||The microbiological and nutritional characterization of Soursop pulp (Annona muricata L.) was investigated.
The moisture content was ranged from 18.33 to 24.53%. The pH was between 4.1 and 4.8 with a mean acidity of
1.75%. The soursop pulps are rich in nutrients such as carbohydrates (23.05%), proteins (7.41%), ash (2.22%)
and fiber (24.73%). All samples analyzed were rich in minerals such as phosphorus, calcium, magnesium,
potassium and sodium, with a higher content of potassium (1.29 to 1.35%). Anti-nutritional factors such as
oxalate and phytate were detected in samples, and values were lower than established toxic level. The total flora
count of samples from markets ranged from 2 × 101 to 7 × 101. The enumeration of total coliforms and fecal
coliforms was less than 10 cfu/g with an absence of pathogens. The results of physicochemical parameters of
soursop puree during storage shown that moisture content, pH and acidity were 21.53±0.14%, 4.1±0.03 and
0.22±0.01%. These physicochemical parameters were significantly (p < 0.05) influenced by the storage time in
unpasteurized puree. However, in pasteurized puree, the stability of physicochemical parameters is observed for
15 days of storage at 25°C. However, due to the fact that the soursop fruit is rich in nutrient and have high
moisture content, which would encourage microbial growth and so deterioration, more attention should be paid
to its microbial quality.