“Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria

ABSTRACT

The study evaluated the traditional use of almond leaf (Terminalia catappa) for packaging of ‘agidi" on the microbial properties and volatile compounds. Corn was obtained from Ndoro market in Ikwuano L.G.A ofAbia State while the almond leafwas obtained from the National Root Crops Research Institute, Umudike. Samples were analyzed for microbial characteristics and volatile compounds. Water extract from the leaf was investigated for its antimicrobial properties against selected food spoilage and pathogenic microorganisms. The raw leaf water extract showed bactericidal properties against Escherichia coli, Staphylococcus aureus, and Salmonella typhi but was not effective against Saccharomyces species and Bacillus cereus. A total oftwenty-six (26) volatile compounds were found in the leaf; some occurred twice or more. It was observed that volatile compounds such as Oleic acid and Phthalate anhydride were transferred into the product at a percentage of 90% and 100% respectively. Compounds such as nonacosane and 9,12 octadecadienoic acid occurred twice and thrice respectively in the almond leaf. It was therefore deduced that these compounds were responsible for the characteristic flavour ofthe wrapped corn meal (agidi). It was also concluded that almond leafis a suitable packaging material for agidi.