Investigation into Microbiological and Chemical Characteristics of   Cassava Flour in Nigeria.

*Odetunde, S.K¹., Adebajo, L. O²., Lawal, A. K³. and Itoandon, E. E³.

^*1Lagos State Polytechnic Department of Science Laboratory- Microbiology unit.

²Olabisi Onabanjo University  Microbiology Department Ago-iwoye. Nigeria.

³Enzyme Technology Division Biotechnology Department Federal Institute of Industrial Research Oshodi. Lagos, Nigeria.

Corresponding Author’s E-mail: odetundesimeon@yahoo.com;

 Tel: +234-08033885553

Accepted 03 April, 2014

Abstract

An investigation was conducted on nine samples of cassava flour samples obtained from six different states locations in Nigeria. Studies were carried on the physicochemical, chemical and microbiological assessment of the various samples. Studies on the moisture, pH, starch, ash, protein, and sugar were in the range of 9.78 – 10.66%, 6.4 – 7.8, 68.49 – 71.04%, 1.85 – 2.85%, 2.10 – 3.44% and 3.64 – 5.12% respectively. The bacteria isolates were identified as Flavobacterium sp., Micrococcus leteus, Bacillus subtilis, Bacillus polymyxa, Bacillus cereus, and Escherichia coli. The fungi isolates were also identified as Aspergillus niger, Aspergillus flavus, Fusarium oxysporium and Rhizopus sp. The significance of the strains as possible contaminants in cassava flour is discussed in line with our findings.

Keywords: Cassava flour, Physiochemical, Microbiological, Bacteria, Fungi.