Isolation and Identification of Moulds from "Moi-Moi" a Locally Prepared Porridge from Bambara Groundnuts (Vigna subterranea)
E. O. Esho *
Department of Botany, Faculty of Science, University of Ibadan, Ibadan, Nigeria
O. O. George
Department of Science Laboratory Technology, Faculty of Applied Science, Osun State College of Technology, Esa-Oke, Osun State, Nigeria
O. V. Olagoke
Department of Microbiology, Faculty of Science, Obafemi Awolowo University, Ile-Ife, Nigeria
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Bambara groundnut, Vigna subterranea, moi-moi, fungi, plate technique