Evaluation Of Microbial Quality and Physicochemical Properties Of Ginger-Fruit Drinks

ABSTRACT

Microbial quality such as total viable count (TVC), total staphylococcal count (TSC), total fungal count (TFC), Salmonella count (SC) and total coliform count (TCC) were all evaluated. Some 'physicochemical properties such as pH, titratabL acidity, total solids, total soluble sugar and water content and sensory parameters such as colour, taste, mouth feel, pungency and general acceptability were determined following standard procedures. The range of microbial loads obtained were 1.0 x iO3-4.0 x10³cfu/ml for TVC, 1.0 x10³-2.0 x10³cfu/ml for TSC, 2.0 x10³cfu/ml for SC, 1.0 x10^-3-3.0 x 10³ cfulml for TFC and <3-14 MPN/100lm for TCC. The pH,titrable acidity,tota soilids,total soluble sugars and water content ranged from,2.7-4.7,0.036-0.0504 (g lactic/100g), 10.53-13.09%, 2.02-3.39g/100 and 86.91-89.47% respectively. General sensory acceptability assessment showed that the ginger-pineapple and ginger-pawpaw fruit drinks were highly accepted while the ginger-orange was least accepted. Lack of good hygiene, holding time during the preparation of fruits and contaminated source of ingredients are majorly detrimental for the quality of ginger fruit drinks