Microflora and chemical composition of Momoni, a Ghanaian fermented fish condiment
dc.contributor.author | Sanni, A.I. | |
dc.contributor.author | Asiedu, M. | |
dc.contributor.author | Ayernor, G.S. | |
dc.date.accessioned | 2019-02-27T12:20:52Z | |
dc.date.available | 2019-02-27T12:20:52Z | |
dc.date.issued | 2002-10 | |
dc.description.abstract | A total of 67 microbial strains were isolated from momoni, a Ghanaian fermented fish condiment obtained from retail outlets. The strains belonged to nine genera of micro-organisms namely Bacillus, Lactobacillus, Pseudomonas, Pediococcus, Staphylococcus, Klebsiella, Debaryomyces, Hansenula and Aspergillus with Bacillus having a predominant occurrence of 37.7%. Average values of 5.8 × 107 - 4.1 × 108 cfu/g were obtained for the microbial count. The chemical constituents of fermented fish condiment were a moisture content of 50%, protein values of 16.8-21.9%, a titratable acidity of 2%, and a pH of above 6.0. The predominant amino acid of the momoni samples was glutamic acid (12.4-14.5%). The high pH and the low level of lactic acid bacteria (103 cfu/g) and the high salt content of momoni (294-310/kg) suggest that the fermentation process of the fish condiment is mediated by the endogenous enzymes of the fish rather than the associated micro-organisms. © 2002 Elsevier Science Ltd. All rights reserved. | en_US |
dc.identifier.other | https://doi.org/10.1006/jfca.2002.1063 | |
dc.identifier.other | Volume 15, Issue 5,Pages 577-583 | |
dc.identifier.uri | http://ugspace.ug.edu.gh/handle/123456789/28426 | |
dc.language.iso | en | en_US |
dc.publisher | Journal of Food Composition and Analysis | en_US |
dc.subject | Condiment | en_US |
dc.subject | Endogenous enzymes | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Fish | en_US |
dc.subject | Momoni | en_US |
dc.title | Microflora and chemical composition of Momoni, a Ghanaian fermented fish condiment | en_US |
dc.type | Article | en_US |
Files
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.6 KB
- Format:
- Item-specific license agreed upon to submission
- Description: