Evaluation Of The Cyanide Content And Microbial Load Of Commercial Fufu Processed In Some Parts Of Imo And Aria State

ABSTRACT

 The evaluation of the cyanide and microbial content 0 rcady.to-cat fufu processed in Imo and Abia State, Nigeria was done. Nineteen samples ot'ready-to-eat fufu were analysed for hydrogen cyanide and microbial contents. A mean value of 7.31 mg/kg hydrogen cyanide was obtained from Imo State samples and was not significantly different from the mean value of 6.97 mg/kg hydrogen cyanide obtained Ilom Abia Slate samples at (ps 0.05). A mean value o12.71 x IO3 cfu/g bioload was obtained from Imo State samples and was not significantly different from the means value of 2 67 x 10 cfu/g bioload obtained fiom Abta State samples at (p < 0 05) The predominant bacteria were of the genera Bacillus;Slaphy/ococcus, Salmonella, Klebsieila, Enterobacie, Lactobacillus, Shige/la. Yeast was identified as species of can~lida and Saccharomyce.s. This study has demonstrated that the various processing methods used by the indigenous people of Imo State and Abiá State appreciably reduced the hydrogen cyanide in the casava tubers to a non-lethal dose in the ready-to-eat ftifu. However, the presence pf food-horn pathogcns and oliforms in most of the samples posed some potential risks to the consuming public. The need for improvement and maintenance of good hygienic practices by Fulli processors and handlers is emphasized.