Nutritional and Microbial Quality of Locally Processed Plantain Flour


Authors : Oku I.; Oyadougha W.T.

Volume/Issue : Volume 9 - 2024, Issue 7 - July

Google Scholar : https://tinyurl.com/mu77dtf

Scribd : https://tinyurl.com/4y7ydnjw

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

PlumX Metrics

Semantic Scholar

ResearchGate

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

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.

References :

  1. Akingbala, J.O., Oguntimein, G.B., Sobande, A.O., & Fetuga, G.O. (2005). Chemical composition and selected functional properties of plantain flour. Journal of Food Science and Technology, 42(5), 450–454.
  2. Amoah, C., Amoako, D.B., & Kyei, A. (2017). Nutrient composition of banana flour compared to plantain flour varieties. Journal of Food and Nutrition Research, 5(2), 95-99.
  3. Cheesbrough, M. (2010). District Laboratory Practice in Tropical Countries. 2nd Edition, Cambridge University Press, Cambridge, United Kingdom.
  4. Ginigaddarage, P. H., Surendra, I. H., Weththewa W. K., Ariyawansa, S. R. K., Ganegama, W. S., Arachchi, G. J., Jinadasa, B. K., Hettiarachchi, K. S., & Edirisinghe E. M. R. K. B. (2018). Microbial and chemical quality of selected dried fish varieties available in Sri Lankan market. Sri Lanka Journal of Aquatic Sciences 23(1):119
  5. Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Verma, R.K., & Yadav, S. (2011). Nutritional contents and medicinal properties of wheat. Life Sciences and Medicine Research, Volume LSMR, 221.
  6. Olapade, A.A., Odeniyi, O.A., & Oyewole, B.O. (2017). Microbial quality of plantain flour samples sold in Ile-Ife, Nigeria. Journal of Microbiology & Experimentation, 5(2), 00123.
  7. Oyeyiola, G.P., Oluwaniyi, O.O., & Ogunbusola, E.M. (2018). Microbial load and safety concern of locally processed plantain (Musa spp.) flour sold in Ado Ekiti metropolis, South Western Nigeria. African Journal of Food Science and Technology, 9(9), 235-240.
  8. Rave, K., Roggen, K., Dellweg, S., Heise, T., & Dieck, H. (2007). Improvement of insulin resistance after diet with a whole-grain based dietary product: results of a randomized, controlled cross-over study in obese subjects with elevated fasting blood glucose. Br J Nutr. 98(5): 929-936. doi: 10.1017/S0007114507749267
  9. Shahedur Rahman, Md. & Abdul Kader, Md. (2011). Comparison of nutritional and Physicochemical Properties of Bangladeshi wheat verities, World Applied Sciences Journal 12(2):178-181,2011.
  10. Soliman G. A. (2019). Dietary Fiber, Atherosclerosis and cardiovascular diseases. Nutrients, 11(5), 1155. https://doi.org/10.3390/nu11051155
  11. Šramková, Z., Edita, G., & Ernest, Š. (2009). "Chemical composition and nutritional quality of wheat grain." Acta Chimica Slovaca 2.1: 115-138.
  12. Wujun, Ma., Mark, W., Sutherland, S. K., Phillip, B., Paul, B., William, B., & Grant, D. (2007) Wheat flour protein content and water absorption analysis in a doubled haploid population. Journal of Cereal Science, 45 (3). pp. 302- 308. ISSN 0733-5210

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.

Video Explanation for Published paper

Never miss an update from Papermashup

Get notified about the latest tutorials and downloads.

Subscribe by Email

Get alerts directly into your inbox after each post and stay updated.
Subscribe
OR

Subscribe by RSS

Add our RSS to your feedreader to get regular updates from us.
Subscribe