Microbial and Nutritional Evaluation of Food Packaged in Banana (Musa Sapientum) and Plantain (Musa Paradisiaca) Leaves

Abstract

The availability of varied packaging materials for global food services has accounted for ready-to-eat foods in wrappings of plant leaves, of which the Ghanaian food industry is not an exception. This study evaluated the microbial and nutritive status of food packaged in both Musa sapientum and Musa paradisiaca in the Sekondi-Takoradi metropolis. Standard methods were used in conducting the experiments. Qualitative data and quantitative data obtained were analyzed and the results were expressed in frequencies, percentages, means and graphs. The study revealed that majority of the food service operators who packaged food in M. sapientum and M. parasidiaca leaves where mainly food vendors who engaged in kenkey selling. Consumer preferences were geared towards presumed health and safetiness, medicinal properties and availability. In this study, the proximate analysis showed that M. sapientum and M. parasidiaca leaves add important nutrients to the wrapped food compared to food wrapped in Cellophane. The study also revealed appreciably high contents of phosphorus, potassium, and β-Carotene in oblongo, which had been wrapped in M. sapientum and M. parasidiaca fresh leaves, while copper and zinc were noticeable in the oblongo wrapped in dry leaves. At the same time, traceable amounts of bacteria count, coliforms, yeast, and mold and antioxidants were identified on both fresh and dry leaves collected across the three locations. Alternatively, there were no detectable traces of microbes on the Cellophane and the oblongo packaged in leaves under hygienic conditions. It is recommended that consumers and food service operators who patronize M. sapientum and M. sparadisiaca leaves, but to ensure high food hygiene to control and/ or avoid bacterial contamination and infection.