As the need for healthy snack consumption is rising on a daily basis, evaluating its storability is also needful. This study was done to examine the storability of extruded snacks developed from yellow cassava substituted with sesame seed flour blends. Germinated and fermented sesame seed flours were blended with yellow cassava flour differently at 0, 15 and 30% levels of substitution. The flours were appropriately mixed for the production of extruded snacks in using single screw extruder before frying in a deep fryer. The snacks were packaged in polythene and stored at room temperature. Microbial evaluation was carried out on the snacks on weekly basis for four weeks to determine their storability. The initial counts of total aerobic, fungi (yeast and mould) and coliform counts ranged from 0.48x104 to 2.55x104, 1.06x104 to 2.56x104 and 8.00x102 to 1.20x103cfu/g respectively. The samples showed significant differences (p<0.05). The values increased as the length of day increases with samples containing germinated sesame seeds flour having the highest while the extruded snacks with 0% sesame seeds flour had the lowest counts. The samples with fermented sesame seeds flours were observed to contain lower microbial loads compare to those with germinated sesame seeds flour. The results of this study nevertheless indicated that the level of contamination of the snacks were within acceptable/specified limits.
| Published in | Frontiers in Environmental Microbiology (Volume 7, Issue 2) |
| DOI | 10.11648/j.fem.20210702.12 |
| Page(s) | 57-62 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Germinated Sesame Seed, Yellow Cassava, Extruder, Yeast Count, Fermented Sesame Seed
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APA Style
Olorode Omobolanle Omowunmi, Ewuoso Latifat Motunrayo. (2021). Microbiological Changes During Storage of Extruded Snacks Produced from Yellow Cassava Substituted with Processed Sesame Seeds Flours. Frontiers in Environmental Microbiology, 7(2), 57-62. https://doi.org/10.11648/j.fem.20210702.12
ACS Style
Olorode Omobolanle Omowunmi; Ewuoso Latifat Motunrayo. Microbiological Changes During Storage of Extruded Snacks Produced from Yellow Cassava Substituted with Processed Sesame Seeds Flours. Front. Environ. Microbiol. 2021, 7(2), 57-62. doi: 10.11648/j.fem.20210702.12
AMA Style
Olorode Omobolanle Omowunmi, Ewuoso Latifat Motunrayo. Microbiological Changes During Storage of Extruded Snacks Produced from Yellow Cassava Substituted with Processed Sesame Seeds Flours. Front Environ Microbiol. 2021;7(2):57-62. doi: 10.11648/j.fem.20210702.12
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Download@article{10.11648/j.fem.20210702.12,
author = {Olorode Omobolanle Omowunmi and Ewuoso Latifat Motunrayo},
title = {Microbiological Changes During Storage of Extruded Snacks Produced from Yellow Cassava Substituted with Processed Sesame Seeds Flours},
journal = {Frontiers in Environmental Microbiology},
volume = {7},
number = {2},
pages = {57-62},
doi = {10.11648/j.fem.20210702.12},
url = {https://doi.org/10.11648/j.fem.20210702.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20210702.12},
abstract = {As the need for healthy snack consumption is rising on a daily basis, evaluating its storability is also needful. This study was done to examine the storability of extruded snacks developed from yellow cassava substituted with sesame seed flour blends. Germinated and fermented sesame seed flours were blended with yellow cassava flour differently at 0, 15 and 30% levels of substitution. The flours were appropriately mixed for the production of extruded snacks in using single screw extruder before frying in a deep fryer. The snacks were packaged in polythene and stored at room temperature. Microbial evaluation was carried out on the snacks on weekly basis for four weeks to determine their storability. The initial counts of total aerobic, fungi (yeast and mould) and coliform counts ranged from 0.48x104 to 2.55x104, 1.06x104 to 2.56x104 and 8.00x102 to 1.20x103cfu/g respectively. The samples showed significant differences (p<0.05). The values increased as the length of day increases with samples containing germinated sesame seeds flour having the highest while the extruded snacks with 0% sesame seeds flour had the lowest counts. The samples with fermented sesame seeds flours were observed to contain lower microbial loads compare to those with germinated sesame seeds flour. The results of this study nevertheless indicated that the level of contamination of the snacks were within acceptable/specified limits.},
year = {2021}
}
TY - JOUR T1 - Microbiological Changes During Storage of Extruded Snacks Produced from Yellow Cassava Substituted with Processed Sesame Seeds Flours AU - Olorode Omobolanle Omowunmi AU - Ewuoso Latifat Motunrayo Y1 - 2021/04/29 PY - 2021 N1 - https://doi.org/10.11648/j.fem.20210702.12 DO - 10.11648/j.fem.20210702.12 T2 - Frontiers in Environmental Microbiology JF - Frontiers in Environmental Microbiology JO - Frontiers in Environmental Microbiology SP - 57 EP - 62 PB - Science Publishing Group SN - 2469-8067 UR - https://doi.org/10.11648/j.fem.20210702.12 AB - As the need for healthy snack consumption is rising on a daily basis, evaluating its storability is also needful. This study was done to examine the storability of extruded snacks developed from yellow cassava substituted with sesame seed flour blends. Germinated and fermented sesame seed flours were blended with yellow cassava flour differently at 0, 15 and 30% levels of substitution. The flours were appropriately mixed for the production of extruded snacks in using single screw extruder before frying in a deep fryer. The snacks were packaged in polythene and stored at room temperature. Microbial evaluation was carried out on the snacks on weekly basis for four weeks to determine their storability. The initial counts of total aerobic, fungi (yeast and mould) and coliform counts ranged from 0.48x104 to 2.55x104, 1.06x104 to 2.56x104 and 8.00x102 to 1.20x103cfu/g respectively. The samples showed significant differences (p<0.05). The values increased as the length of day increases with samples containing germinated sesame seeds flour having the highest while the extruded snacks with 0% sesame seeds flour had the lowest counts. The samples with fermented sesame seeds flours were observed to contain lower microbial loads compare to those with germinated sesame seeds flour. The results of this study nevertheless indicated that the level of contamination of the snacks were within acceptable/specified limits. VL - 7 IS - 2 ER -
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