MINERAL, VITAMIN AND MICROBIAL PROPERTIES OF PUDDING PRODUCED FROM RIPE PLANTAIN, MAIZE FLOUR AND DIFFERENT VEGETABLES (PUMPKIN LEAF, WATERLEAF, SCENT LEAF, CURRY LEAF)

Abstract: This study evaluated the mineral, vitamin, and microbial properties of plantain–maize pudding fortified with pumpkin leaf, water leaf, scent leaf, and curry leaf. A total of five samples were evaluated including the control sample coded PSE prepared without including vegetable. Mineral analysis showed significant enhancement across samples, with iron ranging from 1.24 to 2.05 mg/100 g, calcium 5.25 to 24.60 mg/100 g, magnesium 32.80 to 57.40 mg/100 g, and zinc 0.41 to 0.71 mg/100 g. Curry leaf pudding exhibited the highest values for all minerals. Vitamin A and C contents were also improved, ranging from 0.05 to 0.14 mg/100 g and 12.20 to 21.90 mg/100 g respectively with curry and pumpkin leaf samples recording the greatest increases. Microbial analysis indicated bacterial counts of 2.59 × 10⁵–4.17 × 10⁵ CFU/g, fungal counts of 2.37 × 10⁵–5.96 × 10⁵ CFU/g, and coliform counts of 0.00–1.12 × 10⁵ CFU/g, with pumpkin and curry leaf puddings showing the lowest loads. Overall, vegetable fortification improved both nutritional quality and microbial safety of the puddings. These findings highlight the potential of indigenous vegetables in enhancing staple foods like pudding.