MICRORGANISMS INVOLVED IN THE FERMENTATION OF YAM FLOUR (KANNAKU)

ABSTRACT Microorganisms involved in the fermentation of yam flour (Kannaku). The aim of this work is to determine the microorganisms involved in the fermentation process of yam (Discorea spp) flour. Healthy yam were obtained, washed, peeled, sliced, rinsed and fermented for 72 hours. The microorganisms involved in the fermentation process were isolated and identified from 0hour to 72hours at 24hours interval. The pH and temperature of the fermentation process were determined using Digital pH meter and thermometer respectively. The isolates identified were Aspergillus niger, Fusarium oxysporum, Saccharomyces cerevisiae, Candida tropicalis, Klebsiella oxytoca, Lactobacillus plantarum, Lactococcus lactic, Citrobacter fruendi and Bacillus subtilis. The pH decreased from 6.42 to 4.91 while temperature increased from 28oC to 34oC. The microbial loads increased with fermentation time. The fermented sample showed an overall acceptability. The microorganisms associated with fermented yam tubers, processing of yam tubers into flour to produce kannaku and the fermentation process improving the quality and nutrient content of the yam tubers suggested the method as more promising in producing food for humans. It is therefore recommend for the determination of Proximate and antinutrient contents of the raw and fermented yam be carry out to ascertain the quality of the raw yam and fermented yam flour. Keywords: Fermentation, microorganisms, yam tubers, yam flour (Kannku).