Afrifa Tweneboaa Josephine, Osisiogu Udochukwu Emmanuel, Appiah Victoria,
Effects of Blanching on the Microbial Load of Processed Cocoyam Leaves (Xanthosoma
sagiitifolium) During the Storage Period,
Research Journal of Agronomy,
Volume 7,Issue 3,
2013,
Pages 19-26,
ISSN 1815-9354,
rjagr.2013.19.26,
(https://makhillpublications.co/view-article.php?doi=rjagr.2013.19.26)
Abstract: Cocoyam leaf (Xanthosoma sagiitifolium)
(refered to as ‘Kontommire’ in the Ghanaian setting) is
arguably one of the most readily available and cheap
indigenous leafy vegetable that is commonly consumed in
Ghana. It is noted to be a good source of minerals,
vitamins and soluble fibre when consumed in its fresh
(not raw though) state. However, this vegetable is highly
perishable. Dehydration methods and jute sack storage are
usually used for its preservation. However, these lead to
discolouration, loss of some nutrients and exposure to
microbial contamination thus reducing the general
acceptability by consumers. In view of this, this study was
conducted to process and preserve the leaves in their fresh
state. The preservation method investigated was
blanching. The effect of this preservation method on
microbial quality (total viable count, total coliforms, yeast
and moulds count using serial dilution) was determined.
The shelf-life study lasted for three weeks with sampling
at weekly intervals. Data obtained were analysed using
the Statgraphics Centurion (16th edition). Microbiological
quality assessment of the processed leaves also showed
that blanching treatment significantly reduced the total
viable count of the cocoyam leaf but increased the yeast
and mould growth when stored for longer period. Samples
stored in hermetically sealed bag package and ambient
temperature (300°C) also had increase in the total viable
count, yeast and mould count and total coliform count
during storage.
Keywords: Blanching;Xanthosoma sagiitifolium;Microbial quality;coliform count;perishable