MICROBIAL AND NUTRITIONAL ANALYSIS OF FERMENTED CASSAVA AND PLANTAIN FLOURS ACROSS THE THREE SENATORIAL DISTRICTS IN OGUN STATE NIGERIA

The microbiological quality and nutritional composition of fermented cassava and plantain flours are assessed their safety, shelf life, and dietary value. These flours serve as staple foods in many Nigerian households, making it imperative to evaluate their microbial load, susceptibility to antibiotic treatment, and nutritional characteristics. This study investigated samples collected from six markets across Ogun State, Nigeria, covering the three senatorial districts (Ogun Central, East, and West). The Total Bacterial Count (TBC) for cassava flours ranged from CFU/ml (Ilaro) to CFU/ml (Ijebu-Igbo), while plantain flours showed slightly lower counts, ranging from CFU/ml (Ilaro) to CFU/ml (Waterside). Microbial identification and molecular analysis using 16S rRNA sequencing revealed the 20 isolated organisms as Bacillus licheniformis, Providencia rettgeri, Pusillimonas spp., and Bacillus thuringiensis, with more isolates found in cassava flours (13) compared to plantain flours (7). Antibiotic susceptibilitytesting highlighted resistance in most isolates, with susceptibility observed only for Bacillus thuringiensis and Lysinibacillus spp. against Ofloxacin. Nutritional analysis showed that cassava flours had higher carbohydrate content (78.03%-83.40%) compared to plantain flour (79.14%-81.30%), while plantain flour had superior protein levels (2.0%-2.3%) compared to cassava flour (1.2%-1.5%). Crude fiber content ranged from 3.38%-7.68% in cassava flour and 4.45%-6.34% in plantain flour. Fat content was low across all samples, ranging from 0.25%-1.5% in cassava flour and 0.60%-1.2% in plantain flour. Moisture content values indicated good shelf stability, with cassava flour ranging from 10.42%-12.34% and plantain flour from 9.98%-11.32%. These findings highlight regional differences in microbial and nutritional profiles of the flours, underscoring the need for improved processing practices to enhance safety and quality. The prevalence of antibioticresistant bacteria calls for stricter monitoring of foodborne pathogens. This study emphasizes the dietary significance of cassava and plantain flours and recommends quality control measures to ensure consumer health and product integrity. Keywords: Dietary, Flours, Molecular, Nutritional analysis, Susceptibility