EFFECT OF GINGER AND GARLIC AS BIOPRESERVATIVES ON PROXIMATE COMPOSITION AND ANTIOXIDANT ACTIVITY OF TOMATO PASTE

Olaniran, A. F and Abiose, S. H. and Gbadamosi, S.O EFFECT OF GINGER AND GARLIC AS BIOPRESERVATIVES ON PROXIMATE COMPOSITION AND ANTIOXIDANT ACTIVITY OF TOMATO PASTE. Ife Journal of Technology.

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Abstract

The study investigated fresh tomato fruits (Roma VF variety) prepared into paste, proportioned into different samples with each receiving different concentrations of ginger, ginger and garlic powder (2 and 4% w/w) and stored over a period of 8 weeks. The total viable (TVC), lactic acid bacteria (LAB) and yeast counts of the samples were enumerated on a weekly basis while the pure microbial isolates were identified. Results showed that TVC and LAB of control sample ranged from 3.42 to 13.45 and from 5.79 to 17.74, respectively, while samples with garlic and ginger had counts ranging from 3.34–4.87 to 3.39–4.86 (log cfu/g), respectively, over the period of storage. The microorganisms were identified as Lactobacillus brevis, Lactobacillus plantarum, Lactobacilli acidophilus, Lactobacillus delbrueckii, Lactobacillus fermentum, Leuconostoc mesenteroides, Saccharomyces cerevisiae, Saccharomyces lactis, Hansenula anomala, Rhodotorula glutinis, Rhodotorula flava and Rhodotorula rubra. The study concluded that combined garlic and ginger (2 and 4%) suitably preserved tomato paste for 8 weeks without deterioration at refrigeration temperature (4 ± 1C).

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