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Research Journal of Microbiology
  Year: 2007 | Volume: 2 | Issue: 3 | Page No.: 254-259
DOI: 10.3923/jm.2007.254.259
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Preservation of Soybean Daddawa Condiment with Dichloromethane Extract of Ginger

A.L. Kolapo , T.O.S. Popoola , M.O. Sanni and R.O. Afolabi

This study was carried out to investigate the effect of ginger extract on peroxidation, free fatty acid and microbial load in stored soybean daddawa in comparison to ascorbic acid. Soybean (Glycine max (L.) Merr.) seeds fermented into soybean daddawa (a condiment) was treated with 0.5 mL of different concentrations (1600 and 2400 ppm) of freshly prepared Ginger Extract (GE) and different concentration (250 and 500 ppm) of Ascorbic Acid (AA). The samples stored at 30±2°C for up to 14 days were analysed for antioxidant activity using Free Fatty Acid (FFA) and peroxide value (POV) as indicators. Treatment with GE and AA significantly (p<0.05) reduced FFA content of stored soybean daddawa at both concentrations but differences were not observed in the effects of GE and AA. While peroxide values recorded in control samples increased progressively, peroxidation in GE and AA treated samples decreased with storage with no difference in concentration effect. However, there was a significant difference (p<0.05) between POV values of samples treated with GE and those treated with AA. Treatment with antioxidants significantly (p<0.05) reduced the bacteria population in stored samples. Bacteria species isolated from stored soy-daddawa were Bacillus subtilis, B. lincheniformis, Staphylococcus sp. and Micrococcus sp. Results of this study indicate that the addition of dichloromethane extract of ginger to soybean daddawa could play the same role ascorbic acid as an antioxidant This could be exploited in working out a practical way of extending the shelf life of soybean daddawa, which is easily prone to deterioration.
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How to cite this article:

A.L. Kolapo , T.O.S. Popoola , M.O. Sanni and R.O. Afolabi , 2007. Preservation of Soybean Daddawa Condiment with Dichloromethane Extract of Ginger. Research Journal of Microbiology, 2: 254-259.

DOI: 10.3923/jm.2007.254.259






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