African Journal of Biotechnology Vol. 5 (22), pp. 2077-2080, 16 November 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Microorganisms associated with the preparation of plantain pudding in Western Nigeria

Ohenhen, R. E., Enweani, I. B., Ogiehor, S. I.  and Uwabor, K.

Department of Microbiology, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

*Corresponding authors E-mail: ibenweani@yahoo.com.

Accepted 24 October, 2006

The microbiological and physico-chemical quality of plantain pudding was evaluated during processing and storage under ambient temperature (30.5°C) for 120 h duration. Results indicates that the total viable bacteria count decreased from 1.36 x 10⁵ cfu/g (raw sample) to 0.3 x 10¹ cfu/g after cooking and thereafter increase steadily to 1.05 x 10⁸ cfu/g while the total fungi count decreased from 2.70 x 10⁴ cfu/g to non detectable count after boiling but increase to 6.40 x 10⁶ cfu/g at the end of the storage period. Seven bacteria genera; Bacillus, Staphylococcus, Streptococcus, Pseudomonas, Klebsiella, Lactobacillus and Escherichia coli and six fungi genera; Fusarium spp., Aspergillus spp., Penicillium spp., Alternia spp., Geotrichium spp. and Cladosporium spp. were detected and isolated. The pH decreased from 5.7 (raw sample) to 4.7 after boiling and thereafter decreased gradually till the end of the storage period while the titratable acidity increased slightly. Furthermore, the moisture content decreased steadily all through the storage period.

Key words: Microorganisms, preparation, plaintain pudding.