Abstract
Soycurds were preserved with different concentrations ( 2- 8% ) of water extract of mixture of A. danielli and A. melegueta under ambient storage condition . Protein, fat, pH, free fatty acid, microbial and sensory quality of the soycurd were determined. Marked decrease in protein and fat content were recorded at 2% and 4 % concentrations of use of the spice extracts. pH decreased gradually in all the samples in the spice extracts while free fatty acids increased. Spice extract of 6% concentration appeared to reduce proteolysis and fat hydrolysis in the soycurd up to four days with microbial count of 104Cfu/ml while soycurds in potassium sorbate solution were preserved throughout the eight days with a microbial count of 103Cfu/ml and acceptable sensory qualities.
Keywords: Chemical, microbial, shelf life, soycurd, Aframomum danielli, Aframomum melegueta