Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

Charles Oluwaseun Adetunji, Samuel Adesayo Akande, Anuoluwapo Kemi Oladipo, Rukayat Adenike Salawu, Akudo Francilia Onyegbula

Abstract


In the present study, the microbiological safety and the proximate analyses of five urban markets within Ilorin-West Local Government Area, Kwara State, Nigeria were carried out using standard protocols. The bacterial load of fermented staple products from cassava ranged from 0.1 to 10.9×105 CFU/g while the fungi and yeast content ranged from 1.1 to 8.2×105 CFU/g. The isolates of bacteria from all the markets include the following; Pseudomonas aeruginosa, Staphylococcus aureus, Staphylococcus epidermis, Streptococus faecalis, Lactobacillus species, Acetobacter spp.., Bacillus cereus, Escherichia coli, Bacillus subtilis, Lactobacillus species while the isolated fungi include Fusarium oxysporium, Aspergillus niger, A.flavus, A. fumigatus, Saccharomyces cerevisae, Candida albicans, Penicillum spp., Rhizopus stolonifera, Mucor spp..The results of the proximate composition showed that moisture content of fermented staple products of cassava ranged from 6.21% (garri Ijebu from market A and lebu from market C) to 72.25% (fufu from market C) while dry matter content ranged between 27.75% (Fufu from market C) to 93.79% (garri Ijebu market A and lebu from market C). Ash content ranged from 0.23% (Tapioca from market A) to 1.96% (lebu from market A), crude fibre content ranged between 1.13% (Fufu from market C) and 5.28% (Abacha from market D), and the carbohydrate content of the fermented staple products from cassava ranged from 18.61% (Fufu from market C) to 81.44% (Tapioca from market A). Even though some potential pathogenic bacteria like E.coli and Bacillus were isolated from cassava fermented products, the minimum microbial load obtained could not impose any health risk.

Full Text:

PDF

References


AOAC. 2000. Official Methods of Analysis of AOAC International, 17th ed. Published by the Association of Official of Analytical Chemists International Suite 400 2200, Wilson Boulevard, Arlington, Virginia 22201-3301 USA.

Aboloma RI. 2008. Microbiological analysis of bread samples from bakery to sale points in Ado-Ekiti, Ekiti State, Nigeria. Biological and environmental sciences journal for the tropics 5(3): 77 – 81.

Adetunji CO, Adejumo IO. 2017. Nutritional assessment of mycomeat produced from different agricultural substrates using wild and mutant strains from Pleurotus sajor-caju during solid state Fermentation. Animal Feed Science and Technology 224:14-19.

1016/j.anifeedsci.2016.12.004

Adetunji CO, Olaleye OO, Fawole OB, Williams JO, Oloke JK, Adetunji JB, Kazeem MO. 2012. Microbiology and moisture content studies of Gari stored in two different packaging materials. Science Focus 17(1):110-115.

Adebayo-Oyetoro AO, Oyewole OB, Obadina AO, Omemu MA. 2013. Microbiological safety assessment of fermented cassava flour ‘‘lafun’’ available in Ogun and Oyo States of Nigeria. International Journal of Food Science http://dx.doi.org/10.1155/2013/845324

Burns AE, Gleadow RM, Zacarias AM, Cuambe CE, Miller RE, Cavagnaro TR. 2012. Variations in the chemical composition of cassava (Manihot esculenta Crantz) leaves and roots as affected by genotypic and environmental variation. Journal of Agricultural and Food Chemistry 60: 4946−4956. dx.doi.org/10.1021/jf2047288.

Capozzi V, Fragasso M, Romaniello R, Berbegal C, Russo P, Spano G. 2017. Spontaneous Food Fermentations and Potential Risks for Human Health. Fermentation 3(49): 1-19. doi: 10.3390/fermentation3040049

Colehour AM, Meadow JF, Liebert MA, Cepon-Robins TJ, Gildner TE, Urlacher SS, Bohannan BJM, Snodgrass JJ, Lawrence SS. 2014. Local domestication of lactic acid bacteria via cassava beer fermentation. Peer J 2: e479; 1-18. DOI 10.7717/peerj.479.

FAO. 1999. FAO world book. Food and Agricultural Organization of the United Nations, Rome.

FAO. 2017. FAO in Nigeria, Nigeria at a glance. Accessed on November 17, 2017. http://www.fao.org/nigeria/fao-in-nigeria/nigeria-at-a-glance/en/

Hahn SK. 1989. An overview of Africa traditional cassava processing utilization. Outlook on Agriculture 18: 110 – 118.

Homer WE, Lehrer SB, Salvaggio JE, Banks DE, Weissmmanb DN. 1994. ‘Fungi’. Indoor air pollution: an allergy perspective. Immunology and Allergy Clinics of North America 14: 551 – 566.

Ikujenlola AV, Opawale BO. 2007. Effects of processing on the yield and physico-chemical properties of cassava products. Advanced Material Research, 18: 165 -170.

Jonathan SG, Adeniyi MA, Asemoloye MD. 2016. Nutrient value, fungal biodeterioration and aflatoxin contamination of suya spices a novel Nigerian indigenous snack. Hindawi - Scientifica 2016: ID 4602036.

Jonathan SG, Bello TS, Asemoloye MD. 2017. Food values, spoilage moulds and aflatoxin detection in ‘Attiéké’ (A Cassava Fermented Product). Journal of Microbial and Biochemical Technology 9:244-248. doi: 10.4172/1948-5948. 1000372.

