MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF PLANTAIN FLOUR SOLD IN SOME MARKETS IN BENIN CITY

Abstract

The microbiological, physicochemical and nutritional (proximate) qualities of plantain flour samples obtained from various markets located within the Benin City metropolis evaluated using standard methods. Microbial isolates identified include; Staphylococcus aureus, S. epidermidis, Bacillus subtilis, Micrococcus sp, Enterobacter aerogenes, Klebsiella sp, Pseudomonas aeruginosa, Aspergillus flavus, Aspergillus niger, Penicillium spp., Geotrichum sp, Mucor sp, Trichoderma sp and Helminthosporium sp. Statistical analysis showed that there was a significant difference in the groups of microorganisms (P>0.05). The study also revealed that the carbohydrate and moisture content were relatively high, while fat and titratable acidity values were relatively low. The presence of a high bioload and variety of microorganisms some of which are of public health concern, detected and isolated from the flour samples, may be attributed to inadequate sanitary condition and poor handling practices in the production of plantain flour.