EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

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ABSTRACT

This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organisms in the food. Samples were collected from the hotels and were brought to the laboratory for analysis. The sample were homogenized and serial dilution of the sample was made out using 5ml sterile pipette and test tubes. The dilution were the cultured on different media, macconkey agar, and Nutrient agar, discrete bacteria colonies were observed and each colony was gram stained, the bacteria isolation were staphylococcus aureus, bacillus, Escherichia coli, these micro organism isolated are pathogenic and are toxin when ingested in contamination food.

 

 

TABLE OF CONTENT

CHAPTER ONE
INTRODUCTION
Background of the study
Aim and objective
Significance of study
Hypothesis
Scope of study
Limitation of study
Delimitation

CHAPTER TWO
Literature review.
Composition of rice and its requirement
Source of contamination
Pathogenic bacterial organism that are responsible for contamination of Jollof rice
Some micro organism responsible for jollof rice spoilage
Jollof rice spoilage
Factors that influence microbiological activity of food
Prevention of food pathogenic organisms

CHAPTER THREE
Material and methods
Sample collection
Media used and sterilization method
Isolation methods n
The serial dilution technique
Plating and incubation condition
Gram reaction

CHAPTER FOUR
RESULTS

CHAPTER FIVE
Discussion
Conclusion
Recommendation.
References

 

CHAPTER ONE

1.0 INTRODUCTION
BACKGROUND OF THE STUDY
The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No one doubts the importance of food in our lives. All active living organisms must have a constant serviced of energy this energy may be supplied by materials a cell or organism has stored internally (e.g our fat or carbohydrate) or it may come from an external source in the environment food (Nutrition) supplies two major component of life, ENERGY and the chemical building blood of life, (Bor).

Energy is required for the various enzymatic reaction that require an input of energy for the reaction, the catalyze for example the movement of the muscles on our legs during a race or in their intestine as we digest our intest meal on to draw air into lungs for breathing all requires energy.

Food also supplies the structural material required for living organisms to make new macromolecules for repair of damage structure or for new construction such as the manufacturing of off springs,. Apart from it vital function of substaing life, food is referred to as labours of pathogenic organisms, if not prepared in a tidy and clean environment. This has been recognized as a problem in some restinants in Enugu, concerned with providing proper food for consumers.
Pathogenic organisms exist in two major categories.

 

INTOXICATIONS –INFECTION.

Intoxication is a result of ingesting toxins produced by microbes that have grown on the food prior to it being eaten. Infection is the result of the food serving as a forniute that carries an infection pathogen deep into the juicy recesses of a body where it is able to gain a foot . generally food pathogenic organism results from contamination of food and the subsequent growth of food pathogenic organisms.
Food poisoning out breaks are of recognized by the sudden on set of illness with a shout period of time among many individual who have eaten or drunk one or more food (Jollodf rice) in common. Single cases are difficult to identify unless in botulism for example there are distinct symptom. Food pathogenic organism may be one of the most common cause of actuate illness, yet cases and difficult to identify vnlesssas in Botulision for example
There are distant Symptom. Food pathogenic organism may be one of the most common causes of acute illness. Yet cases and outbreaks are generally under recognized and under-requited. The number of bacterial present : food (jolloff rice) may be used to determined whether or not the food (jolloff rice ) has been handled correctly. Sources, Vehicles and Reuters of continuations
Vehicles
Fig I
Some disease that are spread by bacteria that enters the body in food (jolloff rice) can multiply at an amazing rate when they are provided with warmth and moisture, (especially at room temperature) Our food can become an ideal home for then. Clean food (jolloff rice ) can be contaminated by bacterial from four main sources.
* The people present in the workplace and their clothing.
• other food that is already contaminated.
• Dirty kitchen or work premises
• Insect and vermin.
Some time, harmful bacterial pass directly from the source of high risk food, but usually they rely on other things to transfer them to food. These things are called vehicles. Ihekoronye A. I. And Ngoddy P.O (1979).
Indirect contamination using an intermediate vehicle is the most common e.g the movement of bateria from the intestine of a food handler to food via their hands after using the toilet. Where contamination is via for example a culting board, this is …

 

 

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Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.

