Preliminary studies on the microbiological and physico-chemical characteristics of fermented pounded yam.

摘要

Fermented pounded yam is a traditional food of the Igbominas people in Nigeria. The aim of this study was to evaluate the microbiological and physicochemical characteristics of fermented pounded yam. Microbial counts, except for coliforms, increased with fermentation time but were reduced by heating after fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. It is concluded that adequate heating after fermentation is necessary to eliminate any potential microbial contamination and for full flavour development.