Isolation and Identification of Microorganisms from Dried Milled Cassava Flour Sold in Ekpoma Markets

ABSTRACT
This study was carried out to isolate and identify microorganisms associated with dried milled cassava flour sold in ekpoma market. 10 samples of dried milled cassava flour were bought from markets located at Ekpoma. The samples were collected into different polythene bags and transported to the microbiology laboratory, Ekpoma for microbial analysis. 10g of each sample was measured and transferred to a sterile conical flask and cooled. Thereafter, tenfold serial dilution was carried out on the samples and then 1ml of 10-2 was pour plated in nutrient agar,
MacConkey, and potato dextrose agar. Biochemical and microscopic examination was carried out to examine the isolates. Four bacteria genera and three fungi genera were identified. They include Escherichiacoli, Staphylococcus aureus, Bacillus spp,andKlebisellaspp; Aspergillus niger, Rhizopus spp,and Penicillium spp. The microbial counts for the cassava flour was taken and it ranged from 4.0×106 - 2.3×10°cfu/ml for bacteria and from 1.9x103 - 1.2x10 cfu/ml for fungi. The results in this study show that there is possibility of contamination resulting due to poor handling either at the processing site or from the market. It is recommended that close
monitoring of the steps involved in processing fermented cassava flour should be carried out by
health officials so as to ensure strict compliance by the processors and the sellers in the market.