The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)

Nwakalor; Chizoba N.

doi:doi:10.11648/j.jfns.20140205.12

| Peer-Reviewed

The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)

Nwakalor, Chizoba N.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 5)

Received: 23 July 2014 Accepted: 14 August 2014 Published: 20 August 2014

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 5)
DOI	10.11648/j.jfns.20140205.12
Page(s)	215-219
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Beverage, African Breadfruit, Storage, Microbiological Quality

References

[1]	Abu-Foul, N.S., Ayyat, M. and Moharram, Y.G.(1992). Milk, curd and yoghurt from glandless and deggosypolised glanded cottonseed protein. Food and Nutrition Bulletin, 14(2): 1-8.
[2]	Adeparusi, E.O.(2001). Effect of processing on some minerals, anti-nutrients and nutritional composition of African yam bean. J. Agric. Environ, 3(1): 101-108.
[3]	Akinyele, I.O. and Abudu, I.A. (1990). Acceptability and nutrient content of milk substitutes from four cowpea (Vigna unguiculata). J.Food Sci., 55(3): 701-702.
[4]	Banigo, E.O.I., Ihimoyan, K.J. and Ossai, G.E.A. (1986). Development of soy beverage for Nigeria. Nig. Food J., 4: 53-64.
[5]	Ejiofor, M.A.N., Obiajulu, O.R. and Okafor, J.C.(1988). “Diversifying utilities of African breadfruit as food and feed.” Int. Tree Crops J., 5: 125-135.
[6]	Fisher, J., Mitchell, D., Smicklass-Wright, I. and Birch,L.L.(2001). Material milk consumption predicts the tradeoff between milk and soft drinks in young girls diets. J.nutr.,131:246-250.
[7]	Gaman, P.M. and Sherrington, K.B.(2001). The Science of Food. Butterworth Heinemann, Real, Educational and Professional Publ. Ltd. Oxford. Pp 1-15.
[8]	Harrigan, W.F. and McCance, E.M. (1976). Laboratory Method in Food and Dairy Microbiology. Academic Press Inc., San Diego.
[9]	How, J.S.L. and Morr, C.V. (1982). Removal of phenolic compounds from soyprotein extracts using activated carbon. J. Food sci., 47: 933-940.
[10]	Ihekoronye , A.I. and Ngoddy, P.O.(1985). Integrated Food Science and Technology for the Tropics. Macmillian Publ. London.
[11]	Karibo, B.P. (1989). Studies on egusi (Colocynthis citrullius L.) milk. B.Tech. Thesis. Federal University of Technology, Owerri.
[12]	Lawal, R.O. (1986). Effect of roasting on the chemical composition of the seeds of T.africana. Food Chem.,22:305-314.
[13]	Nnam, N.M. (1997). Chemical and sensory evaluation of vegetable milks from African yam bean (Sphenostylis sternocarpa {Hochst ex A Rich} harms) and maize (Zay mays L.). Plant Food Hum., 51: 265-267.
[14]	Nsofor, L.M., Bright, U. and Osuji, M.C. (1997). Storage stability and chemical properties of soymilk from sprouted soybeans. J. Food Sci. Technol., 34(6): 477-482.
[15]	Obizoba, I.C. and Egbuna, H.I. (1992). Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzei subterranean L. thourars),and its product (milk). Plant Foods Hum.Nut., 42: 13-23.
[16]	Obizoba, I.C. and Anyika, J.U.(1994). Nutritive value of baobab milk (Gbudi)and mixtures of baobab (Adansoia digitala L.) hungary rice, acha (Digitaria exillis) flours. Plants Foods Hum.Nutr.,46:156-165.
[17]	Odo, F.O.(2001). Consumer acceptance of groundnut milk. A paper presented at the 25th Annual Nigerian Institute of Food Science & Technology (NIFST) Conferences, Nov.5-9, pp 135-137.
[18]	Osho, S.M.(1989). Soybean for household use. In: Food Crop Production, Utilization and Nutrition, B.N. Mbah and D.O. Nnayelugo, (Ed.)Dotan Publ.Ltd., Ibadan, pp. 109-115.
[19]	Potter, N.N. and Hotchkiss, J.H.(1995). Food Science. (5th edn.). Chapman and Hall, International Thomson Publ., New York, pp 437-441.
[20]	Rustom, I.Y.S., LÓpez –Leiva, M.H. and Nair, B.M.(1995). Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions. Food Chem., Vol.56(1):45-53.
[21]	Wijerane, W.B. and Nelson, A.I. (1987). Utilization of legumes as food: In Aciar proceedings, No. 18. Khoh Kaen, Thailand pp183-191.
[22]	Woodroof, J.G. and Philips, G.F. (1981). Beverages: Carbonated, Non- Carbonated. AVI, Westport, CT.pp 343-349.
[23]	Yazici, F.V.B., Alvarez, V.B., Mangino, M.E. and Hansen (1997). Formulation and Processing of a Heat Stable Calcium Fortified Soymilk. J.Food Sci., 62(3): 535-538.

Cite This Article

Plain Text BibTeX RIS

APA Style

Nwakalor, Chizoba N. (2014). The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). Journal of Food and Nutrition Sciences, 2(5), 215-219. https://doi.org/10.11648/j.jfns.20140205.12

Copy | Download

ACS Style

Nwakalor; Chizoba N. The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). J. Food Nutr. Sci. 2014, 2(5), 215-219. doi: 10.11648/j.jfns.20140205.12

Copy | Download

AMA Style

Nwakalor, Chizoba N. The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). J Food Nutr Sci. 2014;2(5):215-219. doi: 10.11648/j.jfns.20140205.12

Copy | Download

@article{10.11648/j.jfns.20140205.12,
  author = {Nwakalor and Chizoba N.},
  title = {The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {215-219},
  doi = {10.11648/j.jfns.20140205.12},
  url = {https://doi.org/10.11648/j.jfns.20140205.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.12},
  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.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
AU  - Nwakalor
AU  - Chizoba N.
Y1  - 2014/08/20
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.12
DO  - 10.11648/j.jfns.20140205.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 215
EP  - 219
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.12
AB  - 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.
VL  - 2
IS  - 5
ER  -

Copy | Download

Author Information

Nwakalor
Chizoba N.

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Nwakalor, Chizoba N. (2014). The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). Journal of Food and Nutrition Sciences, 2(5), 215-219. https://doi.org/10.11648/j.jfns.20140205.12

Copy | Download

ACS Style

Nwakalor; Chizoba N. The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). J. Food Nutr. Sci. 2014, 2(5), 215-219. doi: 10.11648/j.jfns.20140205.12

Copy | Download

AMA Style

Nwakalor, Chizoba N. The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). J Food Nutr Sci. 2014;2(5):215-219. doi: 10.11648/j.jfns.20140205.12

Copy | Download

@article{10.11648/j.jfns.20140205.12,
  author = {Nwakalor and Chizoba N.},
  title = {The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {215-219},
  doi = {10.11648/j.jfns.20140205.12},
  url = {https://doi.org/10.11648/j.jfns.20140205.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.12},
  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.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
AU  - Nwakalor
AU  - Chizoba N.
Y1  - 2014/08/20
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.12
DO  - 10.11648/j.jfns.20140205.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 215
EP  - 219
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.12
AB  - 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.
VL  - 2
IS  - 5
ER  -

Copy | Download