COMPARATIVE ANALYSIS OF MICROBIAL LOAD OF THE ENUGU MAIN WATER

PRODUCTION AND WATER AVAILABLE TO IMT CAMPUS II HOSTEL

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ABSTRACT

Samples of water from the different hostels in campus II and other source of water production namely Ajali-owa water, from bore hole 9th mile and spring water from GRA water board were water collecterd and analysed using total plate count and multiple tube fermentaton techniques coliform. The results shows no coliforms in production water from Ajali-owa and in GRA spring water reservaiour and no coliform in 9th mile bore hole water, 14 organism and 149 cfu/ml plate counts were obtained from tap water in IMT campus II hostel 7 coliform and Tocful / ml plate count from well water and 28 coliform and 280 cfu/ml plate count from spillage waste water. These results obtained show that tap water consumed in IMT campus II did not meet with NAFDAC and WHO standards. Preventive measures such as proper treatment of these water should be encourage and all pipes in campus II should be checked for leakages

 

 

TABLE OF CONTENT

1.0 CHAPTER ONE
Introduction
1.1 Aims / objectives of the study
1.2 Statement of problems
1.3 Hypothesis
1.4 Scope of limitation

CHAPTER TWO
Literature review
2.1 The major group of biological Pollutions of water
2.2 Source of water supply
2.3 Source of water pollution
2.4 Treatment of water sample
2.5 International standard for drinking water
2.6 Diseases from water

CHAPTER THREE
3.0 Materials & methods
3.0 Materials
3.1 Media preparation
3.2 Collection of samples
3.3 Collection of samples
3.4 Methods of water analysis
3.5 Determination of PH
3.5.1 Determination of bacteria of the coliform
3.5.2 Culture techniques
3.5.3 Plate count technique
3.5.4 Presumption coliform (multiple tube fermebtation
3.5.4 Confirmatory test
3.5.5 Completed test
3.5.6 Test for indole
3.5.7 Methyl red test
3.5.8 Sugar test
3.5.9 Oxidase test
3.5.10 Catakase test
3.5.11 The slide cougulase test
3.5.12 Gram stain techniques
3.5.13 Detection of faecal stredtococci
3.5.14 Detection of escherichi coli test
3.5.15 Organism suspected after gram staining

CHAPTER FOUR
RESULTS
CHAPTER FIVE
Discussion

CHAPTER SIX
6.1 Conclusion
6.2 Recommendation
References
Appendix

 

CHAPTER ONE

INTRODUCTION
Water is a liquid mineral. It consist of two atoms of hydrogen combined with one atom of oxygen. Water is a tasteless, odourless and colourless mobile liquid except in large volume where it appears blue. It has a melting point of OoC (320f) and a boiling point of 1000C (2120f). water is a basic necessity of life, in the absence higher animals survive only but a few hours or days. It has several uses such as washing cooking, food processing ,swimming, and among others. Out of these uses, drinking of water seems to be the most sensitive as it could have a direct deleterious impact on health of human beings.
Therefore, drinking water should be potable free diseases, or toxic substance (Beren 1991) .

Water is portable when it is colourless. Odourless, or tasteless and also free from poisonous, corroding, staining substances as well as disease casuiong oirganisms (Cruich 1972). The problem of providing safe and adequate water is as old as life on earth. Water can be made unifit or unsafe for drinking it contamination occurs either by nature or activities of human beings.

Perhaps the greatest danger associated with drinking water is contamination by human excrement (Forest 1979). In most cases, the pollution/contamination is hardly severe and is not particularly detrimental to health.

COMPARATIVE ANALYSIS OF MICROBIAL LOAD OF THE ENUGU MAIN WATER

Thus a few substances and microbes that are health hazard do occur in water, and can cause illness or even death. From microbiological point of view, the pathogens most frequently transmitted through water supply ranges from ultrasmall virus to the microspic bacteria and relatively large cysts entemoeba instolytica.

