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 had the lowest pH and bacterial counts, and gave products containing Lactobacillus and Streptococcus, but devoid of Staphylococcus spp. In addition, they gave leaves with the best organoleptic characteristics, indicating that they were the most effective. The use of salting as a process for the development of value-added products from V. amygalina leaves is discussed.
KEYWORDS: Vernonia amygdalina leaves, salting, bacterial counts, microbial flora, probiotics