Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

Abstract

The effect of physicochemical properties (moisture content, total acidity, total phenolic content and viscosity) of honey on the microbial shelf stability of cassava-wheat composite bread was investigated. The percentage weights of the sugar (sucrose) required in the formulated recipe was substituted with different types of honey at the same level (70% sucrose: 30% honey). Freshly baked and cooled cassava-wheat composite bread loaves were stored on shelf at ambient temperature and the total aerobic bacteria and mould counts were determined after 4 and 6 days. The physicochemical analyses revealed that the total acidity, total phenolic content, moisture and viscosity of the different types of honey used varied. The physicochemical properties of the various honey used influenced the microbial shelf stability of the cassava-wheat composite bread. Highest total aerobic bacteria counts of 0.25 × 104 cfu/g was recorded for the cassava-wheat composite bread baked with Hamba honey 2 which had significant (p ≤ 0.05) lowest total acidity (42.41 mEq/kg) and total phenolic contents (48.97 GAE/100 g) as well as significant (p ≤ 0.05) highest % moisture after 4 days of storage. However, the incorporation of dark and golden honey with higher total acidity and total phenolic contents compared with other types of honey used, resulted in the least mould counts of 0.42 × 104 and 0.45 × 104 cfu/g, respectively, after 6 days of storage. The physicochemical properties of honey could enhance the microbial shelf stability of baked bread if the minimum inhibitory concentration of the honey after baking is employed.

Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

“…Data obtained from nutritional and sensory evaluation of the noodles were recorded in triplicates and subjected to One-way analysis of variance (ANOVA) using Statistical Program for Social Science (SPSS) version 21.0 (IBM SPSS inc., Chicago, IL). Where difference existed, LSD was used to separate means and accepted at 5% significance level [23]. Table 1 shows the results of the proximate composition of the composite flour samples and the control.…”

Investigation on Microbiological, Organoleptic and Shelf Life Characteristics of Wheat-cassava Bread

“…This importation has placed a huge burden on the Nigerian foreign reserve and the manufacturing sector. As a result of the huge depletion of our foreign reserve, the Federal Government directed the use of cassava as a supplement to wheat flour for baking by adding a minimum of 10% cassava flour to wheat for a start up to a maximum of 40% [2].…”