Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate
ABSTRACT
Moin-Moin And Plantain blend was
prpduced from cowpea paste/ plantain flour blend,treated with 1% w/v 2%w/v, 3% concentration
of garlic (GA), ginger (GN) and potassium sorbate (KS) respectively. Microbiological
evaluation of the treated and untreated samples stored at ambient treatment
were assessed. The organoleptic qualities (colour,flavor,txture,taste and
overall acceptability) were also examined. At the highest concentration (3%) GA
and KS were unacceptable while GN was most preferred. There was an increase in
the total viable counts (TVC’S) of samples as the storage day increase but the
rate of increase was lower for the treated samples.
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CHISOM, B (2021). Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2
BLESSING, CHISOM. "Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Jul. 2021, https://repository.mouau.edu.ng/work/view/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2. Accessed 25 Nov. 2024.
BLESSING, CHISOM. "Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2 >.
BLESSING, CHISOM. "Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2