Effect of Natural Spices on the Progression of Microbial Food Spoilage in the Steamed Beans Pudding, Moin-Moin
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Date
2012-12
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International Formulae Group
Abstract
Using a completely randomized block design, the progression of microbial food spoilage and the
microbiological and sensory qualities of steamed cowpea paste (moin-moin) seasoned with onion, garlic,
nutmeg and cinnamon was investigated. The total plate count was enumerated at approximately four hour
intervals using Mueller-Hinton and Sabroaud dextrose agar for bacteria and fungal spoilage organisms
respectively. Sensory evaluation was carried out using a 9-point hedonic scale. Results revealed no statistically
significant difference in the progression of microbial spoilage. Eight bacterial species were isolated from the
treatment samples as follows: Bacillus nealsoni, B. megaterium, B. pumilus, B marinus, Salimicrobium
halophilum and Micrococcus varians. While 7 (seven) isolated fungi from the treatment samples are
Gonatobotrys spp, Alternaria spp, Gymnoascus spp, Acremonium spp, Geotrichum spp, Oidiodendrum spp and
Cladosporium spp. Untreated control and samples treated with nutmeg were preserved for the longest period of
23 hours. The present results show that moin-moin would spoil within 24 hours if kept at ambient temperature.
The widely accepted reports of in-vitro anti-microbial effect of the spices was not observed in-vivo. Further
work is needed on increasing the shelf-life of moin-moin and other similar foods.
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Keywords
Anti-microbiological activity, In-vivo