Evaluation of the physicochemical properties, proximate composition, and microbial loads of ‘Bulla’ paste collected from different markets in Ethiopia

‘Bulla’ is a traditional food product made from squeezing of the pseudo stem and corm of Enset (Ensete ventricosum). It plays a vital role in food security. This study aimed to assess the physiochemical, proximate, and microbial loads of ‘Bulla’ paste by analyzing thirty samples collected from Merkato, Endibir, and Wolaita Sodo in Ethiopia. The highest mean values for physiochemical, Proximate, and Microbial loads showed significant differences (p < 0.0001) in among samples from different markets with pH, acidity, ash, crude protein, crude fat, crude fiber, carbohydrate and minerals such as calcium, iron, and zinc, respectively. In addition to, Microbial findings were examined. It showed significant differences (p < 0.0001) in microbial loads among samples from different markets, with lactic acid bacteria dominating over Coliforms, Aerobic mesophilic bacteria, Yeast and Mold, Staphylococcus species, and Aerobic spore-forming bacteria. The presence of microbial loads at low pH in ‘Bulla’ paste suggests that certain microbes thrive under these conditions. The microbial loads were influenced by changes in pH, with Coliforms mostly absent in the samples tested. However, the presence of Staphylococcus, Yeasts and Mold, and to some extent Spore-forming bacteria should be considered due to their potential harmful effects. Further research on the safety of ‘Bulla’ paste is warranted to ensure its quality and safety.