Preservative effects of aqueous and ether extract of Aframomum melegueta on West African soft cheese

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dc.contributor.authorBadmos, A. A.
dc.contributor.authorAhmad-El Imam, A.
dc.contributor.authorAnnongu, A. A.
dc.contributor.authorYusuff, A. T.
dc.contributor.authorKayode, R. M. O.
dc.contributor.authorSalami, K. O.
dc.contributor.authorAhutu, I. A.
dc.contributor.authorLawal, A. O.
dc.date.accessioned2019-10-15T14:28:01Z
dc.date.available2019-10-15T14:28:01Z
dc.date.issued2017
dc.description.abstractThe 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.en_US
dc.identifier.issn0003-3588
dc.identifier.urihttp://hdl.handle.net/123456789/2580
dc.publisherBangladesh Animal Husbandry Associationen_US
dc.relation.ispartofseriesBangladesh Journal of Animal Science,;46 (1): 51 -56
dc.subjectcheese qualityen_US
dc.subjectmicrobial loaden_US
dc.subjectsensory evaluationen_US
dc.subjectspiceen_US
dc.titlePreservative effects of aqueous and ether extract of Aframomum melegueta on West African soft cheeseen_US

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