Microbial Analysis of Three-Leaf Yam (Dioscorea dumetorum): Microbiological Quality and Spoilage Dynamics During Storage
Keywords:
Dioscorea dumetorum, microbial load, food safety, spoilage organisms, bacterial count, fungal contaminationAbstract
This study examined the microbiological quality and spoiling development of Dioscorea dumetorum (three-leaf yam), a somewhat obscure yam species produced in equatorial Africa. Cooked yam samples were kept at room temperature and checked for bacterial and fungal development every 0, 24, 48, 72, and 96 hours using conventional microbiological procedures. Over the course of 96 hours, overall viable bacterial counts went from 2.2 × 10⁵ CFU/g to 8.4 × 10⁷ CFU/g, and total fungal counts went from 2.9 × 10⁵ to 2.7 × 10⁷ CFU/g. The most common bacteria were Bacillus cereus and Clostridium perfringens, and the most common fungi were Penicillium spp., Blastomyces spp., and Aspergillus flavus. Sensory test indicated a gradual decline in colour, flavour, and aroma, indicative of microbial growth. The results show that D. dumetorum is quite likely to spoil when stored at room temperature, so it should be eaten right away or kept in the fridge to be safe. The study offers foundational data on the microbial ecology of an underutilised species and elucidates its preservation requirements post-processing.
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Copyright (c) 2025 Dunga Kingsley Excel, Onyenama Amarachi Chisom, Ezeagwula Treasure Divine Chinyere, Uzoije Ugwuzor Nwadikor, Ohanusi Irene Nneka, Okoro Chinyere Ihuarulam (Author)
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