Academic Research Journal of Agricultural Science and Research
 

Academic Research Journal of Agricultural Science and Research 

Vol. 5(6), pp. 419-424. October, 2017.

ISSN: 2360-7874 

 DOI: 10.14662/ARJASR2017.054

Full Length Research

Effect of Rue Essential Oil on Chemical Composition, Microbiological and Organoleptic Quality of Ergo (Naturally Fermented Milk)

Mr. Abdela Befa kinki ¹, Bekri Melka Abdo², Bilatu Agza Gerbe³ , Beriso Mieso Buta⁴

^1. BSc in Food Science and Post harvest Technology, Food Science Assistant Researcher II,

². Msc in Organic Chemistry, Agricultural Chemistry and Associated Researcher,

^3. Msc in Food Science, Agricultural Chemistry and Associated Researcher and

⁴. Bsc in Chemistry, Agricultural Chemistry and Assistant Researcher II.

P.O.Box: 198, Shashamene, Ethiopia. E-mail: befabdela@gmail.com , phone # +251916002205

Ethiopia Institute of Agriculture Research, Wondo Genet Agriculture Research Center

Accepted 20 September 2017

Essential oils obtained from many aromatic plants have been recently gaining growing popularity and scientific interest. Ruta graveolens is an important medicinal and aromatic plant of citrus family. The Fresh leaves samples of Rue was harvested from Wondo Genet Research Centre subjected to essential Oil Extraction and the cow milk sample was obtained from Holeta Research Centre and the raw cow milk sample was treated with different Rue essential oil Concentration (0.5, 0.75, 1.0 and 1.5 ml / L) and control (without additive) is subjected to the Ergo or Naturally Fermented Milk Production. The Papered Ergo was analyzed for chemical, microbiological and organoleptic quality. chemical Analyze Results indicated that there was a significant difference (P<0.05) between the concentration, in the Moisture, fat, ash, protein, total solids (TS), Carbohydrate(lactose) content, PH and Titratable acidity (TA). Organoleptic quality Results indicated that there was a significant difference (P<0.05) between the concentration. From point of flavoring and antioxidant characteristics of Rue essential oils in addition to its vital role in preservation of foods, applying has met a growing interest in Dairy industrial and related sciences. Microbiological (total aerobic mesophilic bacterial, coliform, and yeast and mold counts) quality Results indicated that there was a significant difference (P<0.05) between the concentration, their count decreased significantly during Rue Essential oil concentration Increase, this shows the concentration have effect on microbial growth in milk during ergo preparation and it have antimicrobial properties.

Key words: Chemical, Fresh leave, Cow Milk, Ergo, Essential Oil, Fermented Milk, Microbial quality, Organoleptic quality, Rue

How to cite this article: kinki AB, Abdo BM, Gerbe BA, Buta BM (2017). Effect of Rue Essential Oil on Chemical Composition, Microbiological and Organoleptic Quality of Ergo (Naturally Fermented Milk). Acad. Res. J. Agri. Sci. Res. 5(6): 419-424

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