PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE

FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

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ABSTRACT
Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated with caster bean seed “ogiri” (COSO) the rd part, the control was left without inoculation. Each of the three portions was subdivided into two to produce salted and non salted samples, and coded as SPCS (say pure culture salted) and SPCUS (Soy pure culture unsalted), SCOS (saywild fermented salted salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 – man untrained panelists, were used to conduct sensory evaluation on the raw “ogiri”and “ogiri” with 7.5 point followed by the SCOUS with 7 points.
There was no significant difference at 1% and 5% level for the sensory evaluation carried out.

 

 

TABLE OF CONTENT

ABSTRACT
CHAPTER ONE
INTRODUCTION

CHAPTER TWO
LITERATURE SURVEY
ORIGIN AND BRIEF AGROMIC HISTORY OF CASTOR BEAN SEED
2.1 INDUSTRIAL UTILIZATION OF CASTOR OIL BEAN SEED
2.2 CHEMICAL COMPOSITIONS IN CASTOR BEAN SEEDS.
2.3 IMPORTANCE OF MICROORGANISMS IN CASTOR BEAN SEEDS
2.4 ORIGIN OF SOYABEN
2.5 INTRODUCTION OF SOYABEN IN NIGERIA.
2.6 STORAGE / PROSESSING F SOYABEN INTO VARIOUS TRADITIONAL PRODUCTS.
2.7 VALUES OF SOYABEAN PRODUCT
2.8 TYPICAL ISOFLAVONES CONTENT OF SOYAFOOD (PER 100g).
2.9 NUTRITIONAL INFORMATION OF SOYAMILK (PER 100g)
2.10 AMIND ACID IN SOYAPROTIEN
2.11 UNDESIRABLE COMPOSITIONS OF
2.12 FERMENTATION TRADITIONAL
2.13 FERMENTATION
2.14 FACTORS AFFECTING FERMENTATION
2.15 FERMENTE VEGETABLE PROTEIN

CHAPTER THREE
MATERIALS AND METHODS
3.1 SOURCE OF RAW MATERIALS
3.2 SAMPLX PREPARATION METHODS
3.3 MEDIA USED
3.4 CULITUE OF SAMPLES
3.5 BIOCHEMICAL TESTS
3.6 SUGAR FERMENTATION TESTS
3.7 CHARACTERISTICE OF ISOLATES
3.8 SENSORY EVALUATION OF THE SAMPLES
3.9 PROXIMATE ANALYSIS OF THE PROCED SOYAOGIRI AND CASTOR BEAN JEED OGIRI.
3.10 PROTEIN CONTENT DETERMINATION
3.11 FAT CONTENT DETERMINATION
3.12 TOTAL ASH DETERMINATION
3.13 CRUDE FIBRE DETERMINATION
3.14 MOISTURE CONTENT DETERMINATION

CHAPTER FOUR
4.1 MENTIFICATION OF BACTERIA ISOLATE FROM ANALYSED CASTOR BEAN SEED OGIRI
4.2 TABLE FOR GENERAL ACCEPTABILITY OF THE THREE MAIN SAMPLES
4.3 TABLE IN.
4.4 DISCUSSION

