Effect of Packaging Materials and Storage Environment on Fungal Growth and Shelf Life of Local Bread (Madiga) in Bayelsa State, Nigeria


Anumudu, Christian K.
Okolo, Chioke A.
Anumudu, Irene C.


Madiga is a local bread produced from composite wheat flour. It is one of the local bakery products that has become an important staple food that is consumed among the people of the Niger Delta region of Nigeria because of its sweet taste and low cost. This study focused on identifying the fungi associated with the spoilage of madiga and the effect of packaging material and storage temperature on fungi growth and shelf life of madiga. Six (6) samples of madiga bread were obtained from a local bakery and packaged in aluminum foil, cling film and polyethylene bags. These were stored at room temperature and refrigeration temperature. Several fungi were isolated including Mucorsp., Aspergillus sp., Fusarium sp., Penicillium sp. and Rhizopus sp. using the spread plate method. Fungal count ranged from 1.8 x 104CFU/g to 8.5 x 108CFU/g, with Mucorsp. recording the highest occurrence at 40% while Fusarium sp. recorded the least occurrence at 6.6%. After six days, of the packaging material used for the storage of madiga bread, the samples packaged in cling film and stored at room temperature showed the lowest fungal count at 1.4 x 107CFU/g, thus suggesting that this is best material and temperature for the storage of madiga bread.