Microbiological evaluation of shelflife indices of fermented African locust bean cake stored under different preservative treatments

Abstract

This study was carried out on the preservation of fermented Parkia bigl from Local Producers and laboratory produced. The local and fermented laboratory controlled samples were treated with 0.5ml of freshly prepared ginger extract. Another set of control was left untreated. The samples were stored at ambient temperature for 30 and 120 days. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure. The analysis consisted of Aerob Anaerobic mesophilic count, Staphylococcus count and f aureus, Salmonella sp, Mucor sp and Rhizopus sp. The proximate analysis and organoleptic assessment of the purchased, Laboratory treated and laboratory untre carried out using standard procedure at 30 and 120 days. bacterial isolates at 30 and 120 days in the treated and control locust bean cake were E.coli only isolated in Kwanar yandaddawa, purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal species were Mucor and Rhizopus. There was log reduction between 30 and 120 days treated locust bean cake; the Control shows Log increase. The m percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. Organoleptically, the judges rejected control daddawa as a result of what the panelist termed as "unpalatable taste and partiall growing interest in use of natural products of plant origin therefore gives Ginger extract an advantage in developing a practical approach for the preservation of African locust bean cake.

Quality and microbial inactivation of powdered Irvingia gabonensis using moringa and different storage materials

“…A significant decrease in the TVC, TCC and FC was observed with an increase in the botanical concentration. Accordingly, Rabi et al (2017), who reported a decrease in microbial composition of fermented African locust bean when powdered ginger was added as preservative corroborate the finding of the current investigation. The TVC decreased from 8.4×10 5 cfu/g to 3.9×10 5 cfu/g, the TCC decreased from 6.2×10 5 cfu/g to 2.9×10 5 cfu/g and the FC decreased from 4.4x10 3 cfu/g to 1.2×10 3 cfu/g.…”

“…The addition of the botanical concentration into the samples of the products might partly be responsible for the decrease in the values of the TVC, TCC and FC with an increase in the storage period. The research effort of Rabi et al (2017) who reported a decrease in the microbial composition of fermented African locust bean as a result of the powdered ginger applied has also given credence to the current investigation. This show that the storage period and the botanical used had a greater influence on the microbial counts of the stored Irvingia gabonensis powder.…”