Microbial load and Microflora of Cassava (Manihot esculenta Crantz) and effect of Cassava Juice on some food borne pathogens

Haki, Gulelat Desse; Taye, Mulugeta

doi:10.4314/jfta.v6i1.19279

Cited by 10 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of them had been reported earlier in similar work. Desse and Taye 5,9 have observed some of them in fermenting tuber and vegetable. While some are natural saprophytes like Corynebacterium, Bacillus, Micrococcus, Alcaligenes, Acinetobecterium species, others like Staphylococcus, Escherichia and Enterobacter species could occur due to human activities.…”

Section: Discussionmentioning

confidence: 99%

“…4 Processing of cassava tubers for human consumption gives four types of products; these include the meal, flour, chips and starch production. 5,6 The processing of these cassava tubers result in generation of several types of waste which include not only the peel but the effluent. The effluent include the milky colloid pressed out of the fresh tuber paste, the latex, the wash water, etc.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of cassava mill effluent (CME) on bacteria diversity of soil and aquatic environments in South-South Nigeria

Di¹,

Vo²,

Ogodo³

et al. 2018

OAJS

View full text Add to dashboard Cite

The effects of cassava effluent on the bacteria diversity of Nkissa River in South-south area of Nigeria and the adjoining soil were investigated. Results obtained in soil analysis showed changes in temperature (28.6-32.6 0 C), pH (7.2-10.3) and toxicity of cassava (TOC) (24.2-41.3 mg/g). Highest values were obtained near the waste pit while control soil had the least values. Cyanogenic potential was highest near the pit. Total heterotrophic bacteria count ranged from 3.7×10 4 -6.6×10 6 CFU/g. Phosphate solubilizing bacteria count ranged from 2.2×10 2 -2.9×10 3 CFU /g. In all cases, highest values were obtained 100 m from the waste pit, followed by the control while the least was in the pit edge. The water analysis showed that dissolved oxygen (DO), biochemical oxygen demand (BOD), total suspended solids (TSS) and total dissolved solids (TDS) were adversely affected by the cassava effluent as values from the upstream were significantly (p<0.05) lower than those from the discharge point (DP) to the downstream areas (DS I and DS II). The metallic ions were not significantly affected. The cyanogenic potentials of the water samples were quite low (1.03-0.42 mg/l). Klebsiella Corynebacterium, Acinetobacter, and Morexalla species which were absent from Upstream (US), were found from the Discharge/Fallout Point (DFP) to the Downstream (DS) samples. Escherichia, Lactobacillus, Bacillus and Micrococcus species were found in all the water samples analyzed. The cassava effluent utilization test showed that Alcaligenes, Xanthomonas, Lactobacillus, Coryneabacterium and Micrococcus species are good metabolizers of the effluents indicated. However, Escherichia and Enterobacter species did not utilize the effluent at all. Results indicated adverse effects of the cassava mill effluent (CME) on soil parameters and water qualities which call for regulations on the disposal of CME to avoid environmental degradation.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of cassava mill effluent (CME) on bacteria diversity of soil and aquatic environments in South-South Nigeria

Di¹,

Vo²,

Ogodo³

et al. 2018

OAJS

View full text Add to dashboard Cite

show abstract

“…The relatively lower microbial population could be attributed to the acidic nature of the effluent due to the presence of cyanide. Cyanide in the soil and fermented cassava could lead to the inhibition of microbial growth [21]. Disposal of cassava wastes from processing activities in mills lead to the release of a wide variety of microorganisms.…”

Section: Discussionmentioning

confidence: 99%

A Study on the Effects of Cassava Processing Wastes on the Soil Environment of a Local Cassava Mill

Henrietta¹,

Oe²

2016

J Pollut Eff Cont

View full text Add to dashboard Cite

This study examines the effects of cassava processing wastes on the soil environment of a local cassava mill in Ekiadolor, Ovia North East Local Government Area of Edo State, Nigeria. Microbial, physicochemical and mineral compositions of fresh cassava effluent, cassava effluent from waste pit, soil around the cassava mill (soil 1) and soil samples 100 m away from the mill (the control, soil 2) were determined. Soil 2 had the highest microbial count of 3.52 × 10 5 cfu/ml. The microbial species isolated included Klebsiella aerogenes, Bacillus subtilis, Lactobacillus plantarum, Staphylococcus aureus, Lactobacillus delbrueckii, Fusarium solani, Aspergillus niger and Saccharomyces cerevisiae. The occurrence of the isolated microorganisms was lowest in soil 1 with 37.5%. Fresh cassava effluent was the most acidic with pH 3.2 and cassava effluent from waste pit had the highest cyanide content of 53.52 mg/l. The mineral contents (Ca, Mg, Na and K) of the fresh cassava effluent, effluent from waste pit and soil 1 were significantly lower (p<0.05) than the control. The heavy metals (Fe, Zn, Mn, Al, Pb and Cu) were significantly higher in soil 1 when compared with soil 2. Nitrate and phosphate contents were high in all the samples except the control. The continuous disposal of the cassava processing wastes in the soil environment around the mill and into a waste pit has reduced the soil quality leading to environmental degradation.

show abstract

“…In Ethiopia, this crop has been cultivated in the southern and southwestern regions for decades as an alternative food insecurity crop [46,47]. The crop has been used in south western areas of Ethiopia mainly to tackle seasonal food shortage.…”

Section: Introductionmentioning

confidence: 99%

“…In the Southern Ethiopia, particularly in Amaro-Kello area, cassava is almost used as a staple food. In Wolayta and Sidama Zone, cassava roots are widely consumed after washing and boiling or in the form of bread or "injera" (Ethiopia staple food) after mixing its flour with that of some cereal crops such as maize, wheat, sorghum, or tef [48].…”

Section: Introductionmentioning

confidence: 99%

Review on Nutritional Value of Cassava for Use as a Staple Food

Bayata¹

2019

SJAC

View full text Add to dashboard Cite

Cassava is emerging as a dominant staple food, primarily in the humid and sub-humid tropics of many African countries. It has high nutritional value and used by people where food scarcity is adverse and people are afflicted with under nutrition. Cassava roots and leaves are used as sources of carbohydrate, protein, vitamins and minerals. Cassava also contains some anti-nutrients that have an effect on human health when ingested in high amount. But, proper cooking and soaking overnight can detoxify the anti-nutrients before using for nutrition purposes. Bio-fortification, which increases protein, mineral and vitamin contents of cassava, is also utilized to minimize the anti-nutrient and carcinogenic content of the plant. The protein content of cassava could be improved by fortifying its powder with other crops with high protein content.

show abstract

Microbial load and Microflora of Cassava (Manihot esculenta Crantz) and effect of Cassava Juice on some food borne pathogens

Cited by 10 publications

References 0 publications

Effects of cassava mill effluent (CME) on bacteria diversity of soil and aquatic environments in South-South Nigeria

Effects of cassava mill effluent (CME) on bacteria diversity of soil and aquatic environments in South-South Nigeria

A Study on the Effects of Cassava Processing Wastes on the Soil Environment of a Local Cassava Mill

Review on Nutritional Value of Cassava for Use as a Staple Food

Contact Info

Product

Resources

About