| _version_ | 1866902083413737472 |
|---|---|
| author | Ajuzie, C. U., Alobo, O.T., gbonwaneten, O. B. Ate, L. M. |
| author_facet | Ajuzie, C. U., Alobo, O.T., gbonwaneten, O. B. Ate, L. M. |
| contents | <p>Bean flour, derived from the milling of dried beans, is a highly nutritious food ingredient commonly used in<br>many parts of the world. It is valued for its high protein content, essential amino acids, and dietary fiber,<br>making it a staple in many diets, particularly in developing countries. This study aimed to evaluate the<br>microbial contamination of bean flour. Standard microbiological methods were employed to determine the<br>total bacterial and fungal counts of the samples. The percentage distribution and frequency of isolates were<br>evaluated using statistical methods. The findings revealed that total heterotrophic bacterial counts ranged<br>from 6.60 log10 CFU/g to 6.89 log10 CFU/g. Coliform counts ranged from 3.84 log10 CFU/g to 4.87 log10<br>CFU/g, while fungal counts ranged from 4.21 log10 CFU/g to 4.57 log10 CFU/g. The bacterial isolates<br>identified included Escherichia coli, Bacillus spp., Serratia spp., Enterobacter spp., and Klebsiella spp. The<br>fungal isolates included Fusarium, yeast, and Penicillium spp. The isolates showed susceptibility to ofloxacin,<br>pefloxacin, sparfloxacin, gentamycin, and chloramphenicol. However, Klebsiella spp. and Escherichia coli<br>exhibited multiple antibiotic resistance with resistance index above 0.2. Microbial contamination of bean flour<br>with pathogenic organisms such as Bacillus, Enterobacter, Klebsiella, and Escherichia coli poses significant<br>health and economic risks. Therefore, preventive measures such as proper hygiene during processing, adequate<br>drying, and storage under controlled conditions are essential to reduce contamination.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_19288336 |
| institution | Zenodo |
| language | |
| publishDate | 2026 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Comparative Assessment of Microbial Contamination of Bean Flour Ajuzie, C. U., Alobo, O.T., gbonwaneten, O. B. Ate, L. M. <p>Bean flour, derived from the milling of dried beans, is a highly nutritious food ingredient commonly used in<br>many parts of the world. It is valued for its high protein content, essential amino acids, and dietary fiber,<br>making it a staple in many diets, particularly in developing countries. This study aimed to evaluate the<br>microbial contamination of bean flour. Standard microbiological methods were employed to determine the<br>total bacterial and fungal counts of the samples. The percentage distribution and frequency of isolates were<br>evaluated using statistical methods. The findings revealed that total heterotrophic bacterial counts ranged<br>from 6.60 log10 CFU/g to 6.89 log10 CFU/g. Coliform counts ranged from 3.84 log10 CFU/g to 4.87 log10<br>CFU/g, while fungal counts ranged from 4.21 log10 CFU/g to 4.57 log10 CFU/g. The bacterial isolates<br>identified included Escherichia coli, Bacillus spp., Serratia spp., Enterobacter spp., and Klebsiella spp. The<br>fungal isolates included Fusarium, yeast, and Penicillium spp. The isolates showed susceptibility to ofloxacin,<br>pefloxacin, sparfloxacin, gentamycin, and chloramphenicol. However, Klebsiella spp. and Escherichia coli<br>exhibited multiple antibiotic resistance with resistance index above 0.2. Microbial contamination of bean flour<br>with pathogenic organisms such as Bacillus, Enterobacter, Klebsiella, and Escherichia coli poses significant<br>health and economic risks. Therefore, preventive measures such as proper hygiene during processing, adequate<br>drying, and storage under controlled conditions are essential to reduce contamination.</p> |
| title | Comparative Assessment of Microbial Contamination of Bean Flour |
| url | https://doi.org/10.5281/zenodo.19288336 |