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Research Article

JIRLS. 2021; 3(2): 25-31


Ismaila MB, Yusuf AB, Keta JN, Adepoju OA, Keta MN, Nanoh AS and Mubarak A.


Microorganisms are associated with food in a variety way which become a global problem. Analyses of mold species on cooked food of maize (Tuwon Masara) were determined. Three (3) areas within Birnin Kebbi metropolis were sampled and selected for sample collections namely: Tsohuwar Tashi, Bayan Kara and Sabuwar Kasuwa. Ten (10) samples from each area were collected to make a total of Thirty (30) samples of Tuwon Masara. The samples were analyzed using pour plate method. Six (6) mold species were isolated and identified namely; Aspergillus niger, A. flavus, Penicillium spp, Rhizopus stolonifer, A. fumigates and Mucor spp. The results obtained showed that A. niger had the highest percentage of occurrences (34%) and least (6%) in occurrence was Rhizopus stolonifer. The result of mean fungal spore count showed that Tuwon Masara obtained from Bayan Kara had the highest (28 x 10-3sfu/g) fungal spore load while the lowest was recorded in Tsohuwar Tashi area with 8.0x10-3sfu/gas compared to Sabuwar Kasuwa. The implication of this study could be that the handling, processing and sales of locally produced Tuwon Masara needs to be critically monitored to avoid contamination of this product by these isolates molds. It is also very necessary that local producers should be enlightened about good processing practices, handling, sanitation and the effect of proper preservation, process as this will ensure products free of pathogenic fungi.

Key words: Mold species, load, and cooked maize flour food (Tuwon Masara)

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