Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low postharvest physiological deterioration (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high quality cassava flours produced were analyzed for total viable fungal and bacteria count, fungi isolated were further characterized and identified using molecular methods. Data obtained were subjected to one way analysis of variance (ANOVA) using SPSS 25.0 and significant means were separated applying Duncan multiple range test. The mold count ranged from 1.50±0.71 - 2.50±0.71 cfu/ml, with flour produced from IITA-TMS-IBA-011371 and TMEB 419 having the lowest count while the highest was recorded in IITA-TMS-IBA-011368, respectively. The yeast count ranged from 1.00±0.00 - 2.0±0.00 cfu/ml, with flours produced from IITA-TMS-IBA-070593 and IITA-TMS-IBA-011371 having the lowest count while the highest was recorded in flour from IITA-TMS-IBA-011368, respectively. The total viable bacterial and fungal count (microbiological quality) of the flours prepared from IITA-TMS-IBA-011368, IITA-TMS-IBA-070593, IITA-TMS-IBA-011412, IITA-TMS-IBA-011371 and TMEB 419 cassava varieties were within the permissible limit of the microbial load of food allowed for human consumption according to the Standard Organization of Nigeria and CODEX alimentraius.