Category Archives: FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW

Evaluaton Of Current Techniques In Diagnoses Of Human Immunodaficiency Virus (Hiv)

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

Note: our case study can be change to suit your desire location . we are here for your success.

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

Note: We accept bank transfer, ATM cash transfer , Online payment using your ATM , Western union bank transfer. We will respond to you anytime of the day.

Or
Pay Online Using Your Atm Card. It Is Secured And Reliable.

form>

Call Help Desk On : 08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834, The Project Title You Selected From Our Website, Amount Paid, Depositor Name, Ur Email Address,Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

Click here to download our android mobile app to your phone for more materials and others

You May Also Need: Web Design Company in Nigeria.

You May Also Need: Bulk sms Company in Nigeria.

ABSTRACT

A study was carried to ascertain the potency of some techniques used in diagnosis of Human Immunodeficiency virus (HIV). Two hundred and five samples (203) were collected from the patients from the university of Nigerian teaching hospital and was analysed using Elisa kit, which has the ability to detect antibodies and antigens in the patients serum, the Western blots were used as the confirmatory test, to the Elisa test, In case where there is false positive of Elisa test, it is specific and sensitive, Radioimmunoasay looks for the antigens which are radioactively label. The patients result shows that 154 patients out of the 205 diagnosed were negative and only 51 patients were positive. The Elisa kit were best used because of its sensitivity and specificity. It is very cheap and can be easily seen in the market, unlike the Radiommunoassay which are rare and very expensive to be used.

LIST OF TABLE

Table 1: Number of both sexes, age and the results of patience
diagnosed.
Table 2: Number of both positive and negative Results

Table 3: Numbers of negative results with their percentage

Table 4: Number of negative results with their percentage

Table 5: Rate of infection among the study group

TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction
1.1 Hypothesis
1.2 Aims and Objectives
1.3 Statement of problem
1.4 Limitation of study

CHAPTER TWO
2.0 Literature review
2.1 Pathogenesis of HIV infection
2.2 Epidemiology of HIV
2.3 Transmission of HIV infection
2.4 Viral replication of HIV
2.5 Symptoms of HIV infection
2.6 Life cycle of HIV
2.7 Facts about HIV/AIDS

CHAPTER THREE
3.0 Materials and Method
3.1 Current diagnosis of HIV infection
3.2 Laboratory diagnosis
3.3 Radiomminoassay
3.4 Enzymes Linked immunosorbentassay Elisa
3.5 Western blot

CHAPTER FOUR
4.0 Results
5.0 Discussion and conclusion
References
Appendices

CHAPTER ONE

1.0 INTRODUCTION
The Human Immunodeficiency virus (HIV) is the virus that causes acquired Immunodeficiency syndrome (AIDS) a condition that slowly destroys the body Immune system and makes the body vulnerable to infections.

The virus is typically called Human Immunodeficiency virus (HIV) because it destroys the Immune system of the individual which is responsible for protecting the individual from disease. The immunodeficiency associated with, HIV infection can be enormous, and it is the major cause of death, due to the disfucntion of immune system. The problem with AIDS is , sits neurological dementia complex. HIV is a lentivirus, a subgroup of retrovirus. The family of virus is known for lafency, persistent viremia, infection of the nervous system and weak hot immune system.

Human Immunodeficiency virus (HIV) is small ultra-microscopic organism that infect living things and uses them to make copies of itself when one’s Immune system is damaged by HIV, AIDS take place (Gallants, 1999).

HIV was first recognized in 1981 in Homosexual men in New York city. In the united states the HIV is now known to have originated from chimpanzees, transmission from chimps to human. Initially, there was wild speculation about what might be the cause of AIDs, but in 1982, the centre for disease control had convincing epidermological evidence that AIDS was caused by a new infectious agents.

