ABSTRACT

The effects of Ginger and Garlic on the shelf life of Bambara groundnut pudding. The Okpa was prepare aseptically in the lab with the different treatments. Ti (Untreated), T2 (Okpa and garlic), T3 (Okpa and ginger), T4( mixture of garlic and ginger) separately and it store for five day. The microbial load and organoleptic properties were assessed for five day. The result showed the presences of Gram negative bacteria (Pseudoinonas aeruginosa, E. co/i, Klebsiella pneumonia, and Proteus spp and the two Gram positive are (Bacillus spp., Staphylococcus aureus). The fungal isolates which are Aspergillus niger, Penicillum spp., Candida spp. and Rhizopus spp. The total viable count increase with days in sample T4 (mixture of garlic and ginger) and lowest count in sample T2 (Okpa and garlic). The fungal count increased with sample T4(mixture of garlic and ginger) 9.6x io and lowest count in sample in Ti (Okpa without garlic and ginger). The results of percentage occurrence of the bacterial isolates showed that Staphylococcus aureus Klebsiella spp, E. co/i and Bacillus spp. has the highest occurrence while Proteus spp.,Staphylococcus aureus and Pseudomonas spp has the least occurrence. The percentage occurrence of fungal isolates was observed that Penicillum spp., Candida spp., and Rhizopus spp. has the highest percentage occurrences, while Aspergillus niger has the lower percentage occurrences. From the result adding a mixture of ginger and garlic to okpa increases the shelf life and so it is recommended.