Egg Roll Research Articles

Analisis Laporan Keuangan Dan Strategi Pengelolaan Yang Efektif Pada UMKM Telur Gulung

Financial reports are information records of an entity that can describe the performance of UMKM in running their business in an accounting period, so that they can make business decisions for business development. According to Prastowo (2015: 3) The purpose of financial reports is to provide information regarding financial position, performance and changes in financial position for Companies (UMKM) which is useful for a large number of users in making economic decisions. This research aims to analyze the financial management strategy which includes planning for disbursement funds implemented by the Egg Roll UMKM. The type of research used is a qualitative descriptive data analysis method. The data sources used are primary data and secondary data conducted through interviews and documentation. There are various strategies implemented by egg roll UMKM so that the business they start can develop and be successful, one of which is recording all financial transactions of their business so they can see the loss/profit from the sale of egg rolls

Implementation of Omnichannel Improves Business Performance Based on Integrated Marketing Communication

This research will examine a company engaged in the food and beverage industry. This research aims to create a business design based on the Business Model Canvas (BMC) approach and SWOT (Strength, Weaknesses, Opportunity, Threat) analysis as an innovation to improve the company's business performance. The object of this research is PT Tongku Raja Nauli located in Padangsidimpuan city. This research was conducted in the Micro, Small and Medium Enterprises (MSMEs) industry engaged in food processing made from egg rolls. The data collection procedure in this research is to use a qualitative approach by obtaining through direct observation, company records, in-depth interviews, and documentation in the form of photos and videos. The results of the SWOT analysis on the nine elements of the Business Model Canvas (BMC) show that there are internal and external factors that are strengths and weaknesses for the company in carrying out its business model and also what are the opportunities and threats from external that affect the business processes of PT Tongku Raja Nauli. This research resulted in the Tongku Snack Innovation program, a program that optimizes the Company's marketing. This program is assisted by Integrated Marketing Communication theory with the concept of Omnichannel Marketing which is proven to help companies increase sales, competitiveness and business continuity.

Physicochemical properties and sensory evaluation of gluten-free rice egg roll with hydrocolloids addition

The growing prevalence of gluten-intolerance disorder causes increasing demand for gluten-free products. This study was carried out to evaluate the quality parameters of gluten-free egg roll in terms of physical, chemical and sensory acceptability. Rice flour was utilized as a gluten-free source to replace wheat flour for the preparation of glutenfree egg roll. Hydrocolloids like carboxymethylcellulose (CMC) and xanthan gum were added at 0.4 g to enhance the quality characteristic of gluten-free egg roll made of rice flour. The results of proximate analyses revealed that the addition of hydrocolloids significantly (p<0.05) increased the moisture content, ash content, crude protein, crude fat, and total carbohydrate content of gluten-free egg roll compared to egg roll made of rice flour without hydrocolloids. The addition of hydrocolloids significantly (p<0.05) increased the lightness (L*) value, but egg roll added with xanthan gum significantly (p<0.05) decreased the a* and b* values. The inclusion of hydrocolloids did not have a significant effect on hardness, but egg roll added with xanthan gum significantly increased the fracture strength as compared to rice flour containing egg roll. Among the hydrocolloids, egg roll added with xanthan gum resulted in a significant improvement in overall acceptability. Thus, rice flour and hydrocolloid (i.e., xanthan gum) could be suitable ingredients in producing the best quality egg roll and could provide benefits to gluten intolerance patients.

Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).

