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Physico-chemical & Microbiological Quality Assessment of Different Popular Brands of Wheat Flour Available in Bangladesh

Anis Alam Siddiqui
Associate Professor
Department of Food Engineering & Technology, State University of Bangladesh.

Md. Nurul Abadin Chowdhury
Lecturer
Department of Food Engineering & Technology, State University of Bangladesh.

Abstract/ Executive Summary:

Wheat Flour samples were collected for assessment from eight popular brands which were being commonly produced and marketed by Bangladeshi biscuit and bread manufacturing factories i.e. Green Bird, Diamond, Sonali, Dawan, Teer, ACI Pure, Islamia and Karnafulli and were coded as G, Di, S, Da, T, A, I and K respectively. Wheat flour samples were analyzed for physico-chemical properties in respect of moisture, wet gluten, total ash, and fat; and microbiologically in terms of total viable count (TVC), total coliform count (TCC) and total fungal count (TFC). In the physico - chemical parameters investigated, only the ash levels of flour samples were higher than the limit laid down in the Codex Alimentarius. In some wheat flour sample, the levels of TVC, TCC and TFC were found to be higher than the legal limits in codex legislation. On the other hand, among the investigated samples differences were significant in terms of moisture, wet gluten, total ash, and fat and microbiologically in terms of TVC, TCC and TFC (P < 0.05). It could be concluded from the physico- chemical and microbiological properties of flours sample that, in some samples properties did not fulfill the legal requirements; which warrants priority attention of the food safety regulators.

Keywords: Physico - Chemical properties, Microbiological quality, Wheat flour, BSTI standard, Codex alimentarius

Location: Food Engineering & Technology Laboratory, State University of Bangladesh and Quality Control Laboratory, Nabisco Biscuit and Bread Factory Ltd. Dhaka, Bangladesh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Flour

Objectives:

To determine the physico - chemical and microbiological properties of wheat flours produced in Bangladesh.
To assess quality compliance matter with both BSTI and Codex Alimentarius Standards.

Methodology:

The experiment was conducted at the department of Food Engineering & Technology Laboratory, State University of Bangladesh and Quality Control Laboratory, Nabisco Biscuit and Bread Factory Ltd. Dhaka, Bangladesh. Different popular brand wheat flour samples were collected namely,Green Bird from Mofiz Flour Mills, Tangail, Diamond from Sena Kallyan Flour Mills, Chittagong, Sonali from Sonali Flour Mills, Tangail, Dawan from Dawan Flour Mills, Narayngang, Teer from City Flour Mills, Narayngang, ACI Pure from ACI Pure Flour Mills, Narayngang, Islamia from Islamia Flour Mills and Karnafuli from Sena Kollan Flour Mills. A 1000 g portion of each sample was immediately transported to the laboratory in chilled containers at 4 - 6 °C and subsequently analyzed in terms of physico - chemical and microbial parameters. For Microbiological analysis ten gram of sample was weighed and poured into the 90 ml diluents. The diluent used was 0.85% NaCl solution. It was selected for the preparation of initial 10^-1 dilution. The diluents facilitated dispersal of the wheat flour and consequent release of microorganisms. Equal dispersion of wheat flour was achieved by shaking by hands. When wheat flour samples were dispersed simultaneously in the diluents then they became ready for serial dilution. For microbiological quality assessment 10^-1 to 10^-6 dilution were made.Wheat flour samples were analyzed for ash, moisture, and fat acidity according to ISO 2171, ISO 712, and ISO 7305, respectively. Nitrogen content of samples was determined by using a combustion method and Leco FP-528 nitrogen analyzer. In addition, crude protein was calculated by using a multiplication factor of N × 5.83. Microbiological quality assessment of the collected curd samples were done by determining the Standard Plate Count , Total Coliform Count and Total Fungal Count according to APHA. Different types of media were used for the microbiological quality assessment, i.e., Nutrient agar (NA), Mac - Conkey agar (MAC) and Potato Dextrose agar (PDA). For microbiological quality assessment here we used spread plate technique. Firstly, approximately 25 ml media was poured in Petri dishes (90mm diameter, sterile). When media was turn to cool and semisolid then 100μl different curd diluents were placed on the surface of the media. Then glass rod was used to spread the inoculums on the surface. All of the work was done in aseptic condition. The plates were incubated at 37º C for 48 hrs. The colonies were enumerated which plate having within 30 - 300 colonies. Potato dextrose agar was also prepared, and adjusted to pH 3.5 by adding 10% tartaric acid solution. Serial dilutions and agar pouring method were followed the same procedure of plate count agar. Plates were incubated at 30 ºC for 2 - 3 days. The molds and yeast colonies were enumerated. Physico - chemical and microbiological results were calculated based on the absolute values. Colony counts were converted to logarithmic values. One - way ANOVA and DMRT were used to analyze microbial log counts. Statistical estimations were performed using the SPSS.

Source of Information: Journal of SUB 4(2): 55-62, 2013

Article Link (Online Journal): http://www.sub.edu.bd/sites/default/files/journals_files/6_Anis_Alam_FET.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Differences in physico- chemical and microbiological properties of flours samples against the standard does warrant priority attention of the food safety regulators.

Knowledge Management: Journal