Microbiological and nutritional quality of retail and laboratory “Ikpan” (mushroom -melon cake); a local snack

Microbiological and nutritional quality of “Ikpan” (mushroom-melon cake), a traditional snack locally made from fermented sclerotium of P. tuber-regium and melon was investigated. The identified bacteria isolates from retail “Ikpan” was Streptococcus sp., Staphylococcus aureus, Bacillus subtilis, Bacillus sp., Micrococcus sp., Proteus sp. and Salmonella sp. The fungi isolates were A. glaucus, Aspergillus flavus, P. expansium, Aspergillus niger, Eutorium spp. and Absidia sp. Of the six species, A. glaucus were the dormant species. The crude protein ranged from 20.94 – 24.28% in which samples from Ikot Ekpene had the highest. Laboratory samples had the least protein. The crude fat, crude fibre ranged from 3.894.56% and 0.73 -.33%. Statistical analysis of sensory evaluation results showed a preference for the laboratory samples in terms of appearance, texture, flavour and palatability while retailed samples from Ikot Ekpene, and Uyo matched each other in terms of taste. The result shows that combination of melon and sclerotium of P.tuber-regium for production of cake or traditional snacks resulted in rich snacks that can enhance the nutritional status of the consumers.