Isolation and Identification of Moulds from "Moi-Moi" a Locally Prepared Porridge from Bambara Groundnuts (Vigna subterranea)
E. O. Esho, O. O. George, O. V. Olagoke
Microbiology Research Journal International · pp. 1–4 · Published 7 Jun 2018
10.9734/MRJI/2018/37294Abstract
The preparation and fungal spoilage of “moi-moi” from Bambara groundnut were investigated. Its preparation followed the steaming of beans pudding. Pour plate technique was used to estimate the fungal population and isolates were identified using standard methods. The mean value of the total fungal population estimation on the “moi-moi” from Bambara groundnut, done 24 hours after preparation was 9.0 × 103 cfu/g. The value obtained for “moi-moi” kept without preservation for 48 hours was 11.4 × 104 cfu/g. Aspergillus flavus, A. tamarii, Mucor sp. and Rhizopus sp. were the fungi recovered. Good preservation is needed for “moi-moi” for prevention of fungal spoilage.
Cited by 4
Kayode Rmo, O. Olagunju, B. Olanipekun · Food and Potential Industrial Applications of Bambara Groundnut · 2021
Kgaogelo Edwin Ramatsetse, Shonisani Eugenia Ramashia, Mpho Edward Mashau · International Journal of Food Properties · 2022
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