Microbiological Analysis and Comparative Study of Spoiled Akara and Moimoi from Offa Metropolis

This study investigated the microbiological quality and spoilage patterns of two widely consumed traditional Nigerian foods Akara (fried bean cakes) and Moimoi (steamed bean pudding) with the aim of comparing their microbial contamination levels and identifying the major spoilage organisms. One sample each of spoiled Akara and spoiled Moimoi was collected from street vendors in Offa Metropolis. Standard microbiological techniques, including serial dilution, culture on selective and differential media, Gram staining, and biochemical tests, were employed for microbial enumeration and identification. The results revealed that both foods were susceptible to microbial contamination, but Moimoi exhibited a higher microbial load than Akara, likely due to its higher moisture content and the less effective nature of steaming in eliminating heat-resistant spores. Commonly isolated organisms included Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella spp., and fungi such as Aspergillus and Penicillium species. These findings indicated a significant public health risk associated with the consumption of improperly handled and stored Akara and Moimoi. The study recommended improved hygiene practices among food vendors, proper storage methods, the use of clean water, and routine microbiological surveillance to reduce foodborne illnesses. By providing comparative insights into the microbial dynamics of these popular foods, this research contributed to food safety awareness and supported the development of localized interventions for safer street-vended foods.