Karakteristik Sensori, Kimia, dan Aktivitas Antioksidan Kue Egg Roll dengan Penambahan Tepung Temulawak (Curcuma xanthorrhiza Roxb)

Javanese turmeric is one of the Indonesian herbs that is underutilised because of its pungent aroma and bitter taste. This study aims to investigate the effect of the ratio of wheat flour to Javanese turmeric powder on the sensory characteristics, chemical properties and antioxidant activity of egg roll cakes. The research method used was a Completely Randomized Design (CRD) with four levels of treatment, namely the ratio of wheat flour to Javanese turmeric powder of 28:2, 26:4, 24:6 and 22:8. The addition of Javanese turmeric powder can increase the moisture content, curcumin content and antioxidant activity of egg roll cake, but reduce the sensory acceptability of the product. During the production process of the egg roll cake, the curcumin content decreased by 4.79% - 6.50%. The best treatment for egg roll cake based on the de Garmo method is the addition of 2% Javanese turmeric powder that has a moisture content of 3.91%, curcumin content of 0.00311 g/g (0.31%) and antioxidant activity of 5.04%.

Improving the diversification of herbal pastries and digital marketing applications to increase product sales

Members of KWT Sewagati Pasekan Lor encountered difficulties as a result of their lack of knowledge and expertise about the diversification of various processed herbal pastries, food labeling and packaging technology, and digital-based product marketing. This volunteering project aims to improve members' knowledge and abilities in relation to the variety of processed herbal pastries, label and packaging technology, and digital-based marketing. The community service method used is counseling which includes theories regarding the diversification of processed herbal pastries, brands, and types of packaging, as well as digital-based marketing practices. The counseling continued with making herbal pastries such as turmeric cakes, cinnamon egg rolls, and ginger nastar. The training on labeling and packaging as well as digital-based marketing practices. The outcomes of this community service project demonstrate that the Partner's knowledge about the variety of processed herbal pastries increased from 50% to 90%, the partner's skills in processing various herbal pastries rose from 55% to 80%, the capacity for comprehending and creating labels and food packaging also improved from 45% to 80% and knowledge and skills in digital marketing increased from 40% to 75%.

Use of soy-cheese as egg replacer in the development of healthful snack for low-income household

Rolls are widely consumed snacks across the globe with the major ingredient as egg and flour. However, soy-cheese is a less expensive ingredient, which could replace egg. This study investigated the development of soy-cheese fortified roll as an alternative to egg roll. Soybean grains were processed into soy-cheese. Roll was formulated using the soy-cheese while egg roll was used as the control. The rolls were evaluated for nutritional, phytochemical, and sensory properties using standard procedures. The results showed protein, fibre and ash contents of the soy-cheese roll as 28.96 g/100 g, 3.27 g/100 g, and 4.38 g/100 g, respectively. The control (egg roll) had protein (12.14 mg/100 g), fibre (2.27 g/100 g), and ash (3.14 g/100 g). Mineral contents of soy-cheese roll showed calcium (258.92 mg/100 g), zinc (2.45 mg/100 g), and iron (5.29 mg/100 g), which were superior to 48.32 8mg/100 g, 1.88 mg/100 g, and 1.98 mg/100 g for calcium, iron, and zinc, respectively, of egg roll. Niacin (1.10 mg/100 g), and thiamin (0.25 mg/100 g) were recorded for soy-cheese roll and niacin (0.14 mg/100 g), and thiamin (0.09 mg/100 g) for egg roll. Soy-cheese roll was rich in phytochemicals (alkaloids and total phenolic) than egg roll. Soy-cheese roll outperformed the control in taste and general acceptability. The study indicated the potential application of soy-cheese in the formulation of functional roll and as egg replacer. The production method outlined is scalable, and it could be used industrially and on a small scale for self-entrepreneurs. The product's high protein content suggested that it might be utilized to lower protein-energy malnutrition in developing nations.

