Fat Acidity Values Research Articles

Development, Nutritional and Storage Analysis of Pearl Millet Value-added Traditional Snacks (Namakpara, Mathri) Enriched with Jamun Seed Powder

Background: Pearl millet and jamun seed powder were combined to develop snacks that utilize the nutritional value of pearl millet and jamun seeds as antioxidants for innovative, health-conscious options. This aligns with the demand for sustainable, nutrient-rich snacks blending traditional flavors with modern health considerations. Methods: Different formulations incorporated jamun seed powder at 20% levels. The study utilized a 9-point hedonic scale for sensory evaluation and standard procedures for nutritional analysis, including proximate, minerals, in vitro digestibility and storage fat quality assessments. Result: Jamun seed powder influenced the sensory scores, with 10% incorporation maintaining acceptability. Nutrient profiles were impacted, altering protein, fat, ash, crude fiber, calcium, phosphorus, zinc, phytic acid and polyphenols. In-vitro protein digestibility decreased, while starch digestibility remained unaffected. During storage, jamun seed products retained sensory attributes better than controls. Type I samples exhibits potential antioxidant and anti-rancidity properties, evident in reduced fat acidity and peroxide value after 90 days (143.40 to 137.25 KOH/100 gm and 14.33 to 13.42 meq/1000 g of fat). This study enhances nutritious and sustainable snack development, offering consumers gluten free indulgence in traditional flavors with added health benefits.

Justification for requirements applicable to updating the standard for canned fish liver, caviar and milt «Po-Murmanski» in order to enhance products’ competitiveness

This aims to justify the requirements for updating the current national standard GOST R56418–2015 «Cannedfish liver, caviar and milt «Po-Murmanski». Specifications», taking into consideration the results from qualitymeasurements of canned fresh minced cod liver. Research methods: Sensory analysis of food and the titrimetric method with visible indication was applied. This paper summarizes the results from measurements of the fat acidity value in canned food that was made in compliance with GOST R56418–2015 in marine environments from 2016 to 2021. We made an assessment to justify the expiry dates and storage requirements for canned food under the two temperature conditions. The paper defines the main provisions of the standard that require updating. Results: This paper proves the practicability of updating the standard GOST R56418–2015 by such ways as follows: changing the expiry dates of canned cod (haddock) liver «Po-Murmanski» under different storage conditions, applying the standard instrumental procedure to estimate the fat acidity value, using a geographical indication in labeling as a modern way of product differentiation. The paper shows dynamics in the fat acidity value during the storage of canned food made of fresh minced cod liver under the two temperature conditions. The paper demonstrates correlations between the fat acidity value and the organoleptic properties of canned food that was made of fresh and frozen fish in compliance with the existing various reference documents on standardization. Practical relevance: The results from this study will be used to update GOST R56418–2015. After public discussions and approval under the established procedure, the updated national standard will be demanded by factories and companies.

The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p

Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice

Brown rice (BR) contains more lipids, as compared with white rice, but its indigestibility and rancidity limit the consumer acceptability. Therefore, the objective of this study was to compare the effect of high-pressure (HP), freeze–thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in vitro digestibility and rancidity of BR. GP treated BR released the most fatty acids (especially palmitic acid and stearic acid) after in vitro digestion, followed by FTC treated BR. FTC treated BR kept the highest value of fat acidity during storage, while opposite results were observed in GP treated BR. Although HP treatment increased fat acidity value immediately, it slowed down the increase of fat acidity with storage. The results of conjugated dienes and malonaldehydes content in BR stored under accelerated conditions indicated better lipid oxidation stability after HP and GP treatment, and that it’s necessary for FTC treated BR products to be stored under anaerobic conditions.

