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.

PDF References Citation Report Citation

RELATED ARTICLES:

•	Effect of Variety on the Physico-Chemical, Carotenoid and Microbial Loads of Flours of Five New Varieties of Sweet Potato

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

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services

Follow @scialert

Science Alert