Microbiological quality of fermented cassava flour 'kpor umilin'

• Published in: International journal of food sciences and nutrition 2004-06, Vol.55 (4), p.317-324
• Main Authors: Tsav-wua, J. A., Inyang, C. U., Akpapunam, M. A.
• Format: Article
• Language: English
• Subjects: Aspergillus; Bacillus; Bacteria; Biological and medical sciences; Colony Count, Microbial; Enterobacter; Escherichia coli; Feeding. Feeding behavior; Fermentation; Flour - microbiology; Flowers & plants; Food Handling; Food Microbiology; Food processing industry; Food science; Fundamental and applied biological sciences. Psychology; Geotrichum candidum; Lactobacillus; Leuconostoc; Manihot - microbiology; Microbiology; Micrococcus; Nigeria; Penicillium; Proteus; Saccharomyces; Staphylococcus; Streptococcus; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Yeast
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480410001225238

A study was conducted on the microbiological quality of traditionally fermented cassava flour 'kpor umilin' and a laboratory modification of the method developed with a view to upgrading the traditional process. Microbial analysis of samples from both processing methods was evaluated using standard microbiological methods. The bacterial count in the traditionally processed flours ranged from 2.7×103 to 1.2×107 cfu/g, while the modified sample had a count of 3.5×102 cfu/g. The predominant flora were Leuconostoc spp., Lactobacillus spp., Staphylococcus spp., Micrococcus spp., Bacillus spp., Streptococcus spp. and coliforms such as Escherichia coli. Other isolates were Enterobacter spp. and proteus spp. The sample from the modified method had a negligible (4 MPN/100 ml) coliform count. The yeast and mould count ranged from 1.9×103 cfu/g to 3.9×105 cfu/g in the traditionally processed samples as compared with 1.5×103 cfu/g in the sample from the modified process. Aspergillus spp., Penicillium spp., Saccharomyces spp. and Geotrichum candidum were the predominant fungi. The poor microbiological quality of 'kpor umilin', processed traditionally, calls for urgency in upgrading the processing and preservation methods as developed in this study as well as proper education of the local processors on good manufacturing practices.