DEVELOPMENT, PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF A CUBE BROTH BASED ON LANHOUIN STABILIZED USING PLANT EXTRACTS
Creators
- 1. Research Scholar, Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi.
- 2. Lecturer, Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi.
- 3. Assistant Professor, Food and Bioresources and Human Nutrition Science and Technology Laboratory,Schools of Science and Techniques for Preservation and Processing of Agricultural Products, National University of Agriculture, PO Box114, Ayita (Sakete), Benin.
Description
The present study aims to limit the consumption of synthetic broths by developing a natural broth based on lanhouin flour stabilized with plant extracts for their antifungal and antioxidant activities.To do this, the essential oils of Pimenta racemosa, Cymbopogon citratus and the powder of Curcuma longa were used at different doses. The physico-chemical characterization of the samples of cube broths produced indicates that these latter have a water content of varied from 45.52 to 50.54% and pH varying from to 6.82 and 7.58. Microbiological analyzes revealed the presence of total mesophilic flora and Staphylococcus spp in all samples. The Sulfito-Reducing Anaerobes (ASR) were counted in 05 samples out of 13 analyzed. The fungal flora was present in 03 samples out of 13 analyzed. On the other hand, there is a total absence of total coliforms in the different samples. It then becomes necessary to assess the acceptability of the innovative product developed with a view to its future development
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