Nutritional and Microbial Quality of Locally Processed Plantain Flour

Oku I.; Oyadougha W.T.1

1

Publication Date: 2024/09/11

Abstract: Flour is a fibre rich in carbohydrate but the preparation and packaging process are exposed to microbial contaminations and nutritional alterations. This study was therefore undertaken to evaluate the microbial and nutritional quality of packaged and unpackaged plantain flour. Cultural, microscopic, biochemical test and most probable number (MPN) methods were employed to determine the various microorganisms; while pproximate analysis was done to estimate inherent nutrients in the flour. Significant differences between packaging, nutritional and microbial qualities were determined using ANOVA or T-test, at P<0.05. Results show Heterotrophic bacterial count in packaged plantain flour was 4.52 ± 1.20 x 102 Cfu/g and unpackaged flour 6.01 ± 1.43 x 102 Cfu/g. Coliform bacterial count in plantain flour showed packaged 2.77 ± 2.01 x 102 Cfu/g and unpacked 3,45 ± 0.50 x 102 Cfu/g. The Pseudomonas count showed the packaged plantain flour count of 3.24 ± 0.60 x 102 Cfu/g and the unpackaged 4.31 ± 1.23 x 102 Cfu/g. The proximate analysis of the flour sample revealed an increase in nutritional contents. This study concludes that exposure of flour to the environment increases microbial content and therefore health and hygiene concerns.

Keywords: Plantain Flour; Packaged; Unpackaged; Heterotrophic Bacterial; Coliform Bacterial.

DOI: https://doi.org/10.38124/ijisrt/IJISRT24JUL1640

PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT24JUL1640.pdf

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