Nutritional and microbial profiles of commercially sold tuo-zaafi

Loading...
Thumbnail Image
Date
2004-11-24
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The nutritional composition and microbial profiles of two types of commercially sold Tuo-zaafi under 3 storage conditions (Refrigeration, Water and Normal/Shelf) were evaluated. The two types of Tuo-zaafi were made from dehulled-soaked maize flour and undehulled maize flour. These flour samples were sampled from 5 suburbs in Kumasi and Accra respectively. Prepared Tuo-zaafi was also sampled from the 5 suburbs of these two areas and stored under Normal (Tuo-zaafi in a covered bowl), Water and Refrigeration conditions for 48h. The flours were analysed for nutrient composition (Ash, Crude Fibre, Crude Protein and Crude Fat). The Tuo-zaafi was analysed for nutrient and microbial profiles before storage, after 24h and 48h of storage. The nutrient content of the undehulled Tuo-zaafi was found to be significantly (p<O.O5) higher in. ash, 2.09%; crude fibre content was 1.58%; crude protein, 7.22% and crude fat, 1.87% relative to the dehulled Tuo-zaafi, which had 1.69%, 1.36%, 4.89% and 0.43% for ash, crude fibre, crude protein and crude fat respectively. Of the three storage methods investigated the most effective was refrigeration. After 48h none of the samples had microbial counts exceeding cfulg. This was followed by storage under water. After 48h only three out of the five samples had reached counts of 108 cfulg which indicated spoilage. Under normal/shelf storage almost all samples had reached counts of i08 cfulg at 24h. The improvement in the shelf life of the product under water storage is attributed to the anaerobic conditions created which were less favourable for the growth of the spoilage aerobic mesophiles. The predominant bacteria identified were Bacillus spp., Staphylococcus spp, and E. coli. The predominant moulds isolated were Neurospora spp, Aspergillus spp and Rhizopus spp. Yeasts isolated in the dehulled and undehulled samples were Saccharomyces spp. and Candida spp. Of the storage methods for Tuo-zaafi, refrigeration and/or water (in the absence of a refrigerator) would help extend the shelf life of Tuo-zaafi and reduce food losses due to spoilage.
Description
A Thesis submitted to the Department of Biochemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana in partial fulfilment of the requirement for the award of the Master of Science degree in Food Science and Technology, 2004
Keywords
Citation
Collections