Microbiology, proximate and functional properties of flour produced from three different varieties of cassava (Manihot esculenta Crantz)

Oluwole Olakunle Oladele and Oluwafunmilola Olajumoke Makinde

Abstract
Microbiology, proximate and functional properties of flour produced from three different varieties (TMS 1371, TME 419 and TMS 92/0326) of cassava (Manihot esculenta Crantz) were investigated in this research work. The flour was subjected to microbial, proximate and functional analyses. Microbial analysis was carried out using pour plate technique and the agar used were nutrient agar for bacteria count and isolation while malt extract agar was used for fungi count and isolation. Proximate and functional analyses were done using standard methods. Results obtained showed that bacterial count (cfu/mL) of each flour ranging from 5.33 x 10¹ (TME 419) to 7.67 x 10¹ (TMS 92/0326) was higher than the fungi count (sfu/mL) which ranged from 0.66 x 10¹ (TMS 92/0326) to 4.0 x 10¹ (TMS 1371). The bacteria identified were Lactobacillus sp. which were present in all the flours and Bacillus sp. which was only present in flour obtained from TME 419 and TMS 92/0326. The only fungus present in all the flour was Rhizopus sp. The proximate values of flour from TMS 1371 showed that the moisture content (11.44%), ash (1.11%), fat (6.93%) and crude protein (7.46%) were higher when compared with flour from TME 419 and TMS 92/036. However, carbohydrate (69.05%) and crude fibre (7.41%) were higher in TME 419 and TMS 92/036. Also, TMS 92/0326 flour was higher in dispensability (59.94 mL), swelling capacity (5.18%) and solubility index (9.26) while bulk density (10/25.20 g/mL) was higher in TMS 1371. Despite variations in values, results from this study showed that the proximate and functional properties of flour obtained from each variety still conformed to the minimum requirements of high quality cassava flour.

Keywords
Flour; Microbiology; Proximate; Functional; Cassava varieties.

DOI
10.21472/bjbs.051010

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