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

David-Chukwu Nkiruka Phil; Onwuka Gregory Ikechukwu; Aji Rosemary Uloma; Odom Theophilus Chikodi; Chukwu Michael Nwankwo

doi:doi:10.11648/j.ijnfs.20211006.13

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

David-Chukwu Nkiruka Phil, Onwuka Gregory Ikechukwu, Aji Rosemary Uloma, Odom Theophilus Chikodi, Chukwu Michael Nwankwo

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)

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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ACS 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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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

David-Chukwu Nkiruka Phil

Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria
Onwuka Gregory Ikechukwu

Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
Aji Rosemary Uloma

Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria
Odom Theophilus Chikodi

Department of Food Technology, Abia State Polytechnic, Aba, Nigeria
Chukwu Michael Nwankwo

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

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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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ACS 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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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

Copy | Download

@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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