COMPARATIVE STUDY OF THE PRESERVATIVE EFFECT OF GINGER, GARLIC AND CALCUIM PROPRIONATE ON BREAD

ABSTRACT

The preservative effect of ginger, garlic and calcium propionate on bread was evaluated. Bread produced by incorporating these preservative (Ginger, garlic and calcium propionate) were given to 10 semi-trained panelist for sensory evaluation. Bread with calcium propionate was more acceptable (72.8%) and with garlic (4g) was least accepted (57.6%). Microbial analysis was carried out using pour plate method, bacteria of four genera (Staphylococcus sp, Pseudomonas sp, Bacillus sp and Enterobacter sp), and fungi of five genera (Asperigillus sp, Penicillin sp, Mucor sp, Fusarium sp and yeast) were isolated. It was stored and evaluated for nine (9) days, the highest bacteria count was obtained on day 3, 5 and 7 while a high fungi count was obtained on day 9. There was reduction in weight as a result of spoilage. The use of preservative did not exclude the presences of microorganisms from bread therefore, synergy that combination of two or more preservative should be encouraged especially natural preservatives.

TABLE OF CONTENT

Title Page                                                                                                                    i

Certification                                                                                                               ii

Dedication                                                                                                                  iii

Acknowledgements                                                                                                    iv

Table of Contents                                                                                                       v

List of Tables                                                                                                              vi

Abstract                                                                                                                      vii

CHAPTER ONE: INTRODUCTION

1.0. Background Information                                                                               1

1.1 Aim                                                                                                                       2

1.2 Objective                                                                                                              2

CHAPTER TWO: LITERATURE REVIEW

2.0. Wheat                                                                                                            3

2.0.1. Origin And Distribution Of Wheat                                                                   3

2.0.2. Wheat Composition                                                                                          4

2.0.3. Wheat Processing                                                                                             4

2.0.4. Nutritional Value Of Wheat                                                                             5

2.1bread                                                                                                                      6

2.1.1      Functions Of Some Bread Baking Ingredients                                               7

2.1.1.1 Fats or shortening                                                                                           7

2.1.1.2 Yeast                                                                                                               7

2.1.1.3 Sugar                                                                                                               8

2.1.1.4 Salt                                                                                                                  8

2.1.1.5 Water                                                                                                              8         

2.1.1.6 Bread improvers / preservatives                                                                     9

2.1.1.7 Milk powder                                                                                                   9

2.1.1.8 Flour                                                                                                               9

2.2 Bread Making Process                                                                                          10

2.2.1 Baking                                                                                                               11

2.3 GARLIC (Allium sativum)                                                                                   11

2.4 GINGER (Zingiber officinale)                                                                             12

2.5 Calcium Propionate                                                                                              12

CHAPTER THREE: MATERIALS AND METHOD

3.0 Collection Of Raw Materials                                                                                13

3.1 Preparation Of Test Materials                                                                              13

3.2 Media Preparation                                                                                                13

3.4 Production Of Bread                                                                                             14

3.5 Sensory Test / Analysis                                                                                        15

3.6 Determination Of Microbial Load                                                                        15

3.7 Isolation Of Spoilage Organism                                                                           16

3.8 Isolation Of Microorganisms                                                                                16

3.8.1 Characterization Of Isolates (Bacteria)                                                             16

3.8.2 Characterization Of Fungi Isolate                                                                     17

3.9 Physical Changes / Spoilage                                                                                17

CHAPTER FOUR: RESULT                                                                                  18

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.0 Discussion                                                                                                             28

5.1 Conclusion                                                                                                            29

5.2 Recommendation                                                                                                 29

References                                                                                                                  30

Appendix                                                                                                                    33

LIST OF TABLES

Title                                                                               Page

Table 4.1         Sensory Evaluation Data (%)                                                             19

Table 4.2         Total Bacteria Count On The Bread (Cfu/g)                                      20

Table 4.3         Total Fungi Count On The Bread (Cfu/g)                                          21

Table 4.4         Microscopic Characteristics Of Fungal Isolates                                 22

Table 4.5         Microscopic Characteristics Of Bacteria Isolates                              23

Table 4.6         Characteristics Of Bacteria Isolate Test                                             24

Table 4.7         Physical Spoilage Of Bread In Days                                                  26

CHAPTER ONE

INTRODUCTION

1.0. Background Information

Bread is the most important commercial product of wheat flour consumed as staple food by most of the wheat eating people. Bread is food prepared by baking dough made of flour, water and other ingredients. Bread is the staple food in Europe, European-derived cultures such as the Americas and the middle-East and North Africa as opposed to East Asia whose staple is rice. Though bread is a staple in the above mentioned geographical regions, it is now one of the most consumed foods in the whole world including Ghana and Nigeria. Bread has become a major food item that compliments Koko (traditional porridge) or Tea/milo/coffee beverages for a breakfast menu in Nigeria.

Bread usually is made from wheat flour dough that is cultured with yeast, allowed to rise and finally baked in an oven. Owing to its high levels of gluten (which gives the dough spongier and elasticity), common wheat, Titricum aestivum (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from flour of other wheat species (including T. durum, T. spelta and T. diccoccum), rye, barley, maize (corn) and oats usually, but not always in combination with wheat flour. Salt, fat and leavening agents such as milk, egg, sugar, spice, fruits (such as raisins), vegetables (such as onion), nut (such as walnut) or seeds (such as poppy). Staszewska and Janik, (2007). All the flours mentioned above derived from grains. The possibility of using flours derived from roots and other resources for producing bread has not been extensively explored. However, there are a number of root crops that are of economic importance all over the world. These include cassava that is extensively used in Africa and South America etc. others are potatoes, sweet potatoes and yam. Unfortunately, the bread being marketed by some of these bakery plants lacks in quality and has short shelf life. Hence a substantial loss is borne by the producers from unsold loaves. Since bread is an important part of our daily diet, therefore, ways and means should be explored to improve the quality and shelf life of this bread.

Use of chemicals to increase the shelf life or preserve bread also causes so many other side effects on bread quality, so we have to use such preservative that increase shelf life without any harmful effect on bread quality. The shelf life of breads produced now days is very limited to about three days. Keeping in view the current status of bread Industry, the present study was designed and to compare the effect of ginger, garlic and calcium propianate (preservatives) on the quality of bread produced to access the suitability among the tested additive which helps to extend the shelf life of bread. Chattopadhyay and Bhattacharyya, (2009).

1.1. AIM

To compare the effects of different preservative; ginger garlic and calcium propionate in the quality of bread in bread making.

1.2 OBJECTIVE

·    To isolate and identify microorganisms associated with the spoilage of bread.

·       To compare the preservative effect of ginger, garlic and calcium propionate on bread.

·  To determine the percentage acceptability of bread with different preservatives.

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