Authors : C.P. Kouebou , J.J. Essia Ngang , Tenin Dzudie , C.M.F. Mbofung and F.X. Etoa
Abstract: A challenge study was used to evaluate the antimicrobial effects of Kilbu and Tamarind pulp Extracts (TE) on E. coli in fermented maize gruel. A 5x3x2x2 factorial experiment with keeping time, addition level, seasoner source and Groundnut Butter (GB) level as the variables was performed. Fermented flour samples enriched with GB (0, 20%w/w) were processed into gruel treatments, seasoned with Kilbu (0, 1, 2%w/v) or TE (0, 10, 20%v/v). After cooling to 35�2 C, each treatment was inoculated with E. coli (�106 cfu g 1). Microbial loads (E. coli and aerobic mesophilic counts) and physico-chemical determinants (texture, pH, dry matter and sugar contents) were analysed during storage (0, 2.5, 5, 7.5 and 10 h). Results showed that pH and microbial loads were affected by the variables. After enrichment by GB, pH varied from 5.1 to 6.2. Addition of Kilbu increased the pH (> 3.5 units). An inverse trend was observed with TE. Both seasoners have shown antimicrobial properties, though their efficacy was reduced with increasing time. Based on the results, these tropical resources could be used to control microbiological risks associated with weaning food under tropical conditions.
C.P. Kouebou , J.J. Essia Ngang , Tenin Dzudie , C.M.F. Mbofung and F.X. Etoa , 2006. Antimicrobial Activities of Kilbu and Tamarind Pulp Extracts Used in Traditional Medicine and Cereal Gruel in Cameroon. International Journal of Tropical Medicine, 1: 145-151.