Bacteriological Quality of Packaged and Unpackaged Processed Yam Flour

Oku I; Oyadougha WT; Okunbiri DE

doi:10.56201/rjpst.vol.8.no6.2025.pg15.28

📄 Download Paper

Bacteriological Quality of Packaged and Unpackaged Processed Yam Flour

Oku I, Oyadougha WT, Okunbiri DE

Abstract

This study evaluated the bacteriological quality of packaged and unpackaged processed yam flour samples obtained from Tombia Market in Yenagoa, Bayelsa State, Nigeria. Yam flour, a staple food in West Africa, is prone to microbial contamination during processing, storage, and handling. Samples were analyzed for total heterotrophic bacteria (THB), coliform counts, and bacterial diversity using standard microbiological techniques, including nutrient agar, MacConkey agar, and biochemical tests. Results revealed significant bacterial contamination in both packaged and unpackaged samples, with THB counts ranging from 1.14 ± 0.10 × 10² CFU/g to 1.94 ± 0.07 × 10² CFU/g for packaged samples and 1.27 ± 0.20 × 10² CFU/g. Concurrently, coliform counts ranged from 0.45 ± 0.08 × 10² CFU/g to 0.84 ± 0.10 × 10² CFU/g across both sample types. Unpackaged samples exhibited higher mean THB (5.10 ± 1.11 × 10² CFU/g) and coliform (2.60 ± 0.19 × 10² CFU/g) counts compared to packaged samples (3.73 ± 1.94 × 10² CFU/g and 2.10 ± 0.92 × 10² CFU/g, respectively), indicating greater susceptibility to environmental contamination. Bacterial isolates included Escherichia coli (25% in unpackaged, 17% in packaged), Bacillus species (20% in unpackaged, 29% in packaged), Lactobacillus species, Staphylococcus species, Pseudomonas species, Micrococcus species, Citrobacter species, and Streptococcus species, with E. coli and Bacillus being predominant. The presence of pathogens like E. coli suggests potential health risks, emphasizing the need for improved hygiene and packaging practices. Proximate analysis was conducted but not fully reported. Statistical analysis (ANOVA, P < 0.05) confirmed significant differences in microbial loads between samples. These findings highlight the importance of good manufacturing practices and effective packaging to enhance the safety and quality of yam flour for consumer health.

Keywords

Yam FlourPackaged; Unpackaged; E. coli; Bacillus

References

Adebayo-Oyetoro, A. O., Oyewole, O. B., & Obadina, A. O. (2019). Microbial quality of yam flour sold in Ota markets, Nigeria. Journal of Food Safety, 39(2), e12603. https://doi.org/10.1111/jfs.12603 Adebayo-Oyetoro, A. O., Oyewole, O. B., & Obadina, A. O. (2019). Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour. Food Science & Nutrition, 7(8), 2621-2630. https://doi.org/10.1002/fsn3.1113 Akinola, S. A., Enujiugha, V. N., & Ogunjemilusi, M. A. (2017). Effects of processing methods on the microbial quality of yam flour. Food Science and Technology, 5(3), 76-82. Eze, C. N., Okafor, D. C., & Igbokwe, C. J. (2019). Microbiological quality of packaged and exposed cassava, yam, and plantain flour sold in markets and supermarkets in Port Harcourt Metropolis, Nigeria. American Journal of Microbiological Research, 8(3), 91-98. http://pubs.sciepub.com/ajmr/8/3/3 Eze, I. V., Okafor, J. O., & Agu, J. A. (2019). Impact of hygiene on the microbial quality of yam flour produced in southeastern Nigeria. Food Science & Nutrition, 7(6), 2096- Idowu, O. A., Olaoye, O. J., & Sogbesan, O. A. (2021). Microbial quality of some packed and unpacked bread products in Alexandria, Egypt. Journal of Environmental and Public Health, 2021, 1-8. https://doi.org/10.1155/2021/6619145 Idowu, T. A., Sulaimon, J. I., & Taiwo, A. A. (2021). Microbial loads and safety assessment of some commercial yam flour brands in Nigeria. Pakistan Journal of Biological Sciences, 24(1), 138-144. Ijabadeniyi, O. A., & Buys, E. M. (2012). Influence of storage conditions and packaging materials on some quality attributes of water yam flour. Journal of Food Science and Technology, 49(6), 767-772. https://www.researchgate.net/publication/257784234 Ijabadeniyi, O. A., & Buys, E. M. (2012). Microbiological safety of some packaged indigenous flours in Nigeria. African Journal of Microbiology Research, 6(10), 2335-2340. https://doi.org/10.5897/AJMR11.1354 Iweala, E. J., Obichi, I. C., & Omonhinmin, C. A. (2019). Proximate composition and microbial quality of yam flour produced from different yam varieties. African Journal of Food Science, 13(5), 108-115. https://doi.org/10.5897/AJFS2018.1752 Ogunbanwo, S. T., Okanlawon, B. M., & Ayodele, O. V. (2018). Microbial quality of locally processed yam flour in Nigeria. Journal of Food Safety, 38(4), e12456. https://doi.org/10.1111/jfs.12456 Ogundipe, F. O., Bamidele, F. A., & Adebayo-Oyetoro, A. O. (2020). Microbiological and physicochemical analysis of yam flour processed in Nigeria. Journal of Food Processing and Preservation, 44(5), e14432. https://doi.org/10.1111/jfpp.14432 Ogundipe, F. O., Bamidele, F. A., & Adebayo-Oyetoro, A. O. (2020). Safety of yam-derived (Dioscorea rotundata) foodstuffs-chips, flakes, and flour: Effect of processing and post- processing conditions. Foods, 10(5), 1123. https://doi.org/10.3390/foods10051123 Ojo, D. A., Ajayi, A. A., & Adeola, O. P. (2020). Microbial analysis of locally processed yam flour and its potential health risks. Journal of Food Safety, 40(1), e12772. Oladipo, I. C., Ogunsona, S. B., & Adebayo, A. O. (2016). Microbial quality of yam flour produced under different processing conditions. International Journal of Biological and Chemical Sciences, 10(4), 1802-1810. https://doi.org/10.4314/ijbcs.v10i4.23 Oladipo, I. C., Ojo, E. A., & Adeosun, O. O. (2016). Microbiological quality of yam flour sold in Ile-Ife, Nigeria. African Journal of Microbiology Research, 10(16), 558-563. https://doi.org/10.5897/AJMR2016.7982 Opara, E. U., & Onwuzuruike, U. C. (2018). Effects of processing methods on the microbial and proximate quality of yam flour. International Journal of Food Science and Technology, 53(4), 987-994. https://doi.org/10.1111/ijfs.13672 Otegbayo, B. O., Bokanga, M., & Asiedu, R. (2018). Yam: A valuable resource for food security in Africa. Acta Horticulturae, 1225, 123-130. https://doi.org/10.17660/ActaHortic.2018.1225.16

Bacteriological Quality of Packaged and Unpackaged Processed Yam Flour

Abstract

Keywords

References

More Articles from RESEARCH JOURNAL OF PURE SCIENCE AND TECHNOLOGY