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Format: MS WORD
| Chapters: 1-5
| Pages: 61
EFFECT OF POTASH ON MICROBIAL ACTIVITY ON COOKED BROWN BEANS
ABSTRACT
This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in sample B. Cluster of spores of fungal growth identified were Fusarium spp, Penicillium melinii and Mucor spp. In sample A, the average count of fungal isolates was 6spores/ml and 2spores/ml for sample B . Due to microbial growth inhibition caused by the presence of potash in sample B, the fungal count was found to be less than the fungal count in sample A. The result proved that potash is a good food preservative against microbes.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of Contents
List of Tables
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objective of the Study
1.4 Significance of the Study
1.5 Limitation of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Nutritional Value of Beans
2.2 Sources of Microbial Contamination of Cooked Beans
2.3 Activities of Microbes on Cooked Beans
2.4 Health Implications of Microbial Contamination of Beans
2.5 Potash and its Chemical Composition
2.6 Potash as a Food Preservative
CHAPTER THREE
3.0 Materials and Method
3.1 Materials
3.2 Collection of Samples
3.3 Sterilization of Materials
3.4 Preparation of Culture Media
3.5 Sample Preparation
3.6 Serial Dilution
3.7 Identification and Characterization of Isolated Organism
3.8 Gram Staining
3.9 Isolation of Fungal
3.10 Biochemical Test
3.11 Effect of Potash on Microbial Activity on Cooked Brown Beans
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix
LIST OF TABLES
Table 1: Morphological characteristic Gram Reaction on Isolates
Table 2: Biochemical Test on each Isolate
Table 3: Total plate count of Bacteria Isolated from Cooked Beans
Table 4: Isolation and Identification of Fungi from cooked Beans with Potash
Table 5: Total plate count of Fungi Isolated from Cooked Brown Beans
ABSTRACT
This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in sample B. Cluster of spores of fungal growth identified were Fusarium spp, Penicillium melinii and Mucor spp. In sample A, the average count of fungal isolates was 6spores/ml and 2spores/ml for sample B . Due to microbial growth inhibition caused by the presence of potash in sample B, the fungal count was found to be less than the fungal count in sample A. The result proved that potash is a good food preservative against microbes.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of Contents
List of Tables
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objective of the Study
1.4 Significance of the Study
1.5 Limitation of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Nutritional Value of Beans
2.2 Sources of Microbial Contamination of Cooked Beans
2.3 Activities of Microbes on Cooked Beans
2.4 Health Implications of Microbial Contamination of Beans
2.5 Potash and its Chemical Composition
2.6 Potash as a Food Preservative
CHAPTER THREE
3.0 Materials and Method
3.1 Materials
3.2 Collection of Samples
3.3 Sterilization of Materials
3.4 Preparation of Culture Media
3.5 Sample Preparation
3.6 Serial Dilution
3.7 Identification and Characterization of Isolated Organism
3.8 Gram Staining
3.9 Isolation of Fungal
3.10 Biochemical Test
3.11 Effect of Potash on Microbial Activity on Cooked Brown Beans
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix
LIST OF TABLES
Table 1: Morphological characteristic Gram Reaction on Isolates
Table 2: Biochemical Test on each Isolate
Table 3: Total plate count of Bacteria Isolated from Cooked Beans
Table 4: Isolation and Identification of Fungi from cooked Beans with Potash
Table 5: Total plate count of Fungi Isolated from Cooked Brown Beans
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