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Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products

Received: 25 October 2021     Accepted: 15 November 2021     Published: 29 November 2021
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Abstract

The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out. A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month (s) intervals. A-300 g of cocoyam leaves were plucked, sorted, washed, and sun-dried for 3 days. The mpoto were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 months. After 3 months’ storage, the total viable counts (TVC) and total fungi counts (TFC) of achicha were as follows: edeofe (2.8×104 cfu/g), cocoindia (3.4×104 cfu/g) and anampu (2.4×104 cfu/g); and edeofe (1.4×104 cfu/g), cocoindia (1.7×104 cfu/g) and anampu (0.8×104 cfu/g) respectively. The TVC and TFC of mpoto stored for 3 months were as follows: edeofe (2.7×104 cfu/g), cocoindia (2.1×104 cfu/g) and anampu (1.4×104 cfu/g); and edeofe (1.0×104 cfu/g), cocoindia (0.5×104 cfu/g) and anampu (0.5×104 cfu/g) respectively. The bacteria isolated and identified were Bacillus spp in edeofe and cocoindia of achicha and mpoto; Staphylococcus spp in anampu of achicha and cocoindia of mpoto and Escherichia coli in anampu of achicha and edeofe of mpoto. Penicillum, Rhizopus and Aspergillus spp were also identified in achicha and mpoto of all the varieties. The organoleptic properties of achicha and mpoto scored approximately 8.00 (like very much) which showed that the products were generally accepted due to low microbial loads and high preference on the desired attributes of achicha and mpoto. It is recommendable to use the tubers and the leaves in food preparations for human consumption.

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)
DOI 10.11648/j.ijnfs.20211006.13
Page(s) 134-143
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Achicha, Mpoto, Corm, Cormel, Edeofe, Cocoindia, Anampu, Storage, Counts

References
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    David-Chukwu Nkiruka Phil, Onwuka Gregory Ikechukwu, Aji Rosemary Uloma, Odom Theophilus Chikodi, Chukwu Michael Nwankwo. (2021). Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products. International Journal of Nutrition and Food Sciences, 10(6), 134-143. https://doi.org/10.11648/j.ijnfs.20211006.13

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    David-Chukwu Nkiruka Phil; Onwuka Gregory Ikechukwu; Aji Rosemary Uloma; Odom Theophilus Chikodi; Chukwu Michael Nwankwo. Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products. Int. J. Nutr. Food Sci. 2021, 10(6), 134-143. doi: 10.11648/j.ijnfs.20211006.13

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    AMA Style

    David-Chukwu Nkiruka Phil, Onwuka Gregory Ikechukwu, Aji Rosemary Uloma, Odom Theophilus Chikodi, Chukwu Michael Nwankwo. Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products. Int J Nutr Food Sci. 2021;10(6):134-143. doi: 10.11648/j.ijnfs.20211006.13

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  • @article{10.11648/j.ijnfs.20211006.13,
      author = {David-Chukwu Nkiruka Phil and Onwuka Gregory Ikechukwu and Aji Rosemary Uloma and Odom Theophilus Chikodi and Chukwu Michael Nwankwo},
      title = {Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {10},
      number = {6},
      pages = {134-143},
      doi = {10.11648/j.ijnfs.20211006.13},
      url = {https://doi.org/10.11648/j.ijnfs.20211006.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.13},
      abstract = {The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out. A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month (s) intervals. A-300 g of cocoyam leaves were plucked, sorted, washed, and sun-dried for 3 days. The mpoto were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 months. After 3 months’ storage, the total viable counts (TVC) and total fungi counts (TFC) of achicha were as follows: edeofe (2.8×104 cfu/g), cocoindia (3.4×104 cfu/g) and anampu (2.4×104 cfu/g); and edeofe (1.4×104 cfu/g), cocoindia (1.7×104 cfu/g) and anampu (0.8×104 cfu/g) respectively. The TVC and TFC of mpoto stored for 3 months were as follows: edeofe (2.7×104 cfu/g), cocoindia (2.1×104 cfu/g) and anampu (1.4×104 cfu/g); and edeofe (1.0×104 cfu/g), cocoindia (0.5×104 cfu/g) and anampu (0.5×104 cfu/g) respectively. The bacteria isolated and identified were Bacillus spp in edeofe and cocoindia of achicha and mpoto; Staphylococcus spp in anampu of achicha and cocoindia of mpoto and Escherichia coli in anampu of achicha and edeofe of mpoto. Penicillum, Rhizopus and Aspergillus spp were also identified in achicha and mpoto of all the varieties. The organoleptic properties of achicha and mpoto scored approximately 8.00 (like very much) which showed that the products were generally accepted due to low microbial loads and high preference on the desired attributes of achicha and mpoto. It is recommendable to use the tubers and the leaves in food preparations for human consumption.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products
    AU  - David-Chukwu Nkiruka Phil
    AU  - Onwuka Gregory Ikechukwu
    AU  - Aji Rosemary Uloma
    AU  - Odom Theophilus Chikodi
    AU  - Chukwu Michael Nwankwo
    Y1  - 2021/11/29
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ijnfs.20211006.13
    DO  - 10.11648/j.ijnfs.20211006.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 134
    EP  - 143
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20211006.13
    AB  - The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out. A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month (s) intervals. A-300 g of cocoyam leaves were plucked, sorted, washed, and sun-dried for 3 days. The mpoto were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 months. After 3 months’ storage, the total viable counts (TVC) and total fungi counts (TFC) of achicha were as follows: edeofe (2.8×104 cfu/g), cocoindia (3.4×104 cfu/g) and anampu (2.4×104 cfu/g); and edeofe (1.4×104 cfu/g), cocoindia (1.7×104 cfu/g) and anampu (0.8×104 cfu/g) respectively. The TVC and TFC of mpoto stored for 3 months were as follows: edeofe (2.7×104 cfu/g), cocoindia (2.1×104 cfu/g) and anampu (1.4×104 cfu/g); and edeofe (1.0×104 cfu/g), cocoindia (0.5×104 cfu/g) and anampu (0.5×104 cfu/g) respectively. The bacteria isolated and identified were Bacillus spp in edeofe and cocoindia of achicha and mpoto; Staphylococcus spp in anampu of achicha and cocoindia of mpoto and Escherichia coli in anampu of achicha and edeofe of mpoto. Penicillum, Rhizopus and Aspergillus spp were also identified in achicha and mpoto of all the varieties. The organoleptic properties of achicha and mpoto scored approximately 8.00 (like very much) which showed that the products were generally accepted due to low microbial loads and high preference on the desired attributes of achicha and mpoto. It is recommendable to use the tubers and the leaves in food preparations for human consumption.
    VL  - 10
    IS  - 6
    ER  - 

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Author Information
  • Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria

  • Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

  • Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria

  • Department of Food Technology, Abia State Polytechnic, Aba, Nigeria

  • Department of Food Technology, Abia State Polytechnic, Aba, Nigeria

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