Microbial Analysis of Freshly Prepared Pap Using Garlic (alluimm Sativum) and Ginger (zingiber Officinale)

ABSTRACT

Thetain the robial camminatam of reshte preparat pow dadtig enger (Zhereffemalet and pobe Allium satrvinns Maize ios were collected from Lichi marker in tuchi, Etxako West Lacal Suomen Area of Edo State on a sterile contaner and transported to the watary the Microbiology laboratory of Auchi Polytechnic, Auchi) where the neuvos move inmalyzed. The result after one dry preservation showed than the 1 Wap without preservativet shows the fighest bacterial growth while D (Pap with garlic ond ginger as preservatives) shows the least Toll greneth count, Likewise. A has the highest fungal population while men showe dhe fent mogel growth count The result after three thas of τενοπόληση od that ample had the highest number of bacterial grizh howed the Joost boulerial growth Likewise, sampie (Pop of presentative) shenwoud the highest manber of hargal growth while comple Wowed the feast fungal growth. The result after seven days of prescrvation that sample A. sample B and sample D sample with garlic and ginga to showed numerous bacterial court Likewise, sompie 1 and Bdhoye mumerous tumeal growth county while sample C showeil the feast The followme bacteria were howevere identified. Bacillia spp. Fallus ry, Streptococcus app and Proteus spp. Furthermore, the fan fongi were identifial from the samples. Aspergillus species. Inyarlam Rhizuyan species and Candida species It is however concluded that i er better preservative agent of pap to preserve its shelf life