Comparative Study Of The Preservative Effect Of Ginger, Garlic And Calcuim Proprionate On Bread

ABSTRACT

The preservative effect of ginger, garlic and calcium propionate on bread was evaluated. Bread produced by incorporating these preservative (Ginger, garlic and calcium propionate) were given to 10 semi-trained panelist for sensory evaluation. Bread with calcium propionate was more acceptable (72.8%) and with garlic (4g) was least accepted (57.6%). Microbial analysis was carried out using pour plate method, bacteria of four genera (Staphylococcus sp, Pseudomonas sp, Bacillus sp and Enterobacter sp), and fungi of five genera (Asperigillus sp, Penicillin sp, Mucor sp, Fusarium sp and yeast) were isolated. It was stored and evaluated for nine (9) days, the highest bacteria count was obtained on day 3, 5 and 7 while a high fungi count was obtained on day 9. There was reduction in weight as a result of spoilage. The use of preservative did not exclude the presences of microorganisms from bread therefore, synergy that combination of two or more preservative should be encouraged especially natural preservatives.

TABLE OF CONTENT

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vi

Abstract ﾿ vii

CHAPTER ONE: INTRODUCTION

1.0. ﾿ Background Information ﾿ 1

1.1 Aim ﾿ 2

1.2 Objective ﾿ 2

CHAPTER TWO: LITERATURE REVIEW

2.0. ﾿ Wheat ﾿ 3

2.0.1. Origin And Distribution Of Wheat ﾿ 3

2.0.2. Wheat Composition ﾿ 4

2.0.3. Wheat Processing ﾿ 4

2.0.4. Nutritional Value Of Wheat ﾿ 5

2.1bread ﾿ 6

2.1.1 ﾿ Functions Of Some Bread Baking Ingredients ﾿ 7

2.1.1.1 Fats or shortening ﾿ 7

2.1.1.2 Yeast ﾿ 7

2.1.1.3 Sugar ﾿ 8

2.1.1.4 Salt ﾿ 8

2.1.1.5 Water ﾿ 8 ﾿

2.1.1.6 Bread improvers / preservatives ﾿ 9

2.1.1.7 Milk powder ﾿ 9

2.1.1.8 Flour ﾿ 9

2.2 Bread Making Process ﾿ 10

2.2.1 Baking ﾿ 11

2.3 GARLIC (Allium sativum) ﾿ 11

2.4 GINGER (Zingiber officinale) ﾿ 12

2.5 Calcium Propionate ﾿ 12

CHAPTER THREE: MATERIALS AND METHOD

3.0 Collection Of Raw Materials ﾿ 13

3.1 Preparation Of Test Materials ﾿ 13

3.2 Media Preparation ﾿ 13

3.4 Production Of Bread ﾿ 14

3.5 Sensory Test / Analysis ﾿ 15

3.6 Determination Of Microbial Load ﾿ 15

3.7 Isolation Of Spoilage Organism ﾿ 16

3.8 Isolation Of Microorganisms ﾿ 16

3.8.1 Characterization Of Isolates (Bacteria) ﾿ 16

3.8.2 Characterization Of Fungi Isolate ﾿ 17

3.9 Physical Changes / Spoilage ﾿ 17

CHAPTER FOUR: RESULT ﾿ 18

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.0 Discussion ﾿ 28

5.1 Conclusion ﾿ 29

5.2 Recommendation ﾿ 29

References ﾿ 30

Appendix ﾿ 33