Okwunodulu IN*, Onwuzuruike Uzochukwu Anselm, Chima Udoka G and Nwanagba L Nkiru

Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

*Corresponding Author: Okwunodulu IN, Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

Received: May 13, 2022 Published: June 20, 2022

Abstract

In some localities in Nigeria, even till today, antibiotics are not used after delivery due to their common traditional believes, instead hot pepper soups prepared from uda and uziza. Acceptability becomes a problem to some mothers due to arbitrary concentrations being prepared, hence their inclusion in akamu paste. Spiced akamu paste samples were prepared in two batched from white and yellow maize. One batch was by fermenting separately white and yellow maize with both spices and the other by adding them at the point of milling the steeped maize. Pastes from fermented white and yellow maize without spices served as controls. Microbial load of akamu paste samples from both white and yellow maize and the acceptability characteristics of their gruel were determined with standard analytical methods. The results showed that the bacterial load count of spiced akamu paste samples ranged from 5-10x10⁷ with control 50-60x10⁷, 3-7x10⁷ with control 44-48x10⁷, and 2-4x10⁷ with control 32-35 respectively for dilutions for 10^-1, 10^-2 and 10^-3. The fungal load count of the entire spiced akamu paste samples were too few to count while their controls ranged respectively 5.0-6.0x10⁷, 4.4-4.8x10⁷ and 3.5-3.8x10⁷ for dilutions 10^-1, 10^-2 and 10^-3. The paste from white maize fermented with uziza was the best preferred (6.20) which is liked slightly while that from yellow maize fermented with uziza was the least preferred (2.80) which falls between the range of dislike very much and like moderately in the 9-point Hedonic scale. Acceptability could be improved by reducing spice concentration used.

Keywords: Antimicrobial Potentials; Uda; Uziza; White Maize; Yellow Maize

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Citation

Citation: Okwunodulu IN., et al. “Antimicrobial Potential of Uda (Xylopia aethiopica) and Uziza (Piper guineenses) on Akamu Paste Prepared from White and Yellow Maize for Postpartum Mothers and Sensorial Properties of their Gruel". Acta Scientific Pharmacology 3.7 (2022): 03-10.

Copyright

Copyright: © 2022 Okwunodulu IN., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.