Evaluation of Microbial Quality of Fufu Samples Prepared Using Conventional and Mechanical Methods in Kumasi Metropolis

Abstract

Aim: The study aimed at evaluating the microbial quality of conventionally (CV) and mechanically (MC) prepared fufu samples in the Kumasi Metropolis of Ghana. Study Design: The study used 2 x 5 x 2 experimental design constituting two fufu preparation methods (CV and MC), five different vending locations, and two sample types (fufu samples and water samples) from each vendor. Materials and Methods: A total of ten (10) fufu and water samples each were conveniently collected and analysed using standard microbiological procedures. Place and Duration of Study: The study was carried out in the Kumasi Metropolis of Ghana, in March 2022. Results: The total aerobic count in the conventional and mechanical prepared samples ranged from 5. 2×107cfu/g to 4.5×108cfu/g and 5. 4×107cfu/g to 1.35×108cfu/g respectively. The total aerobic count in the water samples ranged between 9.7×106cfu/ml and 1.35×109cfu/ml in  (CV) and 1.53×106cfu/ml – 6.3×108cfu/ml in (MC). Both the fufu and water samples from the vendors had unsatisfactory levels of total and faecal coliform count, Staphylococcus aureus count, and yeast count irrespective of the processing method (CV and MC). Conclusion: The fufu processing methods did not influence its microbial qualities positively. Hence Good Hygienic Practices are essential to ensure its microbiological safety.