Dulbecco et-al (1983, located small quantities of the new virus named Lymphademopalty virus (LAN) but enough to be used an antigenina blood test which showed that AIDS patients were infected with the virus. WHO, (19097), responded that the number of patients living with AIDS has escaculated, a figure of 9000 was confirmed by may 1997. In African AIDs was first responded in 1982. In Nigerian it was first responded in 1986, among commercial sex workers in Lagos and calabar. In 2003 the seroprevalence has been on the increase, despite the comprehensive and successful prevention effort in many part of the would, 4. 1 million new HIV infection was expected to have occurs In 2003 alone, which could have been contributed by an estimated 9,020 to 10,000 infection per day.

Currently, the health problem in Nigerian considering reports from various hospitals particularly, the tertiary hospitals, place AIDS infections in Nigerian at a very serious state. the potential and propensity for widespread is enormous and the debilitating and negative effect n the economy, the population category affected the working class and the dependents which constitute the penultimate individuals to the working class. HIV infections in this direction and orientation should be healed as a national emergency in Nigeria.
Meanwhile, Dr. Robert Gallo’s laboratory begin recovering a virus from AIDS patient, and reported the finding in the science journal. A number of these vinal isolated was introduced together into continuous cell cultures to see if a strain of the virus could replicate in the cells one did replicates and Gallo’s named the virus HILV. III because of the resemblance to two human T-lymphotropic viruses. (Neser, 2001).

By 2004, it was shown that many esymtomatic people was infected with virus and could transmits it and that the epidemic was far more extensive than previously suspected. Blood test was generally available for routine testing to donate blood. Thus markedly improving the safety of blood transfusion and products prepared from pooled blood (peiperls, 1995)

For more topics click

Continue reading Evaluaton Of Current Techniques In Diagnoses Of Human Immunodaficiency Virus (Hiv) →

FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project Topics sample

Identification Of Some Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

August 12, 2019 projecteasy Leave a comment

Identification Of Some Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

Note: our case study can be change to suit your desire location . we are here for your success.

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

Note: We accept bank transfer, ATM cash transfer , Online payment using your ATM , Western union bank transfer. We will respond to you anytime of the day.

Or
Pay Online Using Your Atm Card. It Is Secured And Reliable.

form>

Call Help Desk On : 08074466939,08063386834.

After Payment Send Your Payment Details To

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

Click here to download our android mobile app to your phone for more materials and others

You May Also Need: Web Design Company in Nigeria.

You May Also Need: Bulk sms Company in Nigeria.

ABSTRACT

With the increasing use of processed foods since the 19th century, there has been a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. On the course of the study, the researcher made some objectives; To identify the additive substances as used in processing and preservation of foods, To identify the importance and health implication of foods in preservation and processing industry. Food preservative like curing involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal foods. The importance of food additives and preservatives are innumerable hence, the quest for more knowledge and awareness through researches should be promoted by the government. Based on the objectives and recommendation above, the researcher concluded that the nutritional value of modern processed and preserved foods is no probably greater than it has even been before and the major food chemical (carbohydrates, fats and proteins) are kept in a fresh palatable and nutritional satisfactory state.

TABLE OF CONTENTS

CHAPTER ONE

1.0 INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of the Problem 6
1.3 Objectives of the Study 7
1.4 Significance of the Study 7
1.5 Scope and Limitation 9
1.6 Definition of Terms 9

CHAPTER TWO
2.0 LITERATURE REVIEW 11
2.1 Food Additives and Preservatives 11
2.2 Identification of Additives, Preservatives
and Their Uses 12
2.3 Classification of Food Additives
and Preservatives 16
2.4 Importance of Food Additives and Preservatives 24
2.5 Uses of Additives in Food and General Principles
Governing Their Uses 25
2.6 Choice and Economic Consideration of Some
Additives 29

CHAPTER THREE
3.0 MATERIALS AND METHOD 32
3.1 Materials and Application 32
3.2 Methods of Processing and Preservation 36

CHAPTER FOUR
4.0 SUMMARY, RECOMMENDATIONS
AND CONCLUSION 42
4.1 Summary 42
4.2 Conclusion 43
4.3 Recommendation 45

References 47

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY
Additives are substance not commonly regarded or used as a food, which are added to or used in or on food at any stage to affect its keeping qualities, odour, alkalinity or acidity or to serve any other technological function in relation to food (Food labeling Regulations (1994).

