home | about us | journals | search | contact


Prime Journal of Microbiology Research

 Prime Journal of Microbiology Research | ISSN: 2251-127X

  About PJMR
  Call for articles
  Author's Guide
  Editorial Team

Next Abstract


Prime Journal of Microbiology Research

ISSN: 2251-127X. Volume 2, Issue 5, pp. 131-136

© Prime Journals




Full Length Research


Effect of ginger spices (Zingiber officinale) on the shelf life of cookies (biscuit) produced from blends of melon flour ‘egusi’ (Critrullus coloynthis l) and wheat flour (Triticum spp.)

Giwa Oluwamodupe Emmanuel
, Onileke Francisca Omolara and Oyetayo Adedayo Michael

Science Laboratory Technology, Rufus Giwa Polytechnic, P.M. B 1019 Owo, Ondo State, Nigeria.

Accepted 26th September, 2012



Melon flour was blends with Wheat flour in the following ratio 100:0, 70:30,50:50, 30:70,0:100 and each categories were spiced with ginger (Zingiber officinale) at concentration of 5g and 10g respectively. The effect of spice (Zingiber officinale) at both concentration (5g and 10g) on the physical properties height, diameter were determined for all categories using meter rule and then spread factor was calculated to range from 2.8X102 to 14.8 X102. Microbial evaluation was carried out on the prepared cookies. Total Viable Count, Total Staphylococcus count, Total Bacillus count and Total coliform count were determined using selective media. These were comparing to microbiological specification for baked cookies. The effect of the spice Zingiber officinale at both concentrations on the microbial load reveals a significant difference as increase in the spice concentration led to decrease in microbial load. The sensory evaluation of the produce cookies at both concentrations shows no significant difference at probability<0.05 using t-test and after storage for three to six weeks, there was no significant difference within the sensory properties using ANOVA. Melon can be encourage for fortification biscuit as it is reach oil that aids in stickiness and binding properties, reduction butter quantity during production and also browning agent in place of dextrose. The preservative potential of the spice (Zingiber officinale) and the effect on the sensory properties were acceptable by the panelist. 


Key words: Microbial load, organoleptic properties, shelf life.


See Full Article [pdf]


Other viewing options

full text (PDF)

Search PubMed

Giwa OE

Onileke FO

Oyetayo AM



Privacy Policy | Terms of Use

© Prime Journals 2012