Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria
The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escheric...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/845324 |
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| author | A. O. Adebayo-Oyetoro O. B. Oyewole A. O. Obadina M. A. Omemu |
| author_facet | A. O. Adebayo-Oyetoro O. B. Oyewole A. O. Obadina M. A. Omemu |
| author_sort | A. O. Adebayo-Oyetoro |
| collection | DOAJ |
| description | The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between 4.9×106 cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and 8.10×106 cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of “lafun” were found to be Aspergillus niger which ranged between 4.6×105 cfu/mL in Eleso and 8.1×105 cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets. |
| format | Article |
| id | doaj-art-05978e15a3154b97bf30e39e73647bf2 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-05978e15a3154b97bf30e39e73647bf22025-02-03T01:12:29ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/845324845324Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of NigeriaA. O. Adebayo-Oyetoro0O. B. Oyewole1A. O. Obadina2M. A. Omemu3Department of Food Technology, Yaba College of Technology, PMB 2011, Yaba, Lagos 101212, NigeriaDepartment of Food Science and Technology, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, NigeriaDepartment of Food Science and Technology, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, NigeriaDepartment of Food Service and Tourism, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, NigeriaThe microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between 4.9×106 cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and 8.10×106 cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of “lafun” were found to be Aspergillus niger which ranged between 4.6×105 cfu/mL in Eleso and 8.1×105 cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets.http://dx.doi.org/10.1155/2013/845324 |
| spellingShingle | A. O. Adebayo-Oyetoro O. B. Oyewole A. O. Obadina M. A. Omemu Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria International Journal of Food Science |
| title | Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria |
| title_full | Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria |
| title_fullStr | Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria |
| title_full_unstemmed | Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria |
| title_short | Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria |
| title_sort | microbiological safety assessment of fermented cassava flour lafun available in ogun and oyo states of nigeria |
| url | http://dx.doi.org/10.1155/2013/845324 |
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