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Articles by Akinyomade Owolabi
Total Records ( 1 ) for Akinyomade Owolabi
  Abiola Folakemi Olaniran , Charles Okolie , Helen Ene Abu , Ruth Oluwabusola Afolabi and Akinyomade Owolabi
  Background and Objective: Wastage of more than 90% cashew apples fruits can significantly be curbed, thus, this study evaluated the potentials of garlic-ginger filtrate as biopreservative compared with sodium benzoate and ascorbic acid in unpasteurized cashew apple juice. Materials and Methods: Unpasteurized cashew apple juices were pretreated with 1% garlic-ginger filtrate, 1% sodium benzoate (v/v) and 1% ascorbic acid (v/v). About 100% cashew apple juice served as positive control. All the samples were stored on the shelf at 26±2°C for 5 weeks. The pH, total titratable acidity, total soluble solids, specific gravity and enumeration of microbial load were done weekly. Results: The pH of garlic-ginger preserved unpasteurized cashew apple juice was relatively steady for 3 weeks. Garlic-ginger filtrate was the most effective preservative, followed by ascorbic acid and sodium benzoate, respectively without microbial and physiochemical deterioration for 3 weeks. Conclusion: Incorporation of garlic-ginger filtrate as biopreservative extended the shelf life of unpasteurized cashew apple juice at ambient temperature thus reducing the economic losses resulting from annual wastage and spoilage of the fruit.
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