Abstract

A survey was conducted to determine the quantity of local preservatives (‘Abafe’Piliostigma thonnigii and ‘Agehu’ Khaya ivorensis leaves) used for parboiling yam and the anti-microbial effect of the leaves on dry-yam ‘Gbodo’. Although, the study revealed that 23 g of abafe, 13 g of agehu and a combination of 12.8 g of abafe and 12.3 g of agehu will be required for 1 kg of yam, there were wide ranges between the quantities of yam as well as the quantities of local preservatives used by the processors. Futhermore, there were reduction in the microbial loads of samples parboiled with the leaves (singly or combined) respectively, immediately after processing and after 3 months of storage compared with the control. Thus, P. thonnigii leaves had bactericidal while K. ivorensis leaves had fungicidal effect on the microorganisms encountered during processing and storage of Gbodo.

Key words:  Quantitative survey, anti-microbial, Piliostigma thonningii, Khaya ivorensis, dry-yam