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ABSTRACT

Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials has moisture content of 2.5% ash content of 1.50%, fat content of 3.00%, crude fibre content of 3.02% and carbohydrate content of 89.32%. Carbohydrate has the highest composition of the nutrients. This indicates that it could be used as food stablizer, thickening / binding agent in food industries. Based on the findings, Plenrotus tuberregium could compare favourably with other hydrocolloids such as modified starches and celluloses that one normally used as binding agents. It is therefore suggested that the use of Pleurotus tuberregium should be popularized.

 

 

TABLE OF CONTENTS

CHAPTER ONE
1 Introduction
Objective of the study

CHAPTER TWO
2.0 Literature Review
2.1 Taxanomy of Pleu— tuberregium
2.2 Characteristics of Plennotus tuberregium
2.3 Sources of pleuntus tuberregium
2.4 Cultivation of plenntus tuberrgium on cellulosic sudstrate
2.4.1 cultivation of plenrotus tuberreium on nutritive medium
2.5 Cultivation of other mushroom from Phennotus tuberregium
2.6 Importance of some food Nutrient present in plenrotus tuberregium
2.6.1 Functions of Carbohydrate
2.6.2 Functions of Dietary Fibre
2.6.3 Functions of Protein
2.6.4 Functions of Fat
2.6.5 Functions of Vitamin C
2.6.6 Functions of Chemical Element
2.6.7 Sodium
2.6.8 Magnessium
2.6.9 Copper
2.7 Nutritive Value of Pleurotus tuberregium
2.7.1 Micro Elements Present in Pleurotus tuberregium table 1

CHAPTER THREE
3.0 Material and Method
3.1 Material / Equipment
Equipments
Chemicals
3.2 Sample. Collection and sample processing
3.3 Sample analysis
3.3.1 Moisture Content determination
3.3.2 Ash content determination
3.3.3 Fat content determination
3.3.4 Crude fibre content determination
3.3.5 Protein content determination
3.3.6 Determination of carbohydrate
3.3.7 Preparation of pleurotus / curcurrtta snacks
3.3.8 Flow Chart of the Preparation

CHAPTER FOUR
4.0 Result and Discussion
4.1 Table II Proximate Analysis of Pleurotus tuberregium

CHAPTER FIVE
5.0 Conclusion / Recommendation
References
Appendix

LIST OF TABLES

TAB I COMPOSITION OF MICRO ELEMENTS PRESENT IN PLEUROTUS TUBERREGIUM
TABLE II RESULTS OF THE PROXIMATE COMPOSITION OF PLEUROTUS TUBERREGIUM
LIST OF FIGURE

FIGURE I FLOW CHART FOR THE PREPARATION OF PLEUROTUS / CURCURBITA PEPO SNACKS “OGBALOTII”

 

 

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CHAPTER ONE

1.0 INTRODUCTION
plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the hyphen is usually 5NM. The hyphen is either without septate or has a cellular morphology by septate hyphae. The mass of hyphae represent the mycellium (Stolp, 1988).
plenntus tuberregium posses rigid cell wall. It does not posses chlorophyll and it has a chemoorganotrophic metabolism. It belongs to the group of fungi called basidiomycetes and are the most developed fungi. They produce basidia containing the four basidiospores. The mycellium consist of septate hyphen.

However, plenntus tuberregium supplies the major food types. Protein, carbohydrates, fat and oil as well as minerals (OSO, 1977). It is known to be tastier than meat, fish or seed plant proteins. People who abstain from meat for religious reasons have greater choice of plant protein and superior alternative taste in plenntus tuberregium. The fruiting body as well as sclerotigl mass is more commercially
Demanded and yet minimally exploited.

Several indigenous knowledge and uses of plenntus tuberregium point to the tremendous potential of this biological resource.
(a) As a food stablizer / thickening agent
(b) As binding agent.
(c) As a rich source of foric acid for children and pregnant women.
(d) As a rich source of calcium for the bones of aging men and women as well as treatment for boils constipation and dental caries (Oso, 1977).

A visit tot he market place any where in Igbo land, would show this commodity being processed in the soup condiment section. The sclerotia mass is scrapped and ground with curcurbita (Melon seeds). This causes swelling and bulking of the soup. A local snacks called “Ogbalotic” is prepared from Curcurbita Pepo and plenntus tuberregium it is normally tied in a leaf of cola gigantea and boiled which yields a well known health and energy sustaining snacks. It is cherished till today in the villages. Travelers and farm workers need only this and large volume of water to sustain them for days.

