De, N and Daniyan, S. Y (2005) A comparative study on preservation of soy flour (Glycine max.(L.) Merr.) usmg sodium benzoate, a chemical preservative and· Aframomum melegueta (grains of paradise), a natural preservative. The Biotechnology of Nigeria, 16 (1). pp. 55-64. ISSN 0189-1731
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Abstract
This investigation has explored the possibility of using ethanolic extract of seeds of A. me/eguero at concentration of 1 mg/1 Og soy flour and sodium benzoate at a concentration of I mg/1 Og soy flour fo r preservation of soy flour over a period of sixty days. It' has been shown that the pH of the samples treated with sodium benzoate was in the range of 6.50-6.80 whereas for samples treated with seeds of A. meleguera was in the range of 6.62- 6.86 over sixty days period of storage. The pH of untreated samples was in the range of 6.40-6.55 over the periods of storage. The bacterial and fungal isolates identitied on 60'" day of storage from the untreated samples were Staphylococcus aureus, Bacillus subrilis, Escherichia coli, Aspergillus sp., Penicillium sp., Mucor sp., Rhizopus sp. and Candida sp. whereas the organisms isolated from the samples treated with sodium benzoate were found to be B. subtilis, B. cereus, Candida sp. and Aspergillus sp. The organisms isolated from samples treated with extract of seeds of A. me/egueta were B. subtilis, B.cereus, S.aureus, Rhizopus sp. and Aspergillus SP. The total bacterial counts for the untreated samples, samples treated wi th sodium benzoate and samples treated with seeds of A. me!egueta were 9.9x!0 10 , 7.5xl08 and 6.0xl08 respectively on 60111 day of storage. The total fungal count for untrea ted samples, samples treated with sodium benzoate and samples treated with seeds of A. me/eguelu we re 9.9x I 010 , 9.0x I 06 and negligible. The protein content (25.1 %) and the fat content ( 18.0%) for untreated samples were less than those of samples treated with sodium benzoate (32.0% and 19.0%) at 1.0 mg/ I Og soy flour and samples treated with seeds of A. meleguetu (35.0% and 19.2%) at 1.0 p1g/IO g soy flour
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | soy flour, preservative, storage, protein and fat content. |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mrs Patricia Nwokealisi |
| Date Deposited: | 23 Apr 2015 19:54 |
| Last Modified: | 23 Apr 2015 20:34 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/5101 |
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