%0 Journal Article
%T Preservative effects of aqueous and ether extracts of Aframomum melegueta on West African soft cheese
%A AA Annongu
%A AA Badmos
%A AA Imam
%A AO Lawal
%A AT Yusuff
%A IA Ahutu
%A KO Salami
%A RMO Kayode
%J Bangladesh Journal of Animal Science
%D 2017
%R https://doi.org/10.3329/bjas.v46i1.32177
%X 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
%K cheese quality
%K microbial load
%K sensory evaluation
%K spice
%U https://www.banglajol.info/index.php/BJAS/article/view/32177