Preservative effects of aqueous and ether extract of Aframomum melegueta on West African soft cheese
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Bangladesh Animal Husbandry Association
Abstract
The Total Bacterial Count, proximate composition, and sensory evaluation of West African Soft Cheese
supplemented with aqueous and ether extracts of the spice Aframomum melegueta (at 0%, 1%, 2%
and 3% each) were determined with a completely randomized design. Effects of the spice were
monitored for 3 days. The results revealed that 3% concentration of the ether extract of the spice was
the most inhibitory (p<0.05) of microbial growth for the duration of the experiment and it also
significantly improved the fat, ash and protein contents of the cheese. The study recommended the
addition of 3 % ether extract of A. melegueta as an additive to fortify West African soft cheese.
Description
Keywords
cheese quality, microbial load, sensory evaluation, spice