Filamentous Fungi in Selected Processed Indigenous Flours Sold in, Kumasi, Ghana

Abstract

<p class=MsoNormal style=margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;line-height:150%> This study evaluated the filamentous fungi present in selected locally processed indigenous flour sold in the Kumasi Metropolis of Ghana using standard microbiological methods. Results from this study showed that dry cassava (kokonte) flour recorded mould count ranging from 1.70 ×103± 0.15 cfu/g to 4.03 ×105±0.35 cfu/g while maize flour had mould count ranging from no observable growth count to 1.18 × 106 ±0.18 cfu/g. Total plate count showed contamination levels between no observable growth count to 9.1 ×106±0.25 cfu/g for the maize flour samples, while for the dry cassava (kokonte) flour, counts ranged from 7.8 ×103±0.30 cfu/g to 4.64 ×106 ± 3.18 cfu/g. Moisture analysis revealed percentage moisture content of 12.4%±0.15 to 19.7% ± 0.12 for the maize flour samples and 10.9% ± 0.27 to 16.9% ± 0.56 for dry cassava (kokonte) flour. Coliforms test indicated negative for seven of eight (7/8) maize flour samples and six out of eight (6/8) for dry cassava (kokonte) flour samples bought from the various markets. From the study, thirteen mould species belonging to five genera were isolated from the various flour samples. Ten different species were isolated from the dry cassava (kokonte) flour while thirteen different varieties from the five genera were isolated from the maize flour. <p class=MsoNormal style=margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;line-height:150%> Keywords: Moulds; Dry Cassava (Kokonte) Flour; Maize Flour