This taxanomic position of plenntus tuberregium has been problematic because it produces eathery fruit bodies and posses of dogmatic hyphen system with interracially skeletal hyphae, many prenous authorities placed it in either panus or lentinus (Corner, 1981, Peyler, 1983).
plenntus tuberregium has been eaten since classical times (Corner, 1981, Nwokolo 1987, and Okhuoya, et al, 1998). The question of sustainability of plenntus tuberregium is guareur teed being a biological resources, the technology has been developed for massive production (Okhuoya et al 1998). Other added advantages include the fact that substrate for cultivation of plenntus tuberregium is waste such as rice straw, wood dust. Sunnlight is not required so that caves and shades could maximally produced plenntus tuberregium…

 

 

 

 

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Evaluation Of The Performance Of Seccharomyces Cerevisiae Isolate From Palm-Wine In Vinegar Production From Or Ange Juice.

                                   

                              

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ABSTRACT

This project work aims at understanding the role of yeast in the vinegar production. This involves the breaking down of glucose molecule in the orange must into ethanol and carbon dioxide and water. The strains of the yeast used was sacharomyces cerevisiae isolated from palm-wine. The procedure and processes of isolating it which involves the palm-wine on the nutrient media after contrifugating the palm-wine and the supernatant was discarded. The isolated pure yeast cell was cultured with a selective yeast extract agar (YEA) to produce enough inoculum for the fermentation of the orange must. The yeast was inoculated into the orange must and the action of the yeast (seccharomyces cerevisiae) was careful examined to understand and observe the performance of the yeast in the production of vinegar from orange must. The activities which was examined daily by careful observation of the plated culture to evaluate the rate of changes from first day till the fifth day of the fermentation process.
Also, gram stain reaction was carried out to identify the possible contaminant of the inoculated culture. The result was tabulated and described based on the various test carried out and the colonies of the possible contamination was desecribed.

 

 

 

CHAPTER ONE
INTRODUCTION
Vinegar is an alcoholic liquid that has been allowed to allowed to sour. It is primarily use to flavour and preserve foods and ingredient in salad dressing and marinades. Vinegar is also use in a cleaning agent. The word is from the French vin (wine) an aigre (sour) costman et al, 2005).

Vinegar is made from the oxidation of ethanol in wine, cider beer, fermented fruit juice or nearly any other liquid containing alcohol. It is generally known to be made from a variety of diluted alcoholic products, the most common being wine, beer and rice. Commercially, vinegar is produced either by fast or slow fermentation process. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months.

The longer fermentation proceeds slowly over for the accumulation of nontoxic slime composed of acetic acid bacterial and soluble cellulose, known as the mother of vinegar. Fast methods adds mother of vinegar ie bacterial culture to the source liquid and then add air using a venture pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produce in a period ranging from 20 hour to three days (Johnston et all, 2004).

However, micro organism perform a lot of important activities in the process vinegar production. The fermentation of orange juice into ethanol and subsequent oxidation to produce vinegar is carried out by a strain of yeast specie. There are thousands of yeast blowing in the wind and living in the soil on leaves, stems, vines and grapes. Amongst the 15 known genera, it was only one particular genus that are favourd in wine making. From Greek word for sugar (sakchar) and fungus (myke).
Sacharomyces is the genus that is favoured for the production of wine, bread and beer. The process of wine production furthermore to specify the particular specie of this genus, thus. Sacharomyces cerevisiae by a strain known as sacharomyces ellipsodeus (Kramer, 1966).

This yeast are unicellular eucaryetic fungi which can be isolated from various sugar rich source including palm wine (okafor, 1972; Okaghue, 1988). Where as palm wine is a local alcoholic beverage obtained from different kind of palm trees, such as the oil, raffia and date species. The species elacis guineesis is the most exploited because of its oil and sap, which are widely consumed in sourthen part of the country. Besides, its sap constitute a good growth medium, for numerous micro-organism, especially of yeast, lactic acid bacteria. Palm wine is also used locally as traditional raising agent in dough making and also to produce a local spirit by adding sugar. Nigeria palm wine…

 

 

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Onion Micro Organisms Causing Spoilage.

