© Global Journal Of Pure And Applied Sciences . 2001. Vol. 7 No. 4
Publisher: Bachudo Science Co. Ltd
Microbiological and Physlcochemical Analysis of African Yam Bean Moimoi Stored At Room and Refrigeration Temperatures.
N. Frank-peterside, D. O. Dosumu, H. O. Njoku
KEYWORDS: Microbiological, physicochemical, African yam bean moimoi, Storage, Shelf life.
ABSTRACT:The microbiological and physicochemical properties of African yam bean moimoi stored at room (29 ±3°C) and refrigeration (7±3°C) temperatures were examined. At room 1/emperature, the product kept for 12-16 hours. The shelf hfe at refrigeration temperature was about 3 days. The spoilage of the product was accompanied by an mcrease in microbial counts, total volatile nitrogen (TVN), Moisture content and titratable acidity ( TTA.)., pH and firmness of the product decreased as spoilage progressed. The species of bacteria isolated include, Alcaligens spp., Lactobacillus spp .• Bacillus spp. and Streptococcus spp. The fungal isolates included, yeast identified as Saccharomyces cerevisae, and two moulds Penicillium spp. and Aspergillus niger. These microorganisms are normal airborne microbes that are also saprophytic microorganisms.
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