These organism cense infectrons of intestinal trach, when consumed censing amebic dysentery, and Gardia lamblia is a protozoa responsible for Giadiasis. Defective plumbing for example was the cause of out break during the world fair in Chicago 1933 (Garelick 1987) water borne disease cause acute diarrhoe, often last 2-3 months.

The most common water borne disease can be by bacteria includes typhoid fever, paratyphoid. Asiatic cholera and bacteria dysentery.

Other disease that may be transmitted by water include brucellosis, shige /losis, these disease are consuming. Untreated water (Hetolett 1921) various countries of the world and the world Health organisation (WHO) has set up standards for water quality against which the level of pollution can be assessed. The world Health organization (WHO) National Agency for food and Drug Administration control (NAFDAC), standard for potable water include the following, that in 100ml of water coliform bacteria should be absent, total plate count of bacteria growth should be 100 CFU/ML of water. Hence the sanitary Quality of water should not be over looked since contaminated water can cause health hazards when consumed.
According to guideline for drinking water quality of WHO (1998)…

COMPARATIVE ANALYSIS OF MICROBIAL LOAD OF THE ENUGU MAIN WATER

 

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ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

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ABSTRACT
The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7×104 to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml. In the stored pap, pap I had higher count which range from 7.2×104 to 6.0×107 cfu/g while 6.0×107 to 1.6×1011. The fungal count for pap I and II ranged from 8.2 x 105 to 2.5×1012 and 8.2×106 to 3.6×1010 respectively. The bacteria isolated from stee pingwere Lactabacillus species Bacillus specie, Corynebacterium, streptococcus specie and clostridium species. The fungi were Aspergillus species fusrarium specie, pencillium specie sachanomyces specie and candida specie. The bacteria spp isolated from stored pap were lactobacillus species, streptococcus specie Eubacterium specie, Pseudomonas specie, Baccillus specie, streptococcus specie, Lactobacillus specie, Leucomostoc specie for pap I and II respectively. The fungi isolated were Aspergillus specie, Pensillum specie, fusarium specie, sacharomyces specie, candida specie, Debaryomyces specie for pap I and II respectively. The pap stored without changing water developed an off flavour after 48 hours and is not fit for consumption. On the other hand, the pap stored while changing water is fit and better for consumption.
LIST OF TABLES
Table I: The percentage chemical composition
of maize grain 9

Table 2: changes in PH value during the steeping of
maize for pop production 24

Table 3: Bacterial count of steeped water during the
steeping of maize for pap production 25

Table 4: Fungal counts of steeped water during the
steeping of maize for pap production 26

Table 5: Bacterial count for pap samples I and II during
storage at room temperature 26

Table 6: Fungal count for pap samples I and II during
storage at room temperature 27
Table 7: Predominant bacteria isolated from steeped water 29

Table 8: Fungi isolated from steeped water 30

Table 9: Predominant bacteria isolated from stored pap I 34

Table 10: Predominant bacteria isolated from pap II 35

Table 11: Fungal isolated from samples Pap I 36

Table 12: Fungal isolated from sample Pap II 36

LIST OF FIGURES

Figure 1: Structure of maize grain——————————

Figure 2: Steps in preparation of pap (Oge)——————-

Figure 3: Changes in PH value during the steeping of maize
for pap production
TABLE OF CONTENTS

CHAPTER ONE
INTRODUCTION
1.1 Background of the study
1.2 Statement of problem
1.3 Aim and objectives of the study
1.4 Hypothesis
1.5 Justification of the study
1.6 Significance of study
1.7 Limitation of the study

CHAPTER TWO
LITERATURE
2.1 Origin of maize pad
2.2 Structure of maize grain
2.3 Chemical composition of maize grain
2.4 Uses of maize pap
2.5 Chemical changes in stored pap (ogi)
2.6 Nutrition changes in stored pap
2.7 Microorganisms associated with stored pap

