Microbiological assessment of fufu produced from Akoko area of Ondo State
- July 3, 2019
- Posted by: RSIS
- Categories: Botany and Microbiology, Microbiology
International Journal of Research and Scientific Innovation (IJRSI) | Volume VI, Issue VI, June 2019 | ISSN 2321–2705
Microbiological assessment of fufu produced from Akoko area of Ondo State
Adegbehingbe, K.T.1*, Adeleke, B.S.2, Bello, M.O.1, Adejoro, D.O.1, Ojo, O.R.1 and Fasanmi, T.T.1
1Department of Microbiology, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.
2Department of Biological Sciences, Ondo State University of Science and Technology, Okitipupa, Ondo State, Nigeria.
*Corresponding Author
Abstract:- Fufu is a fermented food from cassava tubers which when processed are hawked by the producers. Microbiological and physicochemical analyses were conducted on processed fufu samples obtained from six different communities in Akoko Area (Akungba, Ikare, Iwaro, Ayegunle, Supare and Oba) of Ondo State, Nigeria. The mean total aerobic bacterial counts, lactic acid bacteriai counts and the fungal counts of the samples ranged from 1.66×106 cfu/g to 4.61×106 cfu/g, 2.4 x106 to 4.85 x106 cfu/g and 1.5×103 to 2.65×103 cfu/g respectively. Bacteria isolated from the samples included Staphylococcus aureus, Leuconostoc mesenteroides., Bacillus cereus, Escherichia coli, Streptococcus sp., Lactobacillus plantarum and L. fermentum while the fungi included Candida albicans, Mucor mucedo, Aspergillus niger, A. flavus, Fusarium oxysporum, Rhizopus stolonifer, Saccharomyces cerevisiae and Penicillium chrysogenum. The pH of the samples ranged from 3.9 to 5.0, the total titratable acidity ranged from 1.44% to 3.18% while the temperature ranged from 26o C to 28oC. The moisture contents of the fufu samples ranged from 55.02% to 73.16 %, while the carbohydrate and protein contents ranged from 16.65 to 31.27% and 1.66 to 3.80% respectively. Antinutrient analysis showed that phytate had the highest value (mean value of 67.76/100mg) while tannins had the lowest value (mean 2.00/100mg).The cyanide content ranged from 0.32mµ/100g to 0.42mµ/100g.The mineral content analysis revealed the abundance of magnesium and low level of iron in all the fufu samples. The detection of some pathogenic microorganisms in the fufu samples underscores the importance of clean production environment, proper handling methods, and good personal hygiene of fufu producers and retailers.
Keywords: microbial analysis, fufu, Akoko, food safety, proximate quality
