Nutritional and Microbial Analysis of Street-Vended Rice Cake (masa) in Birnin-Kebbi Metropolis

Street-vended foods, including rice cake (locally known as “Masa”), are popular sources of affordable nutrition in many urban areas but may pose food safety risks due to microbial contamination. This study assessed the nutritional and microbial quality of rice cake “Masa” sold by street vendors in Birnin Kebbi, Nigeria. A total of 15 samples were collected from three vendors and analyzed for proximate composition using standard methods of the Association of Official Analytical Chemists. Data were expressed as mean ± standard deviation of triplicate determinations using Microsoft Excel 2019. The proximate analysis revealed variations in moisture, ash, fiber, lipid, protein, and carbohydrate contents among samples (FS, MG, and RA). FS and RA exhibited higher moisture, suggesting shorter shelf life and greater susceptibility to spoilage, while MG showed lower moisture. Ash content, an indicator of mineral composition, was highest in FS, reflecting potential ingredient variability. Crude fiber was absent in RA, suggesting fiber-deficient preparation methods, while lipid levels varied, with MG and RA containing higher fat due to frying. Protein content was highest in RA, possibly due to fortification, making it nutritionally superior, whereas FS was carbohydrate-rich, offering an energy-dense option. Microbial analysis identified five bacterial species, with Staphylococcus aureus being the most prevalent, likely due to human contamination during handling or processing. Samples B and C showed varying microbial loads, with sample B marked as “Too Numerous to Count” (TNTC), indicating poor handling or storage. The findings highlight nutritional variability and significant health risks associated with street-vended rice cake “Masa,” emphasizing the need for improved hygiene and handling practices to ensure food safety.