Nutrition Board (1988) Define additive as a substance or mixture of substances other than a basic foodstuff which is present in a food as a result of any aspect of production, processing, storage or packaging. This non-nutritive substance is added intentionally to food generally in small quantities to improve its appearance, flavour, texture or storage properties. This is used in or around food that may become a component of the food, some are introduced specially for the purpose of improving the nutritive value, taste, texture or shelf life of the product; these are intention additives, other enters food as residue after some stage of production or manufacture and are known as incidental additives.

Comeron (1985) States that additives are chemicals that are added to food to improve it in some way. These are used to modify colour, flavour and texture; to improve the keeping qualities of food and to make processing easier. They are used to control moisture and acidity. They are used to improve nutritional value. Thousands of different substances are now used as additives, to some people. The increasing number of additives being used in a cause for concern, if not alarm, and it is important emphasize that the use of additives is most carefully controlled.

Until the creation of the European Food Safety Authority (EFSA), the safety evaluation of additives in Europe was done by the scientific committee on food (SEF). At present, it is the EFSA panel on food additives, flaouring, processing, aids and material in contest with food (AFC panel) who is in-charge of this task.

Assessments are made based in reviews of all available toxicological date in the humans and animals models. From the available data, the maximum level of additives that has no demonstrable toxic effects is determined. This is called “no-observed-adverse-effect level (NOAEL) and is used to determine the “Acceptable Daily Intake (ADI) for each food additives.

The ADI provides a large safety margin and is the amount of a food additives that can be consumed daily over a life-time without any adverse effect on health (European Parliament and Council Directive, 2000).

Preservatives is “any substance which is capable of inhibiting, relating or arresting the growth of micro-organisms or any deterioration of food due to micro-organisms or masking the evidence of such micro-organisms are yeast, mould, bacteria.
This use of preservatives to preserve food has been a common practice for many centuries eg. salt, sugar, vinegar, species have been used in homes, for as long as man has been in existence (Britain Food Regulations, 2002).

Preservatives are centuries old, since ancient times, salt has been used to cure meats and fish, sugar has been added to fruits to conserve them, herbs, spices and vinegar have also serve as preservatives.

Today; the US Food and Drug Administration (FDA) regulates food preservatives, arrested, mistakes have been made, which has resulted in taking some food preservatives off the market. This is because at the time of approval, prevailing testing methods proved the substance as safe. As since continued to evolve and testing methods improved, changes were made. Technology has also assisted in the approval process, as it has become more sophisticated over the years as well.

Preservatives are often present in nature but they are in small quantities, difficult to obtain. To obtain commercially useful amounts of the preservatives synthetic copies of the natural products. Other preservatives are made in the series of chemical reactions. Typically, preservatives attack the enzymes inside the microbes and some can disrupt the microbe’s cell wall so that substances cannot enter, processes kill or seriously slow the growth of food spoiling microbes.

Probably, the most important use of preservatives from

This article highlights various college of education website in Nigeria. We provide free school Past Questions and answer, jamb exams, jamb registration Form and Admissions List to various students to gain admission into Federal, State and Private College Of Education In Nigeria. This article will also help students to check admission status of various institutions in Nigeria at a go.

Adeyemi College of Education, Ondo, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Federal College of Educ. Abeokuta, past questions, form and admissions list

Federal College of Education, Eha-Amufu, past questions, form and admissions list

Federal College of Education, Kano, past questions, form and admissions list

Federal College of Education, Katsina, past questions, form and admissions list

Federal college of Education, Kontagora, past questions, form and admissions list

Federal College of Education, Obudu, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Pankshin, past questions, form and admissions list

Federal College of Education, Yola, past questions, form and admissions list

Federal College of Education, Zaria, past questions, form and admissions list

Federal College of Education (Technical), Akoka, past questions, form and admissions list

Federal College of Education (Technical), Asaba, past questions, form and admissions list

Federal College of Education (Technical), Bichi, past questions, form and admissions list

Federal College of Education (Technical), Gombe, past questions, form and admissions list

Federal College of Education (Technical), Gusau, past questions, form and admissions list

Federal College of Education (Technical), Omoku, past questions, form and admissions list

Federal College of Education (Special) Oyo, past questions, form and admissions list

Continue reading Identification Of Some Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication →

FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project Topics sample

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).

