De, Nandita (2002) Preservation Of Soy Flour (Glycine max (L.)marr) Using Ginger (Zingiber Officianle)As A Natural Preservative. Nigerian Journal of Tropical Agriculture, 3. pp. 1-11.
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Abstract
T!te possibility (?/preserving soy flour by using different concentrations of ginger extract of 1.0 mgl I 0 g soy jlour, 0.5 mg/10 g scy j1uur and 0. I mg/10 g soy }lour over a period of sixty 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 re.l'pecrively over the period of sixty days. The bacterial and fungal isolates identified on 6dh day of . storage.fi·om the untreated .mmples (control.\) were Staphylococcus aureus, Bacillus subti/es, Escherichia coli, · Aspergillus sp., Penicillium sp. , Mucor sp., Rhizopus sp. and Candida sp. whereas the organisms isolated }i"um the samples treated with 0. 5 mg/1 0 g concentration were found to be Bacillus cereus, Bacillus subtilis , . A.1pergillus ·'P· and Rhizupus sp. 1he total bacterial count for untreated samples was 9.9ic/010 cfu/g whereas the respective value was 7. 7xld' cfulg j(JJ· sa11r;les treated with 0.5 mg/10 g concentration. 111e fungal count fur untreated sample,,· was fuwulto be 9. 9x I 01 t}it!g whereas the respective count was negligible far samples treated with 0. 5 mgl 10 g cuncentration The 1wotein cu11tent ( 25.1 %) and the fat content (18.0%) for uutreated samples were much less than those of tire treated samples (protein 35% and fat I 9. 6%) with 0. 5 mg/ 10 g soy jlour. Tire study clerrr~J' shows that zinger extract at a low concentration of0.5 mg/10 g may be used tu preserve tire soybean jluur at/east 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: | 12 Aug 2015 12:15 |
| Last Modified: | 12 Aug 2015 12:15 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/5393 |
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