New Pellet Feeds for Rabbits with a High Content of Nutrients and With the Addition of Dietary Supplements

This research presented the pellet feed production line. Three pellet feed formulasfor young stock rabbits (28-135 days old) were developed with the addition of experimental dietary supplements grouped into the following protein green complexes (PGC):PGC-92-1including thе following supplements- dried herbal pulp from red clover, herbal alfalfa meal, and Sporotherminprobiotic; PGC-92-2 including the following supplements - protein feed concentrate from wheat stillage filtrate (syrup), herbal alfalfa meal, and Sporothermin probiotic; PGC-92-3 including the following supplements – PGC from red clover, herbal alfalfa meal,andSporothermin probiotic. These were compared with feed formulated without dietary supplements (PGC-92 (Control)). The nutritional value of the concentrate feeds met the requirements assigned for this group of animals. The storage of the formulatedconcentrate feeds took place in industrial conditions (the floor store) in paper bags of 30 kg per group at the temperature of 18-20 ∘C and the relative humidity of 65-70%. Due to itsmoisture content exceeding the standard requirements, the check concentrate feed (Control) revealed a higher content of fungal and bacterial microflora. The fat acidityvalue and the total acidity increased, which indicated the instability of this batch of concentrate feed during storage. The experimental batches of concentrate feed had a stablequality and retained good quality throughout the testing period. The testing of the effects of the studied complexes in fattening young stock rabbits was carried out on the premises of the Lipetsk Rabbit LLC industrial complex with 2000 rabbits. The use ofall-in-onepellet feedsformulated with the addition ofdietary supplements made it possible to increase the slaughter yield by 3.62%, 4.45% and 3.96%, while reducing feed intake per 1 kg of slaughter mass by 0.72 ECU, 0.38 ECU and 0.88 ECU. There was an increase in profit of 17725.25rubles, 16114.38 rubles and 14168.55 rubles, and an increase in the level of profitability by 45.93%, 41.26% and 31.24%, which resulted from a highersafety andgrowth performance of the raised rabbits.
 Keywords: concentrate feeds, pellet feeds, dietary supplements, protein green complex, feed for rabbits, growth performance

​Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties

Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties. Methods: Unprocessed, malted, blanched and roasted millet grains’ flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 ± 1°C at 40 ± 2% RH and fat acidity and per oxide values analysed at an interval of 10 days. Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.

Quality changes in fresh noodles prepared by different heat treatments during storage

The effects of single heat treatment (98°C-4 min, before and after packaging) and double heat treatment (98°C-4 min +90°C-15 min) on the quality of fresh noodles during storage (25°C and 4°C) were investigated. The safe storage period was determined based on the microbial content. Heat treatment significantly reduced the bacterial content, water activity, polyphenol oxidase activity, total polyphenols content, acidity, and fat acidity value of fresh noodles during storage, and improved the texture and cooking properties of fresh noodles, especially the double heat treatment. Additionally, double heat treatment combined with low-temperature storage could effectively prolong the noodle shelf-life. Practical applications Fresh noodles are prone to spoilage and enzymatic browning during storage. Heat treatment, as one of the popular physical preservation technologies, can solve these problems effectively. At present, heat treatment technology is mainly used in the processing of fresh pasta, and its application in fresh noodles especially the influence of heat treatment on the quality of fresh noodles during storage has not been reported. In order to improve the quality and shelf life of fresh noodles, different heat treatments combined with packaging technology and low-temperature storage were investigated in this study. This study could provide useful information for applying heat treatment on extending the shelf life of fresh noodles.

Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies was evaluated and compared to control gluten-free cookies produced with a margarine (M20).
 Methodology: RCO and RPO were incorporated at the level of 20 % and CPO at the level of 16%. The physicochemical characteristics were determined according to standard methods of analysis.
 Results: Moisture, ash, proteins, lipids, sugar, fiber, pH, fat acidity, and energy value were ranged respectively between 0.12 ± 0.05 and 1.72 ± 0.02 % ; 2.00 ± 0.00 and 2.34 ± 0.01% (g/100g DM) ; 6.91 ± 0,08 and 7.49 ± 0.07% (g/100g DM) ; 20.61 ± 0.01 and 25.62 ± 0.53% (g/100g DM) ; 61.71 ± 0.52 and 65.79 ± 0.23% (g/100g DM) ; 3.41 ± 0.52 and 8.02 ± 2.04% (g/100g DM) ; 7.01 ± 0.00 and 7.36 ± 0.00; 0.03± 0.00 and 0.11 % of H2SO4 ; 462.70 ± 8.17 and 505.79 ±5.32 Kcal. The use of RCO and RPO induced significantly increase of the fat content. But, the moisture, ash, fat, sugar and the energy of the experimental and control cookies are in accordance with the recommended value of the guidelines of codex Alimentarius on supplementary foods for older infants and young children.
 Conclusion: RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine in the production of gluten-free cookies with interesting nutritional values.