August 12, 2019 projecteasy Leave a comment

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

Note: our case study can be change to suit your desire location . we are here for your success.

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

Note: We accept bank transfer, ATM cash transfer , Online payment using your ATM , Western union bank transfer. We will respond to you anytime of the day.

Or
Pay Online Using Your Atm Card. It Is Secured And Reliable.

form>

Call Help Desk On : 08074466939,08063386834.

After Payment Send Your Payment Details To

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

Click here to download our android mobile app to your phone for more materials and others

You May Also Need: Web Design Company in Nigeria.

You May Also Need: Bulk sms Company in Nigeria.

ABSTRACT
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evduation test showed that sample A 13 and C are the same at 5 1/1 significant deference. Sample C is greater in total solid. Sample A is the best accepted. The process is recommended for the production of mixed fruit juice.

TABLE OF CONTENT

CHAPTER ONE
Introduction 1
Aims and objective 3

CHAPTER TWO
2.0 Literature review 4
2.1 Classification 5
2.2 Inorganic elements in citrus fruits 5
2.3 Sugars in citrus fruits 6
2.4 Essence in citrus fruits 6
2.5 Organic acid in citrus fruits 6
2.6 Lipids in citrus fruits 7
2.7 Peptic substances in citrus fruits 7
2.8 Pigments in citrus fruits 7
2.9 Enzymes in citrus fruits 8

CHAPTER THREE
3.1 Materials and methods 22
3.2 Sources of raw material 22
3.3 Production of fruit juice. 23
3.4 Chemical /physical quality indices of fruit juice 26
CHAPTER FOUR
4.1 Result and Discussion 33

CHAPTER FIVE
5.1 Conclusion and Recommendation 35
Appendix 36
Reference 48

CHAPTER ONE

INTRODUCTION

Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached (Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic and fragrant characteristics and are usually sweet or sweetened before eating. They may also be processed into other fruits bevcarge marmalades, fruit butters, vinegar, nectars wine pastes price and preserves (Ihekoronye 1999). Processing method used for any fruit depends on the fruit type (janick et- al 1981)

There are also different kinds of tropical fruits available for the production of fruit juices and they are pineapple, grape lime lemon shaddock oranges paw- paw tangerine all these are used for the different purpose depending on the type of drink that is desired, one mature and fully ripe. The chief nutritional contribution of citrus juices other than the calorific energy supply by their natural sugar content is vitamin C which is the anti scurvy vitamin.

These facts proves that the possibility that fruit drinks might be substituted for break fast serving. All the ready to serve canned juice and a few of the other in contrast contained substantial amount of vitamin C.
Various authorities have estimate that 25- 80 % fresh fruit and vegetable produced are lost at harvest in tropical regions which include a large proportion of developing countries, losses can be of considerable economic and social importance. (unpublished hand out 1.
Fruit due to their composition and physiology are highly perishable and therefore needed to undergo some treatment which will aid in improving and increasing the sholf life of the fruit. It is also important to process fruit so as to maintain consistency and to ease shipping and also necessary to process those fruits so as to manufacture for both home grown and imported product for exports so as to aid imposing the wealth of the country.

Tropical fruits include pineapples, orange grape, lime guava, shaddock, lemon and we have them grouped into various classification. Example fig fruits and citrus fruit etc.
A wide variety of products are available form produce fruit which include jams, soft drink carbonated beverages, alcoholic drink fermented products (tression and joslyn 1971)

The major steps of producing fruits juice include selection of fruits, all selected fruits should be of the best quality and of the required level of maturity (Ihekoronye 19991). It should be washed with potable water, sort, peel destorng and slicing should take place under most hyjenic conditions. Use of cleared surfaces such as plastic covered wooden table or strong surface are desired. Fruit can be extracted by fruit press fruit will or hand pulpier sieve and stainless steel had to be used for the extraction process.

