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Microorganisms associated with mouldiness of dried yam chips and their prevention

S A Adeyanju1, T Ikotun

  • 1Department of Agricultural Biology, University of Ibadan, Nigeria.

Die Nahrung
|January 1, 1988
PubMed

Insights

Calcium carbonate and calcium hydroxide effectively prevent mouldiness and pest infestation in stored yam chips. Treated chips were preferred for taste and texture, with calcium hydroxide showing better physiological acceptance.

Area of Science:

  • Food Science
  • Microbiology
  • Agricultural Science

Background:

  • Stored yam chips are susceptible to microbial spoilage, primarily mouldiness, leading to significant post-harvest losses.
  • Identifying the specific microorganisms responsible for yam chip deterioration is crucial for developing effective preservation strategies.

Purpose of the Study:

  • To isolate and identify microorganisms causing mouldiness in stored yam chips.
  • To evaluate calcium-based chemicals for preventing mouldiness and pest infestation.
  • To assess the impact of treatments on the sensory attributes and consumer acceptance of yam chips.

Main Methods:

  • Microbiological isolation and identification techniques were employed to determine the causative agents of mouldiness.
  • Calcium carbonate (CaCO3) and calcium hydroxide (Ca(OH)2) were tested for their efficacy in preventing spoilage and pest infestation.
  • Sensory evaluation by a tasting panel assessed colour, taste, texture, and physiological reaction to treated and untreated yam chips.

Main Results:

  • A diverse range of fungi and bacteria, including Aspergillus species, Penicillium oxalicum, and Bacillus species, were isolated from mouldy yam chips.
  • Both CaCO3 and Ca(OH)2 treatments were effective in preventing mouldiness and storage pest infestation.
  • While untreated chips had better colour, CaCO3- and Ca(OH)2-treated chips were preferred for taste and texture, with Ca(OH)2 showing higher consumer preference.

Conclusions:

  • Calcium-based chemicals, specifically CaCO3 and Ca(OH)2, offer a viable solution for preserving stored yam chips against microbial spoilage and pest infestation.
  • Treatment with Ca(OH)2 may lead to improved consumer acceptance due to enhanced taste, texture, and physiological response.
  • Further research into optimal application methods and long-term effects of these treatments is warranted.

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