MICROBIAL AND FUNCTIONAL PROPERTIES OF FLOUR FROM DIFFERENT LOCAL RICE

ABSTRACT Microbial and functional properties of different local rice flour were evaluated. Microbial analyses evaluated were bacteria and fungal count. The functional properties evaluated were bulk density, swelling index, water absorption capacity and oil absorption capacity. Fungal analysis (fungal counts) of the samples on potato dextrose agar cfu/ml ranged from 2.5 x 104cfu/ml for sample A and D to 2.7 x 104cfu/ml forsample B. Bulk density of the rice flour samples ranged from 0.21g/cm3 for sample C to 0.33g/cm3 for sample A. The bulk density of the samples was not significantly different (p≤0.05). Swelling index of the samples ranged from 217.3g/cm3 for sample A to 231.4g/cm3 for sample A and sample D were significantly different at (p≤0.05). The swelling index of the rice flour samples C and D were not significantly different at (p≥0.05). Water absorption capacity of the samples ranged from 178.4g/g for sample A to 189.3g/g for sample D. Oil absorption capacity of the samples were found to ranged from 61.81g/g for sample B to 65.44g/g for sample A. The study showed that the rice flour samples have high values of functional properties comprising of swelling index, water absorption capacity and oil absorption capacity which are good for confectionary purposes. The bacteria and fungal analysis carried out indicated presence of bacteria and fungal at low level. The local rice flour samples have high values of functional properties which are good in formulation of composite food samples for complementary foods and baked food products. Key word: To evaluate the microbial and functional properties of different local rice flour