Determination Of Critical Control Points In The Processing Of Ighu, A Cassava-Based Product.

ABSTRACT

Determination of the critical control points in the processing of' cassava tuberinto Ighu was carried out. The critical control points were determined according to  the Codex guidelines for the application of' the l-IACCP system by conducting hazard analysis. Hazard analysis involved proper examination of' each processing step in order to know the possible source(s) of hazard which could be biological, chemical or physical. Results of this work showed that the critical control points in the processing of Ighu include washing (CCP2), drying (CCPI) and storage (CCPI). Use of water of high microbial quality such as rain water resulted to a product of lesser microbial content and most of the unit operations such as washing and pre drying led to reduction in cyanide content of the product. There was no significant difference (P > 0.05) in the total solids content of samples washed in rain and stream waters but there was significant difference (P < 0.05) in total solid content of the pre dried and unpredried samples when washed in both the rain and stream water sources.

 TABLE OF CONTENTS

Page Title

Certification ..

Dedication .. .. ..

Acknowledgement .. .. .. iv

Table of Contents .. .. .. v

List of figures .. .. .. .. vi

List of Tables .. .. .. .. Vii

Abstract .. .. .. .. viii

Chapter One

1.0 Introduction .. 1-3

1. 1 Statement of Problem .. 3

1.2 Objective of Study .. .. 3

Chapter Two

2.0 Literature Review .. .. .. 4

2.1 Composition of cassava .. .. 4-5

2.2 Effects of processing on nutritional value olcassava

And cassava-based products .. 5-6

2.3 Effect of processing on the hydrogen cyanide of

Cassava products .. 6-8

2.4 Microbial contamination of cassava and cassava based

Products .. ..

2.4.1 Sources of microbial contamination .. .. 9

2.4.2 Risk from the environment .. .. 9-I I

2.4.3 Bacteria spoilage .. 11-12

2.4.4. Bacterial food spoilage based on preservation processes 12-13

2.4.5 Moulds and food spoilage .. 13-14

2.4.6 Yeasts and food spoilage 14

2.5 Critical control point (CCP) .. .. 15-17

Chapter Tliree

Materials and Methods .. ..

Materials .. ..

Methods .. ..

Ighu preparation ..

3.2.2 Critical control point determination ... 20-21

3.4 Determination of cyanide content .. 22

3.5 Determination of total solids content in the wash water samples 23

3.6 Analysis of the microbial count of the wash waster samples 23-24

3.7 Isolation of micro-organisms .. 24

3.8 Data analysis .. .. 24

Chapter Four

4.0 Results and Discussion 25

4. 1 The critical control points in lghu processing.. 25-28

4.2 Cyanide content of predried and unpred.ied Ighu

Samples after washing 28-29

4.3 Microbial count of Ighu sample washed in rain

In rain and stream water 29-30

4.4 Total solids content of samples washed in stream

And rain water 30-3 1

Chapter Five

5.0 Conclusion and Recommendation 32

5. 1 Cdnclusion .. .. .. .. 33

5.2 Recommendation .. .. .. 33

References .. .. .. .. 34-36

Appendix .. 37-38