Journal of Food Technology

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The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`)

Bankole, M. Olufunmilayo
Page: 173-176 | Received 21 Sep 2022, Published online: 21 Sep 2022

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Abstract

The preservative activities of ‘kuka`, the cream of tartar of Baobab fruit, a local spice was studied, with respect to its effects on the total viable bacterial count especially the coliforms and staphylococcal organisms in ‘nono` a product of fermented milk. Increasing the concentration of ‘kuka` from 1% to 50% resulted in an inhibition of the bacteria present in ‘nono`. The findings are also discussed in terms of the nutritional value of ‘nono`.

How to cite this article:

Bankole, M. Olufunmilayo . The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`).
DOI: https://doi.org/10.36478/jftech.2005.173.176
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.173.176