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Two local spices Tetrapleura tetraptera and Allium sativum (garlic) were used as preservatives in the preparation of chicken and beef sausages. The effect of these spices on the microbiological and biochemical properties of sausages was monitored. Initial microbial counts of ground meat before treatment with preservatives were 2.55 x 105cfu/g and 3.64 x 105cfu/g for raw beef (Br) and raw chicken (Cr) respectively. Ground meat was treated with garlic (g), Tetrapleura tetraptera (t), sodium nitrite (n) or their combinations (gn, tn) at varying concentrations for the preparation of different sausage samples. Storage was carried on at two different temperatures and results showed that sausages treated with 4% garlic, 4% Tetrapleura tetraptera and 0.42% sodium nitrite per 100g meat showed much proliferation of microbes during storage. For these samples microbial counts were 3 x 103cfu/g, 1.4 x 104cfu/g, 2 x 103cfu/g, 1.3 x 103cfu/g for Bg1, Bt1, Cg1, and Ct1 respectively. Microbial genera isolated were mainly Escherichia coli, Staph. aureus, Lactobacillus bulgaricus, Micrococcus spp and Rhizopus. Sausages treated with 10% garlic, 10% Tetrapleura tetraptera and 0.42% sodium nitrite per 100g meat were less susceptible to microbial deterioration irrespective of whether the sausages were stored at room temperature or refrigeration temperature. For these samples, post processing counts were 1 x 103cfu/g, 1 x 103cfu/g, 2.7 x 104cfu/g, 1 x 103cfu/g, 5 x 103cfu/g and 2 x 103cfu/g for Bg2, Bt2, Cg2, Cgn, Ct2 and Ctn respectively. The microbial genera isolated after treatment were Lactobacillus bulgaricus and Staph epidermidis. Escherichia coli, Staph. aureus, were absent. Btn and Bgn had no microbial growth. All sausage samples showed reduced percent fat and increased ash, protein and carbohydrate content. KEY WORDS: Tetrapleura tetraptera, Allium sativum Micrococcus spp, Staph epidermidis, Lactobacillus bulgaricus

global journal of pure and applied sciences.

Influence of local spices (&lt;i&gt;Tetrapieura tetraptera&lt;/i&gt; and &lt;i&gt;Allium sativum&lt;/i&gt;) on the keeping quality of sausages prepared under laboratory conditions.