title: Preliminary study on hazards and critical control points of kokoro, a Nigerian indigenous fermented maize snack.
abstract: The microbial and proximate composition of an indigenous snack from fermented maize was investigated. Critical control points of milling the raw materials, fermentation pH, processing temperature and time intervals during holdings in processing and storage were evaluated with a view to optimizing the product. The mean total aerobic plate count (TAPC) log10 values for samples of the finished products range from 2.07 ± 0.50 to 4.36 ± 0.10 cfu/g. Mean fungi count log10 was 2.00 ± 0.00 to 3.50 ± 0.50 while mean coliform count 1.04 ± 0.10 log10 cfu/g was detected in one of the sales outlets investigated. Bacterial and fungal species were isolated belonging to the genera Aspergillus, Rhizopus, Penicillium, Fusarium, Cephalosporium, Alternaria, Bacillus, Klebsiella, Staphylococcus, Lactobacillus, Pseudomonas, Proteus and Enterobacter. The moisture content of the samples ranged from 3.41 to 6.75%; fat content was 19.68 to 32.59%; fiber content was 1.84 to 2.78% while protein ranged from 6.76 to 9.23%. The ash and carbohydrate contents ranged from 1.97 to 2.31% and 49.21 to 61.96%, respectively. Based on the specifications by International Commission for Microbiological Specification for Foods (ICMSF), the TAPC counts of the finished products remained at low levels. However, presence of coliforms could prejudice the hygienic quality of these types of products hence, the need for quality control.
authors.affiliation: Department of Biological Sciences, Covenant University, Ota, Ogun State Nigeria.
authors.forename: S
authors.initials: S
authors.lastname: Oranusi
authors.affiliation: Department of Biological Sciences, Landmark University, Omu-Aran, Kwara State Nigeria.
authors.forename: S O
authors.initials: SO
authors.lastname: Dahunsi
keywords: Critical control point; Fermentation; Hazard; Hygiene; Kokoro commercialization; Optimization