A preliminary study of the antibacterial properties of ‘Dawadawa’ (Parkia biglobosa) and ‘Prekese’ (Tetrapleura tetraptera) on microbial load of beef

Parkia biglobosa (‘Dawadawa’) and Tetrapleura tetraptera (‘Prekese’) are important traditional plant spices noted for their use in Ghana especially in soups for their many health benefits. This research was conducted to determine the antibacterial effects of Parkia biglobosa and Tetrapleura tetraptera on microbial load of beef. Parkia biglobosa and Tetrapleura tetraptera extracts were used at two levels of inclusion, that is, 1 ml: 10 g and 1 ml: 15 g (for distilled water: spice, respectively). Treatment levels were 0 g (T0 or T3), 5g (T1 or T4) and 15 g (T2 or T5) for Parkia biglobosa and Tetrapleura tetraptera, respectively and storage were done for 0, 4, 8 and 12 days. The results revealed that Parkia biglobosa had no significant effect (P>0.05) at the beginning (day 0) and end (day 12) of storage period but not (P<0.05) on day 4 and 8. Parkia biglobosa was not found to have antibacterial and preservative effect on the beef samples. There were significant differences (P<0.05) in beef samples treated with Tetrapleura tetraptera (‘Prekese’). Tetrapleura tetraptera beef treatment sample (T5) generally had low bacteria counts compared to the control (T3) and T4. Tetrapleura tetraptera (‘Prekese’) at 15 g inclusion level was found to have some antibacterial and preservative effect on the beef samples.