Table 5.
Antibacterial activity of yoghurts fortified with fenugreek and moringa seed flours during cold storage.
| Treatment | Inhibition Zone Diameter (mm) | |||
|---|---|---|---|---|
| E. coli | S. aureus | L. monocytogenes | S. typhimurium | |
| C | 4.12 ± 0.34 e | 5.21 ± 0.54 e | 8.55 ± 0.53 de | 8.39 ± 0.62 de |
| F1 | 5.21 ± 0.43 e | 6.26 ± 0.42 e | 13.45 ± 0.52 c | 10.15 ± 0.63 d |
| F2 | 6.24 ± 0.46 e | 7.77 ± 0.65 e | 14.22 ± 0.93 c | 12.23 ± 0.63 cd |
| M1 | 9.33 ± 0.52 d | 10.33 ± 0.35 d | 21.34 ± 0.54 a | 18.45 ± 0.52 ab |
| M2 | 12.65 ± 0.54 cd | 13.14 ± 0.54 c | 17.23 ± 0.63 b | 14.49 ± 0.33 c |
Values are means ± SD of three independent replicates. Means with different superscripts are significantly different (p < 0.05). C: plain yogurt, F1 and F2: yoghurt fortified with 0.1 and 0.2% fenugreek seed flour. M1 and M2: yoghurt fortified with 0.1 and 0.2% Moringa oleifera seed flour.