Sidebar Icon Video of Comparative Study On The Eff...

Comparative Study On The Effect of Some Natural Food Preservatives On Teff Flour Based Pancakes

The use of chemical food preservatives has come under intense scrutiny over the years because people are becoming conscious to eat healthy considering the fact that so many consumers have accrued the increased number of sicknesses and illnesses like cancers, heart diseases, strokes, etc to accumulated consumption of some chemical food additives and preservatives over the years. It is in the light of this that Dylan and I embarked on this research project under the supervision of Dr. Kay Oduse to provide an healthier alternative to chemical preservatives in baked goods. Prepared pancakes was observed under controlled atmosphere for between 7-14 days and swabbed on plates of Tryptic Soy Agar and Potato Dextrose Agar (TSA & PDA). Plated medias were observed for between 24 hours to 48 hours and results were taken and photos taken to show growth of colonies. This was done for all natural food preservatives, chemical preservative and then a control with no preservative.