Shelf stability of agidi produced from maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage

Abstract

The shelf stability of agidi produced from maize (Zea mays) during ambient temperature (30.0±1.5°C) storage and the effects of sodium benzoate treatment in combination with low temperature storage (12-14°C) was evaluated for eight weeks. Results indicates high total aerobic bacterial count (1.05x10 10 cfu/g) and fungi count (4.6x10 9 cfu/g) at the 12 th day of storage and thereafter, decrease gradually till the end of the storage period. Treatment with 0.15% sodium benzoate and refrigeration at 12-14°C drastically retarded microbial growth up till the 21 st and 28 th day of storage. Seven bacteria genera (Bacillus, Staphylococcus, Streptococcus, Lactobacillus, Leuconostoc, Pseudomonas and Alcalegene) and seven fungi genera (Aspergillus, Penicillium, Alternaria, Fusarium, Rhizopus, Mucor and Geotrichum) were detected and isolated. The pH decreased from 4.15±0.01 to 3.10±0.02 at the end of storage period while the titratable acidity increased from 0.002±0.001 to 0.005±0.001. However, the pH and titratable acidity were fairly stable in samples treated with sodium benzoate and refrigeration of 12-14°C. An increase of 37.94% and 32.19% were recorded for the moisture and fibre contents, respectively. Conversely, a decrease of 12.92, 45, 81.32 and 44.95% were detected and recorded for the carbohydrates, lipid, protein and ash contents. However, treatment with 0.15% sodium benzoate and refrigeration at 12-14°C kept these parameters fairly stable all through the storage period. Overall sensory evaluation shows that sodium benzoate treated and refrigerated samples were highly acceptable even though freshly prepared samples were preferred.

Influence of starter culture of lactic acid bacteria on the shelf life of agidi, an indigenous fermented cereal product

“…The moulds isolated from spoilt agidi samples were characterized as A. flavus, Penicillium spp, A. niger and Rhizopus spp. Morphological and physiological characteristics of the isolates agrees with the findings of Ogiehor et al (2005). Several authors have also detected and isolated most of theses spoilage organisms in fermented foods and beverages (Filtenborg et al, 1996;Corsetti et al, 1998;Pitt and Hocking, 1999).…”

“…This was followed by wet sieving with the aid of a clean muslin cloth. The mixture was allowed to settle and the ogi slurry supernatant was decanted and packed in a jute bag (Ogiehor et al, 2005).…”

Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

“…Porridges general are produced primarily from cereals such as maize, sorghum, millet, acha [2] and are predominantly eaten in developing countries [2]. Madidi is basically consumed as breakfast meal with soup [3] or beans cake (akara/kose), weaning of infants and meal for patients [4]. Although, it is eaten by all population of both young and old [1].…”

Performance Evaluation of a Refrigeration System for Fresh Maize Storage

“…Several methods have been used in the preservation of maize [12][13][14][15][16] some of which are drying and storage crib; mud or cement-plastered basket; brick bin; ferrocements bin (Ferrumba); postcosecha galvanized steel silos; in the modern-day technology, refrigeration system also can be used because it can be manipulated to give various conditions. Charles and Rogers [17] observed that overnight storage of fresh maize in wagon or truck can have a marked effect on their future storability.…”