l'RESEH.VATION OF SOY FLOUR ( G~pci11e max. (L.) marr) USING GINGER (Zingiber oj]iciuale) AS A NATURAL PRESERVATIVE.
No Thumbnail Available
Files
Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
The possibility ofpreserving soy flour by using different concentrations (if ginger extract of 1.0 mgl/0 g soy
}lour, 0.5 mg/10 g soyj1our and 0.1 mg/10 g soy }lour over a period ofsbcty days was investigated The
experiment revealed that the pH of the treated and untreated samples were in the range of6.50-6.83 and 6.35~
6. 65 respectively over the period of sixty days. 11u? bacterial and fungal isolates identified on 60'11 day of
. storage fi·om tile untreated samples (controls) were Staphylococcus aureus, Bacillus subti/es, Escherichia coli,
· Aspergillus sp., Penicillium sp. , Mucor sp., Rhizopus sp. and Candida sp. whereas the organisms isolated
from the samples treated with 0.5 mg/10 g concentration were found to be Bacillus cereus, Bacillus subtilis,
. Aspergillus sp. and Rhizopus sp. The total bacterial count for untreated samples was 9.9x1010 cfu/g whereas
the respective value was 7. 7x I 011 cfulg for samfles treated with 0.5 mgll 0 g concentration. The fungal count
for Ulltreated samples was foulld to be 9. 9x I 01 cjitlg whereas the respeclive count was negligible for samples
treated with 0.5 mgl/0 g concentration. 71te protein content ( 25.1%) and the fat content (18.0%) for
wureated samples were much less than those oftlte treuled samples (protein 35% and fat 19.6%) with 0.5
mg/10 g soy }lour. The study clearly shows that zinger extract at a low concentration of0.5 mg/10 g may be
used to preserve the soybean flour at least over a period of sixty days .
Keywords
Q Science (General), QH301 Biology