Sold in Popular Markets", Food Science and Technology, vol. 42, 2022. https://doi.org/10.1590/fst.09621
[26] M. Ali, M. Hashish, & M. Fekry, "Microbiological Quality of Some Packed and Unpacked Bread Products in Alexandria, Egypt", Journal of the Egyptian Public Health Association, vol. 98, no. 1, 2023. https://doi.org/10.1186/s42506-023-00141-9
[27] K. Ekpo, G. Osseyi, J. Dossou, & V. Ahyi, "Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin", International Journal of Food Science, vol. 2022, pp. 1-8, 2022. https://doi.org/10.1155/2022/1991659
[28] L. Sun and B. Singer, "Cooking Methods and Kitchen Ventilation Availability, Usage, Perceived Performance and Potential in Canadian Homes", Journal of Exposure Science & Environmental Epidemiology, vol. 33, no. 3, pp. 439-447, 2023. https://doi.org/10.1038/s41370-023-00543-z
[29] S. Erhan, C. Proestos, S. Manoharadas, & F. Öz, "Effect of Different Cooking Methods on Selected Quality Criteria and Polycyclic Aromatic Hydrocarbon Content of Cultivated Mushrooms (Agaricus bisporus)", International Journal of Food Science & Technology, vol. 58, no. 11, pp. 5689-5700, 2023. https://doi.org/10.1111/ijfs.16666
[30] R. Amaiach, S. Lairini, M. Fadil, M. Benboubker, R. Bouslamti, S. Amrani et al., "Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco", International Journal of Food Science, vol. 2023, pp. 1-13, 2023. https://doi.org/10.1155/2023/2820506
[31] D. Myemba, G. Bwire, & R. Sangeda, "Microbiological Quality of Selected Local and Imported Non-Sterile Pharmaceutical Products in Dar es Salaam, Tanzania", Infection and Drug Resistance, vol. Volume 15, pp. 2021-2034, 2022. https://doi.org/10.2147/idr.s355331
[32] S. Isanovic, S. Constantinides, E. Frongillo, S. Bhandari, S. Samin, E. Kenney et al., "How Perspectives on Food Safety", Current Developments in Nutrition, vol. 7, no. 1, pp. 100015, 2023. https://doi.org/10.1016/j.cdnut.2022.100015
[33] C. Zawani, M. Nor‐Khaizura, N. Mahyudin, M. Ismail‐Fitry, & N. Nirmal, "Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures", Foods, vol. 11, no. 24, pp. 3971, 2022. https://doi.org/10.3390/foods11243971
[34] S. Tilahun, M. Alemu, M. Tsegaw, & N. Berhane, "Morphological and Molecular Diversity of Ginger (Zingiber officinale Roscoe) Pathogenic Fungi in Chilga District, North Gondar, Ethiopia", Frontiers in Fungal Biology, vol. 2, 2022. https://doi.org/10.3389/ffunb.2021.765737
[35] A. Abdul-Rahaman, S. Irtwange, K. Aloho, B. Barau, & S. Pareek, "Isolation, Identification, and Polymerase Chain Reaction Analysis of Pathogenic Fungi in Sweet Orange (Citrus sinensis L.) Fruits during Storage", ACS Agricultural Science & Technology, vol. 3, no. 9, pp. 805-811, 2023. https://doi.org/10.1021/acsagscitech.3c00164
[36] Ș. Milea, N. Condurache, I. Simionov, Ș. Petrea, M. Călmuc, V. Calmuc et al., "Effects of Cooking Methods and Co-ingested Foods on Mercury Bioaccessibility in Pontic Shad (Alosa immaculata)", Current Research in Food Science, vol. 7, pp. 100599, 2023. https://doi.org/10.1016/j.crfs.2023.100599
[37] S. Verma, P. Ganesan, P. Kishore, S. Remya, C. Mohan, P. Padmavathy et al., "Effects of Different Cooking Methods on the Proximate Composition and Physical Properties of Brown Shrimp (Metapenaeus dobsonii) During Cooking and Freezing Cycle", Food Science and Technology International, vol. 30, no. 6, pp. 517-526, 2023. https://doi.org/10.1177/10820132231166972
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Nnenna Jennifer Omorodion, Olanrewaju Olubukola E
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Abstract views: 109
,
PDF Downloads: 62
