Changes in Microbiological Quality of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage


Changes in Microbiological Quality of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage


Akusu, Ohwesiri Monday*; Wordu, Gabriel Oji and Obiesie Chidiebere
Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P. M. B., 5080, Port Harcourt, Nigeria


International Journal of Food and Nutrition Research

African pear (Dacryodes edulis) pulp was extracted and pasteurized. The pasteurized pulp was homogenized with different levels of food grade additives to form table spreads of samples A to H while sample I was left without preservative. The spreads were packed in sealed glass containers and stored at room temperature (28±20C) for 4 weeks to evaluate the changes in microbiological quality of table spread during storage period. Samples were collected in a weekly interval to study the microbiological assay of the spread starting from week zero to the last week. High total bacteria count of 1.8x107CFU/ml was seen in sample I (spread without preservative) at week zero, this increased significantly to 8.1x108CFU/ml after 3 weeks of storage and TNTC (too numerous to count) after 4 weeks of storage at 28±20C. The least growth were observed in samples A and C with bacteria counts of 8.1x107CFU/ml and 3.5x107CFU/ml, respectively. The least fungi count of 2.0x106CFU/ml was noted in sample C after 4 weeks of storage while the highest fungi count of 4.5x107CFU/ml was seen in sample I after 4 weeks of storage at room temperature (28±20C). The suspected microorganisms based on their morphology were; E. coli, Staphylococcus aureus, Salmonella specie while fungi were Penicillium specie and Aspergillus specie. Deterioration sets in significantly after two weeks storage as total bacteria and fungi counts rose above 1.0×107 and 1.5×106, respectively. The microbiological quality of the samples was stable up to the second week of storage except sample I (without preservative).


Keywords: Microbiological Quality, Vegetable Spreads, African Pear Pulp, Storage Temperature, Nutritional Quality, Preservatives


Free Full-text PDF


How to cite this article:
Akusu O.M, Wordu G.O and Obiesie C. Changes in Microbiological Qualityof Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage. International Journal of Food and Nutrition Research, 2019; 3:20. DOI: 10.28933/ijfnr-2019-01-1706


References:

1. Rahman SM (2007). Hand Book of Food Preservation. 2nd Edn. London. Taylor and Francis Group.
2. FAO (2005). Food and Agriculture Organization of the United Nations. Principles and practices of small- and medium-scale fruit juice processing. Available:http://www.fao.org/docrep/005/y2 515e/y2515e09.htm
3. USDA (2006). United States Department of Agriculture. Commercial Item Description. Peanut Butter; United State Department of Agriculture, Washington, DC, USA.
4. Nielsen SS (2010). Food Analysis; Springer: New York, NY, USA.
5. Mangels R (2001). Guide to nuts and nut butters. Vegetarian Journal, 21, 20-23.
6. Kengué J (1990). Le Safoutier (Dacryodes edulis (G.Don) H.J.Lam), premières données sur la morphologie et la biologie. Thèse de doctorat, Université de Yaoundé, Cameroun.
7. Okafor JC (1983). Varietal delimitation in Dacryodes edulis (G.Don) H.J.lam (Burseraceae). International Tree Crops Journal, 2, 255-265.
8. Duru M, Amadi C, Ugbogu A, Eze A and Amadi B (2012). Phytochemical, vitamin and proximate composition of Dacryodes edulis fruit at different stages of maturation. Asian Journal of Plant Science and Research, 2(4), 437-441.
9. Ndoye O, Ruiz-Pérez M and Eyebe A (1997). The Markets of Non-Timber Forest Products in the Humid Forest Zone of Cameroon. ODI Rural Development Forestry Network Paper, Yaounde, Cameroon.
10. Ndangang V (1989). A Survey of Traditional Agro-Forestry Woody Plants of the North-West Province of Cameroon. Pre-Optional Study Report, National Advance School, Agriculture, Yaounde, Cameroon, p. 72.
11. Kadji BRL, Kone FMT, Sika AE and Dabonne SI (2016). Physico-chemical properties of Safou (Dacryodes edulis) fruits grown in Côte d’Ivoire. Journal of Applied Biosciences, 105, 10103- 10110.
12. Ayuku ET, Duguma B, Kengue J, Tiki–managa T and Zekkeng P (2000). Uses, management and economic potential of Dacryodes edulis in human low-land Cameroon. Economic Botany, 53(3), 292-300.
13. Kengué J (2002). Fruits for the Future 3. Safou: Dacryodes edulis. Research for Development in Department for International Development. p. 147.
14. Ajayi IA, Oderinde RA, Kajogbola DO and Uponi JI (2006). Oil content and fatty acid composition of some underutilized legumes from Nigeria. Food Chemistry, 99(1), 115-120.
15. Kapseu C (2009). Production, analyse et applications des huiles végétales en Afrique. Oleagineux Corps Gras, Lipides, 16(4), 215-229.
16. Poligui RN, Mouaragadja I, Haubruge E and Francis F. (2013). La culture du safoutier (Dacryodes edulis (G. Don) H.J.Lam (Burseraceae)): enjeux et perspectives de valorisation au Gabon (synthèse bibliographique). Biotechnologie Agronomie société et Environnement, 17(1), 131-147.
17. Ondo-Azi A, Ella Missang M, Silou T and Chalchat J (2013). Variation in Physicochemical Characteristics of Safou (Dacryodes edulis (G. Don) H.J. Lam) fruits.
18. CODEX-STAN (1999). CODEX Alimentairus Commission Standard for Named Vegetable Oils, FAO Corporate Document, CODEX STAN 210. Retrieved from https://www.fao.org/docrep/004/y2774e05. 5th July, 2016.
19. ICMSF (1995). International Commission On Microbiological Specification for Foods. Food Administration Manual. Version 2.0. Retrieved from http://www.icmsf.org. 3rd July, 2017).