The Microbial and Nutritional Analysis of Fermented Plantain Flour Across the Three Senatorial Districts in Ogun State, Nigeria.

Abstract

Flour is a carbohydrate-rich fiber source. However, the preparation process exposes it to microbial contaminations and nutritional alterations, necessitating an evaluation of their microbial load, nutritional characteristics, and antibiotic susceptibility. This study investigated specimens collected from six markets across Ogun State, Nigeria, covering the three senatorial districts (Ogun Central, East, and West). Serial dilution was employed in estimating the total bacteria count, while microbial identification was carried out through molecular analysis using 16S rRNA sequencing. Nutritional assessments of the specimens were also evaluated. The highest total bacterial count (TBC) was observed in plantain flour from Waterside (3.5 × 10⁴ CFU/ml), while Ilaro recorded 1.8 × 10⁴ CFU/ml. Molecular analysis revealed seven (7) isolated bacteria as Bacillus licheniformis, Providencia rettgeri, Pusillimonas spp., Bacillus thuringiensis, Bacillus tropicus, Bacillus pseudomycoides, and Lysinibacillus spp. Most of the isolates showed resistance to the antibiotics employed in the study, while Bacillus thuringiensis and Lysinibacillus spp. were susceptible to Ofloxacin. Nutritional analysis of the flour specimens revealed high carbohydrate content (79.14-81.30)%, protein (2.0-2.3)%, and crude fiber (4.45-6.34)%. Fat content was low across all samples (0.60-1.2)%, whereas moisture content values (9.98-11.32)% indicated good shelf stability. These findings highlight regional differences in microbial and nutritional profiles of the flour, underscoring the need for improved processing practices to enhance safety and quality. The prevalence of antibiotic-resistant bacteria underscores the need for strict monitoring of foodborne pathogens in food products. This study emphasizes the dietary significance of plantain flour and recommends quality control measures to ensure consumer health and product integrity.

Keywords: Dietary, Flours, Molecular, Nutritional analysis, Susceptibility