Microbial Profiles of Kokonte Chips/Pieces Produced From Three Processing Methods in Ghana

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dc.contributor.authorAsaam, Susuana
dc.date.accessioned2018-10-31T09:06:10Z
dc.date.accessioned2023-04-19T00:58:15Z
dc.date.available2018-10-31T09:06:10Z
dc.date.available2023-04-19T00:58:15Z
dc.date.issuedAugust 2017
dc.descriptionA thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, en_US
dc.description.abstractHigh microbial contamination of locally processed “kokonte” chips has been a concern, as its poor quality endangers the health of consumers sometimes with heat-resistant microbial toxins. The study assessed the extent of microbial contamination in “kokonte” chips produced from three processing methods in Ghana. Samples were purchased from “kokonte” producers in Volta Region (KCPV), cassava sellers in the Greater Accra Region (KCCA) of Ghana while Industry-processed (IP) “kokonte” samples were processed at the CSIR - Food Research Institute, Pokuase. Moisture content, Total Viable Count (TVC), Total Coliform Count (TCC), E. coli Count, and identification of microorganisms were determined using standard microbial techniques. The average TVC of samples from KCPV, KCCA and IP were log 7.560 ± 0.184 cfu/g, log 7.440 ± 0.573 cfu/g, and log 2.038 ± 0.409 cfu/g, respectively. The average TCC for the samples from KCPV and KCCA were log 1.452 ± 0.273 cfu/g and log 1.163 ± 0.733 cfu/g, respectively. The IP sample did not record any coliform. No E. coli was identified in the IP sample but KCPV sample recorded E. coli count of log 1.140 ± 0.180 cfu/g while samples from KCCA recorded E. coli count of log 0.550 ± 0.584 cfu/g. The locally-processed cassava chips, from KCPV and KCCP, recorded mould counts above log 6.00 cfu/g, however, the IP sample recorded mould count of log 1.200 ± 0.281 cfu/g. Corynebacterium spp., E. coli, Bacillus cereus, Salmonella spp., Proteus spp., Streptococcus spp., Bacillus subtilis, Staphylococcus aureus, Enterobacter spp., and Bacillus licheniformis were identified in KCPV. Mould isolates in the KCPV were Mucor spp., Rhizopus spp., Aspergillus niger, Fusarium spp. and Cryptococcus spp. The bacterial isolates in the KCCA samples were Corynebacterium spp., E. coli, Bacillus cereus, Salmonella spp., Proteus spp., Streptococcus spp., Bacillus subtilis, Staphylococcus aureus, Enterobacter spp., and Bacillus licheniformis. Mucor spp., Rhizopus spp., Aspergillus niger, Fusarium spp. and Cryptococcus spp. were the mould isolate recorded. Thus, the locally-processed samples were highly contaminated and may have serious health implications on consumers compared to the IP samples.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/11496
dc.language.isoenen_US
dc.subjectMicrobialen_US
dc.subjectContaminationen_US
dc.subject“Kokonte” chipsen_US
dc.subjectKCPV – Kokonte Chips Processed by Kokonte Producers in Volta Regionen_US
dc.subjectKCCA - Kokonte Chips Processed by Cassava sellers in Greater Accra Regionen_US
dc.subjectIP – Industry Processed Kokonte Chips (CSIR – Food Research Institute) Moistureen_US
dc.subjectTotal Viable Count (TVC)en_US
dc.subjectTotal Coliform Count (TCC)en_US
dc.subjectE. coli Counten_US
dc.titleMicrobial Profiles of Kokonte Chips/Pieces Produced From Three Processing Methods in Ghanaen_US
dc.typeThesisen_US
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