Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils

Edna Kalu-peter Nwanna; O.a Olaoye; Chinechendu Ubadire-agua; Chukwudum Albert Anyiam; Anyiam Chioma Cynthia

doi:10.5455/JRAFS.20250119070956

2025, Vol: 2, Issue: 2

2 / 2Current Issue Archive Aims and Scope Abstracting & Indexing Most Accessed Articles Most Downloaded Articles Most Cited Articles

Required files to be uploaded

JRAFS Manuscript Submissio Form

« Previous Article

Original Article
Online Published: 03 Mar 2025

J Res Agric Food Sci. 2025; 2(2): 96-109

doi: 10.5455/JRAFS.20250119070956

Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils

Edna Kalu-peter Nwanna, O.a Olaoye, Chinechendu Ubadire-agua, Chukwudum Albert Anyiam, Anyiam Chioma Cynthia.

Abstract
Aim/Background:
This work investigated the production and microbiological evaluation of bio-margarine produced from palm, melon, and coconut oils using Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus starter cultures.

Materials and Methods:
Six samples of non-inoculated margarines (MAG 001-MAG 006) were prepared with the following blend ratios of 90:2:8, 80:4:16, 70:8:22, 60:10:30, and 40:30:30 of coconut, melon, and palm oils. Three samples (MAG 007-009) of margarine inoculated with lactic acid bacteria starter cultures were prepared at the ratios of 60:10:30, 50:20:30, and 40:30:40 of coconut, melon, and palm oils. They were inoculated with L. acidophilus, S. thermophiles, and L. bulgaricus, respectively. The total bacteria count, total fungal count, total lacto-bacillus count, total staphylococcus count, and total coliform count of the starter culture inoculated margarine samples were determined for a period of 12 days using standard microbiological techniques.

Results:
On day 1 of storage, there was no significant growth in any of the samples except in samples MAG 007-MAG 009 which ranged from 2.0 x 105 – 5.4 x 106. No significant growth was observed on day three (3) of storage in all the samples except in samples MAG 007-MAG 009 ranging from 6.0 x 105 – 7.0 x 106 CFU/g. During 6, 10, and 12 days of storage, no significant growth was observed in all the bio-margarine samples except in samples MAG 007 to MAG 009.

Conclusion:
The rest from this study has shown that inoculation of lactic acid bacteria reduced total microbial counts when compared to the non-inoculated samples.

Key words: Melon seed, Probiotic cultures, Lactic acid bacteria, Microbiological evaluation

	ARTICLE TOOLS
	Abstract
	PDF Fulltext
	How to cite this article
	Citation Tools
	Related Records
	Articles by Edna Kalu-peter Nwanna Articles by O.a Olaoye Articles by Chinechendu Ubadire-agua Articles by Chukwudum Albert Anyiam Articles by Anyiam Chioma Cynthia
	on Google
	on Google Scholar

How to Cite this Article

Pubmed Style

Nwanna EK, Olaoye O, Ubadire-agua C, Anyiam CA, Cynthia AC. Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. J Res Agric Food Sci. 2025; 2(2): 96-109. doi:10.5455/JRAFS.20250119070956

Web Style

Nwanna EK, Olaoye O, Ubadire-agua C, Anyiam CA, Cynthia AC. Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. https://www.jrafs.com/?mno=238512 [Access: May 02, 2025]. doi:10.5455/JRAFS.20250119070956

AMA (American Medical Association) Style

Nwanna EK, Olaoye O, Ubadire-agua C, Anyiam CA, Cynthia AC. Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. J Res Agric Food Sci. 2025; 2(2): 96-109. doi:10.5455/JRAFS.20250119070956

Vancouver/ICMJE Style

Nwanna EK, Olaoye O, Ubadire-agua C, Anyiam CA, Cynthia AC. Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. J Res Agric Food Sci. (2025), [cited May 02, 2025]; 2(2): 96-109. doi:10.5455/JRAFS.20250119070956

Harvard Style

Nwanna, E. K., Olaoye, . O., Ubadire-agua, . C., Anyiam, . C. A. & Cynthia, . A. C. (2025) Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. J Res Agric Food Sci, 2 (2), 96-109. doi:10.5455/JRAFS.20250119070956

Turabian Style

Nwanna, Edna Kalu-peter, O.a Olaoye, Chinechendu Ubadire-agua, Chukwudum Albert Anyiam, and Anyiam Chioma Cynthia. 2025. Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. Journal of Research in Agriculture and Food Sciences, 2 (2), 96-109. doi:10.5455/JRAFS.20250119070956

Chicago Style

Nwanna, Edna Kalu-peter, O.a Olaoye, Chinechendu Ubadire-agua, Chukwudum Albert Anyiam, and Anyiam Chioma Cynthia. "Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils." Journal of Research in Agriculture and Food Sciences 2 (2025), 96-109. doi:10.5455/JRAFS.20250119070956

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

Nwanna, E. K., Olaoye, . O., Ubadire-agua, . C., Anyiam, . C. A. & Cynthia, . A. C. (2025) Microbiological and sensory evaluations of probiotic-enriched bio-margarine from vegetable oils. Journal of Research in Agriculture and Food Sciences, 2 (2), 96-109. doi:10.5455/JRAFS.20250119070956

Author Login Reviewer Login About Publisher Open Access Policy Editorial Policies Editorial Review Policy Peer Review Policy Editorial & Peer Review Process Publication Ethics and Publication Malpractice Statement Conflict of Interest Policy Plagiarism Policy Protection of Research Participants (Statement On Human And Animal Rights)Corrections, Retractions & Expressions of Concern Self-Archiving Policies Digital Archiving & Preservation Policies Terms of Use License Information Copyright Information

About Journal of Research in Agriculture and Food Sciences

Contact Information

Eldaghayes Publisher

How to cite this article