1.1 Introduction
Akpu is an acid-fermented cassava product produced through submerged fermentation of peeled cassava roots in water and consumed in Nigeria, West African countries and other parts of the world. Cassava (Manihot esculenta Crantz) is the staple root crop of over 800 million people in the humid tropics and ranks sixth in terms of overall glAjidel crop production (Nassar et al., 2007; Han et al., 2001). It is a perennial woody shrub with an edible root, which grows in tropical and sub-tropical areas of the world (Burrell, 2003). Cassava is one of the most important food crops in the tropics that serve as a food security and income generation crop for many millions of people in the developing world (Scott et al., 2002). It is one of the most important food staples in the tropics, where it is the fourth most important source of energy (Hillocks et al., 2002).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Cassava is grown widely in Nigeria and many other regions (countries) of the tropics, where it serves as one of the basic food source for about 200-300 million people (FAO, 2010). The main cassava food products of considerable domestic importance in Nigeria are garri in the south, lafun in the west and Akpu in the east (Olopade et al., 2014). The principal parts of the mature cassava plant expressed as a percentage of the whole plant are 6% leaves; 44% stems and 50% storage roots. The roots and leaves of the cassava plant are the two nutritionally valuable parts, which serve as food. The cassava root is composed of 60-65% moisture, 20-31% carbohydrate, 0.2- 0.6% ether extracts, 1-2% crude protein and a comparatively low content of vitamins and minerals. The root carbohydrate is made up of 64-72% starch. However, the roots are rich in calcium and vitamin C and contain a nutritionally significant quantity of thiamine, riboflavin and nicotinic acid that are lost during processing (Nweke et al., 2002).
During fermentation of Akpu, lactic acid bacteria, yeast and other bacteria contribute significantly to starch breakdown, acidification, detoxification and flavour development (Oyewole 1991). Among the fermented products of cassava, Akpu is one of the favourite consumed in many parts of West Africa countries (Uyoh et al., 2009). This is produced by steeping in water peeled cassava cubes for 24-72 hours. The fermented cassava is sieved to remove the fibers and allow to sediment. After sedimentation, the water is decanted and the sediment is dried, milled and the Akpu flour is obtained (Sanni et al., 2007; Tomlins et al., 2007).
Akpu is produced, sold and eaten in Nigeria and other African countries without any formal regulations or certification and this necessitate microbiological studies in other to ascertain its consumption and quality. There is little or no microbiological study and analysis of already prepared Akpu sold in Ugbokolo Metropolis unlike other part of the country like the South-East (Imo and Abia state) where Odom and his colleagues had carried out research work on the Biochemical qualities of cassava Akpu sold in Imo and Abia States of Nigeria (Odom et al., 2012) as well as the South-West (Ogun state) where Olopade and his colleague work on the Microbiological quality of fermented garri, a staple food from cassava (Olopade et al., 2014).
Fresh cassava root contains a toxic compound (hydrogen cyanide), which is harmful for human consumption and apparently detrimental for the use of cassava in food industries (Iglesias et al., 2002). However, research have shown that processing techniques such as peeling, fermentation, soaking and drying can detoxify and reduce the cyanide content, improve palatability and add value to the root (Cardoso et al., 2005; Burns et al., 2012). Converting cassava root into food forms and raw materials such as Akpu, cassava flour, tapioca, flour, chips and pellets can extend the shelf-life, facilitate trade and promote industrial use (Taiwo, 2006; Fadeyibi, 2012).
Therefore, in Ugbokolo Metropolis where the research was carried out, the activities that was conducted is to know the Bacterial Load of Already Prepared Akpu.
1.3 Statement of Problems
Traditional processing of cassava by fermentation is centered on reduction of cyanide in the resultant product through extended period of fermentation for up to 7days as important strategy for the safety of product (Sanni, 2005). However, the traditionally processed cassava flour contain varied amount of residual cyanide because of the tendency by local processors to shorten the duration of fermentation in order to meet growing market demand (Nweke et al., 2002).
It is difficult to understand how cassava and cassava products such as cassava flour can be promoted without giving proper consideration to the fact that it contains cyanogens (linamarin) that liberates poisonous cyanide in the body. Consumption of cassava and its products containing amounts of cyanide can cause acute intoxication, with symptoms of dizziness, headache, nausea, vomiting, stomach pains, diarrhea and sometimes death (Oluwole et al., 2003).
1.4 Aim and Objectives of Study
The aim of the study is to determine the Bacterial Load of Already Prepared Akpu in Ugbokolo Metropolis. In achieving this aim, the following specific objectives were laid out as follows:
- To determine the microbial load of Akpu sold in Ugbokolo Metropolis.
- To characterize, isolate and identify the bacterial and fungal associated with the Akpu sold in Ugbokolo Metropolis.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the microbial load of Akpu sold in Ugbokolo Metropolis?
- What are the bacterial and fungal associated with the Akpu sold in Ugbokolo Metropolis?
1.6 Significance of Study
This present study considered the variability in the environment and fermentation conditions (temperature, relative humidity and duration of fermentation) during fermentation of cassava mash as they affect quality characteristics of Starch. There is need to optimize the local cassava flour processing methods as well as its industrialization especially by reducing the fermentation time and achieving the elimination of cyanide while maintaining cassava flour quality.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The scope of the research is focused on the Bacterial Load of Already Prepared Akpu in Ugbokolo Metropolis in Benue State.
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
