ANTIMICROBIAL EFFECTS AND COMPARATIVE ANALYSIS OF UDA AND EHURU AS NATURAL PRESERVATIVES FOR ABACHA IN GODFREY OKOYE UNIVERSITY

OGUKAH, FAVOUR ESTHER (2025) ANTIMICROBIAL EFFECTS AND COMPARATIVE ANALYSIS OF UDA AND EHURU AS NATURAL PRESERVATIVES FOR ABACHA IN GODFREY OKOYE UNIVERSITY. Other thesis, GODFREY OKOYE UNIVERSITY, ENUGU.

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Abstract

This study evaluated the antimicrobial properties of Uda (Xylopia aethiopica) and Ehuru (Monodora myristica) as natural preservatives for Abacha (African salad), a ready-to-eat traditional food prone to microbial contamination. Abacha samples were collected from two vendors, treated with different concentrations (2% and 5%) of Uda and Ehuru, and stored for 4 hours at ambient temperature. Microbial analysis was performed immediately on arrival and after storage. Enumeration of microbes was done on Nutrient agar and selective media –MacConkey, Mannitol Salt Agar, Eosin Methylene Blue, Salmonella Shigella Agar, and with biochemical tests to facilitate identification of the organism, also pH reading was checked and sensory evaluation of the samples was done using hedonic scale. Five bacterial species were isolated and identified: Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Salmonella spp., and Enterobacter spp. Results showed that treatment with both spices reduced microbial load to 1.1 x 10 3 CFU/ml compared to untreated controls of 2.5 x 10 3 CFU/ml, with Ehuru demonstrating superior antimicrobial activity. The 5% Ehuru treatment exhibited the highest inhibitory effect, reducing microbial counts to near baseline levels. pH measurements indicated minor changes with spice addition, with Uda treatments displaying slightly lower pH values of 6.75. Sensory evaluation revealed higher acceptability scores of 8 for Ehuru-treated samples compared to Uda-treated samples of 1. This study demonstrates the potential of Ehuru as an effective natural preservative for Abacha, combining antimicrobial efficacy with favorable sensory attributes, offering a promising approach to enhance food safety of traditional ready-to-eat foods.

Item Type: Thesis (Other)
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Natural and Applied Sciences
Depositing User: Uchenna Eneogwe
Date Deposited: 19 Jun 2026 15:03
Last Modified: 19 Jun 2026 15:03
URI: http://eprints.gouni.edu.ng/id/eprint/5852

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