October 1, 2019 Thesis Open Access

ALEHEGN SEWNET

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  <identifier identifierType="DOI">10.20372/nadre:4912</identifier>
  <creators>
    <creator>
      <creatorName>ALEHEGN SEWNET</creatorName>
    </creator>
  </creators>
  <titles>
    <title>DETERMINATION OF ANTIMICROBIAL, ANTIOXIDANT, AND SENSORIAL CHARACTERISTICS OF METATA AYIB (ETHIOPIAN TRADITIONAL SPICED AND RIPENED CHEESE)</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <dates>
    <date dateType="Issued">2019-10-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Thesis</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/4912</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:4911</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aastu</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Metata ayib is a traditional Ethiopian ripened ayib (cottage cheese) and it is processed&lt;br&gt;
from traditional ayib with different types of spices through spontaneous fermentation for&lt;br&gt;
up to 15-20 days. The objective of this study was determination of antioxidant,&lt;br&gt;
antimicrobial, probiotic nature, microbial quality, sensorial characteristics and&lt;br&gt;
physicochemical properties of spiced metata ayib. The total phenolic and total flavonoid&lt;br&gt;
contents of the extracts were determined by the Folin ciocalteu and aluminum chloride&lt;br&gt;
methods, respectively. The antioxidant activities were determined by 1, 1-diphenyl-2-&lt;br&gt;
picryl-hydrazyl (DPPH) radical scavenging and ferric reducing power. The antimicrobial&lt;br&gt;
activity was evaluated by circle diffusion method, and the probiotic nature was&lt;br&gt;
determined by using de Man, Rogosa and Sharpe (MRS) selective agar media and broth&lt;br&gt;
for lactobacilli bacteria. The total microbial quality was determined with in interval of&lt;br&gt;
time. Sensorial characteristic was determined using affective taste by nine point hedonic&lt;br&gt;
scale. Data"s were analyzed and tabulated using SPSS versions 24. The strongest DPPH&lt;br&gt;
scavenging activity (IC50) was 51&amp;mu;g/ml. (Spice mixture) and the lowest was low spiced&lt;br&gt;
metata ayib (IC50 65.58). The highest total flavonoid and total phenol content was 52.03&lt;br&gt;
&amp;plusmn; 12.22 and 126.14 &amp;plusmn; 31.14 &amp;mu;g/ml, respectively on the extract of spice mixture while the&lt;br&gt;
lowest content was 25.43 &amp;plusmn;1.4 and 85.47 &amp;plusmn; 10.49 &amp;mu;g/ml, respectively on the extracts of&lt;br&gt;
low spiced metata ayib.&lt;/p&gt;</description>
  </descriptions>
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