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VOL. 8, ISSUE 1 (2026)
Mycological quality of packaged and unpackaged plantain flour
Authors
Oku I, Etebu E, Oyadougha W T, Okunbiri D E
Abstract
Plantain flour, derived from Musa
paradisiaca, serves as a vital staple in West African diets, offering rich
nutritional benefits such as high carbohydrates, dietary fiber, and potassium.
However, its production and storage are prone to fungal contamination, leading
to spoilage, nutrient degradation, and health risks from mycotoxins. This study
investigated the mycological quality of packaged and unpackaged plantain flour
samples sourced from Swali Market in Yenagoa, Bayelsa State, Nigeria, to assess
the impact of packaging on fungal proliferation and diversity. Samples were
collected and analyzed in the microbiology laboratory at Niger Delta University
using standard protocols, including serial dilution, pour plate techniques for
enumeration on nutrient media (e.g., Nutrient agar, Potato Dextrose Agar
implied for fungi), and biochemical/morphological identification of isolates.
Fungal populations were enumerated as colony-forming units per gram (CFU/g),
with statistical comparisons via t-tests or ANOVA to determine significance (P
< 0.05). Results indicated significantly higher fungal loads in unpackaged
samples, ranging from 0.32 ± 0.04 × 10² CFU/g (Sample C) to 0.41 ± 0.06 × 10²
CFU/g (Sample A), compared to packaged samples at 0.24 ± 0.07 × 10² CFU/g (Sample
C) to 0.34 ± 0.04 × 10² CFU/g (Sample A), reflecting elevated contamination
risks from environmental exposure. Seven fungal genera were identified: Aspergillus
sp., Penicillium sp., Rhizopus sp., Fusarium sp.,
Rhodotorula sp., Alternaria sp., and Yeast sp., with unpackaged samples
exhibiting greater diversity and higher isolation frequencies (e.g., Yeast at
32 occurrences, Penicillium at 12) versus packaged samples (Yeast at 20,
Rhizopus at 16). These disparities underscore packaging's role in
mitigating airborne spores, humidity, and handling-induced contamination,
potentially reducing mycotoxin production by toxigenic species like Aspergillus
and Fusarium. The findings align with ICMSF standards, emphasizing the
need for improved hygiene, moisture-resistant packaging, and regular microbial
monitoring to enhance shelf life and public health safety in tropical markets.
Future research should quantify mycotoxins and evaluate advanced preservation
methods.
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Pages:10-15
How to cite this article:
Oku I, Etebu E, Oyadougha W T, Okunbiri D E "Mycological quality of packaged and unpackaged plantain flour". International Journal of Biotechnology and Microbiology, Vol 8, Issue 1, 2026, Pages 10-15
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