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
5.2 RECOMMENTATION
REFERENCES
CHAPTER ONE
INTRODUCTION
“Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds).
It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue-plateau states.
“Ogiri” can be in various form such as solid, semi solid (paste) depending on the type of raw material (legeime seed) used in the production of it.
However, when it is in solid form, it can be put into shapes like circlus (flat) triangular and quadrilaterals.
Types of Ogiri are dawadawa “Iru,” “Ogiri, nwan,” “Igba – Apara,” “Ukpaka (ugba)”, “Ogiri – sara” onwuka (2003).
However, “dawadawa” and “Ogiri” are used as condiments in soup, sauce and porridge and ogiri act as soup “dawadawa” and ogiri act as soup condiments as well as food flavour. “Ugba” (ukpaka) is commonly used to suppliment a variety of food in the eastern (especially Anambra and Imo)
States of Nigeria, it is frequently mixed with yam or with tapiocal (Abacha) and also with stock – fish and serve during important ceremonies. Some people even it those flawaring agents raw as they are.
In Nigeria and in some African countries, people who use ogiri as flavouring agent are only concerned in the nutritive value of the ogiri not minding their microbial load. Although a food will not be selected volubility and consumed less it appeals to the consumer in terms of appearance mouth feel and flavour (ogbo V.N (1999). Though ogiri has an un welcoming flavour and an unattractive presentation (ogbou V.M), yet its addition to food as spaces makes the food very palatable.
Most of these condoment used as flavouring agent content vegetable proteins which are usually rich in glutamine and asparagine and these can either be engymatically or chemically hydralysed to glutamic asid and asportic acid by micro – organisms other products of the hydrolysis are Alain Agirine and proline (Obi E.I.2003). The delaminated proteid has a lower iso-electirc point and therefore are are easily soluble in foods systems ogbogu (1999), it has also been reported that levels of deamination as low as 2-6% could enhance the fuctional properties of these ammonacids.
Ihekoronye and Ngoddy (1985) stated that the functional properties of these aminoacids as giving nice flavour to food.
The processing of the oil seeds is still at the traditional level. The procedure differs slightly in different locations.
Most of the leytable protein seeds used in preparational of this traditional condiment logired are castor bean (Ricinus communis), oil bean (pentaclethera macrophylla), sesame seed (sesamum indicum), saya bean (Glycine max) etc.
Some of them which contain toxic substances example Ricin in castor oil beansee trysinhbitor from soya bean are detoxified during processing to avoid an unpleasant effects they cause.
However, castor bean seed cause irritation in the mouth, throat and stomach also vomiting.
Soya bean has a bitter taste and similar processing method such as fermentation, heating and boiling are required prepare them for food use.
Wherever fermentation is involved in processing food, microorganisms are present. The term fermentation is an energy yielding metabolic process that involves the decomposition of carbohydrate in the absences of oxygen.
Loius pastent stated that physiological process permitting certain organism to live and grow in the absence of air is referred to as anaerobic fermentation which in the preserve of oxygen it is called aerobic fermentation. Nweke A.E (1999) reported that fermented foods are those in which their production depend on the activities of microorganism.
Micro-organisms play an important role in modifying the substrates physically, sensory and nutritionally (Aweke 1999).
Members of fermenting organisms are important; for instance, Bacillus and coagulates negotiable the fermented (utrullu vulgarist and)(Ricinus communis) seed in ogiri preparation; Ogbogu (1999) and African oil bean seed in ugba preparation, presopis African for the preparation of okpehi a seasoning agent temper an Indonesian fermented vegetable protein food prepared from soyabean in which Bacilus spp have been found to be responsible for the fermentation.
These organisms have some properties that enable them to ferment these substrate some of these properties are made available by the organisms themselves as metabolic product in the living organisms or as a component of the endotoxin released when the organism is already dead.
Some of them can be protoelytic their action while some lipolytic, others athylolytic ogbogy, V.N. However, they confermed the work of Barber let al the (1987) as he classified Bacillus subtilis which he found in (dawadawa) as being amylolytic in its action.
Thus, the aim of this work is to identify and isolate micro-organisms involved in the fermentation of castor seed bean “ogiri” and the of use the pure isolate in fermentation soyapaste…

 

 

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MICROBIOLOGICAL STUDY ON SPOILAGE OF MANGO FRUIT

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ABSTRACT
Thirty ripe mango fruits were plucked under sterile conditions from different geographical locations in Enugu metropolis. The mango fruits were exposed to open environment for 5 – 7 days to allow decay. The decaying mango fruits were washed with sterile water to extract the microorganisms.
Using the streak plate method, the microorganisms were inoculated unto a petridish of nutrient agar and incubated for 24 hours at room temperature of 250C.
A mixture of bacteria, moulds and yeasts were observed as microorganism involved in the decay of the mango fruits.

