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
相关论文
共 26 条
[21]   Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products [J].
Rzepkowska, Anna ;
Zielinska, Dorota ;
Oldak, Aleksandra ;
Kolozyn-Krajewska, Danuta .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20 (11) :2736-2747
[22]   Microbiological quality assessment of meat and dairy products from small-scale factories in european Side of Turkey [J].
Cetin, Bayram ;
Becker, Andre ;
Abdulmawjood, Amir .
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, 2018, 69 (01) :14-18
[23]   Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala [J].
Byakika, Stellah ;
Mukisa, Ivan Muzira ;
Byaruhanga, Yusuf Byenkya ;
Male, Denis ;
Muyanja, Charles .
FOOD CONTROL, 2019, 100 :212-219
[24]   Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products [J].
Zhao, Nan ;
Ge, Lihong ;
Huang, Yuli ;
Wang, Yiyue ;
Wang, Yanli ;
Lai, Haimei ;
Wang, Yali ;
Zhu, Yongqing ;
Zhang, Jianhao .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 60
[25]   Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products [J].
Horita, Claudia N. ;
Baptista, Rafaela C. ;
Caturla, Magdevis Y. R. ;
Manuel Lorenzo, Jose ;
Barba, Francisco J. ;
Sant'Ana, Anderson S. .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, 72 :45-61
[26]   Quality Assessment of Pre-Clinical Studies of Chimeric Antigen Receptor T-Cell Therapy Products: A Point of Focus on Safety [J].
Maharshi, Vikas ;
Diksha, Diksha ;
Gupta, Pooja .
CURRENT DRUG SAFETY, 2022, 17 (02) :129-135
123