Quality and Microbial Inactivation of Stored Irvingia gabonensis Seed

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Date

2020

Journal Title

Journal ISSN

Volume Title

Publisher

Harran Journal of Agricultural and Food Science. (HJAFS).

Abstract

A biological approach can be used to maintain the quality of food products for an extended storage life. In this research, the effects moringa parts (B), botanical concentration (C) and, storage material (S) on the quality and microbial inactivation were investigated for storage of powdered Irvingia gabonensis. The products were mixed with different parts of the powdered B (leaf, seed and bark) to form varying C (10− 20ppm); and then stored in different S (calabash, sisal and jute sacks) for 3 months. The proximate and microbial compositions of the stored products were determined using standard methods. Results show that the proximate, total coliform, viable and fungi counts decreased with C (p< 0.05). Also, the effect was more pronounced in the product stored in the jute sack treated with the 20ppm powdered moringa leaf. This can therefore be used for storing powdered Irvingia gabonensis

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Keywords

Botanical concentration, Irvingia gabonensis, Quality, Powdered moringa parts, Storage materials

Citation

*Sunmonu, M. O*., Fadeyibi, A. & Olawale, S.O. (2020). Quality and Microbial Inactivation of Stored Irvingia gabonensis Seed Harran Journal of Agricultural and Food Science. (HJAFS). 24 (4); 391-400, Published by Faculty of Agriculture, Harran University. https://dergipark.org.tr/en/pub/harranziraat/issue/58209

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