 

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction 1
1.1 Background of the study 1
1.2 Aims/Objectives 6
1.3 Statement of Problem 7
1.4 Hypothesis 7
1.5 Justification 7
1.6 Limitations 7

CHAPTER TWO
2.0 Literature Review 8
2.1 Cultivation 8
2.2 Climatic Soil Requirements 12
2.3 Breeding and Selection 13
2.4 Countries and their variety of mango fruits 15
2.5 Harvesting 16
2.6 Nutritional Information 17
2.7 Prevention and Management of Spoilage of mango fruits. 20

CHAPTER THREE
3.0 Materials 21
3.1 Data Collection 22
3.2 Procedure 22
3.3 Morphological and Colonial 23

CHAPTER FOUR
4.0 Results 25
4.1 Discussion 27

CHAPTER FIVE
5.0 Conclusion/Recommendation 28
References 29

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND INFORMATION
The bacterial name of mango is mangifere indica. T he genus mangifera belongs to the family ariocardiaceae. It is a dicotyledonous plant. Mango originated in India spread into cultivation and common use in the Indian subcontinent by 2000B.C. The tree is now found through out the tropics and has become naturalized in many areas out side its country of origin. Mango is so important in Indian where annual production is around 8 million.

Mangoes spread throughout southeast Asia during the first millennium B.C but did not reach Africa until about 1,000 years ago. They were introduced to the new world at the beginning of the eighteenth century. There are no defined limits of rainfall necessary for the successful cultivation of mangoes, provides that there is a distinct annual dry season when the crop flowers. First set tends to be least in very wet, humid areas and irrigation may be necessary in areas with little rainfall.

Similarly, the crop will grow in a wide range of temperatures, but thrives when the temperature is around 250C. A very large number of cultiuvars is recognized, the best of them being those which have been selected for their delicious, delicately flavoured fruits whave very little fibre in their flesh. All such superior cultivars are propagated vegetative by budding, but there eve unfortunately many inferior mangoes grown from seed which have coarse, fibrous fruits often thought to taste of turpentine.

There are around 60 species in the genus mangifera, most of them found in southeast Asia, from northern India to new Guinea, where they occur as tree in the savannas and in the lowland, wet forests several species have edible fruits and a few are cultivated in restricted areas in Asia, but only mangifera indica is wide spread and important.

The mango tree is large, spreading evergreen, sometimes having a distinct crown of branches, but often indeterminate shape with long pendulous branches and no definite crown. Many vegetatively propagated clones eve relatively small, compact trees about iom tall, where as trees grown from seed may be very large and up to 40m high. All mangoes are ranowned for the dense shade which they cast in hot, sunny climates. The alternate, simple leaves are 12 – 40cm long carried on petioles up to 10cm long with gulvinus at their base. The tree grows in flushes in which a number of thin, flaccid tan – red coloured leaves in produced; as they mature the leaves become stiff and dark green. These periodic growth flushes do not occur at regular intervals, nor do they necessarily occur all over a single tree at the same time.

The inflorescence is a terminal panicle 10 – 50cm long with three or four orders of branching and a very variable number (1,000 – 6000) of reddish, pink or almost white flowers. As few as 1 – 35 percent of them are hermaphrodite, the rest are made; both kinds of flowers occur in one inflorescence, but the ratio of males to hermaphrodites varies between cultivars. Hermaphrodite flowers have a dicidous calyx and four to five free petals about twice as long as the cadyx lobes. At the center of the flower a raised disc carries fives stamens, but only one (rarely more) has a sterile and represented by staminodes.

A small greenish yellow, one – called ovary arises obliquely from the disc; it has a lateral style and contains a single pendulous ovule. The male flowers are similar but have no gynaecium. Manago trees come into bearing when 4 – 6yrs old, and become increasing productive until they are a bout 20yrs old, then yields decline. They do not flower profusely every year, but tend to produce large crops in alternate years because flowering and fruiting deplete their food reserves which must be replaced before a subsequent large crop is borne. After mature branches have flowered a new flush of growth occurs on them and this intwn produces inflorescences after it has matured and accumulated sufficient reserves of assimilates. Very large crops of fruit may deplete food reserves so much that subsequent flush of new vegetative growth, and so the next period of flowering, eve delayed. In some, but apparently not all, cultivars the onsert of the recurrent reproductive phase is correlated with the ratio of carbohydrates (most starch) to rotrongen in the tree and occurs when this ratio is large.

