The shelf stability of agidi produced from maize (Zea mays) during ambient temperature (30.0±1.5°C) storage and the effects of sodium benzoate treatment in combination with low temperature storage (12-14°C) was evaluated for eight weeks. Results indicates high total aerobic bacterial count (1.05x10 10 cfu/g) and fungi count (4.6x10 9 cfu/g) at the 12 th day of storage and thereafter, decrease gradually till the end of the storage period. Treatment with 0.15% sodium benzoate and refrigeration at 12-14°C drastically retarded microbial growth up till the 21 st and 28 th day of storage. Seven bacteria genera (Bacillus, Staphylococcus, Streptococcus, Lactobacillus, Leuconostoc, Pseudomonas and Alcalegene) and seven fungi genera (Aspergillus, Penicillium, Alternaria, Fusarium, Rhizopus, Mucor and Geotrichum) were detected and isolated. The pH decreased from 4.15±0.01 to 3.10±0.02 at the end of storage period while the titratable acidity increased from 0.002±0.001 to 0.005±0.001. However, the pH and titratable acidity were fairly stable in samples treated with sodium benzoate and refrigeration of 12-14°C. An increase of 37.94% and 32.19% were recorded for the moisture and fibre contents, respectively. Conversely, a decrease of 12.92, 45, 81.32 and 44.95% were detected and recorded for the carbohydrates, lipid, protein and ash contents. However, treatment with 0.15% sodium benzoate and refrigeration at 12-14°C kept these parameters fairly stable all through the storage period. Overall sensory evaluation shows that sodium benzoate treated and refrigerated samples were highly acceptable even though freshly prepared samples were preferred.

The shelf life study of dry milled cocoyam flour packaged in low density polyethylene was carried out for a period of 4-month. Microbiological, nutritional, physicochemical quality characteristics and aflatoxin content were evaluated. The total viable bacterial counts ranged from 1.6×10 3 -4.8×10 5 cfu/g while the total viable fungal count increased from 5.0 × 10 1 -3.8 × 10 5 sfu/g. The bacteria isolated include Bacillus species, Bacillus subtilis, Proteus species, Staphylococcus epidermidis, Streptococcus pyogenes, Micrococcus luteus, Klebsiella species, Staphylococcus aureus, Pseudomonas species and Staphylococcus saprophytic. Fungal genera isolated include Penicillum species, Aspergillus flavus, Aspergillus niger, Fusarium, Mucor and Rhizopus species. Gradual decrease in pH (6.40 ± 0.001 to 4.17± 0.01) and noticeable increase in titrateable acidity (0.024 ± 0.003 to 1.17 ± 0.01%) were observed during storage. There was an increase in moisture content while carbohydrate, protein, fat, crude fibre and ash were found to decrease during storage. Aflatoxin B1 and B2 content from 0 h to the 4th month were (0.020, 0.006) and (0.097, 0.063) µg/kg respectively. The presence of aflatoxin B 1 and B 2 is of public health concern. There is need for improved processing, handling techniques and good hygiene practices to ensure safety of the finished product.

Changes in the microbiological, physico-chemical and organoleptic quality of bobozi (African snack) produced from cassava (Manihot esculenta Crantz) during processing and the effects of sodium metabisulphite or in combination with refrigeration at 10 C were investigated results shows that the bioload o increased from 0.3 x 10 cfu/g to 1.04 x 10 at the 96 hours of fermentation and thereafter decreased 1 5 th gradually. Post fermentation soaking in 5% sodium metabisulphite decongest and reduced the bioload to 0.9 x 10 cfu/g. Extended storage of 48hrs fermented samples indicates slightly high count which peaked at 1 1.11 x 10 at 21 day of storage for samples stored at ambient temperature (30±2 C) whereas the bioload 4 st o of refrigerated (10 C) samples were stable all through the 28 days of storage. Six bacteria genera (Bacillus, o Streptococcus, Staphylococcus, Leuconostoc, Lactobacillus, and Corynebacterium, E Coli, Klebsiella and Salmonella) and few fungi genera(Candida, Geotrichum, Aspergillus and Penicillum dominated the preboiling and fermentation phase while (3) three bacteria genera (Bacillus, Streptococcus and Lactobacillus) and three (3) fungi group (Geotrichum, Aspergillus, and Penicillum) dominated the post fermentation and extended storage phase. However, E coli, Klebsialla and Salmonella) were eliminated after boiling and were not detected after 24hour of fermentation. The P decreased from 4.58±0.01 to 3.75±0.02 H at the end of the fermentation period. Although slight increase as to 4.31±0.02 was recorded after soaking in Sodium metabisulphite. Further decreased to 3.61±0.01 was recorded in samples held at 30±2 C o whereas it was fairly stable in refrigerated samples all through the storage period. However, reverse pattern of changes was observed and recorded in the titratable acidity. Steady increase from 31.20±0.5 to 46.6±0.4 was recorded for the moisture content at the end of the fermentation period. Slight increase was recorded in the post fermented sample held at 30±2 C. Nevertheless, sample stored at 10 C were fairly stable. The o o hydrocyanic acid decreased through out the processing and storage period. Overall sensory acceptability scores shows that refrigerated samples were highly acceptable even though freshly prepared samples were preferred.

This paper reports the contamination of ready-to-use food thickeners, collected from the South-East geo-political zone in Nigeria, by aflatoxigenic form of Aspergillus species. A total of 150 samples from different open markets were observed for fungal contamination by using serial dilution-spread plate method. Although, Aspergillus, Fusarium and Penicillium were the most frequently isolated fungi, Aspergillus species were found to be the most prevalent in all the samples. Furthermore, Aspergillus flavus and Aspergillus parasiticus produced aflatoxin on yeast extract sucrose (YES) media incubated for 10 to 15 days at 27°C in a CO 2 incubator. Aspergillus niger showed no sign of any secondary metabolite on the media, set at similar conditions. Although, light microscopy was used to identify these fungi, based on colony morphology, PCR method was used to confirm genetic variation among the Aspergillus group, using ITS set of primers. Gel electrophoresis of PCR products confirmed the presence of Aspergillus species at an amplification range from 500 to 600 bp in all the samples tested. PCR was found to be a sensitive and a more reliable tool for detection and identification of Aspergillus species in food thickeners as opposed to conventional light microscopy. This is a first kind of mycological survey on the contamination of ready-to-use food thickeners sold in Nigeria.

This study examined the nutrient and phytochemical composition of Cola lepidota fruits commonly known as Monkey Kola. The pulps were extracted, grated and dried. Dried pulps were milled into flour and packaged in properly labeled air-tight polyethene sachets. The nutrient composition was determined using standard AOAC methods while the phytochemical composition was determined using the gravimetric and spectrophotometric methods. Findings from the results revealed that 100 g portion of fresh Cola lepidota was high in moisture content (88.9%), moderate in carbohydrate content. The most abundant mineral was calcium (182.5 mg/100 g), followed by magnesium (87.5 mg/100 g), potassium (68.1 mg/100 g) and phosphorous (34.4 mg/100 g). Cola lepidota has substantial amount of vitamin A (25.63 mg/100 g) and vitamin C (12.98 mg/100 g). The phytochemical compositions found in the fruit were quite high, the most abundant were flavonoid (420.7 mg/100 g) and saponin (42.4 mg/100 g). These findings indicate rich nutritional and potential health benefits of this underutilized fruit. Thus, the information obtained from the study will contribute in widening the scope of the knowledge and encourage conservation and domestication preservation of this species.