QUALITY CHARACTERISTICS OF RETAIL FRIED CHICKEN OBTAINED FROM SOME FAST FOOD BRANDS IN IBADAN, NIGERIA

Abstract

A total of twelve (12) samples of retail fried chicken products were obtained from three (3) well recognized and patronised fast foods brands within, Ibadan, Southwest Nigeria. Fried chicken samples were collected from the retail outlets of the three brands on a weekly basis for four consecutive weeks. Quality characteristics of the collected fried chicken samples were evaluated on a weekly basis. Proximate composition, Microbial load, Trans fat and Sensory analysis were all evaluated using standard procedures. The proximate composition of the fried chicken samples showed that moisture content ranged from 45.64%-60.21%, the crude protein 24.63%-38.52%, crude fat ranged from 15.33%-29.68%, and Ash 6.8%-15.38. Bacteria count ranged from 3.85 x 10⁴ CFU/g to 1.21x10⁴ CFU/g, while trans fat content of all the samples ranged from 0.100%-0.162%. All the brands had E. coli and other foodborne pathogens that can cause food poisoning. Trans fat content of all the brands was within acceptable limits. The study concluded that, there is presence of microbial contaminants in all the brand sample except Brand 2 that had considerable amount of bacterial count or acceptable for consumption. However, the presence of microorganisms in fried chicken portrays a state of poor hygiene and sanitary practices among fast food sellers. The study recommends public awareness programs for fast food vendors on quality and safety practices. Training programs may also lead to an improvement in hygienic practices and implementing a hazard analysis system in street vended and restaurant premises to safeguard public health.