October 1, 2019 Thesis Open Access

ALEHEGN SEWNET

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    "description": "<p>Metata ayib is a traditional Ethiopian ripened ayib (cottage cheese) and it is processed<br>\nfrom traditional ayib with different types of spices through spontaneous fermentation for<br>\nup to 15-20 days. The objective of this study was determination of antioxidant,<br>\nantimicrobial, probiotic nature, microbial quality, sensorial characteristics and<br>\nphysicochemical properties of spiced metata ayib. The total phenolic and total flavonoid<br>\ncontents of the extracts were determined by the Folin ciocalteu and aluminum chloride<br>\nmethods, respectively. The antioxidant activities were determined by 1, 1-diphenyl-2-<br>\npicryl-hydrazyl (DPPH) radical scavenging and ferric reducing power. The antimicrobial<br>\nactivity was evaluated by circle diffusion method, and the probiotic nature was<br>\ndetermined by using de Man, Rogosa and Sharpe (MRS) selective agar media and broth<br>\nfor lactobacilli bacteria. The total microbial quality was determined with in interval of<br>\ntime. Sensorial characteristic was determined using affective taste by nine point hedonic<br>\nscale. Data\"s were analyzed and tabulated using SPSS versions 24. The strongest DPPH<br>\nscavenging activity (IC50) was 51&mu;g/ml. (Spice mixture) and the lowest was low spiced<br>\nmetata ayib (IC50 65.58). The highest total flavonoid and total phenol content was 52.03<br>\n&plusmn; 12.22 and 126.14 &plusmn; 31.14 &mu;g/ml, respectively on the extract of spice mixture while the<br>\nlowest content was 25.43 &plusmn;1.4 and 85.47 &plusmn; 10.49 &mu;g/ml, respectively on the extracts of<br>\nlow spiced metata ayib.</p>", 
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    "title": "DETERMINATION OF ANTIMICROBIAL, ANTIOXIDANT, AND SENSORIAL CHARACTERISTICS OF METATA AYIB (ETHIOPIAN TRADITIONAL SPICED AND RIPENED CHEESE)", 
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