Veterinary-Sanitary Inspection of the Upland Game Meat from the Yakutian Habitat

This article presents the results of the veterinary-sanitary inspection and research of upland game carcasses. During the primary inspection, we paid special attention to the presence of abnormal changes typical of infectious and invasive diseases, based on the standard rules for inspecting the meat of domestic fowl. We also took into consideration the nature of injuries, dehematizing levels, product quality, and freshness. The preservation of the upland game meat depends not only on the rapid removal of intestines from carcasses but also on the type and area of injuries, and the level of dehematization. The study matter for this research is represented by the carcasses of upland game, namely their muscle tissues. During the research, we used organoleptic, physical, chemical, bacteriological, pathomorphological, and mathematic methods. During the organoleptic tests, the highest appraisal of upland game products on a 9-point scale was within the range of 8.4-9, which complies with the standards. The content of amino-ammonia nitrogen was 0.78±0.01. The primary protein breakdown product test showed that the fresh meat produced clear stock without flaking. The fat acidity value test showed an increase from 0.8±0.01 to 3.9±0.01 mg/KOH; the fat peroxide value increased from 0.01±0.01 to 0.74±0.5% J. The pH value varied from 5.99±1.79 for fresh meat to 7.70±0.01 for stale upland game meat. The microbiological tests did not find any pathogenic germs, including salmonella and Listeriamonocytogenes bacteria.

Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Wholegrain sorghum flour (WGF) is sensitive to rancid off-flavour development during storage. Microwave treatment of whole grain kernels (WGK) at 36 and 90 kJ/100 g using a pilot-scale commercial microwave oven was investigated as a flour stabilization technology. WGF from the microwaved and untreated WGK was then subjected to an accelerated storage test at 50 °C for 6 weeks. The effects of microwaving WGK on various quality parameters of the stored flour and the texture, colour and descriptive sensory characteristics of porridge prepared from flour were investigated. Both microwave energy levels resulted in a substantial reduction in the flour fat acidity and anisidine value throughout storage; the higher level being more effective. Sensory indications of porridge rancidity were identified less intensely and much later during flour storage for microwave-treated samples. These data indicate that the microwave treatment partially inactivated the flour lipases and consequently retarded free fatty acid oxidation. The WGK microwave treatment had no substantial adverse effects on other flour and porridge attributes. Microwave treatment of WGK could thus be an effective, practical technology to stabilize WGF and thereby enhance its food product quality.

Effect of Storage on Sensory Acceptability and Oxidative Rancidity of Wheat Biscuits Fortified with Asparagus racemosus Root Powder

Aims: Asparagus racemosus is locally known as shatavari in India and possess a strong antioxidant and galactogogue activities. This study was aimed to reduce the bitterness of Asparagus racemosus root powder (ARRP) and to analyse the effect of storage on acceptability and oxidative rancidity of ARRP fortified biscuits.
 Study Design: Biscuits were developed substituting whole wheat flour with 5, 7.5 and 10 per cent of ARRP.
 Methodology: ARR were blanched to eliminate the bitterness in developed powder. Developed biscuits were analyzed for sensory characteristics using 9-point hedonic scale by 25 semi-trained panelists. Biscuits were packed in plastic zipper bags and stored in an airtight plastic container at room temperature for 90 days. Effect of storage period on sensory acceptability, fat acidity and peroxide value of biscuits was observed.
 Results: Blanching of A. racemosus roots at 80ºC temperature for 3 minutes reduced the bitterness of developed powder considerably. Results showed that biscuits were found to be ‘liked moderately’ on 9-point hedonic scale. During storage period of 90 days, the scores of sensory characteristics were decreased gradually for colour, appearance, aroma, taste, texture and overall acceptability, however biscuits were found acceptable by panellist. The increase in oxidative rancidity with the advancement of storage period was observed in terms of fat acidity (mg of KOH/g) and peroxide value (meq of O2/kg) in control as well as ARRP biscuits however, this increase was witnessed less in A. racemosus fortified biscuits than control.
 Conclusion: ARRP upto 10 per cent can be successfully used in the development of products with increased shelf life along with galactogogue activity.

