Storage Stability and Sensory Acceptability of Low-Fat Spread Produced From Bambara Groundnut

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 0.00x10⁶ CFU/g- 0.71x 10⁶ the fungal counts ranged from 1.33x10^{6 -}1.48x10⁶ 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