A mature tree in full bearing may produce 1,000 inflorescences, and though the total number of flowers per tree is consequently enormous it is unusually for a large tree in full bearing to produce more than 2,500 fruits. As few as one third of the total number are subsequently shed; eventually only 0.1 – 0.25 percent of the hermaphrodite flowers on a tree produce mature fruit flowers eve shed most abundantly when wet, humid weather occurs mature fruit is affected by husbandry and can be increased by the used of fertilizers and organic manures. The flowers open during the right and early morning and they pollinated by short tongued insects attracted by their nectar.

Though self in compatibility is rare and many flowers self fertilized, cross fertilization is also common. The fruit is a large avoid asymmetrical drupe which varies greatly in size in different cultivars and is from less than 5cm to as many as 30cm long. It matures 2 – 5 months, thick skin. The fleshy mesocop is bright orange, yellow in some cultivars, especially those propagated from seed, it is more or less fibrous and tends to be resinous with an unpleasant flavour, while in better selected clonal cultivars propagated by budding it has little fibre and addicious indicate flavour.

 

The endocavp of the drupe is very have and fibrous. It endloses a single smooth, light brown seed which is within a papery envelope and which may have a single zygotic embryo, or several apomictic embryo, which develop from the tissues of the nucellus and which may or may not suppress the zygotic embryo. The fruits contain approximately 85 percent water 10-20 percent sugar and small amounts of protein; they eve a good dietary source of vitamin A and contain vitamins B and C. Trees grown from seed may be zygotic or apomitic embryos; four to six of the latter may occur in one seed. To avoid the risk of multiplying variable trees from zygotes it is necessary to propagate clones of desirable trees vegetatively by approach grafting or by shield budding. In United State, mangoes eve grown only in floride and on a small scale in Hawaui, usually as back yard trees. Their greatest importance is in India, which contains about 75% of the worlds area of mango production.
The ripe fruit is eaten raw as a desert or used in the manufacturer of juice, jams jellies and preserves unripe fruit can be made into pickles or chutneys.

There eve micro-organisms that attack mango fruits. Undamaged fruit may remain edible for some time but eventually it will decay as a result of the continued activity of its own enzymes and attack by microorganisms. Such fruit usually becomes inedible owing to the growth of moulds and yeast on its surface. There will also be change in taste, small and colour of the fruits.

 

1.2 AIM AND OBJECTIVES
To identify microorganisms associated with the spoilage of (mango fruits). Mangifera indica…

 

 

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RELATIONSHIP BETWEEN AGE, FEEDING AND ANAEMIA IN PREGNANCY

(A CASE STUDY OF PREGNANT WOMEN ATTENDING ANTENATAL CLINIC AT UNIVERSITY OF NIGERIA TEACHING HOSPITAL (UNTH) ENUGU)

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ABSTRACT

 

The study on anaemia in pregnancy was aimed at determining Packed Cell Volume (PCV) Haemoglobin (HB) level and Erythrocyte Sedimentation Rate (ESR) of pregnant women as well as the severity, significance of maternal age, educational level, occupation and gestational age to the occurrence of anaemia in pregnancy managed, diagnosed and admitted at the University of Nigeria Teaching Hospital (UNTH) Enugu. The result showed that most of the patient had moderate to severe anaemia and that the cases were commonest in the age range 25 – 29 years. Most of the patients were housewives and low level civil servants who lived in middle and lower class residential areas ad who had no formal education. It was discovered that he normal values for Erythrocyte Sedimentation Rate (ESR) tests was male = 0 – 5 mm/hr, female = 0 – 7mm/hr, for Packed Cell Volume (PCV) test is male 35 – 45 ml, female 32 – 35ml while normal value for Haemoglobin (Hb) is 11.5g/dl.

