ANTI-MICROBIAL AND ORGANOLEPTIC PROPERTIES OF UZIZA (PIPER GUINEENSE) AND UDA (XYLOPIA AETHIOPICA) SEEDS EXTRACT ON ROASTED GROUNDNUT
Abstract
Anti-microbial and organoleptic propertiesof uziza and uda seeds extract on roasted groundnut were evaluated. Dried seeds of uziza and uda were ground into fine particles using Attrition mill. A-100 g powder was homogenized with 500 ml of distilled water. After homogenization, the uziza and uda solutions were allowed to settle before filtering using a sieve into 5 liters transparent plastic buckets as aqueous extracts ofuziza and uda.Microbial analysis determined were bacterial and fungal count for a period of 4weeks. Appearance, taste, aroma, texture and overall acceptability were evaluated. Bacterium isolated was Bacillus subtilis and while fungal isolated were Aspergillusniger and Aspergillusflavus. The spices have significant effect on the roasted groundnut samples by increasing the anti-microbial properties of the spices and were able to suppress the microbial growth. The keeping quality of the roasted groundnut treated with uzizafor 4 hours was the best due its high sensory score 9.0 (like extremely) for taste, texture and overall acceptability. It could be recommended that groundnut should be treated with the spices to reduce microbial c growth and improved organoleptic properties on roasted groundnut seeds.
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