Peningkatan Ekonomi Masyarakat Melalui Pelatihan Pembuatan Produk Egg Roll Frozen Berbahan Daging Ikan

The social activities service by the student of KKN Tematik program, aim to provide education and direct training to the community regarding the process of making frozen skipjack egg rolls which can provide business opportunities to the community in Buhudaa Village, Batudaa Pantai District, especially housewives as home-based businesses. highly nutritious. The activity location is in the village of Buhudaa, Batudaa Pantai District. Making egg rolls can be used as an additional effort that is very useful and has economic value and is very popular with all walks of life. Based on the results of the activities and training, the community has high enthusiasm for making egg rolls because the manufacturing process is relatively easy and the availability of raw materials is abundant in the village. The BEP value is 85.79 packs per 90 grams, that the frozen egg rolls business will break even when selling 86 packs, with a price per pack of Rp. 20,000.00 the community will get added value and a profit of Rp. 282,200.00.The social activities service by the student of KKN Tematik program, aim to provide education and direct training to the community regarding the process of making frozen skipjack egg rolls which can provide business opportunities to the community in Buhudaa Village, Batudaa Pantai District, especially housewives as home-based businesses. highly nutritious. The activity location is in the village of Buhudaa, Batudaa Pantai District. Making egg rolls can be used as an additional effort that is very useful and has economic value and is very popular with all walks of life. Based on the results of the activities and training, the community has high enthusiasm for making egg rolls because the manufacturing process is relatively easy and the availability of raw materials is abundant in the village. The BEP value is 85.79 packs per 90 grams, that the frozen egg rolls business will break even when selling 86 packs, with a price per pack of Rp. 20,000.00 the community will get added value and a profit of Rp. 282,200.00.

Digital Module Innovation Based on Exploration of Physics Concepts Containing Local Wisdom "Making Traditional Snacks" to Support the Formation of Pancasila Students

Learning physics can be associated with the culture of society. Culture or local wisdom is the identity or characteristic of an area. Traditional snacks are important to be preserved because they are unique in terms of culture. Studies on the concept of physics in traditional snacks can be used as learning materials in the form of digital modules. This study aims to analyze the concept of physics in traditional snacks, as well as describe the effectiveness of using digital modules based on exploration of physics concepts containing local wisdom "traditional snacks" in order to realize Pancasila students. This research method is research & development with ADDIE development model. The result of the research is the identification of physical concepts in the traditional snacks of dawet, klepon, putu, egg rolls, and cotton candy. The physics concept is packaged in a digital module. The results of the digital module validation with a valid category (4.32). The n-gain result is 0.71 (high category) at SMAN 2 Jember, 0.69 (medium category) at SMAN 4 Jember and 0.37 (medium category) at SMAN 5 Jember. The results of student responses to digital modules for three school were 76.67% had a positive response category. Thus, this digital module can be used more widely as a learning medium to strengthen the profile of Pancasila students

Identifikasi bakteri patogen pada jajanan telur gulung yang dijual di Kecamatan Syiah Kuala Banda Aceh

Background: Pathogenic bacteria can be a significant cause of food poisoning. Bacterial growth in food can also cause undesirable physical or chemical changes, making the food unfit for consumption. Egg roll is a snack easily found in Banda Aceh City, which children and adults generally consume. Snacks that contain high bacteria are very dangerous for health.Objectives: This study aims to determine the types of pathogenic bacteria in egg rolls sold in Syiah Kuala District, Banda Aceh.Methods: This experimental study was conducted in Syiah Kuala District, Banda Aceh City, 2020. Five samples were taken for bacterial examination at the Microbiology Laboratory, Medical Technology Poltekkes Kemenkes Aceh. Bacterial identification on egg rolls was observed for four days. Data analysis was only done descriptively.Results: The study identifying pathogenic bacteria on egg rolls showed that the egg roll samples were contaminated with several harmful bacteria. The bacterial colonies varied from the lowest distribution of 453,333 to the highest of 1,150,000. The bacteria were Citrobacter freundii, Proteus mirabilis, and pathogenic bacteria Salmonella sp.Conclusion: Egg rolls sold on the roadside have been contaminated with bacteria. The bacteria identified were Citrobacter freundii, Proteus mirabilis, and pathogenic bacteria Salmonella sp. Suggestions and efforts are needed from the authorities to conduct health promotion and training for egg roll sellers to maintain hygiene and sanitation of both tools and places of sale.

