Abstract

The effect of boiling time on the microbiological and sensory quality of “Zogale” was determined. Moringa leaves were boiled for 5, 10, 15 and 20 min after which the various portions were blended with coarsely grounded peanut cake (kulikuli), in a ratio of 75 Moringa leaves: 25 kulikuli, giving zogale samples A, B, C and D respectively, ( in line with the composition of the market sample E, which served as control). The samples were stored on the shelf (30-34°C) and in the refrigerator (8-12°C) for 12 h., after which the microbiological and sensory properties were determined. While there was significant decrease (p<0.05) in microbial load for processed samples sample E gave higher microbial load (3.2×10⁵) CFU/g. There was a significant (p<0.05) increase in microorganisms with ambient storage giving higher values for TVC and molds in all the samples. Sample E recorded the highest TVC values of 3.2×10⁵ , 3.1×10⁴ and 3.4×10⁵ CFU/g and mold count of 1.8×10², 2.1×10² and 2.6×10² CFU/g for fresh, refrigerated and ambient storage respectively. Enterobacteriaceae and Staphylococcus species were the predominant bacteria in the zogale products. There was a reduction in the mean sensory scores of all the attributes with storage. The fresh sample enjoyed the highest acceptability with a mean score of 4.25, followed by the refrigerated and ambient stored samples in that order, with scores of 4.15 and 3.96, respectively.

Keywords:

Ambient temperature, Arachis hypogeae, Moringa oleifera, refrigeration, storage, total viable counts,

References

Competing interests

The authors have no competing interests.

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