CHAPTER THREE
MATERIALS AND METHOD
3.1 Collection of sample
3.2 Materials and equipments used
3.3 Media and reagents used
3.4 Preparation of pap (ogi)
3.5 Quantitative analysis of microorganisms
3.5.1 Serial dilution
3.5.2 Culturing technique
3.6 Isolation of bactria
3.7 Characterization of isolate
3.8 Biochemical test for identification of microorganisms
3.9 Identification of fungi
CHAPTER FOUR
RESULT AND DISCUSSION

CHAPTER FIVE
5.1 Conclusion
5.2 Recommendation
References
Appendix

 

 

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Cereals have been known to man from the earliest times porridge prepared from cereals are eaten in different parts o the world, especially in developing countries where they may present the basic diet. This porridge could be baked to enhance the taste, quality and improve digestibility (Oke 1967, Adeniyi and Potter 1978, Uno and field 1981).

Corn (zea mays) is one of cereals which is an important raw material in human diet.

In Nigeria, maize is grown mainly in the southern part of Nigeria while sorghum (Sorghum bicolor) and millet (perinisetum typhoideum) are grown in the northern part of the country. A fermented cereal product is known as paplogi). Corn is processed into traditional food such as paplogi) Umo and fields 1981).

Pap is a fermented non-alcoholic starchy food and is a major staple food widely consumed in west Africa. It is a sour fine past beverage which when cooked produces a thin semi solid porridge. Pap (Ogi) porridge has a smooth texture and a sour taste resembling that of yoghurt,.

In Nigeria, some states such as Anambra, Imo, Enugu and Abia refer to it as Akamu but Ogi is a Yoruba name but most state of Nigeria, it refers to maize pap. On the other hand, sorghum pap is known as Ogi baba while millet pap is known as Ogi gero in Yoruba (Banigi 1977, Onyekwere and Akinrele 1977).

Pap logi) can be consumed with variety of other product including with bread, steamed been cake (moi-moi), fried bean cake (Akara), fried yam and plantain etc. it is used as a main meal for adult and sick patients and it is suitable for breakfast, lunch and dinner.

Pap is widely used as the first native food given to babies at wearing to supplement breast milk and is a major breakfast cereal for pre-school children and adults. It is consumed as a main meal for convalescing patients because it can easily be digested. As a wearing food, it is utilized mainly by low income earners category, it is estimated that about 25 million or more adults eat it about 4-5 days weakly (Banigo 1972). Milk and sugar may be added to improved the taske and nutritional quality. Pap is cooked and turned into a stiff gel called Agidi which is similar to kenkey, a fermented shanian product (Muller 1988, withby 1968). Some Yoruba indigens beliwved that pap is capable of stimulating the production of breast milk in Nursing mother (Bassir 1962). However, there has been no qualitative evidence of support of this belief.
In spite of it’s important in the Nigeria diet, pap manufacture is essential a home based industry. There are at present no large scale factory operation for the production of pap. The manufacture is carried out on a small scale by some house wives as a commercial venture in many parts of the country. The cleaned grain free of dirt and impurities steeped in eastern ware, plastic or enamel pot for 1-3 days at room temperature, this is followed by wet milling and sieving. Twenty-four (24) hours of sleeping leads to a greater depletion of the fermentable carbohydrate. After sieving, the coarse material obtained is wash with water to separate more of the starch. The filtered slurry is allowed to sediment and undergo further fermentation for 1-2 days at room temperature. The coarse matter which is separated is used ad animal feed while the sediment (Pap) is boiled to obtain.

1.2 STATEMENT OF PROBLEM
Microorganisms are involved in the processing of pap especially during fermentation and equally during storage. Few organisms are found in the pap, if it is properly…

 

 

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THE INCIDENCE OF HOOKWORM

(ANCYLASTOMA DUODENALE) IN STOOLS OF PUPILS IN PRIMARY SCHOOLS IN ENUGU – EAST L.G.A OF ENUGU STATE

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ABSTRACT

This work studies the incidence of hookworm caused by Ancystoma duodenale among three in. Enugu – East Local Government Area. Out of 180 samples used for the study, 10.5% (19) were positive for hookworm infestation while 89.4% (161) were negative.

