Physicochemical Properties and Mycological Quality of Wheat Flours Consumed in Calabar, Nigeria

Abstract

This study was primarily aimed at investigating the physicochemical properties and mycological quality of white wheaten flour, wheat semolina and whole wheat meal produced and/or sold in Calabar. Ten (10) samples of each flour type were bought from ten different locations, and analysed using standard methods. Physicochemical parameters analysed were pH, moisture, crude ash, crude fat, gluten, crude protein and falling number. Mycologically, total fungal count (TFC) was also determined. The results showed that the physicochemical parameters of all but the ash contents of five white wheaten flour samples and the fat content of one white wheaten flour sample did not conform to Standards Organisation of Nigeria (SON) standards. One-way analysis of variance (ANOVA) showed that there were significant differences (P < 0.01) between the three wheat flour types for ash, fat, gluten protein, falling number and TFC only Post-hoc analysis using Tukey’s honestly significant (HSD) test revealed ash, fat and TFC of the three wheat types were significantly different (P < 0.05) from each other; the gluten and protein for both white wheaten flour and wheat semolina were significantly different (P < 0.05) from whole wheat meal and; falling number for white wheaten flour was significantly different (P < 0.05) from both wheat semolina and whole wheat meal. Although TFCs of the thirty samples conformed to SON standards, some fungi species with serious health implications were identified. This study highlights the need for a concerted effort towards ensuring that wheat flours produced conform to standards.