Evaluation of the Microbial Load and Proximate Compositions of High-Fiber Composite Flours Made From Wheat, Tiger Nut Fiber and Cassava Blends

Abstract

The study aimed to evaluate the microbial load and proximate compositions of high-fiber composite flours made from wheat, tiger nut fiber and cassava blends. High fiber inclusion (up to 20%) was achieved presenting an excellent option for formulating healthier foods. The microbial count for the total viable count (TVC), total coliform count (TCC) and total fungi count (TFC) were determined. TVC had the ranges of 0.40 x 102 CFU/g to 13.30 x 108 CFU/g (0 to 192 days of storage), Also TCC were not detected at day 0 but varied to 12.22 x 108 CFU/g after 192 days of storage. In the same way, TFC had the ranges of 3.50 x 102 CFU/g to 20.24 x 108 CFU/g (0 to 192 days of storage). After 144 days, the microbial load of the high-fiber composite flours peaked at levels of x108 indicating unsafe limits, below this storage level, acceptable safety levels were compared to Kenya Bureau of Standards (KEBS) ranges of TVC (≤ 1 x 105 CFU/g, TCC (< 1 x 102 CFU/g) and TFC (≤ 1 x 104 CFU/g). The proximate compositions had moisture range of 4.65 – 5.89%, protein (8.50 – 13.84%), fat (1.37 – 1.77%), crude fiber (2.10 – 3.50%), ash (0.26 – 0.57%) and carbohydrates (77.50 – 80.65%), the dry matter content ranged from 94.11 – 95.35% and energy range of 368.08 – 380.24 Kcal. The tiger nut fiber supplementation was achieved with partial replacement up to 20% presenting an excellent option for formulating healthier food alternatives