Microbial Profile and Physicochemical Composition of Yellow and White Garri Sold in Different Markets

Abstract

Garri which is an important source of energy and fibre contains proteins and some essential vitamins and is particularly popular because of its ready-to-eat nature. A total of 16 samples of white and yellow garri were assessed and standard microbiological methods were used. The white garri samples obtained from the four markets had the highest heterotrophic bacteria count ranging from 8.9x10^-6cfu/g (Rumokoro market) to 9.8 x10^-6cfu/g (Alakahia market). Yellow garri samples had counts ranging from 1.18x10^-7cfu/g (Choba) to 9.5 x10^-6 cfu/g (Rumuosi), both higher than the W.H.O directives on microbial limits of foods which states that THBC ≤ 5.0 í— 10⁵ colonies/gram of sample. White garri samples (Alakahia) had the lowest fungal count that ranged from 3.2x10⁴ cfu/g to 5.05x10⁴ cfu/g and yellow garri, 5.1x10⁴cfu/g (Rumuosi) to 8.0x10⁴cfu/g (Choba). Bacterial and Fungi isolates obtained from the garri samples which were isolated and identified during this study include Staphyloccocus aureus, Staphylococcus epidermidis, Escherichia coli, Micrococcus sp., Bacillus sp. and Klebsiella sp. Aspergillus niger, Aspergillus flavus, Candida sp., Saccharomyces sp. and Penicillum sp., Geotrichium sp., Fusarium sp. respectively. The result obtained from the proximate analysis carried out on both garri samples showed that yellow garri sample had a lower carbohydrate content of 72.22% than white garri sample which was 72.45%. Hence, it is recommended that garri should be stored in sack bags or air tight containers in the markets to avoid contamination. Regulatory agencies should be set up at strategic market places to ensure the enforcement of microbiological safety of garri by providing trainings on safety criteria, safe handling technique and microbiological limits of garri.