Microorganisms, proximate analysis, nutritional contents and amino acids profile of naturally opened ackee apple fruits (Blighia sapida)

Fruits are important foods that contain nutrients which contribute to the growth and mental health. A total of 100 naturally opened Ackee apple (Blighia sapida) fruits were collected in Ado-Ekiti. The samples were analyzed using standard microbiological techniques examination. The proximate analysis, nutritionally viable minerals contents, and functional properties of the amino acid profile were determined. Fungal isolated were Asperrgillus niger (23 %), Mucor species (11 %), Rhizopus species (15 %) and Aspergillus flavus (35 %) while Bacterial isolates were Bacillus laterusporus (7 %), Staphylococcus aureus (5 %) and Pasteurella sp. (4 %). The sources of microorganisms that contaminated these fruits may include air, birds, insects, rabbits, rats and other animals. The proximate analysis of Ackee Apple Fruits were Ash(3.62 %), Moisture content (40.23%), Crude Protein (5.5 %), Fat (11.55 %), Fibre (3.49 %) and Carbohydrate (35.63%); Mineral contents were Sodium (201.49 mg/100 g), Potassium (652.91 mg/100g), Calcium (8.24 mg/100g), Zinc (258.68 mg/100 g), Magnesium (20.86 mg/100 g), Manganese (0.05 mg/100 g), Iron (7.87 mg/100g) and Phosphorus (48.6 mg/100g); Functional properties were oil absorption (144.5 W/V), Water absorption (378.06 W/V), Foaming capacity (14.50 W/V) and Least gelation concentration (6 W/V) while the amino acid contents ranged from 16 to 132 g/100 g. Crude protein Glutamic acid was the highest Amino acid while Tyrosine was the least. Ackee apple fruits provide nutritive values for health since it contains essential minerals. The health implications of isolated microorganisms are that they can cause mycotoxin and cause food-borne diseases. It is imperative for the consumers of Ackee apple fruits should ensure proper washing and maintain a high standard of hygiene.