Jolaoso A A
Moshood Abiola Polytechnic
Nigeria
Title: The use of natural preservative (ginger and ascorbic acid) in extending the shelf-stability of oso(a lesser-known fermented legume of cathormion altissimum)
Biography
Biography: Jolaoso A A
Abstract
Oxidative rancidity is a problem envisaged in all legumes containing fat.Therefore,one of the major components of oso(fermented seeds of Cathormion altissimum)is fat which is susceptible to oxidative rancidity. The fear of the side effects of most synthetic anti-oxidants has brought about the use of ginger, ascorbic acid and salt as alternatives preservatives.5g of oso(fermented seeds of Cathormion altissimum)was treated with 0.5ml aqueous extract of freshly prepared ginger extract giving 1600ppm and 2400ppm ginger extract,250ppm and 500ppm ascorbic acid The free fatty acid and peroxide value were used to quantify anti-oxidant activity of oso stored at ambient temperature of 30oc.The aerobic mesophilic count were also determined to monitor whether microbial load increases or decreases. At 1600ppm of ginger, 44.4% reduction in free fatty acid was observed and a significant reduction (P<0.05) in peroxide value was also noted. A decrease of 68.9% was also observed in free fatty acid at 2400ppm.The samples treated with ascorbic acid also exhibited significant decrease(p<0.05) in free fatty acid and peroxide values at various concentrations