Anaemia in pregnancy was seen to occur most commonly in the third trimester. It occurred all through the year, but mostly in the wet season and had the greatest positive association with malaria and nutritional deficiency. Anaemia in pregnancy was seen not to be rampant in our today’s society due to the small number tested positive in the practical work conducted at University of Nigeria Teaching Hospital (UNTH) Enugu. Anaemia in pregnancy was also seen not to have any effect on birth weight of babies.

 

TABLE OF CONTENTS

CHAPTER ONE

Introduction                                                                                 1

1.1     Aims and Objectives                                                          4

1.2     The Limitation of Study                                                     5

1.3     Hypothesis                                                                         6

1.4     Justification                                                                       6

CHAPTER TWO

Literature Review                                                                        7

CHAPTER THREE

Materials/Method                                                                         18

1.1     Collection of Samples                                                        18

1.2     Determination of Packed Cell Volume (PCV)                    19

1.3     Determination of Haemoglobin (Hb)                                 19

1.4     Determination of Erythrocute Sedimentation

Rate (ESR) By Westergren’s Method.                               20

1.5     Method of Data Collection                                                 20

1.6     Method of Data Analysis                                                   22

CHAPTER FOUR

Results                                                                                         23

CHAPTER FIVE

Discussion                                                                                   32

CHAPTER SIX

5.1     Conclusion                                                                        36

5.2     Recommendation                                                               37

5.3     Action by the Government                                                38

5.4     Action by the Community                                                 38

5.5     Action by the Health Workers                                           39

5.6     Action by the Individuals                                                  39

Reference                                                                           41

Appendix                                                                           43

LIST OF TABLES

TABLE 1:    Distribution of pregnant women by age

TABLE 2:    Mean age distribution of patients

TABLE 3:    Distribution of patients according to their

Occupation

 

TABLE 4:    Distribution of patients according to their educational level

 

TABLE 5:    Distribution of patiens according to severity

 

TABLE 6:    Distribution of patients according to gestational age

 

TABLE 7.    Distribution of cases according to associates conditions

 

TABLE 8:    Relationship of incidence of aneamia in pregnancy to outcome of patients

 

TABLE 9:    Relationship of incidence of Anaemia in pregnancy to Birth weight of Baby

 

TABLE 10:  Result of PCV, Hb and ESR tests at University of Nigeria Teaching Hospital (UNTH) Enugu.

 

 

 

 

 

 

 

LIST OF FIGURES

FIGURE 1:            Histogram showing age distribution of pregnant women

 

FIGURE 2:            Bar chart-showing distribution of patients according to their occupation

 

FIGURE 3:            Pie chart-showing distribution of patients according to their occupation

 

FIGURE 4:            Bar chart showing distribution of patients according to their literacy level

 

FIGURE 5.            Pie chart showing distribution of patients according to severity

 

FIGURE 6:            Bar chart showing distribution of cases according to associated condition

 

 

 

 

 

 

 

 

CHAPTER ONE

 

INTRODUCTION

          Anaemia is a common disorder in pregnancy. The definition gives by World Health Organization (WHO) shows that haemoglobin level of less than 11.5g%. Signifies anaemia, but in Nigeria it is regarded as the haemoglobin of less than 10.5g% or Packed Cell Volume (PCV) of less than 23%. Between January 1955 and April 1957, anaemia was directly instrumental for over 20% of all the maternal deaths from antepartum and postpartum hemorrhage and puerperal sepsis. The type of anaemia encountered in the pregnant women are identical with those encountered in the non-pregnant. However, there is no doubt that the increased nutritional and metabolic demands of pregnancy and the fact that for many women, it is the first time they come under detailed medical scruting, has the effect both of increasing the incidence and altering the pattern. Actiology determines the type of anaemia that is encountered. It can result from one or more of the following causes:-

