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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.
*Corresponding author. Email:
wodubajng@yahoo.com.
Accepted
20 March, 2008 |
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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 |
