Quality of Cassava Fufu Sold in Abakaliki Metropolis

Odo, M. O.; Okorie, P. A.; Azi, Fidelis; Ngah, Farhah Hanun

doi:10.19026/ajfst.12.2997

Cited by 1 publication

(3 citation statements)

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“…The fufu samples had pH values that are significantly (p<0.05) different from each other across the row for all of the days except for Day 2 where no significant (p>0.05) difference was seen among them. This pH ranges agrees with the values fromOdo et al, (2016), who gotthe pH range of 3.70 -6.80 for 'Cassava Fufu Sold in Abakaliki Metropolis', as well asOmafuvbe et al, (2007) who got the pH range of 3.65 -5.12 for 'Ready-to-eat Fufu and Lafun sold in Ile-Ife, Nigeria'. The raising pH of food during storage has been associated with the removal of ammonia by spoiling bacteria as reported by Olawepo…”

supporting

confidence: 88%

“…Across the row, there was no significant (p>0.05) difference observed in days 4 and 5 as well as in day 6 of all the samples while significantdifference (p<0.05) was observed in days 0, 1, 2, 3 and 7 of all the samples. The TTA obtained were within the range 0.004 to 0.063 reported by Odo et al, (2016) for Cassava Fufu Sold in Abakaliki Metropolis. From the results, it could be seen that the TTA values of all the fufu dough varies across the days.…”

Section: -163supporting

confidence: 78%

“…From the results, it could be seen that the TTA values of all the fufu dough varies across the days. This may be caused by microbial activity, metabolic processes, and environmental factors such as temperature variation, the effect exerted by of carbon (iv) oxide, the absence or effect of oxygen, and humidity under which the samples were stored (Odo et al, 2016).…”

Section: -163mentioning

confidence: 99%

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Effect of fermentation agents on the pH, tta and microbial composition of <i>Fufu</i> dough

Ogbete,

Ogbonnaya,

Ofoeze

2024

J. Agr. Food Sci.

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Fufu, a product of cassava has been adulterated by processors. They add toxic substances to the soaked roots to fasten the fermentation days and make quick money. There is need to evaluate the effect of these fermentation agents on the microbial, pH and total titratable acidity (TTA) of the fufu dough. Fufu dough was produced with fermentation agents; kerosene, detergent and palm ash and also with a control without agent. They were wrapped in polyethylene bags, stored at ambient temperature and evaluated for storage and microbial quality in the Biochemistry Laboratory of National Root Crops Research Institute, Umudike, Nigeria. These samples were assayed for chemical and microbial qualities which include pH and TTA. The results showed that the pH values ranged from 3.70 - 6.80, and Total Titratable Acidity (TTA) values ranged from 0.004 - 0.048 %. The microbial analysis showed increase in fungal (2.1×108 (cfu/g)) and bacterial (1.0 ×106 (cfu/g)) counts as the storage time increased with the control having the least microbial load. The fungal isolates from the samples are Aspergillus niger, Aspergillus flavus and Penicillium spp, while the bacteria isolates from the samples include Bacillus spp and Staphylococcus aureus. Statistically, there were significant differences (p<0.05) in appearance of the fufu as storage time increased. The results from this study showed that the fufu with fermenting agents had higher microbial load than the control. It therefore encourages healthy practices among the fufu producers by stopping the use of fermenting agents to reduce the proliferation of pathogenic microorganisms in processed fufu.