INFLUENCE OF BIOACTIVE SPICE EXTRACTS ON THE FUNCTIONAL AND MICROBIAL INTEGRITY OF A TRADITIONAL FERMENTED RICE FOOD

FERMENTED RICE FOOD
Masauda Muhammad Umar 1 Nigeria ROR , Innocent Ojeba Musa 1 Nigeria ROR , Miracle Uwa Livinus 1 Nigeria ROR , Mustapha Abdulsalam 1 Nigeria ROR , Tasnim Tasnim 2 Indonesia , Firdaus Fahdi 2 Indonesia , Amalia Riski Wahyulita 3 Indonesia
1 Skyline University Nigeria ROR
2 Deli Husada Deli Tua Health Institute
3 Deli Husada Deli Tua Health Institute, Indonesia
Link Copied!
Published 2026-06-20
Vol. 8 No. 1 (2026) PAGES 12-25
DOI 10.36566/ijhsrd/Vol8.Iss1/350
Views / Downloads 273 128

This study investigates the impact of incorporating natural spices ginger (Zingiber officinale), garlic (Allium sativum), and cloves (Syzygium aromaticum) at concentrations of 1%, 3%, and 5% on the microbial stability, physicochemical properties, nutritional composition, sensory attributes, and safety of Sinasir (Rice pancake), a traditional Nigerian fermented rice cake.

Methods: Over an 8-week storage period, samples were analyzed for microbial load, pH, temperature, titratable acidity, proximate composition (carbohydrates, moisture, fat, ash, protein, and fiber), sensory evaluation, hazard analysis, and antimicrobial sensitivity.

Results: this finding indicated that spice-treated samples, particularly those with 5% clove and garlic, exhibited significantly lower bacterial and coliform counts compared to the control, which reached TNTC by week 4. The 5% clove sample maintained bacterial counts below 3.6 × 10⁵ CFU/g at week 8. pH levels in spiced samples remained acidic (4.2–4.5), while the control increased to 5.8, correlating with spoilage. Moisture content decreased with higher spice concentrations, enhancing shelf stability. The 5% garlic sample showed the highest protein content (9.85%), and the 5% clove sample had the highest ash content (2.41%). Sensory evaluation favored 3% and 5% spice-treated samples. The bacterial isolates include Bacillus cereus, Pseudomonas aeruginosa, Enterobacter aerogenes, and Lactobacillus fermentum.   Antimicrobial assays revealed significant inhibition zones against foodborne pathogens, particularly for clove and garlic extracts.

Conclusion: These findings support the use of local spices in improving the safety, quality, and acceptability of traditional fermented foods.

