ABSTRACT

This study was carried out to assess the microbial load of bread supplemented with whole sunflower seed. The specific objectives were to engage in the production of whole sunflower seed flour, produce bread supplemented with whole sunflower seed and Assess the microbial load of bread supplemented with whole sunflower seed. The study used an experimental research design to assess the microbial load of bread supplemented with sunflower seed. Results of all determinations were expressed as means of duplicate values. Data were subjected to significant differences detected using Least significant difference at 95% confidence level (p<0.05). The result of our findings showed the microbial loads of bread from wheat and whole sunflower seeds composite flour. The results of total bacteria load revealed that sample 101 (Bread from 100% wheat flour) had the highest load followed by sample 103 (Bread from 90% wheat flour and 10% whole sunflower seed flour) whereas sample 102 (Bread from 95% wheat flour and 5% whole sunflower seed flour) had the least total bacteria load. Regrettably, the total bacteria load of the bread samples processed in this study was higher than 10⁶ CFU/g recommended limits for bacterial contamination for ready-to-eat food by international commission on microbiological specification for foods. However, no total fungi load was detected in all the bread samples thus indicating that they will be of great economic and public health importance. The study among others recommended that coming up with methods to control bacteria load and to as well extend the shelf life of the bread samples is of great economic importance. Measures like good hygiene and if necessary complementary post packaging heat treatments is recommended as an alternative for preservation of the breads.