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Microbiological Assessment and Sensory Properties of Steamed Cowpea Paste (moin-moin) Treated with Garlic, Ginger and Alkaline salt (trona).

CF Ezeama
NO Ozua


The microbiological and sensory qualities of steamed cowpea paste (moin-moin) treated with garlic and ginger (0.5, 1.0 and 1.5% w/w) and stored at ambient temperature (28 ± 2 °C) were investigated. Trona (2g
kgι) treated (KN) and untreated (CT) moin-moin samples were evaluated. There was significant (P<0.05) decrease in total viable counts (TVCs) of garlic treated (GL) samples (log102 cfu gι) as there was no significant TVCs difference (P>0.05) in ginger treated (GN)
samples (log10 3 cfu gι) with that of CT samples (log103.95 cfu g-1) irrespective of treatment concentrations on day 0 of storage. Garlic treated sample (1.5% w/w) had better antimicrobial effect and extended
the shelf life to 2 days. Of the five bacteria present in CT, Staphylococcus aureus and Bacillus cereus were inhibited by garlic at 1.0 or 1.5% w/w treatment. Salmonella enteritidis and Enterococcus faecalis were not inhibited at all concentrations of garlic and ginger
treatments. The microbial load (log104.53 cfu gι) and pH (pH 7.84) of KN samples were higher than that of CT by day 0. KN samples, which can be kept at acceptable quality for 24h, had improved aroma and high
acceptability (8.0) with lower rating in visual appearance by day 0 of ambient storage. Though ginger samples were more preferred in taste, aroma, and overall acceptability, the lower microbial load (log102.58 cfu gι) of garlic at day 0 indicates that garlic samples are
microbiologically safer than ginger or CT samples