Cassava is a staple food for approximately 800 million people in the world. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides. Thirty six samples of cassava products from Nairobi and... more
Cassava is a staple food for approximately 800 million people in the world. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides. Thirty six samples of cassava products from Nairobi and Mombasa markets were evaluated for hydrogen cyanide (HCN), aflatoxin, moisture content, and colour. The HCN content was in the range 27.20-42.92 mg/kg and 21.45-37.77 mg/kg in cassava chips; 21.53-64.63 mg/kg and 21.70-70.03 mg/kg in flour from Nairobi and Mombasa respectively. The HCN was significantly different (p≤0.05) among samples in both the dried cassava chips and cassava flour. Aflatoxin levels detected in two flour samples from Nairobi were 6.60 and 8.89 µg/kg respectively, and one sample from Mombasa; 2.84 µg/kg. Moisture content was in the range of 8.62-9.98% and 8.85-11.57% in cassava chips; 8.50- 12.51% and 7.30-11.0% in cassava flour samples from Nairobi and Mombasa, respectively. The L* values were in the range of 83.9-92.0 and 69.0-81.7...
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Cassava is rich in carbohydrates and is the third most important source of calories in the tropics. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides and the handling and processing... more
Cassava is rich in carbohydrates and is the third most important source of calories in the tropics. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides and the handling and processing practices employed which may expose it to microbial contamination. This study aimed at determination of the levels of microbiological contamination, cyanide and mycotoxin levels of cassava chips and flour in Coastal (Mombasa) and Nairobi markets and assessment of tent solar drying and size of chips on safety and quality of cassava chips. A comprehensive survey of cassava flour and dried cassava chips in markets in the study sites was carried out and subjected to experimental analysis methods to determine levels of microbial contamination (total viable count, staphylococcus aureus, yeast and mould, total coliforms and E. coli) and chemical (hydrogen cyanide, aflatoxin contamination) and physical analysis (colour). A tent solar drier was also fabricated a...
In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne... more
In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were ...