ASSESSING THE NUTRITIONAL BENEFIT OF ATAMA (HEINSIA CRINATA) AND IDENTIFICATION OF ASSOCIATED SPOILAGE ORGANISMS

ABSTRACT This study assessed the nutritional composition and microbial spoilage of Atama (Heinsia crinata), an indigenous leafy vegetable widely consumed in southern Nigeria. Fresh samples were collected from Watt Market, Calabar, and analyzed using standard methods of the Association of Official Analytical Chemists (AOAC). Proximate analysis revealed high moisture (28.2%), protein (17.9%), and carbohydrate (19.1%) contents, indicating that H. crinata is nutrient-rich and valuable in human diets. Anti-nutritional compounds, including phytates (3.50%), tannins (2.01%), alkaloids (2.10%), and oxalates (2.10%), were present in safe concentrations, suggesting no significant interference with nutrient bioavailability. Microbiological examination of spoiled samples showed total bacterial counts ranging from 1.8 × 10¹ to 5.8 × 10⁴ CFU/g and fungal counts between 1.1 × 10¹ and 3.8 × 10³ CFU/g. Isolated bacteria included Escherichia coli, Staphylococcus aureus, Bacillus spp., and Pseudomonas spp., while fungal isolates comprised Aspergillus, Penicillium, and Fusarium spp. The findings highlight the dual nature of Atama leaves as a highly nutritious vegetable but also one that is highly perishable due to its moisture content and susceptibility to microbial contamination. It is therefore recommended that improved post-harvest handling, cold storage, and proper cooking practices be adopted to preserve its nutritional quality and ensure food safety.