Microbiological Profile of Microflora and Shelf Life Estimation of Spondias purpurea (Red Mombine)

Spondias purpurea, commonly known as Red mombine, is a fruit-bearing species within the Spondias genus of the Anacardiaceae family of flowering plants. Microorganisms associated with this fruit were determined using the AOAC method; determination of the mineral contents was done using flame photometry and EDTA titration methods; and the amino acid profile was determined using an amino acid analyzer (Biosystem PTH), The storage methods utilized included the refrigerator, stowage in a botanical garden, and storage at room temperature. The result from the bacterial count showed the least total mean bacterial count of 1.46 x 106, while the highest count was 2.60 x 107. Three Gram positive organism were identified: Micrococcus varians, Corynebacterium kutscheri and Bacillus spp. The fungi isolated included Aspergillus niger, Saccharomyces cerevisiae, Aspergillus flavus, and Rhizopus stolonifer. The proximate composition indicated moisture (77.6%), carbohydrate (12.0%), protein (5.1%), ash (3.0%), lipid (1.2%), nitrogen (0.8%) and fiber (0.8%). The mineral content of the fruit showed K 500 (mg/kg) as the major, followed by Na 27.8 (Cmol/kg), Ca 27.3 (Cmol/kg), Mg 18.4 (Cmol/kg) and P. 2.8 (mg/kg) the minor. From the amino acid profile of the fruit Leucine was determined at 5.02 (g/100g) to be most abundant essential amino acid observed in the unripe fruit, and Tryptophan 0.06 (g/100g) the least of the ripe fruits. In the unripe fruit samples, Aspartic acid 16.81 (g/100g) and Glutamic acid 11.05 (g/100g) protein were the most abundant of the non-essential amino acids, while the least was Cystine 0.72 (g/100g) of the ripe fruit. Least spoilage of the fruits was seen in the refrigerated samples and significant spoilage observed in the botanical garden. Although the microorganisms identified in this study may contribute to the spoilage of the fruit, its nutritional profile confirmed it to be a nutritious fruit that can meet nutritional requirements.