ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2012
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2012 International Scholars Journals
Full Length Research Paper
Quantitative survey and anti-microbial effect of Piliostigma thonnigii and Khaya ivorensis leaves on traditional dry-yam
Babajide, J. M * and Atanda, O.O
Department of Food Science and Technology, University of Agriculture, P. O. Box 52, Alabata-UNAAB, Abeokuta, Nigeria.
Accepted 20 March, 2012
Abstract
A survey was conducted to determine the quantity of local preservatives (‘Abafe’ Piliostigma thonnigii and ‘Agehu’ Khaya ivorensis leaves) used for parboiling yam and the anti-microbial effect of the leaves on dry- yam ‘Gbodo’. Although, the study revealed that 23 g of abafe, 13 g of agehu and a combination of 12.8 g of abafe and 12.3 g of agehu will be required for 1 kg of yam, there were wide ranges between the quantities of yam as well as the quantities of local preservatives used by the processors. Futhermore, there were reduction in the microbial loads of samples parboiled with the leaves (singly or combined) respectively, immediately after processing and after 3 months of storage compared with the control. Thus, P. thonnigii leaves had bactericidal while K. ivorensis leaves had fungicidal effect on the microorganisms encountered during processing and storage of Gbodo.
Key words: Quantitative survey, anti-microbial, Piliostigma thonningii, Khaya ivorensis, dry-yam.