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

  • AA Badmos Department of Animal Production, University of Ilorin, Ilorin
  • AA Imam Department of Microbiology, University of Ilorin, Ilorin
  • AA Annongu Department of Animal Production, University of Ilorin, Ilorin
  • AT Yusuff Department of Animal Production, University of Ilorin, Ilorin
  • RMO Kayode Department of Home Economics and Food Science, University of Ilorin, Ilorin
  • KO Salami Department of Home Economics and Food Science. University of Ilorin, Ilorin
  • IA Ahutu Department of Home Economics and Food Science. University of Ilorin, Ilorin
  • AO Lawal 4ITAD Ltd, Hove
Keywords: cheese quality, microbial load, sensory evaluation, spice

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.

Bang. J. Anim. Sci. 2017. 46 (1): 51-56

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Abstract
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Published
2017-04-13
How to Cite
Badmos, A., Imam, A., Annongu, A., Yusuff, A., Kayode, R., Salami, K., Ahutu, I., & Lawal, A. (2017). Preservative effects of aqueous and ether extracts of Aframomum melegueta on West African soft cheese. Bangladesh Journal of Animal Science, 46(1), 51-56. https://doi.org/10.3329/bjas.v46i1.32177
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Articles