Abstract: The effect of calcium salts on the storage stability and on the quality attributes of both fresh and processed product (guava powder) of white flesh guavas (var ‘Allahabad safeda’) was studied. The pulp behavioral studies of fully ripened guava fruits indicated that fruits pretreated with 3% and 4.5% calcium chloride had the least viscosity. The guava pulp powder using spray drying technique was developed and its storage stability and the moisture sorption studies were carried out for product quality evaluation at normal storage condition (27°C; 65%RH). Results revealed that powder obtained from 3% calcium chloride pretreated guavas was found to be at par with the powder obtained from control guavas after 90 days of normal storage. Studies on microbiological quality of guava pulp powder indicated that among the treatments powder obtained from guava fruit pretreated with 3% calcium chloride to be the most effective through restricting microbial counts of total plate count, yeast, mold, Staphylococcus and E. coli below their permissible limit. Moisture sorption studies of guava powder revealed that foil laminate 12μm PET/9 μm foil/38-40 μm is the most suitable packaging material recommended.
Abstract: Soybean Natto powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactives compound (soybean Natto) as antioxidant and antimicrobial were added at level of 1, 2 and 3%. Chemical analysis and physical properties were affected by soybean Natto addition. All the tested soybean Natto additives showed strong antioxidant properties. The microbiological indicators were significantly (P < 0.05) affected by the addition of the soybean Natto. Decreasing trends of different extent were also observed in samples of the treatments for total viable counts, Coliform, Staphylococcus aureus, yeast and molds. Storage period was significantly (P < 0.05) affected on microbial counts in all samples Staphylococcus aureus were the most sensitive microbe followed by Coliform group of the sample containing soybean Natto. Sensory attributes were also performed, added soybean Natto exhibits beany flavor which was clear about samples of 3% soybean Natto.
Abstract: Dried soy protein hydrolysate powder was added to
the burger in order to enhance the oxidative stability as well as
decreases the microbial spoilage. The soybean bioactive compounds
(soy protein hydrolysate) as antioxidant and antimicrobial were added
at level of 1, 2 and 3 %.Chemical analysis and physical properties
were affected by protein hydrolysate addition. The TBA values were
significantly affected (P < 0.05) by the storage period and the level of
soy protein hydrolysate. All the tested soybean protein hydrolysate
additives showed strong antioxidant properties. Samples of soybean
protein hydrolysate showed the lowest (P < 0.05) TBA values at each
time of storage.
The counts of all determined microbiological indicators were
significantly (P < 0.05) affected by the addition of the soybean
protein hydrolysate. Decreasing trends of different extent were also
observed in samples of the treatments for total viable counts,
Coliform, Staphylococcus aureus, yeast and molds. Storage period
was being significantly (P < 0.05) affected on microbial counts in all
samples Staphylococcus aureus were the most sensitive microbe
followed by Coliform group of the sample containing protein
hydrolysate, while molds and yeast count showed a decreasing trend
but not significant (P < 0.05) until the end of the storage period
compared with control sample. Sensory attributes were also
performed, added protein hydrolysate exhibits beany flavor which
was clear about samples of 3% protein hydrolysate.
Abstract: The microbiological and physicochemical
characteristics of wetland soils in Eket Local Government Area were
studied between May 2001 and June 2003. Total heterotrophic
bacterial counts (THBC), total fungal counts (TFC), and total
actinomycetes counts (TAC) were determined from soil samples
taken from four locations at two depths in the wet and dry seasons.
Microbial isolates were characterized and identified. Particle size and
chemical parameters were also determined using standard methods.
THBC ranged from 5.2 (+0.17) x106 to 1.7 (+0.18) x107 cfu/g and
from 2.4 (+0.02) x106 to 1.4 (+0.04) x107cfu/g in the wet and dry
seasons, respectively. TFC ranged from 1.8 (+0.03) x106 to 6.6 (+
0.18) x106 cfu/g and from 1.0 (+0.04) x106 to 4.2 (+ 0.01) x106 cfu/g
in the wet and dry seasons, respectively .TAC ranged from 1.2
(+0.53) x106 to 6.0 (+0.05) x106 cfu/g and from 0.6 (+0.01) x106 to
3.2 (+ 0.12) x106 cfu/g in the wet and dry season, respectively.
Acinetobacter, Alcaligenes, Arthrobacter, Bacillus, Beijerinckja,
Enterobacter, Micrococcus, Flavobacterium, Serratia, Enterococcus,
and Pseudomonas species were predominant bacteria while
Aspergillus, Fusarium, Mucor, Penicillium, and Rhizopus were the
dominant fungal genera isolated. Streptomyces and Norcadia were
the actinomycetes genera isolated. The particle size analysis showed
high sand fraction but low silt and clay. The pH and % organic
matter were generally acidic and low, respectively at all locations.
Calcium dominated the exchangeable bases with low electrical
conductivity and micronutrients. These results provide the baseline
data of Eket wetland soils for its management for sustainable
agriculture.