Chemical and Microbiological Properties of Banana Flour, and Hygiene Knowledge and Practice of Processors in Micro and Small Enterprises: a Case of Meru County of Kenya

Abstract

Banana flour processing in Kenya has gained interest among micro and small enterprises due to its nutritional properties, which comprises of high starch content, dietary fiber, rich in carbohydrate, potassium, phosphorous, iron and other food nutrient. However, there is limited information about the processing hygiene practises, chemical composition and microbial status of the flour to characterize its quality. The study was designed to determine level of hygiene knowledge and practices among banana flour processors, and the chemical and microbial quality of the flour. A cross sectional study using self-administered questionnaire was carried out among 30 banana flour processors selected from three Micro and Small enterprises and collected data on sociodemographic and socioeconomic characteristics, hygiene knowledge and practise. Twelve banana samples were collected in Kraft bags from the three enterprises. The samples were analyzed for coliforms, E.coli, yeast and molds counts as for chemical analysis parameters evaluated included proximate composition and selected minerals. Majority of participants in the study were female (66.7%). Most were within age group of 18 to 37years and more than 50% had at least primary level of education. The level of education had significant (P<0.05) influence in hygiene knowledge and practise. Socio-economic results revealed most of the processors fall under lower class (76.3%) and few participants (proprietors) were categorized in the upper class (23.7%). Hygiene knowledge scores among the three enterprises: Ewajo, Wedo and Icobo were 80% and 70%, 62.3% whereas hygiene practise scores were 75%, 58.3% 16% for Ewajo, Wedo and Icobo enterprise respectively. The results reveal banana flour processors in Ewajo and Wedo enterprise have satisfactory level of hygiene knowledge and practise whereas processors from Icobo have low level of hygiene knowledge and poor hygienic practises. There is a strong positive association (r=0.537, p=0.002) between hygiene knowledge and practices among the three banana flour enterprises. Yeast and mold counts in

banana samples from Wedo Enterprise had highest mean count of 7.42 cfu/g whereas Icobo Enterprise had the lowest mean count 4.8cfu/g. Coliform mean count was ranging from 4.09cfu/g to 4.6cfu/g. The level of contamination with E.coli in the three enterprises was ranging from 1.04cfu/g to 2.9cfu/g. There was no significance difference (P>0.05) in microbial count among the three enterprise. Presence of Coliforms and E.coli in the banana sample imply poor hygiene practise in flour processing. The flour is rich in carbohydrate and fiber content ranging from 73.25% to 80.3% and 1.39% to 3.34% respectively. It was also noted a higher moisture content of 15.7% in banana flour from Icobo. Mineral analysis indicated high level of potassium ranging from 707.29mg/100g to 970.25mg/100g. The study concludes that the level of hygiene knowledge and practise among banana flour processors is adequate in two enterprises whereas one enterprise had low performance. The levels of yeasts and moulds, coliforms and E.coli were high above recommended limits for microbiological safety. The levels of potassium were high showing the significant contribution of the flour to the nutrient in the diet. The study recommends food hygiene training to be carried out among the processors in banana flour enterprises for purposes of continuous improvement.