DIVERSIFICATION AND INNOVATION OF TEMPE PROCESSED PRODUCT’S TO IMPROVE COMPETITIVENESS IN SMALL AND MEDIUM-SIZED ENTERPRISES TEMPE BUSINESS IN MEKAR BARU VILLAGE

At the moment, many small and medium-sized business actors are either pursuing or even starting a business within the realm of small and medium-sized cottage industries. The UKM of Tempe Mekar Baru is a forerunner in service-oriented commercial enterprise. It is in the Kabayan Village of the Mekar Baru Village of the Kopo District of the Serang Regency of the Banten Province. This business is owned by Mr. Wasis, who also serves as the president. One of the most significant activities contributing to the economy is the production of tempe. However, there are stumbling blocks in tempeh production that eventually become problems. The main issue for tempe artisans is the fluctuating demand for tempe, which is caused by many factors that cause a lack of buyer interest in tempe itself, which in turn causes some tempe to be damaged and not sold, resulting in a decline in sales. Therefore, it is necessary to innovate the product to transform processed tempe into an innovative product and foster sustainable business development. This Product Knowledge Management (PKM) has been developed to innovate processed tempe products, diversifying tempe products. And it is increasing the production capacity of processed tempe with numerous variants of processed products, including Tempe chips, Tempe egg rolls, Tempe nuggets, and others. This PKM utilizes mentoring activities, increases production capacity, introduces the market share of processed tempeh, and integrates e-commerce marketing into the activity evaluation stage. These are the method or approaches that took. In this PKM program, the anticipated results include an increase in the total number of sales, production, and the development of a method for the Mekar Baru UKM to maintain a sustainable marketing strategy for the tempe that it processes to the next step

Observasi Pengendalian Mutu, Sanitasi dan Higiene pada Produksi Teh Telang Lemon di UMKM Sarisa Merapi

<em>Sarisa Merapi is a small and medium-sized micro enterprise (MSME) engaged in food processing such as telang lemon tea, candied salak, dodol salak, sari salak and egg roll. Among these products, telang lemon tea became the choice in this study because of the large number of productions and the relatively low price. In addition, telang lemon tea has health benefits because it contains antioxidants and can be used as a substitute drink for tea. The quality of telang lemon tea is determined by the quality of raw materials, the application of sanitation and hygiene in the production process. But in reality, it is less noticed by business owners. The purpose of this practice is to observe quality control, application of sanitation and hygiene in the production process of telang lemon tea in Sarisa Merapi MSME. The method of data collection is carried out by observation, interviews with staff and employees, documentation and literature studies focused on the process of preparing raw materials, processing, packaging and application of sanitation and hygiene on the production of lemon tea in Sarisa Merapi MSMEs. The process of processing telang lemon tea has three stages, namely the procurement of raw materials, the manufacture of intermediate products and the final product. The results showed that the application of quality control, sanitation and hygiene were quite well performed in the procurement of raw materials, the manufacture of intermediate products, the final product process, packaging and storage. However, in the application of sanitation and hygiene, there were still some problems such as workers did not routinely wear aprons and masks during the production process, the absence of barriers between production rooms. Therefore, Sarisa Merapi needs to pay more attention and evaluate these problems.</em>

Penerapan Metode Bermain Peran sebagai Upaya untuk Meningkatkan Perkembangan Sosial Emosional Peserta Didik

The purpose of this community service activity is to apply the role-playing method as an effort to improve the socio-emotional development of students. The activity was held on November 17, 2021 at Mustika Rini Karangnongko Kindergarten with a total of 8 participants. The activity method consists of 3 stages, namely preparation, implementation, and reflection. The results of the activities for each stage are: in the preparation stage, the team prepares tools and materials, and guides students to carry out various activities so that they are ready to play roles. At the implementation stage, the team guides students to do three types of activities. Activity 1: Make a chicken-shaped mosaic from egg shells. Activity 2: Cracking eggs and frying eggs into egg rolls. Activity 3: Role-play being a seller and buyer of egg rolls. At the reflection stage, a recall and follow-up plan are carried out. Aspects that are assessed for the social emotional development of students in this role-playing activity are courage, self-confidence, independence, and communication. The socio-emotional development of students, namely students who are able to play the role of being a seller and a buyer, has developed according to expectations (BSH).

