ASSESSMENT OF MICROBIAL AND ANTINUTRIENTS QUALITY OF PROCESSED CASSAVA FLOUR
Abstract
The assessment of microbial and antinutrients quality of processed cassava flour was carried out using standard microbiological and chemical techniques revealed that 72 hours sample recorded the highest bacterial and fungal count to be (7.4 x 104 cfu/g and 1.2 x 104 cfu/g), 48 hours sample (6.8 x 104 cfu/g and 0.9 x 104 cfu/g), while 24 hours sample recorded least bacterial and fungal count of (6.2 x 104 cfu/g and 0.5 x 104 cfu/g). The study revealed the presence of seven (7) bacteria and four fungi genera with frequency and percentage occurrence in a descending order to include Leuconostoc sp 11(22.0%), Staphylococcus sp 9(18.0%), Lactobacillus sp 8(16.0%), Pediococcus sp 7(14.0%), Micrococcus sp 6(12%), Enterococcus sp 5(10%), Proteus sp 4(8.0%) for bacteria and Aspergillus sp 6(30.0%), Fusarium sp 5(25.0%), Penicillium sp 4(20.0%), Rhizopus sp 3(15.0%) and Cladosporium sp 2(10%) for fungi. Staphylococcus sp was sensitive to ciprofloxacin (20mm), rifampicin and ceftazidime (19mm), streptomycin and levofloxacin (18mm), Micrococcus sp was sensitive to erythromycin (24mm), levofloxacin (21mm), gentamycin and rifampicin (18mm), Enterobacillus sp was sensitive to ciprofloxacin (22mm), rifampicin (21mm), levofloxacin (20mm), ceftazidime (19mm), streptomycin (18mm), Lactobacillus sp was sensitive ciprofloxacin (24mm), rifampicin (23mm), levofloxacin (19mm), gentamycin (17mm), Pediococcus sp was sensitive to streptomycin and ciprofloxacin (19mm), ceftazidime (18mm), rifampicin and azithromycin (17mm), Leuconostoc sp was sensitive to ciprofloxacin (21mm), gentamycin (20mm), perfloxacin (19mm), Proteus sp was sensitive to gentamycin (21mm), ciprofloxacin (20mm), ceprox and ofloxacin (19mm), perfloxacin (18mm). The results of antinurients properties of garri produced within 24 hours revealed pH of 7.28 ± 0.99, within 48 hours recorded pH (7.20 ± 0.71), and within 73 hours recorded pH (6.77 ± 0.895). The temperature within 24 hours is recorded (27.695 ± 0.06), within 48 hours (27.24 ± 0.07) and within 72 hours (27.83 ± 0.07). Moisture content of garri within 24 hours recorded (6.76 ± 0.046), within 48 hours (5.54 ± 0.0566) and within 72 hours (3.69 ± 0.086). HNC recorded (5.8 ± 2.529) for 24 hours, 48 hours recorded (3.217 ± 0.4294) and 72 hour recorded (2.408 ± 1141) and tannin recorded (5.147 ± 2.438) for 24 hours, 48 hours recorded 2.664 ± 0.0361) and 72 hours indicated (1.23 ± 0.895).
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