Fruit juice are pasteurized in the jar in order to kill micro organism which causes spoilage and finally into clean sterile container sealing into clean lids or freezing (Ihekoronye

Adeyemi College of Education, Ondo, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Federal College of Educ. Abeokuta, past questions, form and admissions list

Federal College of Education, Eha-Amufu, past questions, form and admissions list

Federal College of Education, Kano, past questions, form and admissions list

Federal College of Education, Katsina, past questions, form and admissions list

Federal college of Education, Kontagora, past questions, form and admissions list

Federal College of Education, Obudu, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Pankshin, past questions, form and admissions list

Federal College of Education, Yola, past questions, form and admissions list

Federal College of Education, Zaria, past questions, form and admissions list

Federal College of Education (Technical), Akoka, past questions, form and admissions list

Federal College of Education (Technical), Asaba, past questions, form and admissions list

Federal College of Education (Technical), Bichi, past questions, form and admissions list

Federal College of Education (Technical), Gombe, past questions, form and admissions list

Federal College of Education (Technical), Gusau, past questions, form and admissions list

Federal College of Education (Technical), Omoku, past questions, form and admissions list

Federal College of Education (Special) Oyo, past questions, form and admissions list

Continue reading Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). →

FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project Topics sample

MICROBIOLOGICAL EXAMINATION OF BACTERIA IN TAPIOCA SOLD IN INSTITUTE OF MANAGEMENT AND TECHNOLOGY ENUGU

August 10, 2019 projecteasy 1 Comment

MICROBIOLOGICAL EXAMINATION OF BACTERIA IN TAPIOCA SOLD IN INSTITUTE OF MANAGEMENT AND TECHNOLOGY ENUGU

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept : ATM transfer , online money transfer

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line : 08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834, The Project Title You Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need: web design company in Nigeria

Bulk sms company in Nigeria

ABSTRACT

“Tapioca” is a pregelled, snow white, bland, shredded and dried cassava product. Tapioca serve as “Ready to eat or fast food”. It serves as delicacy and as food in ceremonies. It is also a good source of carbohydrates, Protein and Vitamins. This research work examined the bacterial flora associated with tapioca. Samples of prepared tapioca were analyzed by homogenizing little portion of each samples collected each day in a stenle distilled water. The extracts were conteatifuged and were used to prepare a serial dilutions for each sample until the tenth tube which gave a final dilution of 10-10 were achieved. Inoculation were done using the ninth and tenth dilutions of each sample into the plates labelled accordingly. The media used were Nutrient agar, MacConkey agar and Blood agar. After incubation of 24 hrs at room temperature, the bacterial flora insolated form the samples were Escherichia Coli Staphylococcus aureus, Bacillus Subtilis and Coliforms. The average viable count conducted showed that Escherichia cdi has the highest colony count. This may be due to differences in the source of water, air utensils, packaging, the hygienic standard of the sellers and their environment during and after processing.

TABLE OF CONTENTS

List of Tables xi
List of Figures xii
CHAPTER ONE:
INTRODUCTION 1
1.1 Background Information 1
1.2 Aim and Objective of the Study 3
1.3 Statement of Problems of the Study 3
1.4 Justification of the Study 41.5 Limitation of the study 4

CHAPTER TWO:
LITERATURE REVIEW 5
2.1 The Sources of Microbial Contamination of Tapioca 5
2.2 Food Poisoning by Microbes 6
2.3 Some Bacteria Implicated in Tapioca 7
2.4 Some Causative Organisms of Food
Poisoning and their Symptoms 9
2.5 Prevention of Microbial Food Poisoning 11
2.6 Methods of Identification and Isolation of Bacteria 12

CHAPTER THREE:
METHODOLOGY 15
3.1 Material/Reagents used for the Study 15
3.1.1 List of Materials 15
3.1.2 List of Reagents 15
3.2 Data Collection 16
3.3 Analytical Technique used for the Study 16
3.3.1 Methods of Identification 16
3.3.2 Biochemical Tests of the Isolates 22