PENETAPAN HARGA POKOK PRODUKSI DENGAN PENDEKATAN FULL COSTING SEBAGAI DASAR PENENTUAN HARGA JUAL

Calculation of the cost of production can be done with two approaches, namely the full costing approach and variable costing. In this study, the approach to calculating the cost of production using a full costing approach was carried out at UKM Telur Gulung Raos. This study uses a qualitative method with a descriptive analysis approach. The results of this study, the cost of production with the company's approach of Rp. 398,916.96 and the calculation of the cost of production with the full costing approach of Rp. 533,207.16. The calculation is generated from the number of products 580 products in a period of one day. on the original dining menu of Rp. 398.61 with a selling price of Rp. 1000. On the original egg roll menu, according to the company, it is Rp. 398.61 with a selling price of Rp. 1000 and with a full costing approach of Rp. 629.52 with a selling price of Rp. 1,499.10. On the egg roll menu, according to the company, cilor rolls are Rp. 437.61 with a selling price of Rp. 1000 and with a full costing approach of Rp. 668.52 with a selling price of Rp. According to the company, the egg roll vermicelli menu is Rp. 448.61 with a selling price of Rp. 1000 and with a full costing approach of Rp. 679.52 with a selling price of Rp. Rp. 1,452.84. According to the company, the egg roll otak-otak menu is Rp. 798.60 with a selling price of Rp. 2000 and with a full costing approach of Rp. 1,029.52 with a selling price of Rp. 2,537.14. On the egg roll sausage menu, according to the company, it is Rp. 1,358.61 with a selling price of Rp. 2000 and with a full costing approach of Rp. 1,589.52. with a selling price of Rp2,325.19

Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)

The aim of this study was to determine the formulation of composite flour from mocaf, breadfruit flour, orange sweet potato flour, breadfruit flour and orange sweet potato flour in making good quality egg rolls. The analysis was carried out using a completely randomized design with a composite flour formulation consisting of 8 composite flour treatments and 1 control treatment. The analysed parameters were ash content, moisture content, fat content, fibre content, protein content, carbohydrate content and colour. The suitable egg roll formulation was evaluated based on de-garmo method amongst several parameters (moisture content, ash content, protein content, fat content, hedonic content dan colour value). It was concluded that, composite flour formulations of 40% mocaf, 20% breadfruit flour, 20% orange sweet potato flour, 10% breadfruit starch, and 10% orange sweet potato starch produced the best egg rolls. The finding research suggests that wheat flour can be replaced by other flours for egg roll making.

Evaluation of the Microbial Contamination of Some Snacks: A Case Study of Lagos Mainland, Lagos State, Nigeria

