COMPARATIVE STUDIES ON THE MICFOBIOLOGICAL QUALITY, POST-FERMENTATION CHANGES AND PACKAGING OF SELECTED CONDIMENTS

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dc.contributor.authorINABO, HELEN ILEIGO
dc.date.accessioned2015-06-09T07:38:50Z
dc.date.available2015-06-09T07:38:50Z
dc.date.issued1991-05
dc.description.abstractA 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6510
dc.language.isoenen_US
dc.subjectIN PARTIAL FULFILMENT OF THIS REQUIREMENTS FORen_US
dc.subjectTHE DEGREE OF MASTER OF SCIENCE IN MICROBIOLOGY.en_US
dc.titleCOMPARATIVE STUDIES ON THE MICFOBIOLOGICAL QUALITY, POST-FERMENTATION CHANGES AND PACKAGING OF SELECTED CONDIMENTSen_US
dc.typeThesisen_US
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