Evaluation of Proximate and Bacterial Composition of White and Yellow Garri Samples Collected From Selected Markets in Abuja Municipal Area Council F.C.T. Abuja

Garri’ is one of the staple foods most consumed in many West African countries. It accounts for 70% of Nigeria’s total cassava production and is the most widely consumed product among cassava varieties. However, during processing, Garri may be contaminated with microorganisms, which could cause deterioration in its quality and spoilage as well as other serious food-borne illnesses unless controlled. Twenty-four (24) samples of white and yellow garri were aseptically collected randomly in sterile Ziploc polythene bags from three (3) different markets namely Nyanya (A), Orozo (B) and Karu (C) in Abuja Municipal Area Council, F.C.T, Nigeria. Proximate analysis was performed using the official methods of analysis; Association of Official Analytical Chemists (AOAC). Staphylococcus, Escherichia coli, and Klebsiella species were isolated and identified using morphological, cultural, and biochemical assessments. Twelve (12) isolates each constituting of Staphylococcus species were identified from three (3) markets. The number of isolated Klebsiella species was 9, 6, and 8 in markets A, B, and C, respectively. The highest total mean viable count (TVC) and total mean coliform count (TCC) of 1.33 X 103 CFU/ml and 1.12 X 103 CFU/ml, respectively, were recorded in market A, while the lowest mean TVC and TCC were recorded in market C. The observed differences in mean bacterial counts were statistically significant at the 5% level. The urgent need for improved sanitary practices among garri processors and vendors is recommended to safeguard the health of consumers