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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 37 |
| Chapters | 5 |
| Methodology | Scientific |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0067 |
Abstract
Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had 2.8 x 104 cfu/g. Femented locust bean with garlie (FLBGAR) had 3.8 x 104 cfu/g while FLBS (fermented locust bean with salt concentration) had 2.0 x 104 FLBS had the lowest bacterial load. FLB had the highest total colifiran count 6.4 x 104 cfu/g while F…
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Full material
₦ 5,000 $(29)
| Pages | 37 |
| Delivery | Instant, after payment |