1. Hydraemia (Physiological anaemia)
2. Anaemia due to inadequate production of red cells.

Different causes includes:-

1. Nutritional or deficiency anaemia: This is caused by deficiency of essential factors for haemopioesis, iron, vitamin B₁₂, folic acid and protein. Deficiency can be due to inadequate intake, poor absorption from gastro intestinal tract or increased demand during pregnancy. Physiological states may contribute to iron deficiency. There is greater than usual demand for iron in growing babies, growing adolescents, menstruation and pregnancy where iron is needed for the increased maternal red cell mass as well as for the foetus.
2. Hypoplasia and Aplasia of the bone marrow :

          These are frequently induced by drugs and radiation. Decreased production are also caused by the invasion of the bone marrow as found in Leukemia, Secondary Carcinoma and Fibrosis.

3. Decreased Production of erythroprotein as found in renal diseases.

Anaemia due to excessive destruction of red cell can be subdivided into:-

1. Heamolytic anaemia which occurs when red cell losses exceeds the capacity of the marrow to compensate. Other cause of Haemolytic anaemia includes:
2. Congenital sphetocytosis
3. Glucose – 6 – phosphate dehydrogenase deficiency

• Infection with malaria and Clostridium

The above causes of haemolytic anaemia could be classified either as inherited or acquired, and as intrinsic (due to abnormalities of the red cell itself) or extrinsic due to external insults).

2. Haemoglobinopathies: The term haemoglobinopathies describes inherited abnormalities of one or more of the four globulin chains in haemoglobin. Example of Haemoglobinopathies. Includes:-
3. Sickle cell disease (genotype Hbs)
4. Sickle cell Hbc disease

• Thalassaemia ie disorder where the rate of synthesis is slow, but the structure of the chains produced is normal.

Anaemia from blood loss can be due to

1. Hookworm infestation (Ancylostomiasis)
2. Bilhierziasis

• Haemorrhoids

1. Peptic ulcer
2. Threatened abortion.

During pregnancy, the circulating blood volume markedly increases. It begins to do so in the first trimester, is more marked in the second, reaches its maximum about 3^rd and 4^th trimester.

Some women start pregnancy with deficiency iron stores. As pregnancy advances, the demands of the foetus and the mother may exceeds the supply of iron from her stores and from her diet and therefore, the mother suffers from iron deficiency. Therefore, grand multiparty and multiple pregnancies are at high risk. The usual daily dietary intake of iron by a non-pregnant woman is about 10mg of which 10% is. This balances the loss in urine and faeceo, from desquamation of skin (amounting of about 0.5mg daily) and from menstrual loss. It is advisable that a pregnant woman supplement here dietary intake of iron.

 

1.1     AIMS AND OBJECTIVES

               This project work is aimed at the following to determine the haemoglobin level (Hb), Packed Cell Volume (PCV) and Erythrocyte…

 

 

Continue reading RELATIONSHIP BETWEEN AGE, FEEDING AND ANAEMIA IN PREGNANCY →

DETERMINATION OF HYDROGEN CYANIDE IN CASSAVA

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ABSTRACT

Cassava is one of the major dietary stable for a large percentage of the population of tropical Africa and other parts of the world, and is likely to remain the biggest single source of calories for the poor in the continents. An important drawback to increase cassava use for human and animal feeding is its cyanogenic potential, or ability to generate hydrogen cyanide, a well – known poison with potential acute and chronic metabolic effects in human.

This project work deals with the determination of hydrogen cyanide (HCN) concentration in cassava tubers (using the bitter varieties) collected from Institute of Management and Technology (IMT) premises with respect to four days fermentation period using Atomic Absorption spectrophotometer (AAS).

The result shows that the concentration of hydrogen cyanide (HCN) decreases with increase in fermentation period, and based on the safe limit given by the us food and drug administration (FDA) and others, a safe fermentation period for cassava before processing it to produce garri is deduced.

