Effect of Storage Temperature on the Microbial Quality of Fura
Jerry Ampofo-Asiama *
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana.
Ernest S. Atsrim
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana.
Patrick Asiamah
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodically to determine the changes in pH, titratable acidity, total soluble solids and total phenolic content. Additionally, the effect of storage temperature on the microbial (by enumerating aerobic mesophiles, lactic acid bacteria, Enterobacteriaceae, and yeast and moulds) quality was determined. Storage affected the acidity of fura with a decrease in pH and an increase in titratable acidity. The total soluble solids and total phenolic content were, however, not affected by storage temperature. Lactic acid bacteria were the predominant microbe present in fura. During storage at 30°C, faster growth of lactic acid bacteria and the other microbes was observed compared to storage at the lower temperature.
Keywords: Fura, microbial quality, pH, total soluble solids.