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ABSTRACT
This study was carried out to investigate the presence of Bacillus species in soyabean and plantain flour samples obtained from supermarkets in Benin City. Bacteriological and physicochemical analysis was carried out by standard methods. Physicochemical analysis revealed pH of plantain ranged from 5.16±0.01 – 5.60±0.01 while pH of soyabean flours ranged 5.05±0.006 – 5.99±0.03. Titratable acidity of plantain flour ranged from 0.80±0.03 – 1.05±0.04 mg/l while that of soyabean flour ranged from 1.33±0.07 – 1.98±0.05 mg/l respectively. The moisture content of plantain and soyabean flours ranged from 1.64±0.32 – 2.93±0.07 % and 1.30±0.15 – 4.45±0.10 %. Identification tests revealed the presence of Bacillus subtilis and Bacillus spp. The most distributed Bacillus species in plantain flour was Bacillus subtilis 1 while the least distributed was Bacillus spp. Bacillus species was found in all samples. The most distributed Bacillus species in soyabean flour was Bacillus subtilis 2 while the least distributed was both Bacillus subtilis 1 and Bacillus spp. Total heterotrophic bacterial count ranged from 1.24×105 – 3.86×105 Cfu/g (plantain flour) and 1.06×105 – 1.86×105 Cfu/g (soyabean flours). Bacillus count in the sample ranged from 7.4×104 – 2.56×105 Cfu/g and 9.0×104 – 1.51×105 Cfu/g respectively. For antibiotic susceptibility test, the highest zone of inhibition (29mm) was obtained for Bacillus subtilis 2 when tested with Pefloxacin (30 µg) while the lowest zone of inhibition (15mm) was obtained for Bacillus spp (from plantain flour)when tested with Amoxacillin (30 µg). MAR index estimation revealed values ranging from 0.10-0.30. The results showed zone of inhibition after treatment with chitosan ranged from 2.0-3.9 mm. The presence of potentially pathogenic bacteria in flour samples suggest the need for strict hygienic measures to be followed in the course of production of such food products.
