Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria
Joint Authors
Omemu, M. A.
Adebayo-Oyetoro, A. O.
Oyewole, O. B.
Obadina, A. O.
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-07-09
Country of Publication
Egypt
No. of Pages
5
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
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.
American Psychological Association (APA)
Adebayo-Oyetoro, A. O.& Oyewole, O. B.& Obadina, A. O.& Omemu, M. A.. 2013. Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-5.
https://search.emarefa.net/detail/BIM-502788
Modern Language Association (MLA)
Adebayo-Oyetoro, A. O.…[et al.]. Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria. International Journal of Food Science No. 2013 (2013), pp.1-5.
https://search.emarefa.net/detail/BIM-502788
American Medical Association (AMA)
Adebayo-Oyetoro, A. O.& Oyewole, O. B.& Obadina, A. O.& Omemu, M. A.. Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-5.
https://search.emarefa.net/detail/BIM-502788
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-502788