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MICROBIAL OCCURRENCE AND NUTRITIONAL COMPOSITION OF UNRIPE PLANTAIN CHIPS AND FLOUR SOLD IN SOME MARKETS IN OSUN STATE, NIGERIA. | Lanlokun | Bioscience Methods

MICROBIAL OCCURRENCE AND NUTRITIONAL COMPOSITION OF UNRIPE PLANTAIN CHIPS AND FLOUR SOLD IN SOME MARKETS IN OSUN STATE, NIGERIA.  

Olabisi Adeola Lanlokun , Mobolaji Oluwafunmilayo Bankole , Olufunke Bolatito Shittu , Folake Olayinka Henshaw , Kehinde Peter Akinrotoye
Author    Correspondence author
Bioscience Methods, 2019, Vol. 10, No.   
Received: 01 Jan., 1970    Accepted: 01 Jan., 1970    Published: 12 Apr., 2019
© 2019 BioPublisher Publishing Platform
Abstract
The microbiological and nutritional composition of unripe plantain chips and flour was investigated. Plantain chips and flour were procured from markets in Osun State, South western, Nigeria. The samples were obtained in pairs (plantain chips and plantain flour per spot). Samples were subjected to microbiological (total bacterial, coliform and total fungal count) and nutritional (proximate and mineral composition) following standard laboratory procedures. Microbial isolates obtained were identified phenotypically and molecularly. Data obtained were analysed using analysis of variance and student T-test. Market milled flour samples had total bacteria count ranging from 6.47 - 9.53 log10CFU/g, coliform count from 5.69 - 8.39 log10CFU/g and total fungal count from 4.62 - 7.89 log10CFU/g; laboratory milled chips had total bacteria count of 6.67 - 8.03 log10CFU/g, coliform count of 5.52 - 6.74 log10CFU/g and total fungal count of 5.34 - 6.71 log10CFU/g ; branded packs had bacteria count of 7.37 and 7.89 log10CFU/g, coliform count of 5.14 - 5.38 log10CFU/g and fungal count of 5.26- 5.39 log10CFU/g while control 2 had bacteria count of 2.56 log10CFU/g, no coliform and fungi. Market milled plantain flour samples had significantly higher (P < 0.05) microbial count compared to laboratory milled chips. Moisture, ash, fat, fibre, protein and carbohydrate content of the plantain flour ranged from 4.97 - 12 %, 1.00 - 5.00 %, 0.95 - 1.94 %, 0.50 - 3.03 %, 1.79 - 8.03 % and 78.03 - 87.46 % respectively. Calcium, potassium, sodium, magnesium and iron content of the plantain flour ranged from11 - 15mg/g, 5.5 - 12.6mg/g, 0.19 - 0.89 mg/g, 27 - 33 mg/g and 4.15 – 22.80 mg/g respectively. Bacteria isolated include Bacillus cereus, Staphylococcus aureus, Klebsiella oxytoca, Alcaligenes faecalis, Plesiomonas shigelloides, Klebsiella pneumoniae, Lysinibacillus macroides, Enterobacter xianfangensis, Staphylococcus saprophyticus, Bacillus fusiformis and Brackiella Oedipodis. The fungi isolated include Aspergillus niger, Aspergillus brunneviolaceus, Aspergillus terreus, Fusarium oxysporum, Alternaria alternata, Penicillium chrysogenum, Curvularia lunata, Pichia kudriavzevii and Gilbertella persicaria.
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(The advance publishing of the abstract of this manuscript does not mean final published, the end result whether or not published will depend on the comments of peer reviewers and decision of our editorial board.)
The complete article is available as a Provisional PDF if requested. The fully formatted PDF and HTML versions are in production.
Bioscience Methods
• Volume 10
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