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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2020 / Cilt: 24 - Sayı: 4

Quality and microbial inactivation of powdered Irvingia gabonensis using moringa and different storage materials

Moringa ve farklı depolama malzemeleri kullanarak toz Irvingia gabonensis'in kalitesi ve mikrobiyal inaktivasyonu

Musliu SUNMONU
Adeshina FADEYİBİ
Olawale OLABANJO
Pages
391–400
Publication Date
2020-12-16
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results show that the proximate, total coliform, viable and fungi counts decreased with C (p< 0.05).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:A biological approach can be used to maintain the quality of food products for an extended storage life.
📊
Key Findings & Data:The products were mixed with different parts of the powdered B (leaf, seed and bark) to form varying C (10− 20ppm); and then stored in different S (calabash, sisal and jute sacks) for 3 months.
💡
Conclusion & Impact:Results show that the proximate, total coliform, viable and fungi counts decreased with C (p< 0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Botanik konsantrasyon · Irvingia gabonensis · Kalite

Abstract

A biological approach can be used to maintain the quality of food products for an extended storage life. In this research, the effects moringa parts (B), botanical concentration (C) and, storage material (S) on the quality and microbial inactivation were investigated for storage of powdered Irvingia gabonensis. The products were mixed with different parts of the powdered B (leaf, seed and bark) to form varying C (10− 20ppm); and then stored in different S (calabash, sisal and jute sacks) for 3 months. The proximate and microbial compositions of the stored products were determined using standard methods. Results show that the proximate, total coliform, viable and fungi counts decreased with C (p< 0.05). Also, the effect was more pronounced in the product stored in the jute sack treated with the 20ppm powdered moringa leaf. This can therefore be used for storing powdered Irvingia gabonensis.

Özet

Daha uzun bir depolama ömrü için gıda ürünlerinin kalitesini korumak için biyolojik bir yaklaşım kullanılabilir. Bu araştırmada, toz haline getirilmiş Irvingia gabonensis'in depolanması için moringa kısımları (B), botanik konsantrasyon (C) ve depolama malzemesinin (S) kalite ve mikrobiyal inaktivasyon üzerindeki etkileri araştırılmıştır. Ürünler, değişen C (10 - 20 ppm) oluşturmak için toz haline getirilmiş B'nin (yaprak, tohum ve kabuk) farklı parçalarıyla karıştırıldı; ve daha sonra 3 ay boyunca farklı S (su kabağı, sisal ve jüt çuvalları) içinde saklanır. Depolanan ürünlerin yakın ve mikrobiyal bileşimleri standart yöntemler kullanılarak belirlendi. Sonuçlar, C ile yakın, toplam koliform, canlı ve mantar sayımlarının azaldığını göstermektedir (p <0.05). Ayrıca, 20 ppm toz moringa yaprağı ile muamele edilmiş jüt çuvalda depolanan üründe etki daha belirgindi. Bu nedenle bu, toz haline getirilmiş Irvingia gabonensis'in depolanması için kullanılabilir.

🔖

Cite This Article

SUNMONU, M., FADEYİBİ, A., OLABANJO, O. (2020). Quality and microbial inactivation of powdered Irvingia gabonensis using moringa and different storage materials. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 24 - Sayı: 4, 391–400. https://ajindex.com/articles/670992

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