Microbiological and Proximate Analyses of Lebanese Bread (Pita) from Akure Metropolis

Abstract

Aim: This study aimed at evaluating the microbial quality and proximate composition of pita samples from Akure metropolis. Place and Duration of Study: Microbiology and Industrial Chemistry laboratories of the Federal University of Technology, Akure (FUTA), Ondo State, Nigeria, between January 2016 and June 2016. Methodology: Pita samples were evaluated using standard microbiological techniques to ascertain microbial load and types after purchase from vendors utilizing them alone or in production of other foods. Antibiotic susceptibility profile of isolates was also determined. Proximate composition analysis of samples was also performed. Results: Average bacterial count was 1.0±0.9 cfu/g, while average fungal count was 2.0±1.2 sfu/g. The fungi isolated were Rhizopus stolonifer, Saccharomyces cerevisiae and Aspergillus niger; while the bacteria isolated were Bacillus cereus, Staphylococcus sp., Micrococcus luteus, Pseudomonas aeruginosa, and Proteus vulgaris. Microbial zones of inhibition ranged from 17 mm to 23.50 mm. Micrococcus luteus, Staphylococcus aureus and Pseudomonas aeruginosa were most susceptible to gentamycin, pefloxacin and amoxycillin, respectively. Staphylococcus aureus showed the widest antimicrobial resistant pattern. The highest carbohydrate content was recorded as 78.99 %, while bread samples showed low ash content (0.65 %). Conclusion: Pita bread is not a common staple compared to leavened breads but provides appreciable level of nutrients. Pita bread requires regular microbial assessment to determine their safety for direct consumption or use in production of other food products.