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Preservative effects of aqueous and ether extracts of Aframomum melegueta on West African soft cheeseDOI: https://doi.org/10.3329/bjas.v46i1.32177 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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