Dependence of fat acidity value on wheat grain storage conditions

The article presents the dependence of the fat acidity value (FAV) on the values of humidity and temperature, the relationship between the storage duration for wheat grain and FAV. To establish the expiration date of wheat grain during long-term storage, the author of the article considered the fat acid value (FAV) in mg of KOH. Storage temperature and relative air humidity in a desiccator affect the change (growth) of fat acidity value. The greatest changes occurred at 6th, 7th and 8th months of storage at a relative air humidity of more than 65 % and temperatures above 20 °C. At a storage temperature of 10 °C, in all cases the growth of FAV remained insignificant and was within the limits of determination accuracy. It is noted that when the relative humidity was below 60 %, while the temperature was the same as in the previous case, the FAV of wheat grain was practically unchanged through the 6-month storage period.

EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN

A complex of technical solutions is presented which makes it possible to study the influence of external factors on changes in the indicator of fat acidity value (FAV) and a range of other parameters characterizing the quality of preservation of long-term stored wheat grains in South Russia. Storage conditions (natural climatic, model) and also the effect of dust suppression treatment of grain by oil glazing that is carried out in some grain terminals in the South of Russia were taken as controlled external factors. New data has been obtained on changes in parameters of food suitability of the wheat grains during storage under model conditions with varying degrees of severity of climatic conditions in South Russia. After 6 months of storage the most considerable changes in FAV value were found for 4th class of wheat stored in natural climatic conditions with intensive insolation, the increase was 1.7 mg KOH/1 g of fat (from 7.3 mg KOH/1 g of fat up to 9.0 mg KOH/ 1g of fat). Minimum changes in the same parameter for the same storage period were observed for the wheat of the 3rd class stored in a thermostat at a stable high temperature of 35 ºС (from 11.6 mg KOH/1 g of fat to 11.5 mg KOH/1 g of fat). For wheat of the 4th class, the changes were 0.7 mg KOH/1 g of fat (from 7.8 mg KOH/1 g fat to 8.5 mg KOH/1 g of fat). Analyzes of stored wheat grains subjected to dust suppression by the oil glazing showed similar results, which allows us to state the absence of a significant effect of oil glazing on changes in wheat properties during its storage.Based on the results of the experimental analysis and a generalization of the data obtained an assumption was made on the possible reasons for the lack of pronounced trends in the data for the expected increase of FAV value in food suitability of the wheat grain when it is stored under typical model conditions of South Russia. The likely reason for this is the corresponding moisture state of grain, the water activity of grain was about 0.45. Such a low value was due, in particular, to the fact that samples of model-stored grain had a limited volume and do not reproduce the mass transfer processes that involve deep layers of the grain mass (because of the mass absence), which takes place during storage of grain in an industrial environment. The tools were proposed for the operational monitoring of the moisture state of wheat grain during storage. Moreover, a plan has been developed to expand the field of modelling storage processes in terms of varying the moisture state of the stored wheat grain samples with an assessment of the influence of moisture state on the dynamics of changes in the parameters to be controlled.

