QUALITY ASSESSMENT OF ENRICHED AND LOCAL INSTANT FURA
QUALITY ASSESSMENT OF ENRICHED AND LOCAL INSTANT FURA
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Date
1995-02
Authors
GOJI, JOSEPH
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Abstract
Enriched and local instant fura and non instant local fura samples were analyzed
for total aerobic plate count, Bacillus cereus , yeasts and mould count and proximate
composition. In addition the three instant fura sample were assessed or storage
stability and sensory qualities. The B. cereus isolates obtained were tested for
nterotoxigenicity. Bacterial counts obtained ranged from 2.0 x 102 to 7.8 x 103 cells/g
germinated instant fura, 3.0 x 103 to 6.5 x 104 cells/g for soybean instant fura and
x 103 to 9.7 x 104 cells/g for instant local fura and 2.6 x 103 to 9.3 x 104 cells/g for
ion instant fura. B. cereus count ranged from 1.0 x 102 to 2.0 x 103 cells/g for
germinated instant fura, 8.0 x 102 to 7.4 x 103 cells/g for soybean instant fura, 1.5 x
103 to 1.9 x 104 cells/g for instant local fura and 1.4 x 103 to 2.0 x 104 cells/g for the
non instant local fura. Yeasts and mound counts also ranged from 2.0 x 102 to 2.3 x
104 cells/g for germinated fura, 4.0 x 103 to 2.8 x 104 cells/g for soybean fura, 3.0 x
103 to 3.0 x 104 cells/g for instant local fura while non instant local fura had counts of
3.5 x 103 to 4.0 x 104 cells/g. In all the counts there were no significant difference at
5% level of significance. Soybean fura contained significantly high protein content
(9.42%) than the instant local fura (1.60%), germinated fura (1.69%) and non instant
local fura (7.20%). The instant local fura had significantly higher aero Die plate counts
(6.5 x 104 to 1.0 x 105 cells/g), yeasts and mound counts (2.2 x 103 to 2.5 x 103
cells/g) than the other two fura samples. Germinated fura had higher tit ratable acidity
(1.35 to 1.36) than the other two samples. There was no significant difference in the
moisture content of the three fura sample at 5% level of significance. Ten (10) of the
B. cereus isolates tested for enterotoxin production were toxigenic by the ideal loop
test. Five (5) of the isolates (50%) were from local fura, 4(40%) from soybean fura and
1(10%) from germinated fura. In terms of preference, the local fura was more
acceptable (61.67%) than the soybean fura (25.92%) and germinated fura (12.35%).
There was no significant difference (P 0.05) between the local fura and the
enriched samples in odour, texture, smoothness, acidity, sweetness, and over all
acceptability. However there was a significant difference (p < 0.05) in colour of
germinated fura from those of soybean and local fura while the colours of soybean
and local fura were not significantly different.
Description
Being a thesis submitted to the Postgraduate School, Ahmadu Bello University,
Zaria, in partial fulfillment of the requirements for the award of the degree of
Master of Science
Department of Microbiology,
Faculty of Sciences,
Ahmadu Bello University,
Zaria
FEBRUARY, 1995.
Keywords
QUALITY,, ASSESSMENT,, ENRICHED,, LOCAL,, FURA.