BACTERIAL FLORA AND SENSORY CHARACTERISTICS OF FRESH AND SALTED VERNONIA AMYGDALINA LEAVES.
OBOH, F. O., ONUIGBO, I., IDEMUDIA, M. I. AND ODEH, O. H.
ABSTRACT
In this study, the microbial flora and sensory characteristics of fresh and salted Vernonia amygdalina leaves were investigated. The leaves were subjected to light salt, light brine, light brine and vinegar and heavy salt treatments for two weeks. Compared with the fresh leaves, all treatments gave leaves with lower pH and bacterial counts. Heavy-salted and light brine and vinegar treated leaves…