Authors : Bankole, M. Olufunmilayo
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`.
Bankole, M. Olufunmilayo , 2005. The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`) . Journal of Food Technology, 3: 173-176.