Microbial Loads of Ogiri-Ahuekere Condiment Produced From Groundnut Seed (Arachis Hypogaea Linn)

Chukwu, Michael; Ezeagwula, C. G.; Nwakaudu, A. A.; Oti, W.

doi:10.2139/ssrn.3517493

Cited by 6 publications

(5 citation statements)

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“…Triplicate data obtained were subjected to statistical analysis using SPSS software of version 21. Mean values were determined and One-Way ANOVA was done as well as Fisher's Least Significant Difference was used for the separation of the means at (p≤0.05) (Chukwu et al, 2019).…”

Section: H Statistical Analysismentioning

confidence: 99%

Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

Peter-Ikechukwu

Kabuo

E.Uzoukwu

et al. 2020

EJFOOD

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Composite flour of different ratios were produced from wheat, date fruit pulp and toasted watermelon seeds. Cookies of various blends (CHU= 100% wheat Flour without fat and sugar; CHUY=100% wheat flour with sugar and fat; CHUY1=90%: 5%:5%; CHUY2= 80%:10%:10%; CHUY3=70%:15%: 15%; CHUY4= 60%: 20%:20% wheat flour: toasted watermelon seed: date fruit pulp flour respectively) were produced. The physical and organoleptic properties of the cookies were determined and Mean values of the triplicate data were subjected to One-Way ANOVA. The means were separated using Fishers’ test (p≤0.05). CHUY3 was preferred in physical properties: spread ratio (3.95), thickness (11.65mm), diameter (45.66mm) and weight (7.30g). The organoleptic qualities of CHUY: aroma (7.15), Colour (7.45), taste (7.55), texture (7.45), crispness (7.35) and overall acceptability (7.35) were better. However no significant (p≤0.05) difference was observed in overall acceptability. Efforts should be geared towards the commercial production of this cookies as well as suitable packaging material for it.

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Section: H Statistical Analysismentioning

confidence: 99%

Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

Peter-Ikechukwu

Kabuo

E.Uzoukwu

et al. 2020

EJFOOD

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“…Ogiri samples were prepared separately from the seeds of melon, fluted pumpkin and castor seeds, using traditional methods with some modifications [4,12]; the flow chart is represented in Figure 2.…”

Section: Preparation Of Ogiri From Seeds Of Melon Fluted Pumpkin and Castor Seedsmentioning

confidence: 99%

Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment

Olaoye

Ohuche

Nwachukwu

et al. 2022

HighTech. Innov. J.

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The objective of the present study was to isolate Lactic Acid Bacteria (LAB) from ogiri, a Nigerian fermented vegetable product, with the primary focus of selecting suitable isolates as candidates for starter cultures for use in possible improvements in the quality of the product. LAB was isolated from ogiri using phenotypic methods and then subjected to technological tests to evaluate suitability as starter cultures. Based on their considerable technological properties, two isolates of LAB were selected as candidates for starter cultures. The starter cultures were inoculated at 103 CFU/g during the production of ogiri, while un-inoculated samples served as a control. The ogiri samples were stored over nine days, within which samples were taken for microbial and proximate analyses. Four LAB isolates were isolated and identified phenotypically from ogiri procured from a commercial market, including Lactobacillus acidophilus, Lactobacillus fermentum, Enterococcus sp. and Lactobacillus plantarum. The species of Lactobacillus displayed the usual cell shapes of rods when examined under the microscope, which is typical of most members of the genus. The cells of the Enterococcus sp. were, however, cocci in shape, and this is also typical of members of the genus. The basis of the identification of the LAB isolates was their ability to utilize a wide range of carbon sources in their physiological and biochemical activities. Among the LAB isolates, L. acidophilus, L. fermentum produced less than 0.35 and 0.024 mg/l of acetic acid and hydrogen peroxide respectively, and were therefore chosen as starter cultures for production of ogiri. Inoculated ogiri samples showed reduced counts of coliforms, yeast, and moulds in comparison with their un-inoculated counterparts during storage. Coliform counts increased beyond 105 CFU/g in the un-inoculated control samples, whereas counts were lower in samples inoculated with L. acidophilus and L. fermentum. Yeast and mould count of 8.1 106 CFU/g was recorded as the highest value in the un-inoculated control samples, but count was generally below 106 CFU/g in the starter culture inoculated samples. Inoculation with LAB did not have significant difference (p > 0.05) in the proximate compositions of the fermented product. The LAB cultures L. acidophilus and L. fermentum demonstrated considerable control of coliforms and fungi in ogiri. Storage of the fermented product should not exceed 5 days for safety concerns, as increase in counts of coliforms was recorded beyond this period. No significant difference (p > 0.05) was recorded in the proximate compositions of starter culture inoculated ogiri and un-inoculated samples. Doi: 10.28991/HIJ-2022-03-01-04 Full Text: PDF

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“…The plates were observed daily for colony growth (bacteria) while mycelia were observed daily for fungi. Similarly, this procedure was used for culturing of samples for microbial load [30].…”

Section: Culturing Isolation and Characterization Ofmentioning

confidence: 99%

Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products

Phil¹,

Ikechukwu²,

Uloma³

et al. 2021

IJNFS

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The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out.A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month (s) intervals. A-300 g of cocoyam leaves were plucked, sorted, washed, and sun-dried for 3 days. The mpoto were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 months. After 3 months' storage, the total viable counts (TVC) and total fungi counts (TFC) of achicha were as follows: edeofe (2.8×10 4 cfu/g), cocoindia (3.4×10 4 cfu/g) and anampu (2.4×10 4 cfu/g); and edeofe (1.4×10 4 cfu/g), cocoindia (1.7×10 4 cfu/g) and anampu (0.8×10 4 cfu/g) respectively. The TVC and TFC of mpoto stored for 3 months were as follows: edeofe (2.7×10 4 cfu/g), cocoindia (2.1×10 4 cfu/g) and anampu (1.4×10 4 cfu/g); and edeofe (1.0×10 4 cfu/g), cocoindia (0.5×10 4 cfu/g) and anampu (0.5×10 4 cfu/g) respectively. The bacteria isolated and identified were Bacillus spp in edeofe and cocoindia of achicha and mpoto; Staphylococcus spp in anampu of achicha and cocoindia of mpoto and Escherichia coli in anampu of achicha and edeofe of mpoto. Penicillum, Rhizopus and Aspergillus spp were also identified in achicha and mpoto of all the varieties. The organoleptic properties of achicha and mpoto scored approximately 8.00 (like very much) which showed that the products were generally accepted due to low microbial loads and high preference on the desired attributes of achicha and mpoto. It is recommendable to use the tubers and the leaves in food preparations for human consumption.

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Microbial Loads of Ogiri-Ahuekere Condiment Produced From Groundnut Seed (Arachis Hypogaea Linn)

Cited by 6 publications

References 1 publication

Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment

Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products

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