• 2021-06
• Teniola O.D, Kukoyi O.S, Akinnubi C., V.T. Folorunso
• Volume 3, Issue 1

Abstract

Pupuru is a fermented molded ball of cassava (Manihot esculenta) staple food consumed by about 10 million people of the coastal part of the South-western Nigeria. In this study, microbial, physicochemical and proximate properties of pupuru balls were examined for a period of 12 days at ambient temperature (28 ± 2 °C). Microbiological analyses indicated that viable bacteria counts ranged from 3.5 x10 cfu/g to 1.32 x 10 cfu/g. Lactic acid bacteria and fungi were not isolated from the fresh samples (0 day). Microorganisms associated with pupuru balls during storage and spoilage included bacterial such as Bacillus subtilis, Lactobacillus sp., and Staphylococcus aureus. Fungi isolates are Candida krusei, Aspergillus flavus, A. niger, Fusarium sp., Rhizopus sp. and Penicillium sp. Bacillus subtilis was found throughout the entire storage period. The isolated moulds are presumed to be environmental contaminants due to their sparse or irregular occurrence during storage. The pH of the pupuru balls ranged from 4.6 to 7.8 during storage. The results of the total titratable acidity showed a gradual increase within the first five days of production and decreased from the sixth day to the twelfth day of analysis. Proximate analysis was carried out to determine the nutrient composition of the fresh and spoilt pupuru (at 6th day) samples. The moisture content of the spoilt pupuru increased after spoilage from 33.84% to 35.56%; ash content from 1.11% to 1.24%; fat content 2.34% to 7.73% and crude protein from 4.82% to 5.15%. There were decreases in the crude fibre contents and the carbohydrate contents of pupuru when spoilt from 1.41% to 1.23% and from 57.32% to 49.09%, respectively. The pupuru balls were observed to deteriorate after four days becoming soft and moist at room temperatures. All the sensory parameters monitored were found to reduce significantly with storage period. There is need for new techniques of preserving this food in order to avoid the risk of food borne diseases.