Bacteriological and Physico-Chemical Quality of Wheaten White Bread Flour Made for Nigerian Market


	Pakistan Journal of Nutrition
	Year: 2010 \| Volume: 9 \| Issue: 11 \| Page No.: 1078-1083 DOI: 10.3923/pjn.2010.1078.1083

Bacteriological and Physico-Chemical Quality of Wheaten White Bread Flour Made for Nigerian Market

A.R. Akpe, P.O.A. Usuoge, O.I. Enabulele, F.I. Esumeh, H.A. Obiazi, I.N. Amhanre and O.M. Omoigberale

Abstract: Bacteriological and physico-chemical quality changes in wheaten white bread flour made for Nigerian market were investigated during storage at room temperature for four months. During storage, bacterial count decreased; between day 15 and day 105, count decreases from 45.0 X 10³ cfu/g to 1.0 X 10³ cfu/g for flour brand 1 and between day 60 and day 105, count decreases 12.5 X 10³ cfu/g to 3.5 X 10³ cfu/g for flour brand 3. Statistically, bacterial counts in the different brands of flour during storage show a significant difference. Total coliform count in flour brand 1 decreases d from 4.60 MPN/g (day 15) to zero (day 105) in storage. Significant count in coliform count was obtained for flour brand 1 and flour brand 2 but no significant difference was observed for flour brand 3 and 4 during storage. Staphylococcus albus, Klebseilla pneumoneae and Bacillus subtilis were detected and isolated. Lower pH of below pH 6.0 were recorded at day 105 for flour brands 1, 2 and 4 and the ash content of the various brands of flour was above 0.65% recommended for Nigerian flour with effect from day 90 of storage. Protein, gluten, fat, moisture, and carbohydrate contents were within the acceptable limit values for Nigerian flour.

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How to cite this article:

A.R. Akpe, P.O.A. Usuoge, O.I. Enabulele, F.I. Esumeh, H.A. Obiazi, I.N. Amhanre and O.M. Omoigberale, 2010. Bacteriological and Physico-Chemical Quality of Wheaten White Bread Flour Made for Nigerian Market. Pakistan Journal of Nutrition, 9: 1078-1083.

DOI: 10.3923/pjn.2010.1078.1083

URL: https://scialert.net/abstract/?doi=pjn.2010.1078.1083

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