Table 2.
Microbial counts in freshly baked bread.
| Sample | Bacteria (cfu/g) | Fungi (cfu/g) |
|---|---|---|
| A | NG | NG |
| B | 1.0 × 106 | 1.2 × 102 |
| C | 3.0 × 105 | 5.0 × 102 |
| D | 4.8 × 105 | 1.2 × 103 |
| E | NG | NG |
| F | 6.8 × 105 | 8.0 × 101 |
| G | NG | NG |
| H | NG | NG |
Cfu/g: colony forming units per gram; NG: no growth detected; A: wheat flour, WF (100%); B: sweet potato flour, SPF (100%); C: Irish potato flour, IPF (100%); D: sweet potato/Irish potato flour, SPF/IPF (50 : 50%); E: wheat/sweet potato flour, WF/SPF1 (90 : 10%); F: wheat/Irish potato flour, WF/IPF1 (90 : 10%); G: wheat/sweet potato flour, WF/SPF2 (95 : 5%); H: wheat/Irish potato flour, WF/IPF2 (95 : 5%).