Microbial and Sensory Quality of Pito Beverage Treated With Moringa Seed and Ginger Extract

Noah, Abimbola A. and Alagamba, E. A. (2020) Microbial and Sensory Quality of Pito Beverage Treated With Moringa Seed and Ginger Extract. In: 15th Annual Research Conference and Fare, Lagos, Nigeria. Sept. 22-23, 2020, 22-23, 2020, Lagos, Nigeria. Sept..

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Pito is a traditional brewed alcoholic beverage. Its processing is prone to microbial contamination which result to poor shelf life. The present work investigated the microbial analysis of Pito beverage produced from sorghum treated with varying concentration of moringa seed and ginger extract as preservatives. Standard microbiological method was used. The result of microbiological analysis shows that the Total plate count for the first day ranged from 3.0 x102 to 14.0x102 cfu/ml and for the 7 days of storage, it ranged from 2.5x102 to 6.0x102 cfu/ml while Staphylococcus Count ranged from 4.5x102 to 0.5x102 cfu/ml on the first day with no growth on the 7 day. The fungi count of the samples was varied from 10.5x102 to 2.5x102cfu/ml during the 0 day and 8.0x102 to 4.0x 102 cfu/ml during 7 days storage for sample. Generally, there was reduction in the microbial growth as storage proceeds in the treated samples with the control sample having the highest growth on both the 0 &7days while no Coliform growth on both 0 & 7 days of analysis in all the treated samples. Sensory evaluation depicts that the result of Overall-acceptability varied from 6.60-8.30 with significant difference (p<0.05) across all samples. The sample with ratio (90:5:5) was most preferred among the treated samples as the proportion of moringa seed and ginger extracts increases in terms of overall-acceptability. Hence, moringa and ginger have reduced the microbial count thereby improving the shelf life of pito and organoleptic properties thus it inclusion should be encouraged.

Item Type: Conference or Workshop Item (Paper)
Subjects: Q Science > Q Science (General)
Q Science > QR Microbiology
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Mr. Bolanle Yisau I.
Date Deposited: 12 Jun 2021 07:43
Last Modified: 12 Jun 2021 07:43
URI: http://eprints.federalpolyilaro.edu.ng/id/eprint/1734

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