COMPARATIVE STUDIES ON THE MICFOBIOLOGICAL QUALITY, POST-FERMENTATION CHANGES AND PACKAGING OF SELECTED CONDIMENTS
COMPARATIVE STUDIES ON THE MICFOBIOLOGICAL QUALITY, POST-FERMENTATION CHANGES AND PACKAGING OF SELECTED CONDIMENTS
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Date
1991-05
Authors
INABO, HELEN ILEIGO
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Abstract
A total of thirty samples of food condiments comprising of some
industrially produced (15) and traditionally fermented indigenous
condiments (15) were examined for the incidence of different types of
micro-organisms of significance (Total aerobic plate count, Staphylococcus
aureus, Bacillus cereus, moulds, bacterial spores Salmonella
Shigella, coliforms and faecal coliforms). The commercial flavour
enhancers had total aerobic plate count below 1 x104cfu/g or ml and
none of the different groups of micro-organ .sms assayed for while the
indigenous condiments had higher counts for these micro-organisms in
the range of 2.- x 106 - 1.7 . x 107. four samples each of the three
indigenous condiments were faecally contaminated with faecal coliform
count of 2.- x 103. All the indigenous condiments showed various levels
of contamination with all the micro-organisms assayed for except
Salmonella spp which was found only in one sample of 'ogiri-igbo' at
a count of 1.5 x 105.
The indigenous condiments (ogiri-igbo, soyabean and locust bean 'daddawa)
were prepared by traditional methods and in the laboratory. The
fermented mash was oven-dried seperately at three temperatures(50°c
for 71/2 hours, , 70°c for -1/2 hours and 100°2: for 31/2 hours). Two
batches of oven-dried condiments were produced:
Directly oven-dried and autoclaved, oven-dried condiments. The latter
were darker in colour than the former. pH values at the end of fermentation
fell to lower values during sun-drying and oven-drying at
these temperatures.
At the end of fermentation, the pH values observed for the laboratory
and uncontrolled fermented condiments were as follows:
8.3 and 8.- for locust bean 'daddawa', 8.3 and 8.6 for soyabean
'daddawa'; 9.2 and 9.6 for 'ogiri-igbo.
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IN PARTIAL FULFILMENT OF THIS REQUIREMENTS FOR, THE DEGREE OF MASTER OF SCIENCE IN MICROBIOLOGY.