Preservation of Locust Bean Using Garlic and Ginger: Chemical and Microbial Changes

                                      1Ejimofor, Chiamaka Frances and 2Adaugo Ozioma Nwakuche

1Department of Biological Science, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria, 2Department of Botany, Nnamdi University Awka, Nigeria.

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This study aimed to determine the chemical and microbial changes in locust bean preserved using a combination of salt, garlic, and ginger. Fresh tomato locust bean was processed into condiment and divided into samples with varying concentrations of ginger, garlic, and salt (2.5% w/w). These samples were stored for 4 weeks, during which their proximate composition and microbial load were assessed weekly. The total viable count (TVC), lactic acid bacteria (LAB), and yeast counts were determined, and pure microbial isolates were identified. Results showed that samples containing 2.5% ginger and garlic exhibited increased levels of crude protein, crude fat, and ash content over the storage period. TVC and LAB counts in samples with garlic and ginger remained relatively stable compared to the control sample. Identified microorganisms included various species of Lactobacillus, Leuconostoc, and Saccharomyces, among others. The study concluded that the combination of garlic and ginger at 2.5% concentration effectively preserved locust beans for up to 4 weeks without deterioration.

Keywords: Locust bean, garlic, ginger, salt, biopreservative, microbial changes, chemical composition, shelf life, food preservation.

CITE AS: Ejimofor, Chiamaka Frances and Adaugo Ozioma Nwakuche (2024). Preservation of Locust Bean Using Garlic and Ginger: Chemical and Microbial Changes. IAA Journal of Biological Sciences 12(1):87-98.