The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
Journal of Food and Nutrition Sciences
Volume 2, Issue 5, September 2014, Pages: 215-219
Received: Jul. 23, 2014; Accepted: Aug. 14, 2014; Published: Aug. 20, 2014
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Author
Nwakalor, Chizoba N., Department of Food Science & Technology, Federal Polytechnic, Oko, Anambra State
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Abstract
Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.
Keywords
Beverage, African Breadfruit, Storage, Microbiological Quality
To cite this article
Nwakalor, Chizoba N., The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana), Journal of Food and Nutrition Sciences. Vol. 2, No. 5, 2014, pp. 215-219. doi: 10.11648/j.jfns.20140205.12
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