Evaluation of Mineral and Microbial Quality of Ngu made from Different Sources and Sensory Evaluation of African Salad made from them
2025
Nwanagba, N.L. | Jacob, Y. | Ukom, A.N. | Okparauka, I.I. | Eze, M.N. | Ojimelukwe, P.C. | Ubadire-Agua, C. | Okoli, J.N. | Ezehmalu, J.A.
Ngu is the ash made by the incineration of some agricultural wastes. It is processed and used in the traditional preparation of several dishes, where it serves as a texturizer and as a source of mineral elements. The mineral and microbial quality of ngu made from different sources was evaluated, and a sensory test was carried out using a cassava product “abacha” prepared with the different ngu samples. (An impure combination of potassium carbonate and other potassium salts found in nature and sold locally for the same purpose). These agricultural wastes were dried and burnt. The resulting ash samples were dissolved in water to form palm-bunch ash-infusion, coconut-shell ash-infusion, and plantain-peel ash-infusion, respectively. The mineral content of the ash samples showed that potassium content ranged from 14.65-989.78 mg/100g, magnesium ranged from 17.21-241.62 mg/100g, phosphorus ranged from 1.46-283.52 mg/100g, calcium ranged from 6.81-58.45 mg/100g and sodium ranged from 5.50-956.36 mg/100g. The potash had a better mineral composition in terms of potassium, magnesium, phosphorus, and calcium, while coconut infusion had the lowest sodium content. The qualitative and quantitative microbial tests revealed the presence of two bacteria genera (Pseudomonas aeruginosa and Staphylococcus aureus) in two samples that exceeded the permissible limit, hence making them unfit for human consumption. Sensory characteristics showed that the African salad prepared with potash infusion was generally accepted.
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