CHAPTER FOUR:
RESULTS AND DISCUSSION 25
4.1 Results 30
4.2 Discussion
CHAPTER FIVE:
CONCLUSION AND RECOMMENDATION 33

5.1 Conclusion 33
5.2 Recommendations 34
References 35
Appendix 38

LIST OF TABLES

Table 1: Total mean of bacterial count per ml
Table 2: Mean bacterial count per ml for four samples

Table 3: Total percentage of bacterial count for four samples

Table 4: Morphological characteristics of isolates on Blood agar for four samples

Table 5: Morphological characteristics of isolates on MacConkey agar for four samples

Table 6: Morphological characteristics of isolates on Nutrient agar for four samples

Table 7: Confirmatory result of the organisms suspected

LIST OF FIGURES

Fig 1: The serial dilution technique

Fig 2: The streak plate technique

Fig 3: Staphylococcus aureus

Fig 4: Escherichia coli

Fig 5: Bacillus subtilis

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND INFORMATION
“Tapioca” (Cassava flakes) is described by Okaka in 1997 as a pregelled, snow white, bland, shredded and dried cassava product. In tapioca processing, raw cassava tubers are uprooted from the farm, cut out form the root and washed to remove the dirt and soil, it is cooked in a boiling water to infuse colloids stickiness and get long strands, then it is pealed to get the edible parts and then shredded with a shredding machine. The shredded tubers are allowed to ferment for 24 hours in a basin filled with ordinary water, even the cassava is washed several times to remove the stickiness. The wet materials are sieved to drain excess water, dried in the sun for preservative purpose during which a considerable portion of available moisture in the food material is removed and gynogenic glycoside in the tubers is decomposed thereby releasing hydrogen cyniade (HCN) Onwueme (1977). The dried cassava contains 10-12% water, 60-72% starch, 0-01 – 0.02% glycoside reported Viktorova (1983). According to (Ihekeronye and Ngoddy 1985), detoxification of cassava consist the removal of the poisoning cynogenic glycoside which consist mainly lataustralin and linamanna.

It is during processing such as fermentation, peeling, grating, boiling and drying in the sun that cassava becomes detoxified. (Collard and Levis 1987) and Akinerle (1984) attributed, the detoxification of cassava to the action of bacterium called Corynebacterium manihot which breaks down IIe starch to sugar and ultimately to organic which decreases the PH and leads to the hydrolysis of linaniarin and lataustralin during which gaseous hydrogen cyananic acid (HCN) is evolved. Cassava is processed into Tapioca to increase its shelf life, make for variety of product, portability and removal of cyanide. Processing also preserves the food form decomposition and makes it available for future use (Ihekeronye and Ngoddy 1985). The processing of cassava product into tapioca make it easy for transportation and packaging compared to the bulky fresh nature.
The dried cassava product (tapioca) is of many significances to the society, example, it serves as “ready to eat food”, it also serve as delicacy and as food in the ceremonies. “Tapioca” can also serve as source of income in the society and so on.

1.2 AIM AND OBJECTIVE OF THE STUDY
This study is aimed at determining the prevalence of bacteria in the tapioca sold in Institute of Management and Technology Enugu.
To determine the level of bacteria that can cause food poisoning after consumption.

Read Also: Msc, Mba, PhD Project Topics and Material for Management Students in Nigeria

1.3 STATEMENT OF PROBLEMS OF THE STUDY
Microorganisms are found everywhere in nature. Some of these are pathogenic in nature and can multiply freely, others exists as transient microorganisms while some exist also as facultative anaerobes. In different shops in IMT Enugu for food sellers, prepared tapioca are left open form the time they started selling till the time they finish selling and such extended exposure can allow the growth of microorganisms into the tapioca and when ingested by the consumer can cause food poisoning. Sometimes, saliva due to excess talking of the seller contaminates the food and when taken in by consumer may cause gastroenteritis. Therefore the problem lies at the unhygienic practice by the sellers before and while selling the food to the consumers.

