Microorganisms associated with mouldiness of dried yam chips and their prevention

✍ Scribed by Adeyanju, Solape A. ;Ikotun, T.

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 340 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320815

✦ Synopsis

Microorganisms associated with mouldiness of dried yam chips and their prevention SOLAPE A. ADEYANIU and T. IKOTUN

The broad objective of this study was to isolate and identify the microorganisms causing mouldiness of stored yam chips and to look for ways of preventing the problem. Microorganisms isolated included Asper-

gillus .flaws, A . glaucus, A . nidulans, A . niger, A . ochraceous, A. tamarii. A. candidus, Penicillium osalicum.

Trichoderma longibrachyatum, Rhizopus nigricans, Cylindrocarpon radicicola, Neuraspora crassa,. Botryodiplodia theohromae, Bacillus subtilis, Bacillus cereus. Erwinia carorooora and Serralia marcescms. Some of these microorganisms are transient invaders. Of the calcium-based chemicals used to prevent mouldiness, only CaCO, and Ca(OH), proved effective and also prevented infestation of the chips by storage pests throughout the period of study. Whereas the product of the untreated yam chips was preferred in terms ofcolour. the product of CaC0,-and Ca(OH),-treated yam chips were preferred in terms of taste and texture. As for physiological reaction after eating the products of the treated chips, Ca(OH),-treated chips seemed to be more preferred by the members of the tasting panel.