Exploring the Nutritional Benefits and Consumer Acceptance of Canned Bambara Beans in Ghana: Proximate, Microbial Quality and Sensory Acceptability

Universal Journal of Food Science and Technology | Vol 2, Issue 1

Table 2. Microbiological Quality of Canned Bambara bean varieties

Sample/Parameter	Total Bacteria Count	E. coli	Clostridium botulinum
S1	1.87±0.06^C	N. D	N. D
S2	1.88±0.01^C	N. D	N. D
S3	2.08±0.06^B	N. D	N. D
S4	3.22±0.06^A	N. D	N. D
S5	1.69±0.012^D	N. D	N. D

Key: Values are mean Log CFU /ML ± SD.N. D-Not detected. In Each column, means that do not share a superscript are significantly different at p<0.05. S1=Red Bambara beans; S2= Clean white eye Bambara beans; S3= Cream black eye Bambara beans; S4=Black Bambara beans; S5= Cream pink eye Bambara beans