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menu-item-68"><a href="https://foodchemistryjournal.com/contact/">Contact</a></li> </ul></div> </nav> </div> </header><div class="mh-section mh-group"> <div id="main-content" class="mh-content"><article id="post-3415" class="post-3415 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n2"> <header class="entry-header clearfix"> <h1 class="entry-title">Impacts of Palm Bunch Ash and Brine Solutions on the Microbial and Organoleptic Properties of “Ugba” (<i>Pentaclethra macrophyll </i>Benth)</h1> </header> <div class="entry-thumbnail"> <img width="624" height="437" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/04/Figure-4-624x437.jpg" class="attachment-content-single wp-post-image" alt="Figure 4"/></div> <p class="entry-meta"> </p> <div class="entry-content clearfix"> <div class="italics"><i>Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Linda Oluchi Akajiaku, Euphresia Nkiru Odimegwu, Chioma Nwaobiara Eluchie, Ijeoma Maureen Agunwah, Friday Pascal Okezie and Njideka Clara Uyanwa</i></div> <div></div> <p> </p> <div> <p><strong>Abstract</strong></p> </div> <p>The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately. The ugba was produced and divided into 3 equal portions of 500 g. Each portion was cooked in 1 L of water which 50 ml of each solution was added separately; the third portion which is control (CON) was cooked without any solution. The portions were cooled, soaked, washed, wrapped, and fermented for 48 h. Data obtained were subjected to one-way ANOVA using SPSS software of version 21. After 4 weeks of storage, the total fungal counts (TFC) (10<sup>3</sup> cfu/g) of samples treated with ugba sample treated/cooked in brine solution (BRS<sub>4</sub>), ugba sample treated/cooked in PBA solution (PAM<sub>4</sub>) and CON<sub>4</sub> were 0.4, 3.7, and 5.4 respectively. Fungal isolates identified were <i>Rhizopus</i> sp., <i>Aspergillus</i> sp., and yeast, <i>Penicillum</i> sp. The ugba samples treated with BRS<sub>4</sub>, PAM<sub>4</sub> and CON<sub>4</sub> had total coliform count (TCC) (negligible, 2.3 × 10<sup>3</sup> and 7.1 × 10<sup>3</sup> cfu/g), lactic acid bacteria count LABC (negligible, < 10 and 1.7 × 10<sup>4</sup> cfu/g), and total bacteria count (TBC) (< 10, 3.1 × 10<sup>4</sup> and 3.8 × 10<sup>4</sup> cfu/g) respectively. Bacteria isolates identified were <i>Echerishia coli</i>, <i>Samonella</i> sp., <i>Lactobacillus</i> sp., <i>Bacillus</i> sp., <i>Micrococcus</i> sp., <i>Proteus</i> sp., <i>Streptococcus</i> sp., <i>Staphylococcus</i> sp., and <i>Pseudomonas</i> sp. The overall acceptability showed that ugba sample treated with BRS<sub>4</sub> were liked moderately like CON<sub>4</sub> but significantly different from PAM<sub>4</sub> (approximately 6.0). It showed that brine solution retards microbial growth and improves the organoleptic properties of the ugba after four weeks of storage.</p> <div><strong>Published on:</strong> April 05, 2024<br/> <strong>doi:</strong> 10.17756/jfcn.2024-173<br/> <strong>Citation: </strong>Uzoukwu AE, Chukwu MN, Akajiaku LO, Odimegwu EN, Eluchie CN, et al. 2024. Impacts of Palm Bunch Ash and Brine Solutions on the Microbial and Organoleptic Properties of “Ugba” (<i>Pentaclethra macrophyll </i>Benth). <i>J Food Chem Nanotechnol </i>10(2): 40-48.</p> <div class="pdfdownloadlink"><img class="alignleft size-full wp-image-507" style="margin: 4px -5px 4px 5px;" src="http://jnanoworld.com/wp-content/uploads/2017/04/pdf-icon-24-e1509106685135-1.png" alt="" width="16" height="16"/><div class="sdm_download_link"><a href="https://foodchemistryjournal.com/?smd_process_download=1&download_id=3418" class="sdm_download green" title="jfcn-173-anthonia-ezidimma-uzoukwu.pdf" target="_self">PDF (Download Full text)</a></div></div> <div><div class="sdm_download_count"><span class="sdm_count_number"><strong>132</strong></span><br/><span class="sdm_count_string"> Downloads</span></div><span class="postviews_eachpost"><div class="post-views post-3415 entry-meta"> <span class="post-views-label">Views </span> <span class="post-views-count">287</span> 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