Abstract

Experiment was undertaken to determine the antimicrobial effectiveness of Cleome viscosa and Angelica glauca commonly in chicken nuggets. Minimum inhibitory concentration (MIC) of the Cleome viscosa and Angelica glauca against Pseudomonas. aeruginosa and Salmonella enterican typhimurium was determined by tube dilution method. Jakhiya at 0.175% concentration was able to inhibit the growth of P. aeruginosa while S. Typhimurium was inhibited at 0.25%. Aqueous extract of Gandreni inhibited the growth of Pseudomonas. aeruginosa at 0.25% while Salmonella enterican typhimurium was inhibited at 0.375%. These Spices were incorporated in breaded chicken nuggets based on various optimization trails. Chicken nuggets incorporated with optimum level of these spices jakhiya(CV), gandreni(AG), jakhiya and gandreni(CVAG) were subjected to microbial storage stability analysis at refrigeration temperature for Total plate counb, Proteolytic count andYeast and mold count The general decreasing trend of microbial count with incorporation of J, G and its combinations:wasCVAG

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