KNUSTSpace >
Research Articles >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12735

Title: Comparison of microbiological and sensory qualities of ‘fufu’ processed from grinding machines and the traditional method at Ayigya in the Kumasi Metropolis, Ghana
Authors: Addo, Matthew Glover
Mutala, Abdul Hakim
Badu, Kingsley
Keywords: Grinding machines
Issue Date: 9-Jun-2020
Publisher: Microbiology Research Journal International
Citation: Addo et al.; MRJI, 30(5): 20-26, 2020; Article no.MRJI.57487. Comparison of Microbiological and Sensory Qualities of ‘fufu’ Processed from Grinding Machines and the Traditional Method at Ayigya in the Kumasi Metropolis, Ghana. DOI: 10.9734/MRJI/2020/v30i530216
Abstract: This study compares the bacteriological and sensory characteristics of‘fufu’processed usinggrinding machines and traditional method atAyigya, a suburb of Kumasibetween December 2018 and February, 2019. Sampleswerecollectedfrom three different sites for fufu grinding machineand three sampling areas for traditional method using mortar and pestle and were coded GM1, GM2and GM3;and MP1, MP2and MP3respectively.Bacterial counts and isolation from all the samples were done using standard methods. Morphological and biochemical characterization of the isolates were done and the organisms were identified using standard identification key. The sensory qualities of the samples were evaluated by a 20 memberpanelists of regular consumer of fufu. Bacterial counts of fufu processed using grinding machine ranged between 4.90×103 and 5.88 x 103 CFU/gwhile those obtained through traditional method of processing were between 2.01×103 and 2.76×103 CFU/g. Of the 72bacterial isolates,47(65.3%) of the isolates were Gram negative while 25(34.7%) were Gram-positive. The most frequent isolates in the samples were Staphylococcussp. (34.7%), Escherichia coli (30.6%), Klebsiellasp. (22.2%) and Proteussp. (12.5%). Consumer acceptance of ‘fufu’ obtained from the use of traditional pestle and mortar was significantly higher (P˂0.001) than those obtained from the use of grinding machine. The study concluded that Klebsiella, Staphylococcus, Proteusand E. coliare associated with both the fufu grinding machines and the traditional mortar and pestle products and that consumers prefer the processed ‘fufu’ from the traditional source to the grinding machine.
Description: An article published by Microbiology Research Journal International and also available DOI: 10.9734/MRJI/2020/v30i530216
URI: http://hdl.handle.net/123456789/12735
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
30216-Article Text-56680-1-10-20200609.pdf187.32 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback