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

Abstract

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