TITLE:
Microbiological Quality Assessment of Pupuru and Plantain Flours in an Urban Market in Akure, Ondo State, South Western Nigeria
AUTHORS:
Christiana Eleojo Aruwa, Omolola Ogundare
KEYWORDS:
Pupuru, Plantain, Flour, Food Quality, Antimicrobial, Nigeria
JOURNAL NAME:
Open Access Library Journal,
Vol.4 No.8,
August
3,
2017
ABSTRACT: Cassava and plantain flours are commonly used in preparation of a variety of food delicacies in South Western Nigeria. These are however sold in open air markets, and are scarcely required to be subjected to safety checks by food safety authorities. A study was designed to assess the microbiological food quality of cassava (pupuru) and plantain flour purchased from different vendors at Oja-Oba, Akure, Ondo state, as well as the antimicrobial profile of microorganisms identified. Microbiological analyses of sixty (60) food samples were carried out. Results showed highest bacterial counts in plantain flour sample F4 (3.0 × 104 cfu/ml) and least for F1 (0.1× 104 cfu/ml). Fungal count was highest (3.1 × 104 sfu/ml) in plantain flour F4; and least in plantain flour samples F5, F10, F12 with fungal count of 0.5 × 102sfu/ml each. Different samples contained Enterobacter sp., Aeromonas sp., Klebsiella sp., Acinetobacter sp., Campylobacter sp., Corynebacterium sp. and Bacillus subtilis. Fungal isolates include Penicillium crustosum and P. chrysogenum, Rhizopus oryzae and Aspergillus niger. Percentage occurrence of isolates includes Enterobacter sp. (0.99%), Klebsiella sp. (91.12%), Acinetobacter sp. (1.97%),Campylobacter sp. (4.61%), Corynebacterium sp. (0.33%), and Bacillus subtilis (0.99%). Most predominant mould was Aspergillus niger, with a percentage occurrence of 45.5%; and least, Penicillium crustosum (4.5%). Gram positive bacteria showed resistance to cotrimoxazole and ceftriaxone; and Gram negative bacteria to zimnacef. The microbial isolates from these flours could cause different food intoxication and illnesses in humans. While prevailing unfavorable environmental conditions and food form may contribute to their presence in samples; their presence is unacceptable and counts need to be kept minimal for consumer safety. Local authorities need to carry out continued vendor education campaigns, and regular quality checks to assess their safety for consumption.