Bacterial resistance to commonly used antibiotics is a threat to public health. This study focused on antibiogram testing of bacterial isolates from packaged and exposed cassava, plantain and yam flour using chloramphenicol, ciprofloxacin, erythromycin, levofloxacin, gentamicin, ampiclox, rifampicin, amoxil, streptomycin, norfloxacin, ampicillin, ceporex, tarivid, nalidixic acid, peflacine, augmentin and septrin. Shelf life studies involved monitoring total viable count, total fungal count and moisture content of the flour samples stored at room temperature (28± 2°C) at 1 Wk interval for 4 Wks. Standard methods and agar diffusion technique were adopted. Bacillus sp. and Staphylococcus sp. (Gram-positive) were identified in all the flour samples. Salmonella sp. and Escherichia coli (Gram negative) were isolated from exposed plantain and yam flour, respectively. Gram-positive isolates susceptible and resistant to each antibiotic ranged between 65.38-96.15% and 3.85-30.77%, respectively whereas that of Gram-negative isolates was between 25-75%. Antibiogram testing revealed that 76.92 and 30.77% of Bacillus and Staphylococci isolates, respectively were sensitive; 100% Salmonella sp. and E. coli (isolate OMY) was resistant and sensitive, respectively. Among antibiotics used for Gram-positive bacteria, rifampicin was most effective whereas streptomycin, tarivid, nalidixic acid, gentamycin, augmentin and ciprofloxacin were more effective than other antibiotics used for Gram negative bacteria. During storage of the flour samples, moisture content (8.6-23.20%) and total viable count (6.47-6.86 log10cfu/g) increased but total fungal count (3.53-2.15 log10cfu/g) decreased with few exceptions. Therefore, reduction in microbial contamination of edible flours by implementing good manufacturing practices and proper packaging of the commercialized products could reduce the spread of antimicrobial resistant bacteria.

The quality of retailed samples of cassava, yam and plantain flour produced in private homes without adequate monitoring is a concern to consumers. Consequently, this study was aimed at determining proximate composition, minerals and heavy metals content of fifteen (15) packaged and 15 exposed samples of flours obtained from three (3) supermarkets and 3 open markets in Port Harcourt, respectively using standard methods. Control samples were prepared in the laboratory. This study was carried out between April - August, 2017. Results obtained showed significant differences (p=.05) between each of the flours. Protein content of exposed cassava flour (2.3%) was higher than other cassava flour samples. Meanwhile, that of yam flour (3.22%) used as control was the highest among all flours. Crude fibre content of the cassava flour (3.12 - 5.46%) was higher than that of other flour samples. Ash content of the flour samples were lower than that of plantain flour (2.7 - 7.07%). Both moisture content of plantain flour used as control (13.22%) and exposed plantain flour (10.3%) were higher than that of other flour samples. Potassium, sodium, iron and calcium content of the packaged flour samples were higher than their respective control and exposed samples with few exceptions. Interestingly, heavy metals content of all samples were below Codex Alimentarius Commission permissible limits of 1.5, 1.0 and 1.0 mg/Kg for Pb, Cd and As, respectively. Therefore, flour fortification to improve their nutritional qualities as well as retailing only sealed flour samples could increase consumers’ confidence.