DETERMINATION OF PROXIMATE COMPOSITION AND THE MICROORGANISMS ASSOCIATED WITH SPOILAGE OF BREAD SOLD WITHIN UKWUANI, DELTA STATE

Abstract

Bread is a crucial staple food, but highly vulnerable to microbial spoilage resulting from postproduction contamination and inadequate storage. The main objective of this work was to examine the quality of different brands of bread in Ukwuani area Delta State and also to identify the specific fungal responsible for their spoilage. A total of five (5) bread brands were collected in different areas within Ukwuani and all the bread brand  were analyzed in the laboratory for bacteria/fungal load. The isolated microorganisms were then identified based on their distinctive colony and microscopic characteristics. The fungal counts in the bread samples ranged from 1.0 x10⁹cfu/g to 1.71 x10⁸cfu/g, with the highest fungal count found in sample A2. The fungal that causes the spoilage of the bread samples were identified as Aspergillus niger, Mucor sp., Penicillium notatu., and Rhizopus stolonifera., as well as bacteria such as E.coli, Bacillus spp, Pseudomonas aeruginosa, Staphylococcus aureus. Proximate analysis was done to check the preponderance of certain fungal in the various brands of bread. The proximate content and the identification of spoilage microorganisms in bread sold within Ukwuani, Delta State, provides crucial insights for improving bread quality and extending its shelf life.