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ABSTRACT

Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ to 1:1-5 were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and dextrose agree to permit the grouth of the common bacterial and fungi, from the roffen onions. Duplicate plates were performed for each dilution. The plates was sivirled of gently to ensure even distribution of diluent and was incubated in inverted position of 370 c for 24 hours. After 24 hours, the colorues were counted, with vales yielding 30 to300 (to avoid TFTR and TNTC), the viable count per ml was defermined by multiplying the average number of colories of the duplicate plates by the corresponding factor (MPN table). Gram staining was carried out on the colories and examined microscopically. Representative colories were seperately sus-cultored on nutrient agar slopes for confirmatory characterization of the organism present Biochemical test for identification was also carried out. The result showed a mixed flora of bacterial and fungi including moulds as the organism responsible for spoilage of onions. The fungi isolated were Mucor spp rhizopus spp, Aspergilus spp and saccharomycis spp. The bacteria isolated from the sample were staphylococcus aureus, streptococcus pyogenes and Bacillus spp.

 

LIST OF TABLES Pages

Table 2: Composition of Raw onion Components ————–12
Table 2: total plate counts —————25
Table 3: Isolate from onions Sample —————26
Table 4: Identification of Bacterial isolates From onoins sample ————-28
Table 5: Biochemical test for identification of bacterial isolates ————29

 

 

TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction 1.1 Background information
1.2 Aims of this research project
1.3 Statement of problems
1.4 Hypothesis
1.5 Significance of study
1.6 Limitation of this project
CHAPTER TWO
2.0 literature review
2.1 Introductions
2.2 Species of onions
2.3 Composition of raw onions
2.4 Dehydration of onions and uses of dehydrated onions
2.5 Basic principles involve in preventing microbial spoilage of onions
2.6 Spoilage of micro organisms

CHAPTER THREE
3.0 Materials and method
3.1 sample collection
3.2 materials used for the preparation of the medium
3.3 preparation of media
3.4 Preparation of sample
3.5 Microbial counts staining and microbiological work
3.5.1 Biochemical test for identification
3.5.2 Motility test
3.5.3 Sugar fermentation test

CHAPTER FOUR
4.0 Result discussion
4.1 Result
4.2 Discussion

CHAPTER FIVE
5.0 conclusion and recommendation
5.1 Conclusion
5.2 recommendation
References
Appendix

 

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CHAPTER ONE

1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
Onions is a vegetable crop and ancient in nature if is through to have been domesticated in the central Asia. It is one of the oldest vegetable cultivated by man for food. In the world onion buld are found in ancient Egypt, India, China and Europe during the middle ages, and in the late sixteenth or early seventeenths centuries, it spread to the new world by the Spaniards. The crop is now wide spread in both temperate and tropical regions with Europe as the largest producers (cobley and Steele, 1976).

In the tropic most onions are grown with irrigation during the relatively cool dry season in semi arid region, they are not good crop for hot wet tropic. Onions can be grown under a wide range of climatic condition but they succeed best in a mild climate without excessive rainfall or great extremes of heat and cold. They are not suitable to regions with heavy rainfall in the lowland humid tropics. Cool conditions with an adequate moisture supply are most suitable for early growth followed by warm drier condition for maturation, harvesting and curing. They can be grown on a variety of soils, but the soil should be retentive of water, non – packing and rich in nutrient, a good fertile loam usually gives the best result. They may be grown successfully on peat soils. The soil optimum pH is about 6.0 – 7.0 (alkaline) (carl and Hall, 1986).

In storage a specific environment must be provided for the onions, if a high quality product is to result. Storage losses are a function of storage environment as well as the condition and cultural practices used during the growing season. Proper control of storage environment can however, significantly extend the storage season from that which would result from storage environment that were not matched to the condition of the onions when placed in storage (carl & Hall, 1986).

Onions may be stored in bulk or may be placed in palletised bins that are stacked in a storage structure. The use of bins may make handling of onions convenient but it does make ventilation of the onions more difficult. Improved bins design may alleviate the ventilation problems in future (cobley and Steele, 1976).

