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l'RESEH.VATION OF SOY FLOUR ( G~pci11e max. (L.) marr) USING GINGER (Zingiber oj]iciuale) AS A NATURAL PRESERVATIVE.

De, Nandita B. (2002) l'RESEH.VATION OF SOY FLOUR ( G~pci11e max. (L.) marr) USING GINGER (Zingiber oj]iciuale) AS A NATURAL PRESERVATIVE. Nigerian Journal of Tropical Agriculture, 3. pp. 1-11.

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The possibility ofpreserving soy flour by using different concentrations (if ginger extract of 1.0 mgl/0 g soy }lour, 0.5 mg/10 g soyj1our and 0.1 mg/10 g soy }lour over a period ofsbcty days was investigated The experiment revealed that the pH of the treated and untreated samples were in the range of6.50-6.83 and 6.35~ 6. 65 respectively over the period of sixty days. 11u? bacterial and fungal isolates identified on 60'11 day of . storage fi·om tile untreated samples (controls) were Staphylococcus aureus, Bacillus subti/es, Escherichia coli, · Aspergillus sp., Penicillium sp. , Mucor sp., Rhizopus sp. and Candida sp. whereas the organisms isolated from the samples treated with 0.5 mg/10 g concentration were found to be Bacillus cereus, Bacillus subtilis, . Aspergillus sp. and Rhizopus sp. The total bacterial count for untreated samples was 9.9x1010 cfu/g whereas the respective value was 7. 7x I 011 cfulg for samfles treated with 0.5 mgll 0 g concentration. The fungal count for Ulltreated samples was foulld to be 9. 9x I 01 cjitlg whereas the respeclive count was negligible for samples treated with 0.5 mgl/0 g concentration. 71te protein content ( 25.1%) and the fat content (18.0%) for wureated samples were much less than those oftlte treuled samples (protein 35% and fat 19.6%) with 0.5 mg/10 g soy }lour. The study clearly shows that zinger extract at a low concentration of0.5 mg/10 g may be used to preserve the soybean flour at least over a period of sixty days .

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 21 Apr 2015 13:37
Last Modified: 21 Apr 2015 13:37

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