Microbial Contamination and Occurrence of Aflatoxins in Processed Baobab Products in Kenya

Table 1

Intrinsic properties and microbial content of baobab products from formal and informal processors.

Product	Source	Moisture content (%)	Range		Range	Tac (log10 CFU/g)	(log10 CFU/g)	YM (log10 CFU/g)
Baobab pulp	Formal	^a	7.73-15.06	^a	0.532-0.740	^a	^b	^b
	Informal	^a	10.50-5.60	^a	0.585-0.741	^b	^a	^a
value		0.165		0.287		0.05	0.0008	0.0006
Baobab candies	Formal	^b	8.99-13.57	^b	0.551-0.687	^a	^b	^a
	Informal	^a	14.66-3.47	^a	0.709-0.751	^a	^a	^a
value		0.014		0.05		0.65	0.015	0.49

Key: : water activity; SD: standard deviation; Tac: total aerobic count; : Enterobacteriaceae counts; YM: yeast and molds counts. Values are means of two duplicate replicates, and those with the same superscript along the column for each baobab products are not significantly different at .