Table 5.
Microbial analysis of chapatti samples
| Parameters | Temperature | 0th day | 7th day | 15th day | 21th day | 30th day |
|---|---|---|---|---|---|---|
| Sample – W | ||||||
| TPC | 37 °C | 14 × 10–2 | – | – | – | – |
| 4 °C | 12 × 10–2 | 9 × 10–2 | 9 × 10–2 | 8 × 10–2 | ||
| Yeast and mould | 37 °C | 1 × 10–2 | – | – | – | – |
| 4 °C | 1 × 10–2 | 1 × 10–2 | 1 × 10–2 | 3 × 10–2 | ||
| Spore forming | 37 °C | ND | ND | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ||
| Coliform | 37 °C | ND | ND | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ||
| Salmonella | 37 °C | ND | ND | ND | ND | |
| 4 °C | ND | ND | ND | ND | ND | |
| Sample – WB | ||||||
| TPC | 37 °C | 2 × 10–2 | 600 × 10–2 | – | – | – |
| 4 °C | 1 × 10–2 | 3 × 10–2 | 3 × 10–2 | 4 × 10–2 | ||
| Yeast and mould | 37 °C | 1 × 10–2 | 2 × 10–2 | – | – | – |
| 4 °C | 1 × 10–2 | ND | ND | ND | ||
| Spore forming | 37 °C | ND | 500 × 10–2 | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ND | |
| Coliform | 37 °C | ND | ND | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ND | |
| Salmonella | 37 °C | ND | ND | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ND | |
| Sample – WBr | ||||||
| TPC | 37 °C | 7 × 10–2 | 469 × 10–2 | – | – | – |
| 4 °C | 260 × 10–2 | 10 × 10–2 | 12 × 10–2 | 16 × 10–2 | ||
| Yeast and mould | 37 °C | 1 × 10–2 | – | – | – | |
| 4 °C | ND | ND | ND | ND | ||
| Spore forming | 37 °C | ND | 150 × 10–2 | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ||
| Coliform | 37 °C | ND | ND | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ||
| Salmonella | 37 °C | ND | ND | ND | ND | ND |
| 4 °C | ND | ND | ND | ND | ||
(–) = spoiled samples
(ND) = Not detected