African Journal of Agriculture and Food Security

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (3), pp. 001-005, March, 2020. © International Scholars Journals

Full Length Research Paper

Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends

Adetuyi, F.O.*, Badejo, O.F., Ikujenlola, A.V. and Omosuli, S.V.

Department of Food Science and Technology, Rufus Giwa Polytechnic, P.M.B 1019, Owo, Nigeria.

Accepted 20 January 2020

Abstract 

The complementary blends of maize ( Zea mays L ssp mays) and soybean (Glycine max L Merrill) were stored for a period of 12 weeks. The maize grains were malted by subjecting it to cleaning, washing, steeping, sprouting, drying, desprouting, milling and packaging. A portion of the maize flour was blended with soybean flour at the ratio of 70:30 (malted maize flour: soybean flour; unmalted maize flour: soybean flour). The resulting products were stored in polyethylene and plastic containers. The functional properties (Bulk density, viscosity, water and oil absorption capacity, swelling capacity, peroxide value and least gelation concentration) of the products were determined. The result showed that the bulk density and the peroxide value of both malted and unmalted maize flour reduced significantly (P>0.05) when blended with soybean. The swelling capacities of the malted products were lower than those of the unmalted blends and it also decreased though not significantly (P>0.05) with the period of storage. The malting process reduced the viscosity of the products, however; inclusion of soybean flour increased the viscosity. The viscosity and the peroxide value increased significantly (P>0.05) in the two storage containers as the storage period increased. The result revealed that the packaging materials had no significant effects on the parameters assessed.

Key words: Unmalted maize, malted maize, soybean blends, bulk density, swelling capacity, water absorption capacity.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (2), pp. 001-016, February, 2019. © International Scholars Journals

Full Length Research Paper

Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handler’s hygience in Ibadan and Lagos, Nigeria

I. O. Okonko^1*, O. D. Adejoye², A. A. Ogun³, A. A. Ogunjobi⁴, A. O. Nkang¹ and B. C. Adebayo-Tayo⁴

¹Department of Virology, University of Ibadan College of Medicine, University College Hospital (UCH), Ibadan, Nigeria. World Health Organization Polio Regional Reference Laboratory, World Health Organization Collaborative Centre for Arbovirus Reference and Research, World Health Organization National Reference Centre for Influenza, HIV Reference Laboratory.

²Department of Biological Sciences, Tai Solarin University of Education, Ijebu-Ode, Nigeria.

³Environmental Health Unit, Department of Epidemiology, Medical Statistics and Environmental Health, Faculty of Public Health, University of Ibadan College of Medicine, University College Hospital (UCH) Ibadan, Nigeria.

⁴Microbiology and Biotechnology Unit, Department of Botany and Microbiology, University of Ibadan, Ibadan, Nigeria.

Accepted 12 November, 2019

Abstract

This study reports the hazard analysis critical control points (HACCP) and microbiological qualities of seafood products as affected by hygiene of handlers in Ibadan and Lagos, Nigeria. Seafood products were purchased at four different processing plants, two each from Ibadan and Lagos. This study consisted of observing the raw materials, water used, the utensils used and the environment, monitoring all steps of the processing and packaging, recording temperatures during preparation, storage and display and collecting samples of seafood products for total viable counts, coliforms, Salmonella and Shigella counts and fungi counts. A microbiological survey of seafood processors/handlers was also performed. Palms of processors/handlers were swabbed and analyzed for the presence of indicator organisms of sanitary quality. The total viable bacteria count decreased with time from raw to packaging and to when ready for consumption. Coliforms, B. cereus, Staphylococcus aureus , Salmonella sp, and fungi were isolated and had count higher than 10³ cells/ml before processing and after processing with few exceptions. A total of 186 organisms were isolated and identified. Almost all palms of the handlers sampled haboured Micrococcus sp. [36(21.1%)] and Enterobacter sp. [30(18.0%)], followed by Bacillus sp. [24 (14.0%)], Flavobacterium sp. [19 (11.1%)], Staphylococcus sp. [17(9.9%)], Escherichia coli [15(8.8%)], Proteus sp [8(4.7%)], Salmonella sp. [7(4.1%)], Citrobacter sp [3(1.8%)], Klebsiella sp [4(2.3%)], Pseudomonas sp. [3(1.8%)], Serratia sp. [3(1.8%)] and Achromobacterium sp [2(1.2%)], Aspergillus formigatus [3(20.0%)], Aspergillus niger [2(13.3%)], Fusarium sp [2(13.3%)], Mucor mucido [3(20.0%)], Neurospora crassa [2(13.3%)] and Rhizopus sp [3(20.0%)]. Seafood processors/handlers may be sources of microbial chance inoculation, microbial food poison, food intoxication and food spoilage hence, processors/handlers may be counter productive by being responsible for public health hazard and loss of revenue. The level of counts appears high for processed and unprocessed products; the presence of coliforms, S. aureus, B. Cereus, Salmonella and fungi showed that processing of these seafood products in a highly contaminated environment and holding at frozen temperature for sale could be risky. Using current WHO/FAO/NAFDAC guidelines and standards for foods and water, none of the food processors/handlers, the utensils and the products were within acceptable standards. There were significant correlations between bacteriological quality and food hygiene training, and waste product management polices. The findings of this study suggests that there is need to improve on hygienic practices as well as HACCP implementation in public food service outlets in order to obtain relatively safe processed seafood products for consumption. The new approach to supervision of food hygiene and sanitary quality, the HACCP system works rationally as it is based on analysis of systematically assembled data on the causes and conditions which evoked the illness of the consumers by food products or meals. Therefore, education of owners of seafood processing plants, processors/handlers on hazards, critical control points and the importance of hygienic environment is imperative. The control measures and monitoring procedures for seafood processing and packaging are thus advocated.