“Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria
ABSTRACT
The study evaluated the
traditional use of almond leaf (Terminalia catappa) for packaging of
‘agidi" on the microbial properties and volatile compounds. Corn was
obtained from Ndoro market in Ikwuano L.G.A ofAbia State while the almond
leafwas obtained from the National Root Crops Research Institute, Umudike.
Samples were analyzed for microbial characteristics and volatile compounds.
Water extract from the leaf was investigated for its antimicrobial properties
against selected food spoilage and pathogenic microorganisms. The raw leaf
water extract showed bactericidal properties against Escherichia coli,
Staphylococcus aureus, and Salmonella typhi but was not effective against
Saccharomyces species and Bacillus cereus. A total oftwenty-six (26) volatile
compounds were found in the leaf; some occurred twice or more. It was observed
that volatile compounds such as Oleic acid and Phthalate anhydride were
transferred into the product at a percentage of 90% and 100% respectively.
Compounds such as nonacosane and 9,12 octadecadienoic acid occurred twice and
thrice respectively in the almond leaf. It was therefore deduced that these
compounds were responsible for the characteristic flavour ofthe wrapped corn
meal (agidi). It was also concluded that almond leafis a suitable packaging
material for agidi.
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GLORIA, G (2025). “Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria. Repository.mouau.edu.ng: Retrieved May 03, 2025, from https://repository.mouau.edu.ng/work/view/evaluation-ofthe-traditional-use-ofalmond-leafterminalia-catappa-for-packaging-of-agidi-on-the-microbial-properties-and-volatile-compounds-onyeoziri-gloria-7-2
GLORIA, GLORIA. "“Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 May. 2025, https://repository.mouau.edu.ng/work/view/evaluation-ofthe-traditional-use-ofalmond-leafterminalia-catappa-for-packaging-of-agidi-on-the-microbial-properties-and-volatile-compounds-onyeoziri-gloria-7-2. Accessed 03 May. 2025.
GLORIA, GLORIA. "“Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 May. 2025. Web. 03 May. 2025. < https://repository.mouau.edu.ng/work/view/evaluation-ofthe-traditional-use-ofalmond-leafterminalia-catappa-for-packaging-of-agidi-on-the-microbial-properties-and-volatile-compounds-onyeoziri-gloria-7-2 >.
GLORIA, GLORIA. "“Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria" Repository.mouau.edu.ng (2025). Accessed 03 May. 2025. https://repository.mouau.edu.ng/work/view/evaluation-ofthe-traditional-use-ofalmond-leafterminalia-catappa-for-packaging-of-agidi-on-the-microbial-properties-and-volatile-compounds-onyeoziri-gloria-7-2