Abstract
Cassava <em>fufu</em> as sold and consumed in Abakaliki metropolis was evaluated for its shelf stability and microbial quality. Ten different samples of cooked cassava <em>fufu</em> were purchased from 5different sellers in Abakaliki metropolis, Ebonyi State. This was divided into wrapped and unwrapped (five wrapped in low density polyethylene bags and five unwrapped) cassava <em>fufu</em> and stored at ambient temperature in the Food Microbiology Laboratory of the Department of Food Science and Technology. These samples were assayed for both chemical and microbial qualities. The chemical analyses included Moisture, pH and TTA. The result revealed that moisture content of the samples ranged from 52.5-54.9%. The values of the pH ranged from 3.70-6.40, while the values of Total Titrable Acidity (TTA) ranged from 0.004-0.063%. The result of the microbial analysis showed that there were increase in the fungal (1.0×10<sup>4</sup> (cfu/g)) and bacterial (2.91×10<sup>6</sup>(cfu/g)) counts as the storage time increased with the control having microbial load within the acceptable levels. The fungal isolates from the samples include <em>Aspergillus niger</em>, <em>Aspergillus flavus</em> and <em>Penicillium spp</em>, while the bacteria isolates from the samples include <em>Bacillus spp</em> and <em>Staphylococcus aureus</em>. Statistically, there were significant difference (p<0.05) in appearance of the <em>fufu</em> as storage time increased. This study therefore will encourage good manufacturing practices among the producers and marketers to reduce proliferation of pathogenic microorganisms in processed cassava <em>fufu</em>.
Highlights
Cassava (Manihot esculenta Crantz) is among the major root crops in the world and is cultivated in all tropical and subtropical regions in Africa, Asia and South America where it provides over 50% of the average daily calorific intake (De Bruijn and Fresco, 1989)
Hussein et al (2012) reported that the moisture content of fufu flour processed from selected cassava mosaic disease resistant cultivars to range from 7.31 to 8.40%
Hawking and storage of cassava fufu at ambient temperature for more than two days predisposes the fufu to microbial growths and loss of acceptability due to poor appearance
Summary
Cassava (Manihot esculenta Crantz) is among the major root crops in the world and is cultivated in all tropical and subtropical regions in Africa, Asia and South America where it provides over 50% of the average daily calorific intake (De Bruijn and Fresco, 1989). Cassava root is more perishable than other tuber crops such as yam and sweet potato because it has no dormancy and it senesces soon after harvesting (about 2-5 days), followed by microbial deterioration 35 days later (Poulter, 1995; Nweke, 1994). Cassava fufu has a very strong odour and is an important staple food widely eaten in Nigeria, many parts of West Africa and the Tropics (Sanni, 1989). Cassava fufu has gained popularity and acceptance to the point that it is being sold in the market and hawked in the streets of most cities and metropolis of South East, South-South and South-West
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