INFLUENCE OF BIOACTIVE SPICE EXTRACTS ON THE FUNCTIONAL AND MICROBIAL INTEGRITY OF A TRADITIONAL FERMENTED RICE FOOD : FERMENTED RICE FOOD. (2026). INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD), 8(1), 12-25. https://doi.org/10.36566/ijhsrd/Vol8.Iss1/350
Download data is not yet available.
  1. 1. Marco, M. L., Sanders, M. E., Gänzle, M., Arrieta, M. C., Cotter, P. D., De Vuyst, L., ... & Hutkins, R. (2021). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nature Reviews Gastroenterology & Hepatology, 18(3), 196-208.
  2. 2. FAO. (2021). Food Safety in Africa: Past, Current and Future. Food and Agriculture Organization of the United Nations.
  3. 3. Bell, V., Guina, J., & Fernandes, T. H. (2023). African fermented foods and beverages. Potential impact on health. Microbial fermentations in nature and as designed processes, 293-322.
  4. 4. Avci, G. A., Avci, E., Cilak, G. O., & Cevher, S. C. (2020). Antimicrobial and Antioxidant Activities of Zingiber officinale Ginger and Alpinia officinarum Galangal. Hittite Journal of Science and Engineering, 7(1), 45-49.
  5. 5. Olaniran, A. F., & Abiose, S. H. (2022). Fermented rice products in Nigeria: Microbiology, safety, and prospects. African Journal of Microbiology Research, 16(2), 67–75.
  6. 6. Chauhan, A., & Singh, S. K. (2022). Antimicrobial properties of spices: A review. Journal of Food Science and Technology, 59(3), 1234–1245.
  7. 7. WHO. (2020). Global Strategy for Food Safety 2020–2030. World Health Organization.
  8. 8. Sah, S. N., Khanal, H., & Acharya, D. R. (2020). Antibacterial activity of common spices extracts on bacterial isolates found in Kachhila, a Newari cuisine. Tribhuvan University Journal of Microbiology, 7, 8-18.
  9. 9. Vasavada, P. C., Lee, A., & Betts, R. (2020). Conventional and novel rapid methods for detection and enumeration of microorganisms. In Food safety engineering (pp. 85-128). Cham: Springer International Publishing.
  10. 10. Yousef, A. E., & Carlstrom, C. (2003). Food microbiology: A laboratory manual. John Wiley & Sons.
  11. 11. AOAC. (2005). Official Methods of Analysis (18th ed.). Association of Official Analytical Chemists.
  12. 12. Cheesbrough, M. (2005). District laboratory practice in tropical countries, part 2. Cambridge university press.
  13. 13. Horwitz, W. J. G. B. C. (1975). Association of official analytical chemists (AOAC) methods. George Banta Company, Menasha, WI.
  14. 14. Akpakpan, A. E., Uwanta, E. J., Akpan, P. E., & Owen, A. E. (2020). Phytochemical screening and analytical assessment of acid-base indicator properties of red and white kola nuts extracts. Asian Journal of Advances in Research, 3(1), 1-7.
  15. 15. Bamidele, F. S., Adeyanju, M. M., & Okonkwo, C. (2023). Sensory perspectives into indigenous fermented foods in the tropics. African Journal of Food Science and Technology, 14(2), 45–56.
  16. 16. Chauhan, K., & Rao, A. (2024). Clean-label alternatives for food preservation: An emerging trend. Heliyon, 10(16).
  17. 17. Sarfraz, M., Nasim, M. J., Jacob, C., & Gruhlke, M. C. (2020). Efficacy of allicin against plant pathogenic fungi and unveiling the underlying mode of action employing yeast based chemogenetic profiling approach. Applied Sciences, 10(7), 2563.
  18. 18. Adeyanju, J. A., Ogunlakin, G. O., Abioye, A. O., Alabi, O. D., Oloyede, A. A., & Akinola, F. B. (2022). Assessment of biscuits produced from the blends of wheat, acha and germinated African yam bean flour. Journal of Advances in Food Science & Technology, 9(2), 26-37.
  19. 19. Hassan, M. Z., Malgwi, J. I., Usman, A., Barde, Z. M., Abdullahi, A. I., & Usman, U. (2023). Effect of Prolonged Storage in Ice on Nutrients Composition and Sensory Quality of Fresh Pond Raised Catfish (Clarias gariepinus Burchell, 1822). FUDMA JOURNAL OF SCIENCES, 7(3), 288-292.
  20. 20. Gholami-Shabani, M., Gholami-Shabani, Z., Shams-Ghahfarokhi, M., Jamzivar, F., & Razzaghi-Abyaneh, M. (2017). Green nanotechnology: biomimetic synthesis of metal nanoparticles using plants and their application in agriculture and forestry. In Nanotechnology: An Agricultural Paradigm (pp. 133-175). Singapore: Springer Singapore.
  21. 21. Gholipour Kanani, H., Nobahar, Z., Kakoolaki, S., & Jafarian, H. (2014). Effect of ginger-and garlic-supplemented diet on growth performance, some hematological parameters and immune responses in juvenile Huso huso. Fish physiology and biochemistry, 40(2), 481-490.
  22. 22. Omotayo, A. O., & Aremu, A. O. (2020). Underutilized African indigenous fruit trees and food–nutrition security: Opportunities, challenges, and prospects. Food and Energy Security, 9(3), e220.
  23. 23. Yehia, H. M., Al-Masoud, A. H., Elkhadragy, M. F., Sonbol, H., & Al-Dagal, M. M. (2022). Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance. Food Science and Technology, 42, e19422.
  24. 24. Bou, R., Codony, R., Tres, A., Decker, E. A., & Guardiola, F. (2009). Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical reviews in food science and nutrition, 49(9), 800-822.
  25. 25. Ozma, M. A., Abbasi, A., Ahangarzadeh Rezaee, M., Hosseini, H., Hosseinzadeh, N., Sabahi, S., ... & Kafil, H. S. (2023). A critical review on the nutritional and medicinal profiles of garlic’s (Allium sativum L.) bioactive compounds. Food Reviews International, 39(9), 6324-6361.
  26. 26. Žitek, T., Kučuk, N., Postružnik, V., Leitgeb, M., Knez, Ž., Primožič, M., & Marevci, M. K. (2022). Synergistic effect of supercritical and ultrasound-assisted ginger (Zingiber officinale Roscoe) extracts. Plants, 11(21), 2872.
  27. 27. Innocent Ojeba Musa, Job Oloruntoba Samuel, Mustapha Adams, Vivian Nathaniel, Asmau M. Maude, Mohammed Evuti Mahmud, Abd’Gafar Tunde Tiamiyu. (2024). Microplastics and Nanoplastics in Soil. Phytoremediation in Food Safety. Taylor and Francis Group. CRC Press. Chapter (8), Pg 10.
  28. DOI:https://doi.org/10.1202/9781032683751 ISBN: 9781032683751

