MYCOLOGICAL & PHYSICO-CHEMICAL QUALITY OF WHEATEN WHITE BREAD FLOUR MADE FOR NIGERIAN MARKET

§ Ambrose Alli University Ambrose Alli University

Send Message

To: Author

MYCOLOGICAL & PHYSICO-CHEMICAL QUALITY OF WHEATEN WHITE BREAD FLOUR MADE FOR NIGERIAN MARKET

Article Fingerprint

ReserarchID

MRT2RXP

MYCOLOGICAL & PHYSICO-CHEMICAL QUALITY OF WHEATEN WHITE BREAD FLOUR MADE FOR NIGERIAN MARKET Banner

Key Research Insights

Synthesized scholarly intelligence & interactive research assistant
  • English
  • Afrikaans
  • Albanian
  • Amharic
  • Arabic
  • Armenian
  • Azerbaijani
  • Basque
  • Belarusian
  • Bengali
  • Bosnian
  • Bulgarian
  • Catalan
  • Cebuano
  • Chichewa
  • Chinese (Simplified)
  • Chinese (Traditional)
  • Corsican
  • Croatian
  • Czech
  • Danish
  • Dutch
  • Esperanto
  • Estonian
  • Filipino
  • Finnish
  • French
  • Frisian
  • Galician
  • Georgian
  • German
  • Greek
  • Gujarati
  • Haitian Creole
  • Hausa
  • Hawaiian
  • Hebrew
  • Hindi
  • Hmong
  • Hungarian
  • Icelandic
  • Igbo
  • Indonesian
  • Irish
  • Italian
  • Japanese
  • Javanese
  • Kannada
  • Kazakh
  • Khmer
  • Korean
  • Kurdish (Kurmanji)
  • Kyrgyz
  • Lao
  • Latin
  • Latvian
  • Lithuanian
  • Luxembourgish
  • Macedonian
  • Malagasy
  • Malay
  • Malayalam
  • Maltese
  • Maori
  • Marathi
  • Mongolian
  • Myanmar (Burmese)
  • Nepali
  • Norwegian
  • Pashto
  • Persian
  • Polish
  • Portuguese
  • Punjabi
  • Romanian
  • Russian
  • Samoan
  • Scots Gaelic
  • Serbian
  • Sesotho
  • Shona
  • Sindhi
  • Sinhala
  • Slovak
  • Slovenian
  • Somali
  • Spanish
  • Sundanese
  • Swahili
  • Swedish
  • Tajik
  • Tamil
  • Telugu
  • Thai
  • Turkish
  • Ukrainian
  • Urdu
  • Uzbek
  • Vietnamese
  • Welsh
  • Xhosa
  • Yiddish
  • Yoruba
  • Zulu
Reading Preferences
Font Size
Line Spacing
Background
This converted HTML version may contain rendering inconsistencies. Please refer to the PDF for the authoritative version, or click here to provide feedback.

Abstract

Mycological and physico-chemical quality of wheaten white bread flour, made for Nigerian market was examined at room temperature of storage for 120days (about four months). During storage, total fungal count was above the maximum acceptable limit of 100 cfu per gram white bread flour. Fungal counts increased towards the end of the storage period but no significant difference of fungal count was noticed during storage. Also slight ecological succession was noticed amongst the various groups of fungi. The fungal isolates from this study were species of Penicillium, Rhizopus, Mucor, Geotricum, Oidium, and Saccharomyces. Three of the four brands of flour analysed had a pH of below 6.0 on the 105 th day of the study. The ash content of the various brands of flour was above 0.65% recommended for flour with effect from day 90 of storage. Protein, gluten, fat, moisture, and carbohydrate contents were within the acceptable limit values for flour. The public health implications of these findings are hereby discussed.

References

22 Cites in Article
  1. I Adeyemi (2003). Some quality tests of technological importance in the cereal industry. A text paper on quality assurance in flour mills with particular reference to cereals.
  2. K Badsha,J Abdul,K Maazulla,B Nizakat,C Ashraf,K Saeed (2005). Evaluation of physical and chemical characteristics of newly evolved wheat cultivars.
  3. R Bilheux,E Alain,H Daniel,P Jean-Marie (1989). Special and Decorative Breads.
  4. L Bullerman,G Hassan (1988). Mycotoxin production by moulds isolated from 'Greek-styled' black olives.
  5. R Capello (1977). 11 manuale del Panificatore Bergamo: Editrice San Marco S.R. 6.
  6. W Harrigan,M Mccane (1976). Laboratory Methods in Food and Dairy Microbiology.
  7. M Hruskova,D Machova (2002). Changes of wheat flour properties during shortterm storage.
  8. I (1982). Standard Methods of the International Association for Cereal Chemistry, Viena moritz shafered.
  9. (1988). Mill Process I Module 8(1).
  10. D Kent-Jones,A Amos (1967). Modern Cereal Chemistry.
  11. S Mashood,N Muhammad,A Saeed,S Kamran (2005). Effect of moisture and packaging on the shelf life of wheat flour.
  12. Y Polmeranz,C Meloan (1996). Food Analysis; Theory and Practice.
  13. G Quaglia (9198). Scienza e Technologia della Panificazione.
  14. R Samson,E Reenen-Hoekstra (1988). Introduction to Food Borne Fungi.
  15. Margit Schollenberger,Helga Jara,Sybille Suchy,W Drochner,H-M Müller (2002). Fusarium toxins in wheat flour collected in an area in southwest Germany.
  16. C Schunemann,T Gunter (1986). Baking, The Art And Science.
  17. Son (2000). Standards Organization of Nigeria).
  18. R Sur,H Nagi,S Sharman,K Sekhon (1993). Storage changes in the quality of sound and sprouted flour.
  19. C Vanderzannt,O Splittoesser (1993). I. General Methods.
  20. L Vazquez-Chavez,I Guerrero-Lagarreta (2002). Microbial population and bread making properties of wheat-amaranth sour doughs.
  21. M Weidenbörner,C Wieczorek,S Appel,B Kunz (2000). Whole wheat and white wheat flour— the mycobiota and potential mycotoxins.
  22. A Yezerski,G Cussatt,D Glick,M Evancha (2005). The effects of the presence of stored product pest on the microfauna of flour community.

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Akpe. 1970. "MYCOLOGICAL & PHYSICO-CHEMICAL QUALITY OF WHEATEN WHITE BREAD FLOUR MADE FOR NIGERIAN MARKET". Global Journal of Medical Research GJMR Volume 11 (GJMR Volume 11 Issue 2).

Download Citation

Journal Specifications

Crossref Journal DOI 10.17406/gjmr

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords
Classification
GJSFR Classification FOR Code: 860104
Version of record

v1.2

Issue date
May 20, 2011

Language
English
Experiance in AR

Explore published articles in an immersive Augmented Reality environment. Our platform converts research papers into interactive 3D books, allowing readers to view and interact with content using AR and VR compatible devices.

Read in 3D

Your published article is automatically converted into a realistic 3D book. Flip through pages and read research papers in a more engaging and interactive format.

Article Matrices
Total Views: 4.6K
Total Downloads: 326
All Trends

Request Access

Please fill out the form below to request access to this research paper. Your request will be reviewed by the editorial or author team.
X

This is the heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

High-quality academic research articles on global topics and journals.

MYCOLOGICAL & PHYSICO-CHEMICAL QUALITY OF WHEATEN WHITE BREAD FLOUR MADE FOR NIGERIAN MARKET

Akpe
Akpe Ambrose Alli University