Effect of heat treatments on the microbial load of 'nono' |
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| Authors: | OO Atanda MJ Ikenebomeh |
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| Institution: | Nigerian Stored Products Research Institute, Onireke, Ibadan Substation, Oyo State;*Department of Microbiology, University of Benin, Benin, Nigeria |
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| Abstract: | Fresh nono samples were subjected to temperature treatments of 55, 60, 65 and 70°C at holding times of 5, 10, 20 and 30 min. Treatment at 65°C for 30 min was most effective in leaving the least number of viable bacteria (1·97 times 103 pL 0·04) without affecting the organoleptic quality of the product. Some micro-organisms isolated after the pasteurization treatments were Lactobacillus bulgaricus, L. plantarum, L. helveticus and Streptococcus cremoris while coliform bacteria and fungi did not survive the pasteurization treatments. |
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