RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of cassava, wheat and corn flour coatings on microbial properties of smoke-dried tilapia fish (Oreochromis aureus)
https://doi.org/10.31248/RJFSN2026.236 | Article Number: 70794CAB2 | Vol.11 (4) - October 2026
Received Date: 10 September 2026 | Accepted Date: 10 October 2026 | Published Date: 30 October 2026
Authors: Nwogu, Okechukwu Godson and Ihemeje, Austin*
Keywords: microbial quality, Edible coatings, food preservation
The study aimed to ascertain the effectiveness of cassava, wheat and corn flour coatings on the microbial properties of smoke-dried tilapia fish (Oreochromis aureus). Twenty-four (24) tilapia fish weighing 1kg each were used. The unwanted parts of fish were removed, then fish were cut into lengths of 3 - 4cm after which they were washed with water. The processed fish were divided into four, three of which had their cut surfaces respectively coated with corn flour, cassava flour and wheat flour while the other one was not coated. The coat thickness ranged from 3 - 5 mm. The fish were arranged in trays before being smoke-dried. The microbial quality of the samples smoke dried fish samples were evaluated weekly for four weeks. The total bacterial count of the smoke-dried fish samples on nutrient agar ranged from 1.09 x 102 cfu/g to 6.80 x 106cfu/g. However, the total fungi count of the fish samples on potato dextrose agar (PDA) varied from 0.40 x 102cfu/g to 1.11 x 106cfu/g. The values of fungal counts in all the fish samples, with the exception of the uncoated smoked dried tilapia fish sample (UCSDTF) stored for 4 weeks, were found to fall within the acceptable limit of colony-forming units per mL. The genera identified were Bacillus spp., Micrococcus spp., Enterococcus spp., Staphylococcus spp., Enterobacter spp. and Klebsiella spp. Also, the fungi isolates identified were Saccharomyces ellipsoideus, Saccharomyces cerevisiae, Mucor spp., Aspergillus flavus, Penicillium notatus and Penicillium cryseogenum. The microbial analysis conducted revealed that the use of edible coating materials reduced the rate of microbial proliferation throughout the four-week period of study and could be recommended for both peasant and commercial fish processors.
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