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Research Article
Production and Quality Assessment of Fufu Flour Fermented with Saccharomyces cerevisiae from Palm Wine
Abiodun O Adebayo-Oyetoro*
,
Suliat O Abdulrauf,
Oluwafemi M Alade,
Motunrayo A Ogunjemilusi
Issue:
Volume 10, Issue 4, December 2025
Pages:
86-92
Received:
23 September 2025
Accepted:
18 October 2025
Published:
19 December 2025
Abstract: Aim: This study evaluated the quality of fufu flour made by fermenting yellow root cassava (Manihot esculenta Crantz) using Saccharomyces cerevisiae yeast isolated from palm wine, with fermentation periods of 2 days (POY), 3 days (FES), 5 days (SDM), and a 5-day control. Method: Fresh cassava roots were collected from Agbado in Ogun State, Nigeria. These were fermented for different lengths of time with the isolated yeast strain. After fermentation, the mash was pressed to remove excess water, then broken up and dried in a cabinet dryer at 66°C for 48 hours. The dried cassava was milled with a hammer mill and sieved through a 250 µm mesh to produce fine fufu flour. Results: Among the samples, SDM showed the highest ability to absorb water (3.00 g/g) and dispersibility (79%), making it easier to rehydrate without forming lumps. Swelling capacity ranged from 3.66 to 4.48 g/g, with FES scoring the highest. Bulk density was between 0.54 and 0.62 g/ml, with SDM again having the greatest value, which suggests better packing characteristics. Color measurements revealed slight differences: POY had the brightest appearance (L* = 69.95), while SDM was the most yellow (b* = 7.15). In sensory testing, the control (FDF) scored highest for taste, flavor, texture, and overall appeal, though all samples were generally liked. Overall, fermentation with palm wine yeast improved the flour’s quality, with SDM standing out as the best option.
Abstract: Aim: This study evaluated the quality of fufu flour made by fermenting yellow root cassava (Manihot esculenta Crantz) using Saccharomyces cerevisiae yeast isolated from palm wine, with fermentation periods of 2 days (POY), 3 days (FES), 5 days (SDM), and a 5-day control. Method: Fresh cassava roots were collected from Agbado in Ogun State, Nigeria....
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Research Article
Review on the Effect of Aflatoxin on the Safety and Quality of Milk Production in Dairy Farms of Ethiopia
Tegegn Teshome Woldamichael*
Issue:
Volume 10, Issue 4, December 2025
Pages:
93-97
Received:
12 November 2025
Accepted:
21 November 2025
Published:
26 December 2025
DOI:
10.11648/j.ijfsb.20251004.12
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Views:
Abstract: Aflatoxins are a group of highly toxic and carcinogenic secondary metabolites predominantly produced by the fungi Aspergillus flavus, Aspergillus parasiticus, and occasionally Aspergillus nomius. These fungi proliferate under warm, humid and tropical conditions, making certain regions, including Ethiopia, particularly susceptible to aflatoxin contamination. Factors such as fluctuating climatic conditions, traditional post-harvest handling and inadequate feed storage systems exacerbate the risk of contamination. When lactating cows consume aflatoxin-contaminated feed, primarily containing Aflatoxin B1 (AFB1), it is metabolized in the liver into Aflatoxin M1 (AFM1), which is subsequently excreted in milk. This metabolite is heat stable and can persist even after standard milk processing methods such as pasteurization or ultrahigh temperature (UHT) treatment, posing serious food safety concerns. AFM1-contaminated milk is particularly hazardous to vulnerable populations, including infants, young children and pregnant women, as it can impair growth, compromise immunity and increases the risk of liver cancer over prolonged exposure. Effective mitigation strategies require a multifaceted approach. These include adopting proper feed management techniques, such as drying crops to safe moisture levels, using hygienic and elevated storage facilities, employing bio control methods to reduce fungal growth and routinely monitoring aflatoxin levels in both feed and milk. Awareness campaigns and farmer training programs are also critical to encourage compliance with best practices. In Ethiopia, strengthening regulatory frameworks and implementing systematic surveillance of aflatoxins in dairy production can significantly reduce public health risks, enhance milk safety and support the sustainable development of the dairy sector.
Abstract: Aflatoxins are a group of highly toxic and carcinogenic secondary metabolites predominantly produced by the fungi Aspergillus flavus, Aspergillus parasiticus, and occasionally Aspergillus nomius. These fungi proliferate under warm, humid and tropical conditions, making certain regions, including Ethiopia, particularly susceptible to aflatoxin conta...
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Research Article
Renewable and Sustainable Energy Engineering Technologies, Adaptation and Evaluation of Small Scale Portable Wood Powered Bread Baking Oven
Issue:
Volume 10, Issue 4, December 2025
Pages:
98-111
Received:
21 November 2025
Accepted:
15 December 2025
Published:
29 December 2025
DOI:
10.11648/j.ijfsb.20251004.13
Downloads:
Views:
Abstract: Bread is a staple food that is closely connected to people's daily lives, and the process of making bread is a significant part of food production. Baking is the last and most critical stage in bread-making, where dough typically made from flour, water, and leavening agents is transformed into a food item with unique taste and texture through the application of heat in an oven. In Ethiopia, most bakers are located in towns and use either traditional wood-fired ovens made from mud bricks or imported modern ovens. These ovens are often criticized for their high wood usage and high cost, making them unsuitable for small-scale or household use. To address this, this study aimed to adapt and assess a small-scale, portable, wood-powered bread-baking oven (WPBBO). The oven, which has two baking compartments with one baking chamber and two combustion chambers, was evaluated based on its baking capacity, efficiency, and the weight loss of the bread produced. When fully loaded, it can bake 160, 32, and 8 loaves of bread in each batch across the two compartments, with a baking efficiency of 86.9% and a baking capacity of 96.6%, along with an average weight loss of 12.6%. The oven's performance in terms of baking time was tested for 100 g, 500 g, and 2000 g loaves of bread, showing an average baking time between 15 - 25 minutes. A single feeding of 5 kg of biomass fuel into each fire chamber was sufficient for a 25-minute baking cycle. The study concluded that the oven performs well within a 15-20 minute range for a standard bread loaf. Based on this evaluation, the wood-powered oven is recommended for use in domestic settings and small-scale businesses, as it is suitable for rural areas where electricity is not available, as well as in pre-urban and urban communities.
Abstract: Bread is a staple food that is closely connected to people's daily lives, and the process of making bread is a significant part of food production. Baking is the last and most critical stage in bread-making, where dough typically made from flour, water, and leavening agents is transformed into a food item with unique taste and texture through the a...
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