ABSTRACT

The microbial, proximate, sensory characteristics and storage stability of egusi (Colocynthis citrullus L) cakes made with and without oil extraction was assessed. The samples were prepared using egusi and usu (Pleurotus tuber regium) blends in the ration 90: 10, 75:25, 50:50 and the control sample with oil extraction was purchased from local processors. The results indicated a significant difference (P>0.05) in the fat content of the samples. Samples 90:10, 75:25, 50:50 showed significant difference (P>0.05) from the control sample and their mean ranged from 4.80-11.80%. Sample 90:10 had the lowest protein content of 24: 10% while Sample 90:10 had the lowest protein content value of 22.98%. The carbohydrate content of the Samples showed significant difference (P>0.05) and ranged from 51.05% - 58.20%. with the control sample having the highest carbohydrate content while Sample 75:25 had the lowest. The sensory analysis showed no significant difference (P<0.05) in the appearance, texture, taste and general acceptability of the samples but indicated that the èontrol sample was more preferred. Samples 90:10 and 75:25 had the highest bacterial and fungal count while the control Sample have the lowest bacterial and fungal count for the twenty one days of storage. The bacterial count ranged from 1.20 x 10 to 6.80 x 1 cfulg while the fungal count ranged from 1.00x103 to 1.80x cfu/g.