This study was undertaken to evaluate the microbial contamination of some locally prepared snacks sold by street vendors in Lagos mainland, Lagos State, Nigeria. A total of (20) twenty snack samples- Meat-pie, Sausage roll, Egg roll, Puff puff and Doughnut were aseptically purchased in a sterilized polythene bags from four different locations in Lagos Mainland Local Government Area. The snacks were analyzed by standard microbiological methods using Bergey’s manual to determine the colony-forming units per gram, to isolate and determine the number of microbiological population contaminants. Unilag showed the bacteria count on snacks as follows: Meat-pie 1.50 × 106 cfu/ g), Sausage 2.20× 106 cfu/ g, Doughnut 3.20× 105 cfu/ g, Puffpuff 1.58x 106 cfµ/ g and Egg roll 9.80x105 cfµ/ g. At Yaba - Meat pie had bacteria count of 1.82x102cfµ / g, Sausage 7.00x101cfµ / g, Doughnut 1.09x 102 cfµ /g, Puff puff 3.64x104 cfµ/ g and Egg roll 5.00x101 cfµ/g. Snacks from Oyingbo had no growth on Meat pie, Doughnut and Puff puff but had bacteria cou nts on Sausage (1.00x102) and on Egg roll (1.95× 105 cfµ/ g).At Abule-Oja- Meat pie had bacteria count of 9.75x104 cfµ/ g, Puff puff 1.65x105 cfµ/ g and Egg roll 1.95x105 cfu/ g.The location with lowest bacteria count was Oyingbo which had no growth on a Meat pie, Doughnut and Puff puff, but had on Sausage 1.00x102 cfµ/ g and Egg roll 9.60x102 cfµ/ g. There were no coliforms in all the locations. Bacteria percentage range was 10.52% to 36.84%while Fungi percentage range was 0.71% - 37.59%. Four bacteria and seven fungi were identified: Bacillus cereus, Bacillus substillis, Staphylococcus aureus, Lactobacillus delbruckii with Aspergillus niger, Penicillium notatum, Trichoderma spp., Aspergillus fumigatus, Saccharomyces cerevisiae, Fusarium spp. and Aspergillus flavus. Bacillus cereus had the highest prevalence of 36.84%, Bacillus substillis 31.58%, Staphylococcus aureus 21.05% and Lactobacillus delbruckii 10.52%. Bacillus species were present at all sampled sites. It is concluded that the quality of these snacks can be improved by following quality control protocol and good manufacturing practices (GMP) in food.

Incidence of multidrug resistant Salmonella spp. In local food products sold in Ado-Ekiti, southwestern Nigeria

Background: Contaminated foods of animal origin are the primary reservoirs for human non-typhoidal Salmonellae infections. Transmission of Salmonellae to humans typically occurs by ingesting meat, dairy products, and other foods contaminated by animal faeces from foods contaminated with Salmonellae. Aim: This work aimed at the detection and incidence of viable Salmonella in local food products sold and consumed in Ado – Ekiti. Methods: Typing by pulse-field gel electrophoresis (PFGE), polymerase chain reaction (PCR) detection of antimicrobial drug resistance genes, and antibiotic susceptibility testing were done. Results: Out 105 samples analyzed, Salmonella species was isolated in 77 with highest incidence (100%) observed in kunu, pork meat, egg roll, raw egg and chicken. The antimicrobial drug resistance patterns on the isolates showed that Salmonella species were resistant to cotrimoxazole (100%), chloramphenicol (100%), amoxicillin (100%), ampicillin (86%) and ofloxacin (57%) while decreased susceptibility to ciprofloxacin (100%), streptomycin (100%), gentamycin (86%) and pefloxacin (71%) was found. multidrug resistance was observed in about 77% of the isolates. With PFGE, a total of eighty- three (83) patterns were observed and thirty-six 36(43%) isolates had the 3 most common patterns. All isolates from kunu and pork meat contained qnrB2, 6 (86%) isolates from egg roll contained blaCMY-2’; 9 (75%) isolates from liquid egg and chicken each contained blaCMY-23’. The total isolate of 73% is an indication of high incidence of Salmonella spp. in food products obtained in Ado-Ekiti. Conclusion: This study showed antimicrobial drug resistance in low resource settings and urgent need for surveillance and control of this phenomenon is recommended.

Train the human, not the dog.

Train the human, not the dog.

