Microbiological safety and quality assessment of some fermented cassava products (lafun, fufu, gari)

被引：0
|
作者：
Obadina, A. O. [1 ]
Oyewole, O. B. [2 ]
Odusami, A. O. [2 ]
机构：
[1] Bells Univ Technol, Dept Food Sci & Technol, Ota, Nigeria
[2] Univ Agr, Dept Food Sci & Technol, Abeokuta, Nigeria
来源：
SCIENTIFIC RESEARCH AND ESSAYS | 2009年 / 4卷 / 05期
关键词：
Cassava; fufu; lafun; gari; safety; quality; eba;
D O I：
暂无
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Some cassava fermented products namely "lafun", "fufu" and "gari" obtained from various markets in Abeokuta were investigated when stored at ambient condition for seven days. The qualities of these products, not only revealed changes in the physical appearance but also in some sensory attributes such as colour, aroma, drawness, mouldiness, stickiness and smoothness during storage period. The microbiological assessment of these fermented products during storage showed that some moulds developed at various times within the several days of exposing them to ambient conditions. The moulds associated with these products during storage include Aspergillus spp., Fusarium spp., Mucor spp. and Rhizopus spp. Factors promoting the growth of these spoilage moulds were discussed.
引用
收藏
页码：432 / 435
页数：4
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