ABSTRACT

The microorganisms in yam Hour as well as the Proximate analysis of the flour were investigated. There were predominance of fungi and bacteria. Bacteria isolated from the vain flour samples included staphylococcu aureus, Bacillus .sp,Lactobacillus sp. The total viable bacterial count was generally high, ranging from 4.6 X 10' to 12.9 X 10 clu\ml. Some fungi which included 1'yk'IgiI/lus sp. 1?lii:opu. ioIoii/fr, penicillium sp were isolated. The highest fungi count was 6.5 X I 0 clu/mi. Higher values of carbohydrate, ash, fibre were observed. Carbohydrate value was 8l.4% while crude Fat Was VCF lo\v with a value of 1 .46%. lii order to reduce the high microbial load of yam flour the production should be done in a proper a mid hygienic way.