Journal of Food Processing & Technology

Microbiological examination of some products from white and yellow cassava varieties

2^nd International Conference on Food Safety and Regulatory Measures

June 06-08, 2016 London,UK

C N Ohalete, E N Onyeneke and J Dike-Ndudim

Imo State University, Nigeria

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Two cassava varieties TMS98/0505 (white) and TMS05/0473 (yellow) were processed into four different products each. The microbiological analysis and sensory properties of the products from both cassava varieties (Garri, fufu, flour and tapioca) were examined. Microorganisms identified and isolated from the samples include; Enterobacter spp., Staphylococcus spp., Klebsiella spp., Bacillus, Lactobacillus, Proteus vulgaris, Micrococcus spp., for bacteria identification while the fungi identified include Penicillium spp., Aspergillus spp., Rhizopus spp., Mucor spp. These microbial composition and the sensory properties were evaluated. The total microbial count ranged from 9.0�102 cfug-1 for sample 1 (produced from white cassava variety) to 4.8�102 cfug-1 in sample 5 (flour produced using white cassava variety). The samples showed combined positivity and negativity to the morphological, microscopic and biochemical test processes for bacteria and fungi. The sensory properties evaluation had values of results ranging from 6.3±1.2 to 2.61±1.2 with sample 4 having the highest value while sample 2 had the lowest value and differing significantly (p>0.05) texture ranged from 6.1±1.7 to 4.07±1.8. However, overall acceptability ranged from 6.31±1.8 to 4.10±1.2 for sample 8 and sample 6 respectively. The overall acceptability showed significant difference at (p<0.05) among all other samples.

Biography :

C N Ohalete is an Assistant Professor working in Department of Microbiology, Imo State University, Owerri.

Email: ohaletechinyere@gmail.com