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Microbiological Quality of Commercially Ready-to-Eat Fufu Sold in Benin City, Nigeria

American Journal of Food, Nutrition and Health
Vol.2 , No. 5, Publication Date: Oct. 25, 2017, Page: 26-30

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Authors

[1]	Inetianbor Jonathan Ewanfo, Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, Wukari, Nigeria.
[2]	Ikenebomeh Marcel James, Department of Microbiology, Faculty of Life Sciences, University of Benin, Benin City, Nigeria.
[3]	Udochukwu Ugueri, Department of Biosciences, College of Natural and Applied Sciences, Salem University, Lokoja, Nigeria.

Abstract

Fufu, an acid-fermented cassava product produced through submerged fermentation of peeled cassava roots in water is traditionally produced and consumed in Nigeria and other West African countries and this necessitate microbiological study to ascertain its consumption safety and quality. Fifty (50) samples of ready-to-eat fufu were purchased from five different markets (Uselu, Oba, Aduwawa, New Benin and Santana) and they were immediately taken to the laboratory for analyses employing standard microbiological and biochemical assays. The mean colony forming unit per gram (cfu/g) of the bacterial isolates ranged from 9.2 ± 8.4x10⁷ (Aduwawa market) to 10.1 ± 8.6x10⁷ (Uselu market) and the mean colony forming unit per gram (cfu/g) of the fungal isolates ranged from 5.1 ± 4.4x10⁷ (Santana market) to 5.6 ± 4.9x10⁷ (Oba market). Bacteria isolated were Enterobacter aerogenes, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli and Lactobacillus plantarum and the fungi isolates were Penicillium candidum, Rhizopus oryzae, Fusarium oxysporum, Aspergillus niger, Saccharomyces cerevisiae and Candida albicans. The presence, number and the kind of microorganisms in the fufu from the different markets in Benin City could be as a result of post processing contamination because the production process does not normally favour the proliferation of these microbes either from the handling, mixing, kneading, moulding and dispensing of the fufu. Good personal hygiene and sanitation from the handlers of fufu, heating of the fufu prior to consumption and close monitoring of the production processes by relevant agencies is highly recommended.

Keywords

Fufu, Fermentation, Colony Forming Unit, Microbial Load and Isolates

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