The effects of grasshopper carcasses as dockage in stored wheat

In years of high grasshopper field populations, large numbers may be collected with harvested grain and deposited into storage. Little is known about the impact of grasshopper carcasses on stored-wheat quality; therefore, this study was conducted to determine such effects. Ninety-six glass bottles (237 mL capacity) were filled with 120 g of clean No. 1 wheat conditioned to 14.5% or 15.5% moisture content. Two-striped grasshoppers, Melanoplus bivittatus were collected in the summer of 2004 near Elie, MB, Canada and euthanized. Six grams of whole grasshoppers were mixed into half the bottles of each moisture content. All bottles were sealed and 12 bottles with and without grasshoppers were incubated at 25 °C and 50% relative humidity (r.h.), 25 °C and 75% r.h. 30 °C and 50% r.h. and 30 °C and 75% r.h. for 24 wk. Four bottles with and without insects were assessed every 4 wk for fat acidity value, seed microfloral infection and germination. The experiment was repeated and data pooled for statistical analysis (ANOVA). Significant differences (P < 0.05) arose between grasshopper and control treatments. Mean fat acidity values for wheat reached 32.99 mg KOH/100 g with grasshoppers compared to 25.23 mg KOH/100 g without carcasses. Initial seed germination of 98% rapidly declined to below 20% with grasshoppers between 4 wk and 8 wk; the majority of seeds were dead in the 75% r.h. treatments by 12 wk. Mean infection by the post-harvest fungi, Aspergillus glaucus group with grasshoppers ranged from 80.5 to 92% compared to 25–79.8% in controls. Penicillium spp. infection at 25 °C and 75% r.h. was 16.8% with grasshoppers and 4.2% without. Results from this experiment clearly demonstrate that the presence of grasshopper carcasses in stored wheat has negative consequences on grain quality. The implications of our research are discussed with respect to harvest practices and climate change.

Effects of stale maize on growth performance, immunity, intestinal morphology and antioxidant capacity in broilers.

ObjectiveThis study was conducted to determine the effects of stale maize on growth performance, immunity, intestinal morphology, and antioxidant capacity in broilers.MethodsA total of 800 one-day-old male Arbor Acres broilers (45.4±0.5 g) were blocked based on body weight, and then allocated randomly to 2 treatments with 20 cages per treatment and 20 broilers per cage in this 6-week experiment. Dietary treatments included a basal diet and diets with 100% of control maize replaced by stale maize.ResultsThe content of fat acidity value was higher (p<0.05) while the starch, activities of catalase and peroxidase were lower (p<0.05) than the control maize. Feeding stale maize diets reduced (p<0.05) average daily feed intake (ADFI) throughout the experiment, feed conversion ratio (FCR) during d 0 to 21 and the whole experiment as well as relative weight of liver, spleen, bursa of Fabricius and thymus (p<0.05) on d 21. Feeding stale maize diets decreased jejunum villus height (VH) and VH/crypt depth (CD) (p<0.05) on d 21 and 42 as well as ileum VH/CD on d 42. The levels of immunoglobulin G, acid α-naphthylacetate esterase positive ratios and lymphocyte proliferation on d 21 and 42 as well as lysozyme activity and avian influenza antibody H5N1 titer on d 21 decreased (p<0.05) by the stale maize. Feeding stale maize diets reduced (p<0.05) serum interferon-γ, tumor necrosis factor-α, interleukin-2 on d 21 and interleukin-6 on d 21 and 42. Broilers fed stale maize diets had lower levels of (p<0.05) total antioxidative capacity on d 42, superoxide dismutase and glutathione peroxidase on d 21 and 42, but higher (p<0.05) levels of malondialdehyde on d 21 and 42.ConclusionFeeding 100% stale maize decreased ADFI and FCR, caused adverse effects on immunity and antioxidant function and altered intestinal morphology in broilers.

Study on rapid detection of degree of freshness of paddy rice in China.

This paper describes research results and progress of rapid detection of the degree of freshness of paddy. We studied the changes of degree of freshness, fat acidity value and taste evaluated value of paddy under different storage conditions in the laboratory. The correlations between the degree of freshness, fat acidity value and taste evaluated value were analyzed. The results showed that there was a significant negative correlation (p < 0.01) between the degree of freshnessand fat acidity value. The correlation coefficient was -0.845. The degree of freshness was significantly positively correlated with the taste evaluated value, and most of the correlation coefficients were above 0.9. The nationwide investigation result of paddy’s degree of freshness showed that there was an obvious distinction in the degree of freshness between newly harvested rice and rice harvested in previous years. The degree of distinction of indica rice achieved 85%. Due to its special reasons, japonica rice had a lower degree of distinction, but it also reached 75%.

