Effect Of Ginger And Storage Temperature On The Microbial Growth In Hibiscus Sabdariffa Drink
ABSTRACT
‘Zobo’ drink was produced from
Hibiscus Sabdariffa Calyces. The drink was extracted from H. Sabdariffa calyces
with water at 1 00°C. The different ginger treated Zobo drinks were obtained by
adding I g, 3g and 5g of powdered ginger respectively to each of the 200m1
'Zobo' drink. The treated samples in
their containers were trans!brred to boiling water bath and left to boil for
another I 0 minutes before Storage at ambient and refrigeration temperature
(5±2°C). The control had no ginger treatment. pH, titratable acidity and
microbial Counts were the parameters determined during the study. Results
indicated that the p11 of the drinks decreased while the titratable acidity
increased for all the samples with mci-easing period of' storage at ambient and
refrigeration conditions. Fungal counts were generally higher than bacterial
counts. Fungal counts increased from 4.2 X 102 to 5.0 X I 0 after 5 days at
ambient temperature and 5.4 X iO3 after 2 weeks at refrigeration temperature
for untreated Zobo Drink. Bacterial count was in the range 0.8 x 0 to I .6X 1
02
0.0
OCHU, I (2021). Effect Of Ginger And Storage Temperature On The Microbial Growth In Hibiscus Sabdariffa Drink . Mouau.afribary.org: Retrieved Nov 16, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-storage-temperature-on-the-microbial-growth-in-hibiscus-sabdariffa-drink-7-2
IKEOGU, OCHU. "Effect Of Ginger And Storage Temperature On The Microbial Growth In Hibiscus Sabdariffa Drink " Mouau.afribary.org. Mouau.afribary.org, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-storage-temperature-on-the-microbial-growth-in-hibiscus-sabdariffa-drink-7-2. Accessed 16 Nov. 2024.
IKEOGU, OCHU. "Effect Of Ginger And Storage Temperature On The Microbial Growth In Hibiscus Sabdariffa Drink ". Mouau.afribary.org, Mouau.afribary.org, 23 Jul. 2021. Web. 16 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-storage-temperature-on-the-microbial-growth-in-hibiscus-sabdariffa-drink-7-2 >.
IKEOGU, OCHU. "Effect Of Ginger And Storage Temperature On The Microbial Growth In Hibiscus Sabdariffa Drink " Mouau.afribary.org (2021). Accessed 16 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-storage-temperature-on-the-microbial-growth-in-hibiscus-sabdariffa-drink-7-2