Garlic-Ginger as Potential Bio-Preservative in Fermented Maize and Sorghum Pastes

Abstract

Garlic and ginger are natural spices with potentials as biopreservatives and allied health benefits. Fermented pastes either from maize or sorghum have a shelf life of fewer than 10 days except when refrigerated. In this study, garlic and ginger were added separately and in combinations to the fermented pastes prepared from maize and sorghum grains with a view to extending its shelf life resulted in 7 treatments. During storage for 4 weeks at ambient and refrigeration temperatures, the microbial load was enumerated and isolates identified using conventional methods. Physicochemical properties and shelf-life of the paste were also evaluated. Prominent in the fermented pastes during storage were 8 species of lactic acid bacteria and yeast (Saccharomyces cerevisiae and Saccharomyces rouxii). Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis, Candida krusei, and Rhodotorula glutinis in paste during storage. Bio-preserved paste using 4% garlic with 2% ginger had the best preservative effect on total viable counts (8.29-11.30 CFU/g), lactic acid bacteria (8.3-9.70 CFU/g) and yeast (4.69-9.45 CFU/g) counts. The study established that fermented pastes produced from either maize or sorghum can be effectively bio preserved using garlic, ginger, and garlic-ginger at 2 or 4 % for 4 weeks without spoilage at ambient temperature (27± 2oC); thus, extending its shelf life.

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

“…The methods described in the Fig. 1 ∼ 4 for production are simple, cost effective, require simple equipment, no special starter culture, no chemical added are still practice in many Nigerian suburban households, cultures, and ethnic affiliations ( Adepoju et al, 2016 ; Olasupo et al, 2016 ; Adesulu-Dahunsi et al, 2017 ; Oyeyinka et al, 2019 ; Olaniran et al, 2020a , 2020b ).…”

“…Fermentation facilitates not only the preservation of foods but also their biochemical modulation for enhanced health and nutritional benefits coupled with profound organoleptic quality improvement. This process affords spatial requirements conducive for the proliferation of useful beneficial microbes and the competitive exclusion of harmful species capable of causing spoilage coupled with value depreciation of the food ( Olaniran et al, 2020a ). Daly et al (1996) , Raman et al (2014) , and Olaniran et al (2020b) reported that derivatives from the process in the form of organic substances facilitate food preservation and generation of distinctly novel products important for improving food quality and safety.…”

“…1 ). This suggests that fermentation is a historical and important method for food preservation, particularly at a time when modern appliances, such as refrigerators, and freezers, were lacking ( Olaniran et al, 2020a ). Fermented foods provide sustainable health benefits to humans; hence, a considerable portion of most of the consumers’ nutritional needs is met by fermented foods and beverages ( Oghbaei and Prakash, 2016 ).…”

The application of hurdle technology in extending the shelf life and improving the quality of fermented freshwater fish (Pekasam): A Review

“…Some volatile compounds which are responsible for antimicrobial activities in ginger were ápinene, borneol, camphene, and linalool [116]. The presence of ginger in Pekasam may help inhibit the growth of bacteria like Bacillus, Flavobacterium, Leuconostoc, Proteus, Salmonella, Staphylococcus and Streptococcus [117]. Reference [118] proved that 2% (w/w) ginger could reduce the total viable count (TVC) of tomato paste from 13.45 log cfu/g to 11.54 log cfu/g at the 8th week of storage.…”

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

“…Micronutrient deficiencies have become a foremost health concern due to constrained diversity of inexpensive nutritious food thus limiting dietary diversity among indigents. [1][2][3] The United Nations Inter-agency Group for Child Mortality Estimation 4 has revealed high risks of blindness and recurrence of measles, diarrhea, and sometimes death of children, pregnant women, and vulnerable groups around the world because of diets. Inter-communal violence is on the increase in Nigeria and children are believed to constitute more than half (58%) of the internally displaced population.…”