Onions are packed locally by using basket and jute bags these packaging material come locally from palm; bamboo and fibrous jute trees, also they have different sorts and sizes. These packaging materials have the function for transportation and storability of the onions. Again these packaging material are locally available and relatively cheap. Apart from these few advantages mentioned they have no barrier to dust, not suitable for measuring weight and can easily be crushed which might lead to damage of the onions.

The deterioration of raw onions may result from physical factors; actions of their own enzymes, microbial or combination of these factors. Mechanical damage resulting from action of animals, birds or insects or from brushing, wounding, bursting, cutting, freezing, desiccation or other mishandling may predispose towards increased enzymatic action or entrance, and growth of microorganisms. Also previous damage by plant pathogens may make the part of the crop used as food unfit for consumption or may open the way for growth of saprophytes and spoilage by them. Contact with spoilage onions may bring about transfer of organisms causing spoilage and increasing the wastage. Improper environment condition during harvest, transit, storage and marketing may favor spoilage.

Genera of bacteria usually present in onion include pseudomonas spp, Bacillus spp, chromobacterium, Enterobacterium, flavobacterium, lactobacillus serratia, staphylococcus spp, streptococcus spp and others and perhaps genera containing plant pathogens, such as Erwinia and xanthomomes. Grouwth of some micro…

 

 

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Production Of Sugar Syrups (Molasses) From Cane Sugar Sticks

 

 

 

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Abstract

This is a project work that is on the production of Sugar Syrup (molasses) from raw cane sugar by succession crystallization, usually three in number. The first crop of crystal is known as “first” sugar and the resultant mother ligous which is separated from them in centrifugal machine is known as “first molasses. The first molasses is recrystallized to obtain a second crop of crystals and resulting mother ligour known as second molasses. On the further crystallization gives a mother ligour known as third or final molasses.
The objective of the crystallization is to remove sucrose and leave non sucrose materials in solution. This non sucrose material is called ‘molasses syrup’.

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TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction 1
1.1 Historical Background 1
1.2 Aims of the Study 2
1.3 Statement of Problems of the Study 3
1.4 Significant of the Study 4
1.5 Limitation of the Study 4

CHAPTER TWO
Literature Review 6
2.1 Sugar Cane Plant 6
2.2 Seedling Production 7
2.3 Growth and Culture 8
2.4 Harvesting 9
2.5 Mineral Constituents 9
2.6 Classification of Sugar 13
2.7 Structure of Sugar 13
2.8 Properties and Characteristics of Sugar Syrup 15
2.9 Functions of Sugar Syrup 15

CHAPTER THREE
3.1 Materials 17
3.2 Chemical and Reagents 17
3.3 Methodology 18

CHAPTER FOUR
4.1 Result 20

CHAPTER FIVE
5.0 Discussion 21
References 24

 

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CHAPTER ONE

1.0 INTRODUCTION
Sugar is a general description of the various sugars obtained from sugar cane, sugar but and other vegetables juices. Sugar is readily soluble in water and will form crystals and tastes sweet. There are over one hundred different types of naturally accusing compounds that could be called sugar. The sugar with which most caterers are familiar is sucrose which is refined from sugar cane sticks.
All sugars are made up predominantly of reducing sugars some of which are monosaccharides like textrose; some disaccharides like maltose; and other non-reducing sugars like sucrose.
However, sugar syrup “molasses” is mixture produced form cane sugar sticks by a successive crystallization sugar and its mother liquors.

 

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1.1 THE HISTORICAL BACKGROUND
The production of sugar syrup is as old as the manufacture of sugar. It was first originated from Indian subcontinent by primitive man. He learnt to extract juice form cane stacks and maple trees and cook them to a solid. These crude sugars are still widely used. The wide canes (S. barben saretha group) modern Indian and Pakistan were in cultivation by 400 BC and had reached Egypt and sincerely by 950BC.
The earliest mill were mortar and pistle arrangement, operated first by man power and then by animal and screw and levered presses were widely used for the extraction of the syrup until it was superseded by the roller mill invented by a cane – grower in sicily in Iffa.
Evaporation of the syrup extracted was done in thin clay-pans, and then metal-pan, single or in trays was practiced for centuries with the little change.

 

 

1.2 AIMS OF THE STUDY
The primary aim of this project is to produce a sugar syrup which should be favourably competitive with drastic increase in demand of the commodity in the marked.
Occasionally, because over production of

 

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