Kim KY, Kimb HT, Kim D, Nakajimad J, Higuchi T. 2009. Distribution characteristics of airborne bacteria and fungi in the feedstuff manufacturing factories. Journal of Hazardous Materials 169: 1054 – 1060 pp.

Lancaster PA, Ingram JS, Lim MY, Coursey DG. 1982. Traditional fermented staple products from cassava foods; survey of processing techniques. Economic Botany 36(1): 12 – 48 pp.

Longe OG. 1990. Effects of processing on the chemical composition and energy value of cassava. Nutrition Reports International 21(6): 819 – 828 pp.

Nigerian Industrial Standard. 1988. Standard for garri. Standard Organization of Nigeria. Federal Ministry of Industries, Lagos 10.

Nweze EI. 2010. Aetiology of Diarrhoea and Virulence Properties of Diarrhoea genic Escherichia coli among Patients and Healthy Subjects in Southeast Nigeria. Journal of Health, Population and Nutrition 28 (3): 245 – 252 pp.

Ogiehor IS, Ikenebomeh MJ. 2005. Extension of shelf life of gari by hygienic handling and sodium benzoate treatment. African Journal of Biotechnology 4(7): 744 – 748 pp.

Ogiehor IS, Ikenebomeh MJ, Ekundayo AO. 2007. The bioload and aflatoxin content of market garri from some selected states in southern Nigeria: public health significance. African Health Sciences 7(4): 223–227.

Okafor N, Ijioma B, Oyolu C. 1984. Studies of Microbiology of cassava retting for foo-foo production. Journal of Applied Bacteriology 56(1): 1 – 13.

Okolie NP, Brai M, Natoyebi OM. 2012. Comparative study on some selected garri samples sold in Lagos metropolis. Journal of Food Studies 1(1):1-10.

Olopade BK, Oranusi S, Ajala R, Olorunsola SJ. 2014. Microbiological quality of fermented Cassava (Gari) sold in Ota Ogun State Nigeria. International Journal of Current Microbiology and Applied Sciences 3(3): 888-895.

Omosuli SV, Ikujenlola AV, Abisuwa AT. 2017. Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots. Journal of Food Science and Nutrition Therapy 3(1): 9-13.

Oranusi US, Braide W. 2012. A study of microbial safety of ready-to eat foods vended on highways: Onitsha-Owerri, south east Nigeria. International Research Journal of Microbiology 32: 66-71.

Oyewole OB, Odunfa SA. 1988. Microbiological studies on Cassava fermentation for lafun Production. Food Microbiology 5: 125 – 133.

Oyewole OB, Sanni O, Dipeolu AO, Adebayo K, Ayinde IA, Pearce DM, White JL, Tomlins K, Westby A. 2001. Improved processing technology for the fermentation of cassava to fufu. 11th World Congress of Food Technologists. Seoul, Korea. April 23-27.

Oyewole OB, Sanni LO. 1995. Constraints in traditional cassava processing: A case of ‘fufu’ production. In: Transformation Alimentaire Du Manioc (Cassava Food Processing). Editors: Tom Agbor Egbe, AlainBrauman, Dany Griffon, Serge Treche. Institut Francais de Recherche Scientifique Pour le Development en Cooperation (ORSTOM), Paris, France. ISBN 2-7099-1279-1. pp. 523-529.

Sanni MO. 1989. The mycoflora of gari. Journal of Applied Bacteriology 67: 239 – 242.

Sanni LA, Odukogbe OO, Faborode MO, Ibrahim RO. 2015. Optimization of process parameters of a conductive rotary dryer for garri production. In: Proceedings of International Conference on National Capacity Building Strategy for Sustainable Development and Poverty Alleviation. 26 – 28 May 2015. Cr1006, Block 10, The American University in the Emirates, Dubai, UAE. 527-532.

Oyeyi TI, Lum-nwi MEF. 2008. Bacteriological quality of some street ended foods in Bayero University campuses, Kano, Nigeria. Biological and environmental sciences journal for the tropics 5(4): 239 – 243.

Oyeyiola GP, Oyeniyi OR, Arekemase MO, Ahmed RN. 2014. A comparative study on the microbiological and nutritional properties of stored chips and flours. World Journal of Biological Research 6(2):1-6.

Shamsuddeen U, Ameh JB. 2008. Survey on the possible critical control points during the production of ‘balangu’ in Kano. Bayero Journal of Pure and Applied Sciences, 1(1): 76 – 79.

Tamang JP, Watanabe K and Holzapfel WH .2016. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in microbiology 7:377.

doi: 10.3389/fmicb.2016.00377.

Uzeh RE, Alade FA, Bankole M. 2009. The microbial quality of pre-packed mixed vegetable salad in some retail outlets in Lagos, Nigeria. African Journal of Food Science 3(9): 270 – 272.

Wada-kura A, Maxwell RG, Sadiq H-Y, Tijjani MB, Abdullahi IO, Aliyu MS, Adetunji OA. 2009. Microbiological quality of some ready-to-eat foods and fomites in some cafeterias in Ahmadu Bello University, Zaria. Biological and environmental sciences journal for the tropics 6(1): 6 – 9 pp.


Refbacks

  • There are currently no refbacks.


Creative Commons Licence
Ruhuna Journal of Science by University of Ruhuna is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

eISSN: 2536-8400

Print ISSN: 1800-279X (Before 2014)