Abstract
Standard methods were used to isolate and identify the microorganisms, and pH, titrable acidity and sensory properties were determined. The microorganisms isolated from the low fat-food spread samples: Lactobacillus planetarium, Streptococcus lactis, Bacillus subtilis and Saccharomyces cerevisiae . The Bacterial counts ranged from 0.00x10 6 CFU/g- 0.71x 10 6 the fungal counts ranged from 1.33x10 6 - 1.48x10 6 CFU/g. The pH ranged 6.7-7.1units. There was no significant difference (p≤ 0.05) in the pH of the low-fat food spread samples. The titrable acidity ranged from 0.10- 0.19. There was no significant difference (p≤ 0.05) in the titrable acidity of the low-fat food spread samples. The sensory scores of the low-fat food spread, sample XY1 had the highest ratings and most preferred in taste and general acceptability. Sample XY6 was most preferred in texture and flavor, while sample XY3 had the least scores for all sensory attributes. There was no significant difference (p≤ 0.05) in color and textures for all the samples. However, there were significant difference (p≤ 0.05) in taste and flavor of all the samples. The results showed that no pathogenic microorganisms were isolated within the 28 days storage period. Keywords: Bambara groundnut, storage stability, low-fat food spread, acceptability. DOI: 10.7176/JNSR/12-20-02 Publication date: October 31 st 2021
Highlights
In recent years, legume has been successfully converted into low-cost edible products such as spread (Mangels et al, 2001)
This research aimed at studying storability, the changes in pH and titratable acidity, microbial quality, of low-fat food spread produced from Bambara groundnut and supplemented with peanut for 28 days storage period
PH and Titrable Acidity (TTA) of low-fat food spread stored over a period of 28 days were evaluated
Summary
Legume has been successfully converted into low-cost edible products such as spread (Mangels et al, 2001). Apart from the traditional spread such as butter and margarine, plants spread are commonly produced from peanut and legumes. Low-fat food spread is a nutritious food product with most of the essential amino acids, carbohydrates, fats, minerals and vitamins (Table). Low-fat food spread is a nutritious food product with most of the essential amino acids, carbohydrates, fats, minerals and vitamins (Table1) The presence of these nutrients in low-fat food spread promote the growth of pathogens. The nutrients in these Low-fat food spreads are essential for microbial growth with glucose serving as carbon and energy source (Jimenez-Matinez et al, 2003). Pathogenic microbes and the toxins they produce are the major food safety hazards associated with food products (Bachrouri et al, 2006)
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