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October 2012 Volume 1 Issue
7
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Odom TC
Aji RU
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Gobal Advanced Research Journal
of Environmental Science and Toxicology (GARJEST) ISSN:
2315-5140
October 2012 Vol. 1(7), pp.
178-182
Copyright © 2012 Global Advanced Research Journals
Full Length
Research Paper
Biochemical qualities of cassava fufu sold in Imo and Abia
States of Nigeria
Odom T. C. 1*, Nwanekezi E. C.2,
Udensi E. A.3, Ogbuji C. A.1,
Ihemanma C. A.4, Emecheta R. O.4
and Aji R. U.5
1Department
of Food Science and Technology Abia State Polytechnic
2Department
of Food Science and Technology Imo State University
3Department
of Food Science and Technology Abia State University
4Department
of Science Laboratory Department Abia State Polytechnic
5Department
of Hospitality Management Abia State Polytechnic
*Corresponding Author E-Mail:
odomtheo@yahoo.com
Accepted 29 September, 2012
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Abstract |
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Hawked retted cassava fufu
samples, bought from different vendors in Aba,
Umuahia and Owerri in two Southeastern States of
Nigeria were analyzed. The biochemical, organoleptic
and microbial qualities were determined from day
zero and to the eighth days of hawking. The Ph
increases from an average of 3.75 on the zero day to
4.20 on the eighth day. The titratable acidity
decreased from 1.14% on the zero day to 0.92% on the
eighth day. There were losses of organoleptic
quality attributes as the day of hawking of the fufu
samples increased. The colour, odour and texture of
the zero day samples were more accepted and rated
higher than the other days of hawking. There were
increased in the microbial counts from initial
average of 2.01 x 105 cfu /g on the zero
day to an average count of 18.20x105 cfu/g
on the eighth day. The pathogenic organisms isolated
were Aspergillums spp, Candida albicans,
Staphylococcus aureus, Escherichia coli and
Bacillus cereus.
Keywords:
Cassava Fufu, Ph, Titratable acidity, Micro
organisms
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