Heavy Metals and Microbial Loads in Freshly Made Plantain Snacks ‘Dodo-Ikire’ from Production Sites in Nigeria

Abiola Elizabeth Ojeleye; Rosemary  Oladoyin Oladeji

doi:10.69650/ahstr.2026.3769

Authors

Abiola Elizabeth Ojeleye Department of Agronomy, College of Agriculture and Renewable Resources Osun State University, 210001, Nigeria https://orcid.org/0000-0001-5768-830X
Rosemary Oladoyin Oladeji Department of Agronomy, College of Agriculture and Renewable Resources Osun State University, 210001, Nigeria

DOI:

https://doi.org/10.69650/ahstr.2026.3769

Keywords:

Plantain snack, Dodo-Ikire, heavy metals, microbiological analysis, production site

Abstract

Plantain snack, locally called Dodo-Ikire, is produced from ripe plantain in Nigeria. The report on plantain snacks from the retailer’s point-of-sale calls for attention to the production centers for establishing effective food safety interventions; hence, the need to assess them for microbial load and heavy metals at that stage. This study evaluated the microbiological quality and heavy metal profiles of Dodo-Ikire across five major production hotspots in Nigeria. Microbial analysis revealed that samples from Molalere and Isale Abata exhibited the highest Escherichia coli counts (3.01 × 10⁶ CFU/g and 2.35 × 10⁵ CFU/g, respectively). phosphorus (P), aluminum (Al), chromium (Cr), cadmium (Cd), iron (Fe), copper (Cu), potassium (K), and sodium (Na) across all sites; however, concentrations did not exceed established maximum permissible limits, while lead (Pb) and mercury (Hg) remained undetected. Although the tested parameters currently fall within tolerable limits set by the International Commission on Microbiological Specifications for Foods (ICMSF), the presence of E. coli, yeasts, molds, chromium, and cadmium highlights marginal processing quality. This study bridges a critical gap by shifting the food safety focus from retail to the point of production, providing essential baseline data on heavy metal and microbial contamination. Consequently, there is an urgent need to implement targeted hygiene education regarding the health threats posed by these contaminants. Establishing rigorous surveillance for ready-to-eat plantain snacks will ultimately safeguard consumers while protecting the economic viability of traditional food markets.

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