The study revealed that Abakpa Nike Housing Estate, Abakpa, had the highest incidence of 13.3% (8), followed by Holy Cross Private School, Ugwuegede, Abakpa with 10% (6) and least in Solid Base Private School, Trans Ekulu, Abakpa with 8.3% (5).

Also the incidence of hookworm infestation was found to be more among children within the age range 6 – 7 years of age (in class 2) whereas there was a reduction within the older age group of 8 – 12 years ie those in classes iv to vi.

There was high incidence of hookworm in Abakpa Nike Housing Estate Primary School probably because or poor hygienic and poor sanitary conditions with indiscriminate dumping of wastes.

 

 

TABLE OF CONTENTS

CHAPTER ONE
Introduction

CHAPTER TWO
Literature Review

CHAPTER THREE
3.0 Materials and methods
3.1 materials
3.2 Methods
3.2.1 Population sampled
3.2.2 Collection of samples
3.2.3 Presentation techniques
3.2.4 Laboratory Analysis

CHAPTER FOUR
Results

CHAPTER FIVE
Discussion
Conclusion and recommendation
References
Appendix

 

CHAPTER ONE

INTRODUCTION
Hubert and Harold (1979) state that hookworm is one of the prevalent diseases in the world. And that it is not limited to the tropical and sub – tropical areas around the world but may be encountered in temperate climates.

The hookworms, which infect man belong to the family Ancylostomidae and class Nematoda. And there are two species Necator americanus and Ancylostoma duodenale (sub family Ancuylostominae). These two species have different geographical distributions.

There is a presently considerable overlap, of their distribution, though N. americanus tends to be more abundant. However, there is a third species, Terniderns derminutus which is a common parasite of baboons and monkeys, especially in Zimbabwe. And the disease caused by Ancylostoma duodenale is called Ancylostomaiasis.

Furthermore, Ancylostoma duodenale is more sub-tropical in its range, commonly found in Southern Europe, Northern Africa, China, South America, Japan, Asia and Southern United States. Whereas, Necator americanus is a predominant species in Africa, India, South-East, China, Pacific Islands, Brazil and Southern United States.

Hookworms are small and slender about half an inch (10 to 13mm) in length while the female is longer than the male. Hookworms are intestinal parasites which attach themselves to the intestinal lining (mucosa) by the means of their hooked mouths and feed on the blood by puncturing the blood vessels with their sharp teeth. The female works produce large numbers of eggs which the human host expels in his stools. Symth (1996).

OBJECTIVE OF THE STUDY
i. To determine the incidence of hookworm in pupils in primary…

 

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ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA MEAT

(CASE STUDY OF ENUGU).

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ABSTRACT

This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes.

The dilution were then cultured on different media, macconkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. Biochemical test were carried out to confirm the particular bacteria present.

Bactering isolated were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. Most at this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat.

They are capable of causing illness. For instance staphylococcus aureus produce air exotizcin and can with stand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroertrities lasting 6-8 hours.

 

TABLE OF CONTENT

CHAPTER ONE
INTRODUCTION
Aims and objective
Hypothesis
Statement of problem
Significance
Limitation
CHAPTER TWO
Literature review

CHAPTER THREE
Materials
Reagents
Media used
Sugar used for biochemical test
Preparation of media
Collection of samples
Method used
Pour plate method
Staining technique used
Biochemical test used
Coagulates test
Motility test
Indole test
Sugar fermentation test
CHAPTER FOUR
Result of the analysis
Identification of the isolate
Confirmatory result

CHAPTER FIVE
Discussion and conclusion
Recommendation
References

 

CHAPTER ONE

INTRODUCTION
Meat is an animal product. It is that part of animal that provides major source of protein in west African food.
There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).

Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Public concern has vison due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden .

we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.

Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is later oven driedor over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers.
This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source.

The hawked saya meat is carried about in open basin from place to place thereby exposing it to dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning.

Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances. Tomatari (1983).
Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella typhi staphylococcus aureus clostridum butilinum, clostridium preferring Bacillus cereces streptococcus progenies.

Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value…

 

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THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH – FROM MAIZE

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ABSTRACT

The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the selective ways of providing fundamental data which allows the society-particularly small-scale brewers to understand and exploit the chemistry of fermentation by enzymes. The method employed in this project involves three processes namely.
1. The preparation of the enzymes by fermentation
2. The preparation of the starch substrate from maize
3. The overall process development involving both the products of the 1st and 2nd processes.

The results of the method and procedures employed in this project are. That enzyme activities in biochemical processes involves catalysis- through binding of the enzyme molecule and the substrates. Finally, all enzymes in fermentation of starch whose catalytic properties rely on their molecular structure and arrangement are stabilized by interactions between their constituents. This is conclusively evident in the chemistry of the fermentation process in starch which is later discussed and highlighted in this write-up.

THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH – FROM MAIZE

 

TABLE OF CONTENTS

CHAPTER ONE
Background Information
Aim of the Study
Objectives of the Study
Significance of the Study
Statement of Problem

CHAPTER TWO
Literature Review
Chemistry of Fermentation
The Role of the Enzymes

CHAPTER THREE
Materials and Methodology
Materials and equipments
Methodology and procedures
The Process Development
Preparation of the Enzymes by Fermentation
Preparation of the Starch Substrate from Maize
Flowchart representing the Overall Process Development

CHAPTER FOUR
Results
Conclusion

CHAPTER FIVE
Recommendation
REFERENCES

 

 

CHAPTER ONE

1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
The primary aim of this project is center on the determination of the catalytic and specific activities of enzymes in fermentation of starch from maize.

These enzymes are DIATASE, MALTASE and ZYMASE.
This determination study is made possible through certain unique properties which these collection of enzymes possess.
Speaking in concrete terms, ENZYMES serve as bio-catalysts, speeding up chemical reactions, like those involved with fermentation of starch. Enzyme molecules accelerate the rate of reactions, often by many orders of magnitude, thereby allowing the substance involved undergo a chemical breakdown.

Enzymes in fermentation of starch go about their work in an ASSEMBLY-LINE fashion; each enzyme performing a specific task at a particular stage of the fermentation process. For instance, the enzyme-MALTASE, breaks down MALTASE into two isomeric fermentable sugars namely Glucose and Fructose; thereby preparing another stage for another enzyme to act during the fermentation process. Enzymes in fermentation process especially in starch; perform their work at blinding speed.

A single molecule of enzyme can catalyze thousand of chemical reactions per second. This is because enzymes in fermentation reaction particularly in starch; have a marked ability to accelerate the reaction and also to promote the specific processes involved under the chemically mild conditions which prevails in the fermentation process.

In all ways, these enzymes readily make essentials physiochemical contributions to the fermentation process by virtue of their organized and involved three dimensional structure which reveals certain regions on the enzyme surface where small solute molecules or ions can bind reversibly. Such solutes are called LIGANDS; a farm borrowed from ORGANOMETALIC CHEMISTRY.

There may be many ligard binding sites on the surface of an enzyme, but each site usually possesses the power to bind only a limited range of ligards, by virtue of the character of the site. The term “CHARACTER” is there used to cover not only the three-dimensional shape of the site but also its charge characteristics and to what degree if is hydrophobic or hydrophilic.

The character of a binding site is clearly a function of the amino acid side chains that are brought together there by the folding of the polypeptide chain. Enzymes are distinguished from other protein molecules by having ACTIVE SITES. The substrate binds at the…

ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF MAIZE STARCH

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