Keywords
Environment
Fermentation
Microorganisms
Preservation
How to Cite
Abstract
In Nigeria, Cassava processing and its associated waste have been a source of worry regarding environmental pollution. Uncontrolled disposal of the waste has contributed to a number of environmental concerns including fluxes in microbial population. However, the liquid wastes squeezed out during the processing of cassava have been discovered to be beneficial. Hence, this study is aimed at the isolation, multiplication and preservation of fermenting microflora associated with cassava wastewater for economic value as well as for environmental sustainability. A comparative analysis of microorganisms found on harvested cassava tubers of length 30cm+ 0.3m, weight +378g and microorganisms associated with the fermentation of cassava tubers was carried out. Freshly harvested cassava tuber samples were collected at Idu Industrial District, Port Harcourt, Nigeria at Latitude: 9.05245 N93'8.8254" Longitude: 7.34406 E720'38.61672". The samples were preserved in the refrigerator within 24 hours after collection and transported to the Rivers State University laboratory for microbiological evaluation. Cassava tubers were washed, peeled and cut into 3cm, soaked into 10 liter rubber container containing 1200ml of tap water collected from Mgbuoshimini layout, Port Harcourt, Rivers State. After 5 days of the fermentation process, fermented cassava tubers were mashed and examined using different microbiological parameters. The microorganisms isolated from harvested raw cassava included; bacteria: (Staphylococcus spp., Bacillus spp, Lactobacillus spp.) and fungi: (Trichosoporon mucoides) while the microorganisms isolated from fermented cassava included: bacteria: Bacillus subtilis, Coryrebacterium manihot Bacillus spp, and fungi: (Aspergillus niger and Geotrichum candidum). Preservation of the cassava fermenting microorganisms was carried out using sterile grinded cow bone (calcium carbonate). This study has revealed that the effluent waste associated with cassava processing can be a veritable resource of fermenting microorganisms that can be sold for economic and environmental sustainability purpose.
References
Adeniran, H., Ajifolokun, O. (2015). Microbiological studies and sensory evaluation of breadfruit and cassava co-fermented into garri analogue. Nigerian Food and Science Journal, 33, 39-47.
Adewoye, S.O., Sawyeer, O. (2016). Studies on cassava mill effluent and its toxicological impacts using histopathological technique. International Journal of Innovative Environmental Sciences, 4(3), 24-33.
Akingbala, J.O., Oyewole, O.B., Uzo-Peters, P.I., Karim, R.O., Baccus-Taylor, G.S.H. (2005). Evaluating stored cassava quality in garri production. Journal of Agriculture and Environment, 3, 75-80.
Akinyosoye, F.A., Olowoyo, O.O., Adetuyi, F.C. (2003). Microorganisms associated with Production of fungal amylase from agro-industrial wastes.from some cassava (Manihot esculenta crantz) products in Federal University of Technology, Akure, Nigeria. Journal Res. Rev.: Science, 2, 10-14.
Arotupin, D.J., Akinyosoye, F.A. (2001). Evaluation of microbial isolates from sawdust for cellulose hydrolysis. Nigerian. Journal of Applied Microbiology, 15, 97-102.
Blench, R. (2014). The diffusion of cassava in Africa Lexical and other evidence. Journal of Biochemical Society Transactions, (45)19, 694-698.
Camargo, C., Colonna, P., Buleon, A. (2018). Functional properties of sour cassava (Manihot utilissima) starch: polvilho azedo. Journal of Scence, Food and Agriculture, 45, 273-289.
Cheesbrough, M. (2006). District Laboratory Practices in Tropical Countries. Second Edition Cambridge: Cambridge University Press, 96-106.
Ehiri, J. E., Azubuike, M.C., Ubbaonu, C.N., Anyanwu, E.C., Ibe, K.M., Ogbonna, M.O. (2001). Critical control points of complementary food preparation and handling in Eastern Nigeria. Bulletin of the World Health Organization. 79, 423-433.
Flibert, G., Donatien, K., Hagreton, S.L. (2016). Hygienic quality and Nutritional value of Attieke from local and imported cassava Dough produced with different Traditional starters in Burkina faso. Food and Nutrition and Resouce Journal, 38,1-101.
Guira, F., Tankoano, A., Savadogo, A. (2016). African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review. International Journal of Current Microbiology and Applied Sciences, 5(10), 664-687.
Hesseltine, C.W. (2019). A millennium of fungi, good and fermentation mycologia in Some important fermented foods of Mid Asia, the middle East and African. Journal of American Oil Chemical Society, 57, 149-197.
