摘要：Due to the mode of processing, storage and marketing, the quality of dried food ingredients can easily be compromised. This study was conducted to assess the quality of Fish powder (FP) and Shrimp powder (SP) sold on the market. Twenty (20) Dried Food Ingredients (DFI) consisting of ten fish powder and ten shrimp powder from two local markets (Madina and Dome) were analysed for moisture, total ash, pH and total free fatty acids according to approved methods of Association of Analytical Chemists (AOAC). Microbial load determination was also carried out on samples using serial dilution and pour plate techniques. Analysis of micronutrients and heavy metal, were carried out using Atomic Absorption Spectroscopy and Nuclear Activation Analysis respectively. Moisture, dry matter and ph of SP from Dome market were significantly higher (p<0.05) than that from Madina market. pH for FP ranged from 5.71 to 7.62 which differed significantly for both markets.The highest moisture (16.66%) was recorded for SP from Dome market, this sample also recorded the highest mould and yeast count (7.4x104 cfu/g). The microbial profile of the DFI sampled from the Madina market, were relatively of better hygienic quality than those sampled from the Dome market. Coliforms and E. coli were detected in excess of between 101 and 102 and then 102 to 104 respectively in samples obtained from Dome Market. The mineral elements; Co, Cd, Cu, Ni, Fe, and Pb, were part of intrinsic mineral composition of the DFI and their quantities were within the acceptable limits). Zinc content recorded for DFI in this study was significantly lower than recommended levels
关键词：Fish powder; shrimp powder; microbial quality; micronutrients; local markets
