Microbial And Organoleptic Changes Associated With “Ugba” Stored At Ambient Temperature

  • CC Ogueke Department of Food Science and Technology, Federal University of Technology Owerri
  • LE Aririatu Department of Industrial ¬Microbiology, Federal University of Technology Owerri
Keywords: “Ugba”, organoleptic changes, Spoilage


Microbiological and organoleptic changes in “ugba” stored at ambient temperature were determined over a period of 5 days. Microbiological analyses revealed the presence of Bacillus sp., Staphylococcus sp., Micrococcus sp., E.coli, Enterobacter and Proteus sp. with Bacilllus sp. and Proteus sp. being the predominant bacteria. Percentage occurrence of the isolates at 0 hr, 24 hr., 48hr., 72 hr., 96hr., and 120 hr. were 83.3%, 100%, 100%, 50.0%, 33.3% and 33.3% respectively. The bacterial counts increased from 5.0 x 103 cfug-1 at 0 hr. to 4.7 x 109 cfug-1 at 120 hr. pH and moisture content also increased from 5.7 to 7.9 and 56.90% to 71.20% respectively within the same period. Sensory evaluation studies showed that the scores for colour, odour, texture / sliminess and taste at 0 hr – 72 hr were significantly different (p = 0.05) from the scores of the same parameters at 96 hr – 120 hr., indicating a general unacceptability of the product after 72 hr.
Key words: “Ugba”, organoleptic changes, Spoilage.
Nigerian Food Journal Vol.22 2004: 133-140

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