Please use this identifier to cite or link to this item: http://ir.futminna.edu.ng:8080/jspui/handle/123456789/12210
Full metadata record
DC FieldValueLanguage
dc.contributor.authorIjah, U. J.J.J-
dc.contributor.authorBala Jeremiah David-
dc.contributor.authorOlayinka, A.A-
dc.date.accessioned2021-08-01T14:18:47Z-
dc.date.available2021-08-01T14:18:47Z-
dc.date.issued2011-
dc.identifier.citation51. Ijah,U. J.J.J. Bala, J.D. and Olayinka, A.A (2011). Microbiological Assessment of Production Stages of Fried Bean Cake (Akara) in Nigeria. The Icfai University Press (IUP) Journal of Biotechnology Vol. 5, No.4. pp. 28-37en_US
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/12210-
dc.description.abstractAnalysis of fried bean cake (Akara), a legume-based product, was carried out to determine the microbial hazard associated with each of the five stages of its production. Various microorganisms were identified at different stages of Akara production and they include species of Bacillus, Staphylococcus, Pseudomonas, Alcaligenes, Serratia, Aspergillus, Penicillium, Mucor, Fusarium, Rhizopus, Saccharomyces and Candida. The total viable bacterial counts ranged from 4.5 × 103 cfu/g to 1.3 × 106 cfu/g, while the counts of Staphylococcus ranged from 1.8 × 1 02 cfu/g to 3.6 × 105 cfu/g and fungal counts ranged from 5.1 × 101 cfu/g to 2.6 × 104 cfu/g. The index of microbial load (104-106) was high at stages 2 and 3 of the production process, which are the milling process and addition of blended ingredients respectively, while the frying stage (stage 4) had low microbial counts. No coliforms were detected in any of the five stages of production of the fried bean cake. The results suggested that stages 2 and 3 were the Critical Control Points (CCPs), where some degree of control can be exercised over the microbial hazard of akara to prevent, eliminate, or reduce the microbial load to acceptable levels.en_US
dc.description.sponsorshipSelfen_US
dc.language.isoenen_US
dc.publisherThe Icfai University Press (IUP) Journal of Biotechnologyen_US
dc.relation.ispartofseries5;4-
dc.subjectBiotechnology Journal,en_US
dc.subjectStress Adaptation of Bacteriaen_US
dc.subjectStress Adaptation of Bacteriaen_US
dc.subjectCytosolic Componentsen_US
dc.titleMicrobiological Assessment of Production Stages of Fried Bean Cake (Akara) in Nigeria.en_US
dc.typeArticleen_US
Appears in Collections:Microbiology

Files in This Item:
File Description SizeFormat 
balaN2.pdf3.61 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.