_____________________________________________________________________________________________________ *Corresponding author: Email: aruwachristiana@gmail.com; South Asian Journal of Research in Microbiology 3(1): 1-11, 2019; Article no.SAJRM.47284 Microbiological and Proximate Analyses of Lebanese Bread (Pita) from Akure Metropolis Christiana E. Aruwa 1* and Ayobami R. Farotimi 1 1 Department of Microbiology and Biotechnology, Federal University of Technology Akure (FUTA), P.O.Box 704, Akure, Ondo State, Nigeria. Authors’ contributions This work was carried out in collaboration between both authors. Author CEA designed the study, verified the statistical analysis and study protocol, managed the literature searches and wrote the first draft of the manuscript. Author ARF managed the analyses of the study and contributed to literature search. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/SAJRM/2019/v3i130079 Editor(s): (1) Dr. Eliton da Silva Vasconcelos, Department of Physiological Sciences, Federal University of Sao Carlos – UFSCar, Rod. Washington Luiz, Sao Carlos, Brazil. Reviewers: (1) C. E. Oshoma, University of Benin, Nigeria. (2) H. A. Rathnayake, University of Sri Jayewardenepura, Sri Lanka. (3) P. Saravana Kumari, Rathnavel Subramaniam College of Arts and Science, India. Complete Peer review History: http://www.sdiarticle3.com/review-history/47284 Received 22 November 2018 Accepted 02 March 2019 Published 14 March 2019 ABSTRACT Aim: This study aimed at evaluating the microbial quality and proximate composition of pita samples from Akure metropolis. Place and Duration of Study: Microbiology and Industrial Chemistry laboratories of the Federal University of Technology, Akure (FUTA), Ondo State, Nigeria, between January 2016 and June 2016. Methodology: Pita samples were evaluated using standard microbiological techniques to ascertain microbial load and types after purchase from vendors utilizing them alone or in production of other foods. Antibiotic susceptibility profile of isolates was also determined. Proximate composition analysis of samples was also performed. Results: Average bacterial count was 1.0±0.9 cfu/g, while average fungal count was 2.0±1.2 sfu/g. The fungi isolated were Rhizopus stolonifer, Saccharomyces cerevisiae and Aspergillus niger; while the bacteria isolated were Bacillus cereus, Staphylococcus sp., Micrococcus luteus, Pseudomonas aeruginosa, and Proteus vulgaris. Microbial zones of inhibition ranged from 17 mm Original Research Article