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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/6655

Title: An assessment of the microbiological safety of dry yam (gbodo) processed in South West Nigeria
Authors: Babajide, J.M.
Oyewole, O.B.
Obadina, O.A.
Keywords: Gbodo, Microbiological safety, yam, parboiling water.
Issue Date: 31-Dec-2006
Publisher: Academic Journals
Citation: African Journal of Biotechnology (ISSN: 1684-5315) Vol 5 Num 2
Abstract: The microorganisms involved in dry-yam (gbodo) and water used in parboiling from different source (well, pipe-borne, river, stream and pond) were investigated. There was predominance of Staphylococcus aureus   , fungi and coliforms in the gbodo samples. Coliforms were also observed in all the parboiling water. In gbodo, the total viable bacterial count was generally high, ranging from 1.1 x 106 cfu/ml from Oyo processing area to 7.8 x 105 cfu/ml from Iseyin processing areas. A large percentage of the microorganisms involved in gbodo were fungi ranging from 8.5 x 105 cfu/ml in samples collected from Abeokuta to 1.2 x 106 cfu/ml in samples from Ibarapa. S. aureus was isolated from all the dry yam samples with counts ranging from 2.5 x 103 cfu/ml in samples collected from Iseyin processing area to 9.0 x 104 cfu/ml from Baruba processing area. The control sample prepared at the laboratory has a low microorganism' population compared with all the collected samples.
URI: http://hdl.handle.net/1807/6655
Other Identifiers: http://www.bioline.org.br/abstract?id=jb06024
Rights: Copyright 2006 - Academic Journals
Appears in Collections:Bioline International Legacy Collection

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