Abstract
The microbiological and sensory qualities of steamed cowpea paste (moin-moin) treated with garlic and ginger (0.5, 1.0 and 1.5% w/w) and stored at ambient temperature (28 ± 2 °C) were investigated. Trona (2gkgι) treated (KN) and untreated (CT) moin-moin samples were evaluated. There was significant (P0.05) in ginger treated (GN)samples (log10 3 cfu gι) with that of CT samples (log103.95 cfu g-1) irrespective of treatment concentrations on day 0 of storage. Garlic treated sample (1.5% w/w) had better antimicrobial effect and extendedthe shelf life to 2 days. Of the five bacteria present in CT, Staphylococcus aureus and Bacillus cereus were inhibited by garlic at 1.0 or 1.5% w/w treatment. Salmonella enteritidis and Enterococcus faecalis were not inhibited at all concentrations of garlic and gingertreatments. The microbial load (log104.53 cfu gι) and pH (pH 7.84) of KN samples were higher than that of CT by day 0. KN samples, which can be kept at acceptable quality for 24h, had improved aroma and highacceptability (8.0) with lower rating in visual appearance by day 0 of ambient storage. Though ginger samples were more preferred in taste, aroma, and overall acceptability, the lower microbial load (log102.58 cfu gι) of garlic at day 0 indicates that garlic samples aremicrobiologically safer than ginger or CT samples
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