ABSTRACT

Pepper (Capsicum annuum) is a widely cultivated vegetable plant. This study was conducted to evaluate the phytochemical component and microbial load of fresh and spoilt pepper collected from three different markets in Benin-city, Edo state, Nigeria. The aim was to assess the microbial and phytochemical composition of fresh and spoilt pepper from three open markets namely, New Benin, Oba and Uselu markets in Benin-city, Edo State, Nigeria. Using standard methods, the prepared samples were analyzed for fungi composition. The same samples were also analyzed for phytochemical analysis and the results obtained show the composition of alkaloids, flavonoids, tannins, saponin, and polyphenols. There were significant differences in the microbial constituent between spoilt and fresh pepper gotten from the three markets. The phytochemicals analyzed show an increase in the fresh pepper samples when compared to the spoilt ones. For the fresh pepper, alkaloids have a range of 11.10 – 15.20%, the tannins show a range of 2.09 – 4.22% and the flavonoids range from 7.06 - 23.10g from the three markets. The microbial occurrence for the fresh pepper for Uselu and Oba markets is a 100%. The results of this study confirm that the environmental and physical conditions surrounding the packaging of Capsicum annuum canaffect its phytochemical composition and microbial load.