1.4 JUSTIFICATION OF THE STUDY
To enlighten the food handlers to appreciate clean environment because most bacteria

Click here to download our android mobile app to your phone for more materials and others

Adeyemi College of Education, Ondo, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Federal College of Educ. Abeokuta, past questions, form and admissions list

Federal College of Education, Eha-Amufu, past questions, form and admissions list

Federal College of Education, Kano, past questions, form and admissions list

Federal College of Education, Katsina, past questions, form and admissions list

Federal college of Education, Kontagora, past questions, form and admissions list

Federal College of Education, Obudu, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Pankshin, past questions, form and admissions list

Federal College of Education, Yola, past questions, form and admissions list

Federal College of Education, Zaria, past questions, form and admissions list

Federal College of Education (Technical), Akoka, past questions, form and admissions list

Federal College of Education (Technical), Asaba, past questions, form and admissions list

Federal College of Education (Technical), Bichi, past questions, form and admissions list

Federal College of Education (Technical), Gombe, past questions, form and admissions list

Federal College of Education (Technical), Gusau, past questions, form and admissions list

Federal College of Education (Technical), Omoku, past questions, form and admissions list

Federal College of Education (Special) Oyo, past questions, form and admissions list

State college of education Past Questions, jamb exam, jamb registration Form And Admissions List

College of Education, Agbor, past questions, form and admissions list

Akwa-Ibom State College of Education, Afaha-Nsit, past questions, form and admissions list

College of Education, Akwanga, past questions, form and admissions list

Cross River State College of Education, Akamkpa, past questions, form and admissions list

Adamu Augie College of Education, Argungu, past questions, form and admissions list

College of Education, Azare, past questions, form and admissions list

Bayelsa State College of Education, Okpoama, past questions, form and admissions list

Emmanuel Alyande College of Education, Oyo, past questions, form and admissions list

Enugu State College of Education (Tech.) Enugu, past questions, form and admissions list

College of Education, Ekiadolor, past questions, form and admissions list

Umar Suleiman College of Education, Gashua, past questions, form and admissions list

College of Education, Gindiri, past questions, form and admissions list

Michael Otedola College of Primary Education, Moforiji, past questions, form and admissions list

College of Education, Port Harcourt, past questions, form and admissions list

Adeniran Ogunsanya College of Education, Otto, past questions, form and admissions list

Tai Solarin College of Education, Ijebu-Ode, past questions, form and admissions list

Ebonyi State College of Education, Ikwo, past questions, form and admissions list

College of Education, Ikere, past questions, form and admissions list

College of Education, Ilesha, past questions, form and admissions list

College of Education, Ilorin, past questions, form and admissions list

College of Education, Jalingo, past questions, form and admissions list

Kano State College of Education, Kumbotso, past questions, form and admissions list

College of Education, Benue, past questions, form and admissions list

Kebbi State College of Education, Argungu, past questions, form and admissions list

College of Education, Minna, past questions, form and admissions list

Nwafor Orizu College of Education, Nsugbe, past questions, form and admissions list

College of Education, Oju, past questions, form and admissions list

College of Education, Oro, past questions, form and admissions list

Oyo State College of Education, Oyo, past questions, form and admissions list

www.eacoedoyo.com

College of Education, Warri, past questions, form and admissions list

FCT College of Education, Zuba, past questions, form and admissions list

Private college of education in Nigeria Past Questions, jamb exam, jamb registration Form And Admissions List

Angel Crown College of Education, Gidan-Daya, past questions, form and admissions list

Elder Oyama Memorial College of Education, Ofat-Adun, past questions, form and admissions list

Assanusiyah College of Education, Odeomu, past questions, form and admissions list

African Thinkers Community of inquiry College of Education, past questions, form and admissions list

Best Legacy College of Education, Ikirun, past questions, form and admissions list

Bauchi Institute for Arabic and Islamic Studies, past questions, form and admissions list

Calvin Foundation College of Education, Naka, past questions, form and admissions list

Harvard Wilson College of Education, Aba, past questions, form and admissions list

Hill College of Education, Akwanga, past questions, form and admissions list

Institute of Ecumenical Education, Enugu, past questions, form and admissions list

College of Education, Foreign Links Campus Moro, past questions, form and admissions list

Diamond College of education aba . past questions,jamb news, admission form and list

Muhyideen College of Education, Ilorin, past questions, form and admissions list

ONIT College of Education, Abagana, past questions, form and admissions list

The African Church College of Education, Lagos, past questions, form and admissions list

