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Microorganism Associated with Cassava Fermentation for Abacha Product Sold in Owerri, Imo State

100%

Ihenetu F. C., Ihenetu S. C., Ohalete C. N., Njoku-Obi T. N., Okereke B. C.

World News of Natural Sciences

2017

vol. 12

43-50

The microorganism associated with cassava fermentation for producing Abacha was investigated using four different Farms in Owerri (Obinze, Umugwuma, Urata and Orji) as sample collection areas. Four of the cassava tubers that harvested, were washed, cooked and soaked with water after cutting to produce Abacha, which was then fermented using standard microbiological methods. The wastewater was subsequently sampled. All the samples A, B, C, and D showed significant bacteria growth after application of NA, MRS, PDA. In the study, six bacteria and fungi isolates were identified: Escherichia coli, Staphylococcus aureus, Lactobacillus spp, Candida spp., Aspergillus spp. and Bacillus spp. Results showed that the total heterotrophic bacteria count of the sample varies within 8.0×1010 to 2.5×1012 and total fungi count (TFC) ranges from 6.6×109 to 9.6×109. The study also showed that Lactobacillus spp. and Escherichia coli had the highest prevalence occurrence of 75.00% (P < 0.05), while Staphylococcus aureus, Saccharomyces spp., Bacillus spp. and Candida spp. had a percentage occurrence of 50.00%, respectively. There is, therefore, urgent need for public enlightenment on public health implications, need for proper hygiene, as well as need for strategies for preventing and controlling the microorganisms which do not play a role in the fermentation of cassava for Abacha production.

Proximate and Heavy Metal Concentrations of Locally Processed Cassava Food (Abacha) in Selected Markets in Yenagoa Bayelsa State

86%

Wellington E. O., ThankGod I. E.

vol. 55

169-183

This evaluation analyzed the proximate and heavy metal compositions of locally processed cassava food product (Abacha) in selected markets in Yenagoa. The Abacha used for this study was purchased from Tombia, Opolo, Swali, and Azikoro markets. Proximate and heavy metal were determined carried based on standard methods. The ash, moisture, rude lipid, crude fiber, and carbohydrate of Abacha obtained from Tombia market for week 3 were 2.01±0.15%, 3.16±0.11%, 3.82±0.03%, 3.51±0.023%, and 86.59±2.11% respectively The ash, moisture, rude lipid, crude fiber, and carbohydrate of Abacha obtained from Swali market were 3.71±0.10%, 3.31±1.03% 3.25±0.20%, 3.84±0.16%, and 85.08±0.59% respectively. The Pb, Cr, Cd, an Hg levels in Abacha purchased from Tombia market for week 3 were 2.10±0.10%, 2.05±0.02%, 2.07±0.02%, and 2.10±0.00% respectively. The Pb, Cr, Cd, an Hg levels in Abacha purchased from Swali market for week 3 were 2.14±0.02%, 2.17±0.21%, 2.11±0.30%, and 2.17±0.02% respectively. The carbohydrate content in Abacha purchased from Opolo market was highest followed by Swale market, Azikoro market while the least was Tombia market. The Pb, Cr, Cd, and Hg observed in Abacha from Tombia and Swali markets were within the reference daily intake values for both women and men. There should be profound control of inorganic mineral concentration of locally processed food in Yenagoa, Bayelsa from time to time in order to thwart the incidence of metal-induce toxicity, resulting from consumption of food loaded with pollutant by the public.

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2 World News of Natural Sciences

1 2024

1 2017

1 Ihenetu F. C.

1 Ihenetu S. C.

1 Njoku-Obi T. N.

1 Ohalete C. N.

1 Okereke B. C.

1 ThankGod I. E.

1 Wellington E. O.

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Microorganism Associated with Cassava Fermentation for Abacha Product Sold in Owerri, Imo State

Proximate and Heavy Metal Concentrations of Locally Processed Cassava Food (Abacha) in Selected Markets in Yenagoa Bayelsa State