B.I. Aderiye
Department of Microbiology, University of Ado-Ekiti, Ado-Ekiti, Nigeria
S. A. Laleye
Department of Microbiology, Adekunle Ajasin University, Akungba-Akoko
H.A. Akinduro
Department of Crop Production, (Food Science and Technology Option),
Federal University of Technology, Akure
ABSTRACT
The signs of deterioration and spoilage symptoms of the following locally fermented foods; Ogi, Eko, Eba and Fufu stored at refrigeration (5±2°C) and room (28±2°C) temperatures were studied. The foods stored at refrigeration temperature stayed relatively longer and kept better, between 16-71 days Eko and Pap {16 days}; {71 days}, respectively before total rejection. While the same products stored at room temperature (28±2°C) stayed for only five days. Species of Aspergillus, Pennicillium, Curvularia, Neurospora, Mucor, Fusarium and Geotrichum were implicated in the spoilage of the food products. Aspergillus and Penicillium sp. were the most common isolates obtained from all the food products, but only Ogi and Pap recorded the incidence of Geotrichum sp. Fresh Ogi exhibited the highest concentration of most of the mineral elements (e.g., iron 38.66 mg; magnesium 5.93 mg; potassium 75.19 mg per 100 g) investigated. However the low values obtained in the spoilt samples were due to the extent of metabolic activities of the spoilage organisms where iron, for example, was reduced by 56.8 and 94.9% in Eba and Eko, respectively. All the isolates grew well on the food extract agar and broth media with Neurospora sp. exhibiting the most appreciable growth on Eko extract agar (81 mm) and broth (89 mg).
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How to cite this article
B.I. Aderiye, S. A. Laleye and H.A. Akinduro, 2006. Spoilage of Some Stored Fermented Foods in South West Nigeria. Journal of Biological Sciences, 6: 659-663.
DOI: 10.3923/jbs.2006.659.663
URL: https://scialert.net/abstract/?doi=jbs.2006.659.663
DOI: 10.3923/jbs.2006.659.663
URL: https://scialert.net/abstract/?doi=jbs.2006.659.663
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Elizabeth Okunola Reply
I came across your Research work for the lst time and I felt very proud of it especially as I have always had the belief that garri has no nutritional value and somehow ogi (pap). Thanks for educating me on this. God Bless and continue to enrich you to do more. Fondest regards, Best wishes. Liz