Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M
ABSTRACT
The
mineral and microbial quality of ngu made from different sources were evaluated
and sensory test was carried out on the abacha prepared from the different ngu.
From the study ngu was produced from different sources palm bunch, coconut
shell, plantain peel and potash as control. This agricultural wastes were dried
and burnt. The resulting ash samples were dissolved in water to form palm bunch
ash infusion, coconut shell ash infusion, plantain peel ash infusion
respectively. Potash served as the control. The mineral results showed that
potassium ranged from 14.65-989.78 mg/l00g, magnesium ranged from 17.21-241.62
mg/1 00g, phosphorus ranged from 1.46-283 .52 mg/I 00g, calcium ranged from
6.81-58.45 mg/1 00g and sodium ranged from 5.50-956.36 mg/l 00g. The potash had
better mineral composition in terms of potassium, magnesium, phosphorus and
calcium while coconut infusion had the lowest sodium content. The qualitative
and quantitative test revealed the presence of two bacteria genera (Pseudomonas
sp. and Staphylococcus. aureus) in two samples which exceeded the permissible
limit, hence unfit for human consumption. Sensory characteristics showed that
the African salad prepared with potash infusion was generally accepted.
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EZE, E (2024). Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M . Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-mineral-and-microbial-quality-of-different-forms-of-ngu-made-from-different-sources-and-the-sensory-evaluation-of-african-salad-made-from-them-eze-ngozi-m-7-2
EZE, EZE. "Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Jul. 2024, https://repository.mouau.edu.ng/work/view/evaluation-of-the-mineral-and-microbial-quality-of-different-forms-of-ngu-made-from-different-sources-and-the-sensory-evaluation-of-african-salad-made-from-them-eze-ngozi-m-7-2. Accessed 22 Nov. 2024.
EZE, EZE. "Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Jul. 2024. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-mineral-and-microbial-quality-of-different-forms-of-ngu-made-from-different-sources-and-the-sensory-evaluation-of-african-salad-made-from-them-eze-ngozi-m-7-2 >.
EZE, EZE. "Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M " Repository.mouau.edu.ng (2024). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-mineral-and-microbial-quality-of-different-forms-of-ngu-made-from-different-sources-and-the-sensory-evaluation-of-african-salad-made-from-them-eze-ngozi-m-7-2