St. Augustine College of Education, Yaba, past questions, form and admissions list

Yewa Central College of Education, Ogun, past questions, form and admissions list

Continue reading MICROBIOLOGICAL EXAMINATION OF BACTERIA IN TAPIOCA SOLD IN INSTITUTE OF MANAGEMENT AND TECHNOLOGY ENUGU →

FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project Topics sample

The Effect Of Food Packaging Material On The Environment

August 10, 2019 projecteasy Leave a comment

The Effect Of Food Packaging Material On The Environment

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept : ATM transfer , online money transfer

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line : 08074466939,08063386834.

After Payment Send Your Payment Details To

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need: web design company in Nigeria

Bulk sms company in Nigeria

CHAPTER ONE: INTRODUCTION
1.1 Food packaging definition
1.2 History of food packaging
1.3 Reasons or purpose of food packaging
1.4 Types of food packaging
1.5 Functions of food packaging
1.6 Role of packaging
1.7 Characteristics

CHAPTER TWO:
LITERATURE REVIEW
2.1 Effect of food packaging material on our environment
2.2 Littering
2.3 Health Effect
2.4 Pollution Effect

CHAPTER THREE
3.1 Summary and conclusion

CHAPTER FOUR
4.1 Recommendation

CHAPTER FIVE
References or Bibliography

For more topic click

CHAPTER ONE

1.0 INTRODUCTION
Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have a good knowledge of technology materials, labour equipment, money research, engineering and management is in any food-processing establishment.
Particularly, food packages purposely protect the products from environment hazards throughout the period of the shelf life. Some industries can even be instituted purposely for food packaging. For these facts, every Food Technologist must acquire the knowledge of packaging principle and practice as to meet up with the specific requirement of food in order way to retain its quality, throughout the processing of storage and distribution and even specified the demands in which the food imposed on the packages.
Though, it the sole responsibility of the specialist who can design and manufacture these packages. And because of that, the packages physically protect and maintain quality of the product, and it attracts the consumers and even be within an average at economic cost.

1.1 PACKAGING DEFINITION
It is an overall stages in production of product planning involving designing and producing the container or wrapper of the product. The following can serve as a definition of packaging. Packaging could also be an elaborated mattress where you sleep on and the sheets and blanket covering it came out from packaging. Packaging also is likened to a cereal you have for breakfast and the milk and sugar on it, which in packages. Packaging materials are towels, soap toothpaste, colognes and lotion and the clothes you wear a you get ready to tale the days activities, all comes in packages. Food packaging materials could be defined as you go through the day nearly everything that you touch eat use or with which arrived in a package.

Food packaging materials can be enlisted as common place such as intergal part of our existence which tends to take things for granted, ignoring their presence and contribution of our every daily lives. It is prescribed as military supplies; where more general sense, are purchased for the use of government agency services. It is also an embodiment of a dynamic of a center where people are socially engaged for the day.
Packaging is explained as merely preserved food over a past few years which have become a tool of marketing operations.

1.2 HISTORY OF FOOD PACKAGING
An early man developed his own packaging technology by using leaves for wrapping purposes in Nigeria such as cocoyam, banana, and plantain and “uma” leaves. Again the skin of a goat for the first flexible packaging material in the environmental through transport of water and wine. Early containers were made by placating rushes or reeds and small wooden casks produced by methods similar to those used by coopers today which is evidenced.
Ancient Egyptians were masters of art of preservation and this is demonstrated in tombs of pharaohs, not only in the preservation of bodies

This article highlights various college of education website in Nigeria.

Adeyemi College of Education, Ondo, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Federal College of Educ. Abeokuta, past questions, form and admissions list

Federal College of Education, Eha-Amufu, past questions, form and admissions list

Federal College of Education, Kano, past questions, form and admissions list

Federal College of Education, Katsina, past questions, form and admissions list

Federal college of Education, Kontagora, past questions, form and admissions list

Federal College of Education, Obudu, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Pankshin, past questions, form and admissions list

Federal College of Education, Yola, past questions, form and admissions list