Nutrient Composition and Microbiological Evaluation of Vended Street Foods in Parts of Lagos State, Nigeria

The presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF products investigated were roasted (plantain, fish, yam, corn), suya, meat pie, egg roll and doughnuts, purchased from parts of Lagos State. The result for proximate analysis of VSF sourced from Marina, Yaba and Apapa showed that moisture content ranged from 4.81% to 28.56% for Suya from Yaba and roasted plantain from Apapa. Moisture content of roasted plantain from Apapa was significantly different (P<0.05) and higher than those from Yaba and Marina. Moisture content of roasted plantain, roasted fish, suya, meat pie and doughnut from the three different stations (Marina, Yaba and Apapa) were significantly different (P<0.05) with respect to food type. Ash, fat, protein, crude fibre and carbohydrate content ranged from 1.15% – 4.66%, 0.40% – 24.54%, 0.08 – 54.45%, 0.10 – 6.85% and 47.60 – 88.99%, respectively. Significantly higher protein value of 54.45% was seen in suya from Yaba. Suya samples from Apapa (SMA) gave high crude fibre of 6.85% while significantly (P<0.05) high carbohydrate of 88.99%, 87.85% and 87.51% were seen in roasted yam samples from Marina, Apapa and Yaba. Total bacteria count ranged from 3.05 log10CFU/g as seen in egg roll from Apapa to 3.83 log10CFU/g as noticed in roasted fish from Yaba. Total Fungi count ranged from 2.00 log10CFU/g – 2.60 log10CFU/g. Fungi load in roasted (plantain, fish and yam) sourced from Apapa were significantly (P<0.05) higher than those from Marina and Yaba. The energy value ranged from 255.27kcal/100g to 456.90kcal/100g, with suya sourced from Marina and Yaba were significantly different (P<0.05). The presence of high Bacteria and Fungi load in vended foods requires the attention of public health officers.

Safety Assessment of the Presence of Heavy Metals and Organic Pollutants in Vended Street Foods from Selected Locations in Lagos State Nigeria

This study was aimed at investigating the presence of heavy metals and volatile organic pollutants in street-vended foods sourced from three selected locations in Lagos State, Nigeria, to ascertain their safety level. The study was carried out using complete randomization design and Cluster sampling technique to source vended street foods from three locations (Marina, Yaba and Apapa). The eight Food products studied were roasted (plantain, fish, yam, corn), suya meat, meat pie, egg roll and doughnuts. Lead, Cadmium, Copper, Mercury, Iron, Zinc and organic pollutants in Foods and particulate matter in Environment were examined. Heavy metals detected in vended street foods from Marina, Yaba and Apapa Lagos were; iron, copper, lead and zinc, at level ranging from 0.14 mg/kg–2.80 mg/kg, 0.08 mg/kg – 0.27 mg/kg, 0.01 mg/kg – 0.18 mg/kg, and 0.01 mg/kg – 0.04 mg/kg, respectively. Mercury and Cadmium were below detectable limit. Significantly (P<0.05) higher iron presence of 2.80 mg/kg and 1.99mg/kg were respectively, noticed in suya from Apapa and roasted fish also from Apapa. Significantly (P<0.05) higher lead (Pb) content of 0.18 mg/kg was observed in dough nut from Yaba, however, roasted plantain, roasted fish and meat pie all sourced from Yaba gave significantly (P<0.05) lower lead content of 0.01mg/kg. The Zinc content of roasted fish, suya and egg roll sourced from Marina, Yaba and Apapa were all significantly (P<0.05) difference, with particular respect to food type. Higher iron content of 2.80 mg/kg was noticed in suya from Apapa. Volatile organic compounds (TPH, PAHs, Phenol) were observed to be below detectable limit (<0.001 mg/kg) in all the vended street food samples. Particulate matter in air; SPM, PM1, PM2.5, PM10 and VOCs ranged from 0.34 – 0.84 mg/m3, 0.32 – 0.56 mg/m3, 0.32 – 0.68 mg/m3, 0.33 – 0.79 mg/m3 and <0.001 – 0.24 mg/m3, respectively. PM1 and PM25 from the three locations were not statistically significant (P>0.05). All the vended food samples had lead (Pb) content above the CODEX permissible limit of 0.01 mg/kg. The presence of high lead content in Vended Street food is a major source of occupational health hazards.