Holt, J.G., Kreig, N.R., Sneath, P.H., Stanley, J.T., Stanley, S. T. (2012). Bergey’s Manual of Determinative Bacteriology. Ninth Edition William and Wilkins, Baltimore, USA, 45-98.
Ijabadeniyi, A. (2007). Microbiological safety of gari, lafun and ogiri in Akure metropolis, Nigeria. African Journal of Biotechnology, 6,16-32.
Oboh, G.A. (2005). Nutrient and antinutrient content of Aspergillus niger fermented cassava products flour and garri. African Journal Biotechnology, 15, 617-622.
Oboh, G.A., Akindahunsi, A.A., Oshodi, (2002). Isolation and characterization of amylase from fermented cassava (Manihot esculenta Crantz) wastewater. African Journal Biotechnology, 4, 1117-1123.
Oduro, I., Ellis, W., Dziedzoave, N., (2000). Assessment of quality of different variety of garri from selected processing Zones in Ghana. Food Control Research Journal International, 11:2974-303.
Okafor, N. (2018). Micro?organisms Associated with Cassava Fermentation for Garri Production. Journal of Applied Environmental Bacteriology, 42: 279-284.
Okafor, N., Ijioma, B., Oyolu, C. (2018). Studies on the microbiology of cassava retting for “foo-foo” production. Journal of Applied bacteriology, 56,1013.
Okoronkwo, M.O., Ume, S.I., Ahaiwe, M.O., Nwagwu, A.C., Okoro, S.F. (2017). Determinants of Cassava Production and Marketing in Obubura Local Government Area of Cross Rivers State, Nigeria. International Journal of Management and Technology. 1(1), 40-46.
Olaoye, O., Lawrence, I., Cornelius, G. (2015). Evaluation of quality attributes of cassava product (gari) produced at varying length of fermentation. American Journal of Agricultural Sciences, 2, 1-7.
Olowoyo, O.O., Akinyosoye, F.A., Adetuyi, F.C. (2001). Microorganisms associated with some cassava Manihot esculeta Crantz products. Journal of Research and Revolutions in Sciences, 2, 10-14.
Oluwole, O.S., Onabolu, A.O., Mtunda, K.W. (200). Characterization of cassava (Manihot esculenta Crantz) varieties in Nigeria and Tanzania, and farmers‘ perception of toxicity of cassava. Journal of Food Composition and Analyses, 20, 559-567.
Omotioma, M., Mbah, G.O., Akpan, I.J., Ibezim, O.B. (2013). Impact Assessment of Cassava Effluents on Barika stream in Ibadan Nigeria. International Journal of Environmental Science, Management and Engineering Research. 2 (2), 50-56.
Oranusi, S.U., Umoh, V.J., Kwaga, J.K. (2013). Hazards and critical control points of Kunun-zaki, a non-alcoholic beverage in Northern Nigeria. International Journal of Food Microbiology, 20, 127-132.
Oyewole, O., Odunfa, S. (2012). Effects of processing variables on cassava fermentation for fungi production. Tropical Sciences. 23-45.
Oyewole, O.B., Odunfa, S.A. (2012). Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu fermentation. Journal of Applied Bacteriology, 68,145-152.
Ross, R.P., Morgan, S.M., Hill, C.H. (2002). Preservation and fermentation: past, present and future. International Journal of Food Microbiology, 79, 3-16.
Sanni, I.O., Akingbala, J.O, Oguntunde, A.O., Bainbridge, Z.A., GraVham, A.J., Westby, A. . (2018). Processing of fufu from cassava in Nigeria: problems and prospects for development. Science, Technology and Development, 16, (1), 58-71.
Schwan, R.F., Amaral Santos, C.C., Santos, M.R. (2014). Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn. African Journal of Microbiology Revolutions, 8. 839-849.
Ume, S.I., Ezeano, C.I. Gbughemobi, B.O. (2020). Evaluation of effects of environmental pollution by small scale garri processors in Anambra State of Nigeria. International Journal of Environmental and Agriculture Research (IJOEAR), (4), 1-6.
Uzochukwu, S.V., Oyede, A.R., Atanda, O.A. (2021). Utilization of gari industry effluent in the preparation of a gin. Nigerian Journal of Microbiology, 15, 87-92.
Zhu, C., Cai, Y., Gertz, E. (2015). Red palm oil–supplemented and biofortified cassava gari increase the carotenoid and retinyl palmitate concentrations of triacylglycerol-rich plasma in women. Nutritional Research Journal, 35, 965-974.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright (c) 2024 Array