MICROBIAL QUALITIES OF INSTANT NOODLES PRODUCED FROM FLOUR BLENDS OF PLANTAIN AND WHEAT FORTIFIED WITH CARROT FLOUR
Abstract
ABSTRACT
The microbial qualities of instant noodles produced from blends plantain and wheat flour fortified carrot flour. Plantain, wheat and carrot were processed into flour blend to produced instant noodles. The samples were subjected to microbial examination. The samples were serially diluted and using the pour plate technique least microbial load was obtained by heating samples at 100 °C for 10 min. Sample A has the total viable count 28x105 , followed by sample C and Sample B with 17.9 x105 and 17.8 x105 respectively, While sample E has the least viable count of 9.18 x105. Sample E has the fungal count 16.45x105 , followed by sample C and Sample D with 11.22 x105 and 9.2 x105 respectively While sample A has the least fungal count of 6.0 x105.
KEYWORDS ; Plantain , Wheat, Carrot , Instant noodle and microbial qualities
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