Qualitative Assessment Of Dried And Fresh Capsicum tllllllllllll L.
| dc.creator | De, Nandita B., Risikat, O. S. | |
| dc.date | 2002 | |
| dc.date.accessioned | 2025-03-27T18:59:15Z | |
| dc.description | Fresh and ,,'•·ied pepper !.apsicum mmuwn (Tat ashe), commo11(1' n\·ed in Nigeria as spice, were analyzed for microbial ,'rJad, p!i, protein, vitamin C, fcl( and moisture contents. 1'l1e bacterial count and thefwtgaf · cot111t .fi·om dric •. ! f!epper samples purclwsedji·om tilree markets in Minna were 6.4x I 06 - 7. 7xl 06 c.fulg and 38-46 (-:fi1lg whereas the respective values.forji·esh pepfl!!r were 3.2x/O(I- 4.4x/06 and 19-29 c.fulg. 'l'lte isolated bacteria .fi'om both ji-esh and dried pepJICI' were ,\pecies (?(Staphylococcus, Bacillus , Streptococcus and E. coli. '11w isolated jimgi were species 'if Penicillium, A.1pergillus, Rlrizop11s and /1-fucor. q{ these orr.wJisms, /Jacil!u.\· species were the predominant contaminants followed by A.1pergillus species. Nutritional mw(1•si.\· ret•ealed that dried pepper contain less protein (1.12-1. 20%) and less vitamin C (54-62 mg/1 OOg) COIIIfJtll'ed to protf'ill contellt (3.0-4./fJI;) and vitamin C content ( 199-221 mg/ I OOg) found in .fresh 1n:pper. 1'l1e values (:i/1t (%}for fl'esh and dried samples were 12.07- 12. fN% and I. 99-2.03% rCSfJI!.C:tively. l'reliminm:J' iiiVt?stiBolion showed that both ji·esh and dried pepper extracts pvssess definite antibacterial activity against [~. coli, S. nureus and B. subtilis | |
| dc.format | application/pdf | |
| dc.identifier | http://eprints.covenantuniversity.edu.ng/5077/ | |
| dc.identifier.uri | https://repository.covenantuniversity.edu.ng/handle/123456789/34384 | |
| dc.language | en | |
| dc.subject | Q Science (General), QH301 Biology | |
| dc.title | Qualitative Assessment Of Dried And Fresh Capsicum tllllllllllll L. | |
| dc.type | Article |
Files
Original bundle
1 - 1 of 1