Microbiological safety of gari, lafun and ogiri in Akure metropolis, Nigeria

Ijabadeniyi, AO

doi:10.5897/ajb2007.000-2421

Cited by 20 publications

(8 citation statements)

References 8 publications

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“…Meanwhile, sample MNI was found to have the highest amount of aerobic bacterial count of 4.8 × 10 6 cfu/g, while sample EOS had the highest count of 5.3 × 10 6 cfu/g among the samples from the markets. These values were higher than the findings of microbial count of the fermented flour obtained by [ 20 ] who reported 1.5 × 10 6 cfu/g. It was also higher than the findings of [ 17 ] who reported 2.7 × 10 3 to 1.2 × 10 7 cfu/g.…”

Section: Resultscontrasting

confidence: 75%

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Adebayo-Oyetoro

Oyewole

Obadina

et al. 2013

International Journal of Food Science

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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.

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Section: Resultscontrasting

confidence: 75%

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Adebayo-Oyetoro

Oyewole

Obadina

et al. 2013

International Journal of Food Science

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“…Microbiological safety Ijabadeniyi, 2007;Nwabueze & Odunsi, 2007 Increased shelf life and reduced bulkiness through drying Oyewole & Phillip, 2004 White colour and improved texture, increased palatability Uzogara et al, 1990;Oyewole & Afolami, 2001;Sanni et al, 2003 Cyanogens reduction…”

Section: Leuconostoc Sppmentioning

confidence: 98%

“…Protein enrichment Fagbemi & Ijah, 2006;Akindahunsi & Oboh, 1999 Reduction of offensive odour and improved palatability, texture and shelf-life Iwuoha & Eke,1996;Tomlins et al, 2007;Akingbala et al, 2006;Okoro, 2007 Cyanogens reduction Ijabadeniyi, 2007;Nwabueze & Odunsi, 2007 Increased shelf life and reduced bulkiness through drying Oyewole & Phillip, 2004 White colour and improved texture, increased palatability Uzogara et al, 1990;Oyewole & Afolami, 2001;Sanni et al, 2003 Cyanogens reduction…”

Section: Leuconostoc Sppmentioning

confidence: 99%

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

Ray¹,

Sivakumar

2009

Int J of Food Sci Tech

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Tropical root and tuber crops [cassava, sweet potato, yams, colocasia (taro), etc] are important staples for food security for about a fifth of the world population. Bulk of cassava in Africa and Latin America are processed into fermented foods and food additives such as organic (acetic, citric and lactic) acids, monosodium glutamate, etc. The fermented foods from cassava are gari, fufu, lafun, chickwanghe, agbelima, attieke and kivunde in Africa, tape in Asia and 'cheese' bread, and 'coated peanut' in Latin America. Lactic acid bacteria and yeasts are the major group of micro-organisms associated with cassava fermentation. Similarly, sweet potatoes can be fermented into soy sauce, vinegar, lacto-juices, lacto-pickles and sochu (an alcoholic drink produced in Japan), and yams into fermented flour. Most of these fermented food products are functional foods rich in phytochemicals, dietary fibres, anti-oxidant compounds (b-carotene, anthocyanin, etc) and probiotic components (lactic acid bacteria and yeasts).

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“…The mean total aerobic plate count obtained from most garri samples in this study was 5.42 log cfu/g, which exceeds the recommended maximum acceptable limit (3.0 log cfu/g) for dried food products [4]. However, Ijabadeniyi [21] reported low count of microorganisms in garri at Akure metropolis, Nigeria and concluded that such low count is not enough to establish any health risk.…”

Section: Discussionmentioning

confidence: 50%

Preliminary Studies on Processed Garri as a Source of Bacterial Hazards to Students

Okafor¹,

Uwakmfon²,

Kingsley³

et al. 2017

iid

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Microbial contamination is considered the most significant hazard associated with food. Data on pathogens present in foods are needed to provide valuable information on the exposure of consumers to certain food borne pathogens. Also, consumption habits among consumers may increase the risk of health hazards. This study aimed to assess some practices, signs and symptoms associated with consumption of soaked garri among university students, to also determine the presence and virulence characteristics of some bacteria in garri on sale in the market. A questionnaire was designed and distributed to a hundred university students to ascertain their perception on safety of garri and handling practices. Fifty samples of garri were randomly collected from the market and assessed for presence of bacteria. Isolates of selected genera were then screened for some virulence-associated properties. The results showed that majority of the students (91%) affirmed they do consume soaked garri at least once in a while, even though almost 70% think garri is nutritious. The students (54%) reported to have experienced at least a symptom of ill health after consuming garri soaked in water. The most commonly reported signs and symptoms were: stomach upset > malaise > fever > nausea > vomitting. There was a direct relationship between the number of students that suspect garri could be a source of illness (57.1%) and those that have actually experienced at least a symptom after consuming garri (54%). Results of bacteriological analysis of garri samples from the market indicated mean total aerobic plate count to be 5.42 log cfu/g. Staphylococcus aureus and Klebsiella were found in 60% of the samples collected. Most isolates of Staphylococcus aureus, Klebsiella and Pseudomonas were found to be positive for haemolysin and biofilm formation tests which indicate their pathogenic potential. The conclusion is that bacteria with pathogenic potential are common in processed garri being sold in the market and that university students in the habit of consuming soaked garri are probably at risk of health hazards associated with pathogens in garri. Therefore, new food safety regulations should be formulated to incorporate food safety management systems during processing of garri in order to reduce the prevalence of food borne pathogens.

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Microbiological safety of gari, lafun and ogiri in Akure metropolis, Nigeria

Cited by 20 publications

References 8 publications

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

Preliminary Studies on Processed Garri as a Source of Bacterial Hazards to Students

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