Bacteriological and physico-chemical quality changes in wheaten white bread flour made for Nigerian market were investigated during storage at room temperature for four months. During storage, bacterial count decreased; between day 15 and day 105, count decreases from 45.0 X 103 cfu/g to 1.0 X 103 cfu/g for flour brand 1 and between day 60 and day 105, count decreases 12.5 X 103 cfu/g to 3.5 X 103 cfu/g for flour brand 3. Statistically, bacterial counts in the different brands of flour during storage show a significant difference. Total coliform count in flour brand 1 decreases d from 4.60 MPN/g (day 15) to zero (day 105) in storage. Significant count in coliform count was obtained for flour brand 1 and flour brand 2 but no significant difference was observed for flour brand 3 and 4 during storage. Staphylococcus albus, Klebseilla pneumoneae and Bacillus subtiliswere detected and isolated. Lower pH of below pH 6.0 were recorded at day 105 for flour brands 1, 2 and 4 and the ash content of the various brands of flour was above 0.65% recommended for Nigerian flour with effect from day 90 of storage. Protein, gluten, fat, moisture, and carbohydrate contents were within the acceptable limit values for Nigerian flour.
A.R. Akpe, P.O.A. Usuoge, O.I. Enabulele, F.I. Esumeh, H.A. Obiazi, I.N. Amhanre and O.M. Omoigberale, 2010. Bacteriological and Physico-Chemical Quality of Wheaten White Bread Flour Made for Nigerian Market. Pakistan Journal of Nutrition, 9: 1078-1083.