Comparison on Two Methods of Preparation of Zobo Drink on the Survival 
 of Bacillus species

Mohammed, Salih; Ismail, Balarabe B.

doi:10.3923/ajft.2014.200.208

Cited by 11 publications

(13 citation statements)

References 13 publications

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“…Among the various bacteria species isolated from the zobo drink preserved with scent leaves Micrococcus spp, Staphylococcus aureus, Bacillus spp were exclusively associated with ZS A . From the present study, Bacillus spp was present in all the zobo drinks except ZS B , which is similar to results obtained by Mohammed and Ismail [32] reported that zobo drink harbours bacteria such as the Bacillus species. The possible reasons for dominance may be from contaminant from the environment such as soil and processing equipment and are able to withstand high temperature due to their ability to form spore [33].…”

supporting

confidence: 91%

Microbiological Analysis of Zobo Drink Preserved with Scent Leaves (Ocimum gratissimum)

Udensi

Nwankpa

Amanze

et al. 2020

SAJRM

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Aim: To determine the microbiological quality of zobo drink preserved with scent leaves. Methods: The zobo drink and scent leaves were prepared and evaluated using standard microbiological techniques. Results: Twenty three (23) bacteria species and fourteen (14) fungi species were identified from zobo drink preserved with scent leaves samples. This reveals the major bacterial species to be Enterobacter spp, Staphylococcus aureus, Bacillus spp, and Micrococcus spp. and fungi species to be Aspergillus niger, Rhizopus spp and Penicillium spp. The bacterial and fungal counts decreased as the days increased with day 1 having the highest bacterial and fungal counts at 1.41x105 (cfu/ml) and 3.1x104 (cfu/ml) respectively. The control samples were generally higher than the counts recorded on the bacterial and fungal counts. Zobo + scent leaves (ZSC) recorded the highest bacterial count at 1.41x105 (cfu/ml), while the least was recorded for (ZSA) at 1.01x106 (cfu/ml). Zobo + Scent (ZSC) recorded the highest fungal counts at 3.1x104 (cfu/ml), while the least was recorded for ZSA at 1.2x105 (cfu/ml). From this study, Bacillus spp and Staphylococcus aureus were the most frequently occurring bacterial isolates with a high percentage occurrence of 8(21.6%) and 6(16.2%), while Penicillium spp was the most frequently occurring fungal isolate. Conclusion: The association of these microorganisms with foods such as the commercial zobo drinks may be as a result of poor hygiene or poor sanitary condition. The microbial counts showed that among the zobo drink preserved with scent leaves samples, zobo + scent leaves (ZSC) is the most predisposed product to microbial population due to the high microbial counts recorded. Therefore, the result revealed that the samples of zobo drink were directly and indirectly contaminated with high levels of pathogenic bacteria, but can be reduced by the addition of scent leaves as a preservative.

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supporting

confidence: 91%

Microbiological Analysis of Zobo Drink Preserved with Scent Leaves (Ocimum gratissimum)

Udensi

Nwankpa

Amanze

et al. 2020

SAJRM

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“…The high acidity of both samples of the ISD can be attributed to the presence of naturally occurring organic acid including the Citric, Malic, and Oxalic acids that are naturally present in the calyces. Also, a study reported by 20 suggests that Malic acid is known to have the ability to improve the flavour and tart-taste characteristics of food because of its sourness and acid nature; and it is involved in the Krebs cycle, a process the body use to make energy; it is also used for the nutritional management of fibromyalgia, fatigue and dry-mouth because its sourness helps to stimulate and produce more saliva to help with dry-mouth, but there is no tentative scientific evidence to support the management of fibromyalgia and fatique. Another study opined that biochemical reactions in cells which involve Oxalic acid indicates that this compound is required for the formation of uracil and Urotic acid because uracil is an element of ribonucleic acid (RNA) which is common to all cells in the human metabolism as reported by.…”

Section: Results Of Physicochemical Analysismentioning

confidence: 94%

“…Functional, microbiological, physico-chemical and sensory evaluations were conducted on both the prepared IZD. [20][21][22][23] And t-Test (two-tail) was used for statistical analysis of all the data (P ˂0.05) to compare the relationship between the two variables. All data were recorded in triplicates and results were presented in Charts, and Tables, respectively.…”

Section: Experimental Designmentioning

confidence: 99%

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2022

MOJFPT

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In this research, Instant Zobo drink (IZD) was prepared by evaporating and spray drying into powder the triple strength Zobo Concentrate prepared from the Purple and Red sorrel calyx varieties; and both the samples (sample 414 is Red IZD) and (sample 424 is Purple IZD) were subjected to sensory evaluation using ten (10) panels of judges and data were subjected to t-test; and found that both samples of the IZD have similar sensory properties that were acceptable by the sensory panelists because the T-tabulated is 2.262, while all the T-calculated values were less than the T-tabulated value; hence, there was no significant difference between the both samples of the reconstituted instant Zobo drink (IZD), because values of T-calculated are not greater than the T-tabulated (P≥ 0.05). IZD was further subjected to functional, physicochemical and microbiological analyses. Both samples of IZD have similar properties in terms of all the conducted assessments. Also, IZD was found to be safe microbiologically for human consumption owing to the fact that both samples of the IZD recorded less than ten microbial cells counts.

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“…All data were recorded in duplicates and results were presented in Tables [25,28]. Also, selected microbiological analyses were conducted on the samples of Toma-Pep Ketch-up (TPK) samples developed and data obtained after determination of Total viable count, Coliform count and Yeasts/Moulds cells Count were converted to log 10 cfu g -1 for all the samples using FEPTU 557 log 10 conversion Table [29,30]. Also, t-Test (two-tail) was used for statistical analysis of all the data (P ˂0.05) to compare the relationship between the variables [24,25].…”

Section: Experimental Design For This Researchmentioning

confidence: 99%

Relation between Serum 25-Hydroxy Vitamin D and Blood Pressure in Sunsari and Morang Districts of Nepal

Sherchand¹,

Yadav²,

Jyoti³

et al. 2022

MPNFS

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Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species

Cited by 11 publications

References 13 publications

Microbiological Analysis of Zobo Drink Preserved with Scent Leaves (Ocimum gratissimum)

Microbiological Analysis of Zobo Drink Preserved with Scent Leaves (Ocimum gratissimum)

Untitled

Relation between Serum 25-Hydroxy Vitamin D and Blood Pressure in Sunsari and Morang Districts of Nepal

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