Assessment of Microbial and Nutritional compositions of Fermented Plantain flour across the three Senatorial districts in Ogun State, Nigeria
DOI:
https://doi.org/10.47430/ujmr.25103.020Keywords:
Dietary, Flour, Molecular analysis, Nutritional analysis, Susceptibility profileAbstract
Study’s Excerpt:
- Flour samples from Ogun State showed variable microbial loads and nutrition.
- Highest bacterial count was 3.5 × 10⁴ CFU/ml; lowest was 1.8 × 10⁴ CFU/ml.
- Molecular ID revealed Bacillus, Providencia, and Lysinibacillus species.
- Most isolates were antibiotic-resistant; some were Ofloxacin-sensitive.
- Flour had high carbs (79–81%) and good shelf stability (moisture ~10.65%).
Full Abstract:
Flour is a carbohydrate-rich fiber source that is exposed to microbial contamination and nutritional alterations during preparation. This study investigates samples collected from six markets across Ogun State, Nigeria, covering the three senatorial districts (Ogun Central, East, and West). Serial dilution was employed for the total bacteria count, while identification was carried out using 16S rRNA sequencing. Nutritional assessments of the flour samples were also evaluated using techniques to determine the crude protein, fat, fiber, ash content, and moisture content of the flour samples. The highest TBC was recorded in samples from Waterside (3.5 × 10⁴ CFU/ml), while the lowest was found in Ilaro samples (1.8 × 10⁴ CFU/ml) with a mean total bacterial count of 2.73 × 10⁴ CFU/ml. Molecular identification revealed 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 samples revealed high carbohydrate content (79.14-81.30%), protein (2.0-2.3%), and crude fiber (4.45-6.34%) content. Fat content was low across all samples (0.60-1.2%), whereas moisture content values ranged from 9.98 to 11.32% with a mean moisture content of approximately 10.65%, indicating good shelf stability. All results were analyzed using descriptive statistics (percentage values), and graphical representations were created using SPSS and Microsoft Excel to visualize differences in microbial and nutritional data. 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. This study highlights the nutritional value of plantain flour and recommends quality control measures to ensure consumer health and product integrity.
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Copyright (c) 2025 Osiyemi, E. O., Okoh, O. A., Akindele, S. T., Raufu, T. T., Obafebi, T. O.
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