Comparative Effect of Bio-Preservatives and Chemical Preservative on Microbial Load of Stored Dika Kernel Flour

Abstract

This study evaluated the bacterial and fungal load of dika kernel flour preserved with ginger powder and ginger extract to extend shelf life. Ginger powder and crude polyphenol extract were obtained from dried ginger, while ginger extract, ginger powder, and butylated hydroxytoluene (BHT) were incorporated into dika kernel flour at 7.5%, 7.5%, and 2.5% (w/w), respectively. Total viable and fungal counts were determined using the pour-plate method over 12 weeks. Total viable counts in biopreserved samples increased from 0.56–1.65 log cfu/g (week 0) to 4.01–4.56 log cfu/g (week 12), while BHT-treated samples increased from 1.49 to 4.31 log cfu/g. Fungal counts ranged from 1.23–1.65 to 3.94–4.45 log cfu/g for biopreservatives and up to 4.26 log cfu/g for BHT. Significant reductions in bacterial and fungal loads were observed in preserved samples. Ginger powder and extract effectively reduced microbial growth during storage.