Copyright (c) 2026 INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Copyright Rights & Permissions Guide

Reproducing Published Material from other Publishers

It is absolutely essential that authors obtain permission to reproduce any published material (figures, schemes, tables or any extract of a text) which does not fall into the public domain, or for which they do not hold the copyright. Permission should be requested by the authors from the copyright holder (usually the Publisher, please refer to the imprint of the individual publications to identify the copyright holder).

Permission is required for:

  1. Your own works published by other Publishers and for which you did not retain copyright.
  2. Substantial extracts from anyones’ works or a series of works.
  3. Use of Tables, Graphs, Charts, Schemes and Artworks if they are unaltered or slightly modified.
  4. Photographs for which you do not hold copyright.

Permission is not required for:

  1. Reconstruction of your own table with data already published elsewhere. Please notice that in this case you must cite the source of the data in the form of either “Data from…” or “Adapted from…”.
  2. Reasonably short quotes are considered fair use and therefore do not require permission.
  3. Graphs, Charts, Schemes and Artworks that are completely redrawn by the authors and significantly changed beyond recognition do not require permission.

Obtaining Permission

In order to avoid unnecessary delays in the publication process, you should start obtaining permissions as early as possible. If in any doubt about the copyright, apply for permission. JNH cannot publish material from other publications without permission.

The copyright holder may give you instructions on the form of acknowledgement to be followed; otherwise follow the style: “Reproduced with permission from [author], [book/journal title]; published by [publisher], [year].’ at the end of the caption of the Table, Figure or Scheme.

Every mansucript should be accompanied by "Copyright Transfer Agreement" prior to the article publication

Dimension Badge

Downloads

Downloads
Crossmark Badge
Crossmark Badge
Section
Articles
Keywords
Sinasir Rice pancake ginger garlic cloves fermented food microbial load proximate Sinasir (Rice pancake), ginger, garlic, cloves, fermented food, microbial load, proximate analysis, antimicrobial activity, sensory quality antimicrobial sensory Service Quality

Similar Articles

101-110 of 149

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 4 > >>