 

TABLE OF CONTENT
CHAPTER ONE
Introduction 1
1.1 Hydrogen Cyanide 2
1.2 Aims and Objectives of The Study 4
1.3 Statement of Problem 5
1.4 Hypothesis 5
1.5 Scope of Study 5
CHAPTER TWO
Literature Review 7
2.1 Chemical and Physical Properties of HCN 9
2.2 Entry of Hydrogen Cyanide into the Body and
Its Exit from the Body 11
2.3 Effect of Cyanide on Health 14
2.4 Symptoms of Cyanide Poisoning and Treatment 18
2.5 Safety Factor and Procedures for Cyanide Identification 21
2.6 Cassava and Cyanide Concentration 25
2.7 Factors Affecting Cyanide Toxicity 27
2.8 Sources and Control Methods for Hydrogen Cyanide 28
2.9 Uses of Cassava 32

CHAPTER THREE
Methodology 34
3.1 Materials for the Analysis 34
3.2 Method of Analysis 35
3.3 Personal Hygiene Procedures 36
3.4 Sample Collection and Fermentation Process 37
3.5 Sample Fermentation 38
3.6 Sample Preservation and Storage 39
3.7 Acid Distillation 40
3.8 Distillation Procedure 40
3.9 Calibration Standard Preparation 42

CHAPTER FOUR
Result and Discussion 43
4.1 Concentration 44
4.2 Safe Fermentation Period 46
4.3 Cassava Processing Technique 46
4.4 Innovation to Cassava Processing 48
4.5 Seasonal Influence on Cyanide Content of Cassava 50

CHAPTER FIVE
5.1 Conclusion 52
52 Recommendation 52 References 54
Appendix I 56
Appendix II 56
Appendix III 57

 

 

CHAPTER ONE

INTRODUCTION
Cyanide, is usually found in compounds. It can interact with metals and other organic compounds. Cyanide refers to all of the cyanide compounds that can be determined as the cyanide ion, CN. The cyanide ion is a conjugate base of a weak acid, hydrogen cyanide, which is an extremely poisonous gas with an almond odor. Other forms of cyanide compounds are sodium cyanide (NaCN) and potassium cyanide (KCN). Cyanide can be produced by certain organism (e.g bacteria, fungi and algae), and equally present in plants.

Cyanide ion is one of the most rapidly working po isons. Lethal doeses taken orally act in minutes, cyanide, poisons by asphyxiation, as does carbon monoxide, but the mechanism is different. Instead of preventing the cells from getting oxygen, cyanide interferes with oxidative enzymes, such as cytochrome oxidize, which is vital to every cell in use of oxygen. Oxidizes are enzymes containing metal usually iron or copper. Cyanide binds tightly to the enzyme cytochrome C and forms stable cyanide complexes with Fe3+ ion and inactivates the enzyme system.

Much of the cyanide in soil, water and air comes from industrial processes gold mining, waste waters from starch industry. The major source of cyanide in water are discharges from metal mining processes, other sources include exhaust, release from certain chemical industries, municipal waste burning and use of pesticides containing cyanide. Underground water can be contaminated by cyanide present in landfills. In other body, cyanide can combines with plants foods including almonds, millet sprouts, lima beans, soy spinach, bamboo shoots and cassava roots, cyanide occurs as part of naturally occurring sugars or other complex organic compounds.

 

 

1.1 HYDROGEN CYANIDE
Chemical formular: HCN
Synonyms: Hydrocyanide acid, prussic acid,
forminitrile, carbon hydride nitride
Hydrogen cyanide (HCN) was discovered by scheele in 1982. He made it by heating sulphuric acid with Prussian blue; hence the old name was prussic acid. HCN occurs in nature as glycoside amygdalin in some plants, for almonds, cassava etc.

Hydrogen cyanide together with sodium cyanide and potassium cyanide are the most of cyanide likely to be found in the environment as a result of industrial activities. Its presence could be found in air, water, soil, and even in gaseous state (present in solution in cassava root), with a faint, bitter, almond like odour. It is a potential metabolic poison present in some food crops and other plants.

