Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate
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ABSTRACT
Moin-Moin And Plantain blend was prpduced from cowpea paste/ plantain flour blend,treated with 1% w/v 2%w/v, 3% concentration of garlic (GA), ginger (GN) and potassium sorbate (KS) respectively. Microbiological evaluation of the treated and untreated samples stored at ambient treatment were assessed. The organoleptic qualities (colour,flavor,txture,taste and overall acceptability) were also examined. At the highest concentration (3%) GA and KS were unacceptable while GN was most preferred. There was an increase in the total viable counts (TVC’S) of samples as the storage day increase but the rate of increase was lower for the treated samples.
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APA
BLESSING, C. (2021). Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2
MLA
BLESSING, CHISOM. "Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate." Michael Okpara University of Agriculture, 6 Jul. 2021, http://repository.mouau.edu.ng/works/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2. Accessed June 8, 2026.
Chicago
BLESSING, CHISOM. "Microbiological And Sensory Evaluation Of Moin-Moin Plantain Blend Treated With Garlic, Ginger And Potassium Sorbate." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/microbiological-and-sensory-evaluation-of-moin-moin-plantain-blend-treated-with-garlic-ginger-and-potassium-sorbate-7-2