Bioscience Methods 2017, Vol.8, No.2, 18-30
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Table 5 Physical observation of packaged snacks after ten (10) days of storage
Treatments
Packaging
aluminum foil
brown paper
polythene
Untreated
no change observed
change in colour no mould observed
no change observed
Ocimum gratissimum
crude extract
little mould observed
change in colour no mould observed
no change observed
Vernonia amygdalina
crude extract
no change observed
change in colour slight mould observed no change observed
Mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
crude extract
no change observed
change in colour little mould observed no change observed
Result of pH and microbial analysis after storage presented in Table 6 showed that the pH values ranged from 9.50
±0.00 to 10.17 ±0.06, Bacteria mean count ranged from 4x10
2
cfu/g ±2.00 to 14x10
2
±3.00 and Fungi from
7x10
2
sfu/g ±1.53 to 16x10
2
±3.51.
Table 6 pH and microbial counts of packaged snack after ten days (10) of storage
Treatments
Packaging
Parameters
pH (Mean±STD) Bacteria (cfu/g) ±STD Fungi (sfu/g) ±STD
Untreated
aluminum foil
10.13±0.06
ab
9x10
2
±1.53
bcd
9x10
2
±2.52
cd
brown paper
10.17±0.06
a
12x10
2
±5.00
abc
13x10
2
±1.00
ab
polythene bag
9.97±0.12
bc
4x10
2
±2.00
e
15x10
2
±3.00
a
Ocimum gratissimum
fortified snack
aluminum foil
9.50±0.00
e
14x10
2
±3.00
a
16x10
2
±3.51
a
brown paper
9.53±0.15
e
11x10
2
±1.53
abc
9x10
2
±0.00
cd
polythene bag
9.53±0.06
e
11x10
2
±2.00
abc
7x10
2
±2.00
bcd
Vernonia amygdalina
fortified snack
aluminum foil
9.57±0.06
e
13x10
2
±5.51
ab
10x10
2
±0.58
bcd
brown paper
9.77±0.06
c
9x10
2
±2.52
bcde
11x10
2
±4.00
cd
polythene bag
9.93±0.06
d
5x10
2
±1.53
de
9x10
2
±1.53
bc
Mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
fortified snack
aluminum foil
9.6±0.15
ed
10x10
2
±1.53
abcd
10x10
2
±0.58
bcd
brown paper
10.07±0.12
abc
7x10
2
±1.00
cde
9x10
2
±1.53
cd
polythene bag
9.97±0.12
bc
7x10
2
±1.00
cde
7x10
2
±1.53
d
Note: Means with the same superscripts are not significantly different (P > 0.05).
Analysis of the results for snack treated with crude extracts showed that the mean pH, bacteria and fungi counts
for those treated with mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
ranged from 9.6±0.15 to 10.07±
0.12, 7x10
2
cfu/g±1.00 to 10x10
2
cfu/g±1.53 and 7x10
2
sfu/g ±1.53 to 10x10
2
sfu/g ±0.58 respectively. For snacks
treated with
Vernonia amygdalina
crude extract, the mean pH ranged from 9.57 ±0.06 to 9.93 ±0.06, bacteria
mean count from 5x10
2
cfu/g ±1.53 to 13x10
2
cfu/g ±5.51 and fungi mean count from 9x10
2
sfu/g ±1.53 to 11x10
2
sfu/g ±4.00. The mean pH, bacteria and fungi counts for
Ocimum gratissimum
treated snacks ranged from 9.50
±0.00 to 9.53 ±0.15, 11x10
2
cfu/g ±1.53 to 14x10
2
cfu/g ±3.00 and 7x10
2
±2.00 sfu/g to 16x10
2
±3.51 sfu/g
respectively. The untreated snack had mean pH, bacteria and fungi counts of 9.97 ±0.12 to 10.17 ±0.06, 4x10
2
cfu/g ±2.00 to 12x10
2
cfu/g ±5.00 and 9x10
2
sfu/g ±2.52 to 13x10
2
sfu/g ±1.00 respectively.
For keeping quality, the result for the different packaging materials showed that snack packaged in aluminum foil
had the least pH value 9.6 ±0.15 and recorded the highest bacteria and fungi count; 10x10
2
cfu/g ±1.53 and
10x10
2
sfu/g ±0.58 respectively for snack treated with mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
crude extract. For snack treated with
Vernonia amygdalina
crude extract, the highest pH value was recorded for
snacks kept in polythene bag 9.93 ±0.06 with significant difference and also had the least count for both bacteria
and fungi 5x10
2
cfu/g ±1.53 and 9x10
2
sfu/g ±1.53 respectively.
