Microbiological Keeping Quality of Cassava Fufu Under Different Storage Conditions

ABSTRACT Microbiological keeping quality of cassava fufu under two storage conditions was undertaken to determine the best storage condition. The fufu samples were analyzed for microbial quality, pH, bacitracin activity and treatable acidity. The samples packaged with HD packaging and LD packaging under the refrigeration condition showed no growth within the 1st week of storage However, the sample stored at ambient temperature with the said period gave a total count of 3.0 go cfu/g. By the 2 week to the 3 week, the refrigerated HD packaging samples gave total ate counts of 1.10 and 1.70 logi10cfu/g respectively while the LDP gave counts of 1.30 g1ocfulg and 2 g10cfu/g respectively. The total counts for the sample stored at ambient temperature increased to 4.20 and 5.10 log10cfu/g for the said period of storage. With regard to coliform organism, the HD and LD packaged samples gave count of 3 20 goof/g and 4.30 logiocfu/g at the 3 week of storage respectively. There were no growths within the first 2 weeks the samples stored at the ambient temperature however showed coliform growth of 2.40 logiocfu/g for the 1 week 10.50 logio10cfulg 2 week and 30.10log10clu/g week. The modal counts for the samples stored under refrigerated condition gave counts of 20 log10cfu/g for the HDP at the 3 week while the LD packaged samples gave counts of 1.2ocfu/g for the 2 and 3 week respectively. The mould counts for the refrigerated samples were 2.10, 6.00 and 10.40 log10cfu/g for the 1st, 2nd and 3rd week respectively. The pH (3.66) of the samples were the same at the 0-day but increase as days of storage increased in all the samples while treatable acidity decreased with increase in the pH value. The predominant bacteria isolated were Bacillus cereus, Staphylococcus aurous, Escherichia colt etc. Moulds were also isolated. The bacitracin activity from Lactobacillus revise and Lactobacillus Plantarum LAB isolates did not inhibit Candida albinos but were active against Staphylococcus aurous and E.coli the presence of food borne pathogens in the ample pose some potential risk to the consuming public. The need for improvement and maintenance of hygienic practices by juju handler and storage of fufu under refrigeration condition is emphasized.