Hydrogen cyanide is a small molecule composed of a carbon, hydrogen and nitrogen atom joined together by a stable triple bond. This poison is best known for its inhibition of many enzymes that are important in animal metabolism. Enzymes are proteins that act as catalyst in biochemical reaction.

It could be made to act as an anti-herb ivory compound to discourage plant consumers (pests). Most often, it attaches itself to other molecules in the form of cyanogenic glycosides. In example of one such compound is amygdalin (from stems of cherry, apricot etc). In this form, cyanide is non-toxic to the plant, only in the breakdown of cyanogenic glycosides, during animal consumption or digestion, is hydrogen cyanide released. For example, cows…

 

 

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FOOD IRRATION IN NIGERIA (PROSPECTS AND PROBLEMS)

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CHAPTER ONE
1.0 Introduction (Origin)
CHAPTER TWO
2.0 Literature Review
2.1 Principle and processes of food irradiation
2.2 Methods of irradiation
2.3 Safety of irradiated foods
2.4 Consumers acceptance of food irradiation
2.5 Beneficial effects of food irradiation
2.6 Problem association with good irradiation
2.7 Health Risk
2.8 Effects of irradiation on the content of food
2.9 Effects Of Irradiation On Biological Process Of Animal

CHAPTER THREE
3.0 Conclusion
3.1 General Review
3.2 Recommendation
3.3 The Further Of Food Irradiation
3.4 References

CHAPTER ONE

INTRODUCTION
1.0 WHAT IS IRRADIATION
Just a mention of the world irradiation, sparks strong objection, usually based on misunderstanding of the process involved and its effects on foods. Very simply, irradiation is a process of exposing food, either prepackaged or in bulk, to very high energy, invisible light waves called radiation. The process controls the amount of radiation the food absorbs. F or irradiation is a means of preservation, it is used to extend product shelf life.

The radiation energy used is able to cause changes in molecules such as breaking chemical bonds. At small irradiation, does, properties of the food such as sprouting and ripening can be modified. Higher doses can alter molecules in microorganisms so they can no longer cause spoilage or human illness. (Andres et al 2002).

Food irradiation is a means of food preservation that has been in development since the early part of the twenty century. If applied properly, irradiation can be effective in a way of reducing the incidence of food born disease and treatment of variety of potential problem in our food supply. It is capable of improving the safety and quality of many foods and extending their shelf life.

Irradiation, however, is not a care all process. It is not suitable for every food and it cannot reverse spoilage which has already occur. Foods are treated with lionizing radiation to accomplish many different goals. Food processing technology can improve he safety of food through the reduction of pathogenic bacteria and other microorganisms as well as parasites t hat cause food borne diseases. (Morehouse 1998).

Early in the 1920’s a French scientist discovered that irradiation could be used to preserve food. The technology was not adopted in the United State of America until World War 2. At this time, there was a need to feed mallow of men and women in uniform. The United State Army sponsored a series of experiments with fruits, vegetables, dairy products, fish and meats. In 1963, the United State saw its first approval of food irradiation when Food and Drug Administration approved its use to control insects in wheat and wheat flour.

In 1964, additional approval was given to inhibit the development of sprouts in white potatoes. In 1983, approval was granted to kill insect and control micro-organisms in a specific list of herbs, spices and vegetables, seasoning. So many verities of food have also received approval since then till date.

The latest approval for irradiation in the United State of America was granted in December 1997 for red meat. (Delaplane et al 2002).
Irradiation of foods is one of the recent advances in food preservation techniques. Food irradiation is a process whereby food is expose mainly to ionizing radiations at short wave length from the electromagnetic spectrum plus highly accelerated intra and extra mealear particles such as electrons, protons, alpha – particles and Neutrons.

The longest wave length electromagnetic radiation example:- infrared and radio wave have lower energy content lower penetrating power and are non-ionizing. The process of food irradiation uses gamma rays from radioactive isotopes. Such as cobatt – 60 or Caesuim – 137, x –rays or electron from unear acceleration. Cobait – 60 has been the…

 

 

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