Shelf-Life Study of Branded and Un-Branded Beans Flour Sold in Port Harcourt, Metropolis, Rivers State
Omorodion, Nnenna Jennifer *
Department of Microbiology, University of Port Harcourt, PMB-5323 Rivers State, Nigeria.
Ehiwario, Victory Isioma
Department of Microbiology, University of Port Harcourt, PMB-5323 Rivers State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Beans is a powerful source of vital elements needed for human nutrition. The shelf-life study of branded and unbranded beans flour sold in Port-Harcourt were investigated using standard microbiological techniques. The heterotrophic bacteria count of home-made beans, branded and unbranded beans flour ranged from 2.8×103 cfu/g on day 1 to 1.8×105 cfu/g on day 28; 1.0×104 cfu/g on day 1 to 2.8×105 cfu/g on day 28 and 1.8×105 cfu/g on day 1 to 1.0×107 cfu/g on day 28 respectively. From the results it was observed that the heterotrophic bacteria count increased with days and unbranded beans flour has the highest count. The total fungi count of home-made beans, branded and unbranded beans flour ranged from 3.2×103 cfu/g on day 1 to 8.6×103 cfu/g on day 28, 1.0×102 cfu/g on day 1 to 3.4×103 cfu/g on day 28 and 3.0×102 cfu/g on day 1 to 3.5×103 cfu/g on day 28 respectively. The counts did not exceed the stipulated microbial standards in dry foods. A total of six bacteria genera isolated and their percentage occurrence were Bacillus species (26.83%), Klebsiella species (7.32%), Serratia species (4.88%), Staphylococcus species (41.46%), Streptococcus species (17.07%) and Pseudomonas species (2.44%). Staphylococcus species (41.46%) has the highest percentage occurrence while ten (10) fungi species was identified and their percentage occurrence are Aspergillus niger (20%), Mucor species (10%), Apergillus flavus (5%), Aspergillus fumigatus (5%), Candida species (15%), Penicillium species (10%), Alternaria species (20%), Saccharomyces cerevisiae (5%), Fusarium species (5%) and Rhizopus species (5%). Aspergillus niger and Alternaria species has the highest percentage occurrence of (20%) each. The results of some of the physiochemical parameters examined like pH revealed that there was reduction in the pH of the samples from day 1 to day 21. The ash content of branded and unbranded beans flour increases from day 1 to day 21 while the home-made was the same. The lipid, carbohydrate, and phosphorus contents for all the flour decreased from day 1 to day 21. The findings of this study revealed that homemade beans flour has more nutrient quality and less microbial counts therefore more suitable for consumption.
Keywords: Branded bean flour, unbranded bean flour, homemade bean flour, ambient temperature, shelf life