Browsing by Author "Osuolale, A.L."
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Item Effects of packaging materials, pickling agents and spices on the microbial counts of pickled okra(Nigerian Journal of Pure and Applied Science, 2016) Sunmonu, M.O.; Ajala, E.O; Odewole, M.M.; Adebiyi, J; Osuolale, A.L.Okra samples classified as variety 47-4 according to National Horticultural Research Institute (NIHORT), Ibadan, Nigeria were separately pickled in olive oil, groundnut oil and vinegar (5% acetic acid) spiced with ginger, garlic and mixture of ginger and garlic preserved in stainless steel, glass and plastic jars (12 jars each) for 7days at room temperature. For the purpose of comparison, the spices were controlled for using a parallel experiment with no spices added to the pickled okra. The storage environment temperature and relative humidity ranges from 260C to 290C and 66% to 78% respectively. Various microbial growth or count (bacteria and fungi) such as Total Viable Count, Coliform Count, Fecal Coliform Count and Fungal Count of each treatment combination (packaging materials, the pickling agents and spices) were observed at the end of the experiment and the result was evaluated using ANOVA at p ≤ 0.05. From the results of the research, vinegar in glass jars shows an absent of some microorganisms as well as the least microbial counts (1.0 × 105 cfu/ml) irrespective of the spice used. Mixture of spices in any pickling agents irrespective of the packaging materials shows great increase in microbial load beyond value gotten when individual spices were used. In general, highest microbial load were observed in okra pickled with olive oil, spiced with ginger and preserved in stainless steel jar while okra pickled in vinegar shows comparatively very low microbial count. Generally, the TVC ranges within 8.6 × 105 to 1.0 × 105 cfu/ml, CC range from 6.9 × 105 to 0.00 cfu/ml, FCC ranges from 3.7 × 105 to 0.00 cfu/ml while FC ranges from 3.2 × 103 to 1.0 × 103 cfu/ml.Item Nutritional response of Okra to various packaging materials and chemical pickling agents(Journal of Research in Forestry, Wildlife and Environment, 2016) Sunmonu, M.O; Ajala, E.O.; Adebiyi, A.J.; Osuolale, A.L.The research is focused at determining the nutritional response of Okra when pickling is carried out using different antimicrobial liquids (vinegar, olive oil, and groundnut oil) and packaging materials (glass jar, plastic and stainless steel), as well as make a comparism when spices (garlic, ginger, mixture of garlic and ginger) are added as well as control (no treatment). The okra variety used was purchased from IITA (variety 47-4), based on NIHORT classification. Groundnut oil was extracted using a hydraulic press, and the physico-chemical properties of the groundnut oil was determined in the laboratory. The other antimicrobial liquids were purchased from a grocery store. The relative humidity and temperature of the storage environment was determined three times daily (8:00 a.m, 12:00 p.m, and 5:00 a.m.) for a period of 7 days. The nutritional content of okra such as crude fibre, calcium, vitamin A and vitamin C were determined at the end of the experiment. The mean result of crude fibre, calcium, vitamin C and vitamin A from okra samples after pickling showed that vitamin C of okra stored in stainless steel was significantly higher (36.06 mg/100g) than those of glass (35.02 mg/100g) and plastics (36.03 mg/100g).The mean calcium content of okra stored in plastic (80.730%) was significantly higher than those stored in glass (80.320%) and stainless steel (80.010%) respectively. Crude fibre of stored okra (3.24%) using groundnut oil was higher compared to when vinegar and olive oil were used respectively.