Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M

ABSTRACT

The mineral and microbial quality of ngu made from different sources were evaluated and sensory test was carried out on the abacha prepared from the different ngu. From the study ngu was produced from different sources palm bunch, coconut shell, plantain peel and potash as control. This agricultural wastes were dried and burnt. The resulting ash samples were dissolved in water to form palm bunch ash infusion, coconut shell ash infusion, plantain peel ash infusion respectively. Potash served as the control. The mineral results showed that potassium ranged from 14.65-989.78 mg/l00g, magnesium ranged from 17.21-241.62 mg/1 00g, phosphorus ranged from 1.46-283 .52 mg/I 00g, calcium ranged from 6.81-58.45 mg/1 00g and sodium ranged from 5.50-956.36 mg/l 00g. The potash had better mineral composition in terms of potassium, magnesium, phosphorus and calcium while coconut infusion had the lowest sodium content. The qualitative and quantitative test revealed the presence of two bacteria genera (Pseudomonas sp. and Staphylococcus. aureus) in two samples which exceeded the permissible limit, hence unfit for human consumption. Sensory characteristics showed that the African salad prepared with potash infusion was generally accepted.