Microbial ecology of muffins baked from cassava and other nonwheat flours

Cassava flour was evaluated as a partial substitute for wheat flour in glut en-free muffins. Four replicate test bakes were carried out to evaluate the microbial ecology of two muff in mixes, made with different combinations o f cassava, soya, sorghum, sage, and potato flour. The muff ins were baked a t 180 degreesC for 25 min, stored at 30 degreesC and analysed microbiologic ally for up to 10 days post-baking. Raw materials were similarly analysed m icrobiologically on the day of baking. Characterization of predominant bact erial and mould isolates from the raw materials and the muff ins was carrie d out. The rope-free and minimum mould-free shelf life of both muff in type s were similar to1 day and similar to3 days, respectively. The predominant bacterial isolates from the raw materials and muff ins were Bacillus specie s (83 and 99%, respectively). The moulds predominating in the raw materials were Gloeosporium (42%), Penicillium (13%) and Mucorales (13%), and from m uff ins Penicillium (37%) and Aspergillus (37%).