Effect of Grain Infestation with the Rice Weevil Sitophilus oryzae L. (Coleoptera, Dryophthoridae) on the Quality of Grain and Grain Products

The paper presents the results of experimental assessment of the quality parameters of wheat grain infested with the rice weevil Sitophilus oryzae and of flour and bread produced from this grain. The most important and the least stable parameters were the flour yield, ash content, whiteness, and fat acidity value. The infested grain had higher densities of micrococci, yeast, Aspergillus glaucus, and A. candidus.

Effect of high pressure processing on rancidity of brown rice during storage

Hydrolytic and oxidative rancidity are the main cause of brown rice quality deterioration during storage. Brown rice was soaked in water and treated with high pressure (HP) at 100–400 MPa, for 0–10 min. The effect of HP treatment on moisture content, fat acidity, conjugated dienes (CD) and 2-thiobarbituric acid (TBA) value during 3 months storage at room temperature, was evaluated and compared with soaked (0.1 MPa) brown rice and untreated brown rice. After storage, moisture content of HP treated brown rice were significantly higher than the untreated but lower than the soaked, apart from the brown rice treated at 400 MPa–0 min, which was the lowest in moisture content. HP treatment at 400 MPa enhanced the fat acidity immediately after the treatment, while samples treated at 200 MPa–0 min showed lower level of hydrolytic rancidity during storage. Better stabilities based on CD content and TBA value were observed in brown rice when HPP at 200 MPa - 10 min was applied.

Peroxidase actvity, its isozymes and deterioration of pearl millet [Pennisetum glaucum(L.) R. BR.] flour during storage

Development of off odour and flavour is an old and unresolved problem associated with pearl millet flour during storage and is the major hindrance for their consumer acceptability. In this study role of peroxidase, lipids and phenolics in deterioration of quality of pearl millet in control and stored flour of high (HHB 94) and low (ICMA 94222 x 78/71) rancid genotype was determined. Fat content, fat acidity, free fatty acids, total phenols, C-glycosylflavones content and peroxidase activity of HHB 94 were higher than that of ICMA 94222 x 78/71. Storage of flour for 8 days of these two genotypes showed significant increase in fat acidity and free fatty acids. Storage had no effect on C-glycosylflavones content whereas peroxidase activity reduced significantly with storage time. Isozyme profile showed that pearl millet grains had 3 isozymes of peroxidase and banding pattern was similar in both HHB 94 and ICMA 94222 x 78/71. While banding intensity represented that ICMA 94222 x 78/711 had lesser peroxidase activity as compared to HHB 94. The result suggested that peroxidase activity, fat acidity and free fatty acid value were usually correlated.

MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF PLANTAIN FLOUR SOLD IN SOME MARKETS IN BENIN CITY

The microbiological, physicochemical and nutritional (proximate) qualities of plantain flour samples obtained from various markets located within the Benin City metropolis evaluated using standard methods. Microbial isolates identified include; Staphylococcus aureus, S. epidermidis, Bacillus subtilis, Micrococcus sp, Enterobacter aerogenes, Klebsiella sp, Pseudomonas aeruginosa, Aspergillus flavus, Aspergillus niger, Penicillium spp., Geotrichum sp, Mucor sp, Trichoderma sp and Helminthosporium sp. Statistical analysis showed that there was a significant difference in the groups of microorganisms (P&gt;0.05). The study also revealed that the carbohydrate and moisture content were relatively high, while fat and titratable acidity values were relatively low. The presence of a high bioload and variety of microorganisms some of which are of public health concern, detected and isolated from the flour samples, may be attributed to inadequate sanitary condition and poor handling practices in the production of plantain flour.