| Autor: |
Ugbogu, O. C., Ogodo, A. C., Ameh, B. O. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; 2018, Vol. 25 Issue 4, p1703-1707, 5p |
| Abstrakt: |
The bacteriological and mycological quality of commercially and laboratory prepared Ginger based Yaji was investigated. Ten Ginger Yaji samples were purchased randomly from three wards within Wukari and compared with the laboratory prepared Yaji. The pH in water of all the Yaji samples was acidic and ranged from 4.87 ± 1.08 to 5.52 ± 0.07. The total viable bacteria count ranged from 1.0×108 cfu/ml to 4.0×109 cfu/ml, while the fungi count ranged from 2.0×108 cfu/ml to 1.7×109 cfu/ml. The predominant bacteria isolated were Staphylococcus aureus and Staphylococcus epidermidis. The fungi isolated were Aspergillus and Penicillium species. Sensory evaluation showed that commercially prepared Ginger Yaji (A) with 6.73±1.95 is the most preferred, followed by the laboratory prepared Ginger based Yaji (F), with 6.57±2.67, as the second most preferred, while Ginger Yaji (J), with the mean score of 3.17±2.15 is the least preferred. This study had shown that microorganisms are associated with Ginger based Yaji which is as a result of poor hygienic measures taken by the producers, use of deteriorated spices and exposure of the Yaji to unsanitary environmental condition. There is need for public enlightment on the danger of microbial contamination of Yaji. Government should encourage industrial production of Yaji to enable compliance to Good Manufacturing Practices since the laboratory produced Yaji (sample F) was not contaminated. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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