Food & Nutrition

Arab Journal of Food & Nutrition
65. A Microbiological Study of Eggplants Fermented in Olive Oil (Magdoose)
(2003)
Tamadour said Al-Qudah\ University of Jordan
Supervisor: Dr. Mohammed Isam Yamani
Magdoose, fermented eggplant in olive oil, is a traditional Jordanian food. It is
produced through a series of steps, which include boiling of small eggplant fruits,
stuffing with a mixture of crumbled walnut, crushed garlic, salt, and other optional
ingredients, such as red pepper, parsley, carrot, etc., and topping with olive oil and
fermentation.
Fifteen home-made magdoose samples (nine with red pepper in the stuff and six
without red pepper) and five commercial samples were examined for aerobic plate
count (APC) and the counts of lactic acid bacteria (LABC), Enterobacteriaceae (EC)
and yeasts (YC). In home-made magdoose with red pepper samples, APC ranged
between