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

 

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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

 

 

 

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

 

 

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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.

 

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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

 

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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.

 

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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

 

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The Effect Of Food Packaging Material On The Environment

 

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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

 

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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.

 

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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

 

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Ascariasis Among Children Between The Age Of 4-15 Years

 

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ABSTRACT

A project research study on the level of ascariasis in children between 4-15 years of age were carried out in the Schools I, II, III & IV in Ziks Avenue Primary School, Uwani Enugu, Enugu State. A total of 110 feacal samples was collected from the pupils randomly, and microscopically examined using iodine normal saline wet preparation and saturated sodium chloride floatation technique. Infection rate of ascariasis at the time of study (January, 2013) was drastically low in accordance with the result of the research. Prevalence rate was zero percent. This result is associated wit the time of study, lack of use of untreated human feaces as fertilizers in the study area, (low agricultural practice), average level of environmental sanitation in the area, adequate personal hygiene by the parents of the pupils, the teachers and the pupils themselves, educational level and the standard of living of the people residing in the area studied.

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CHAPTER ONE
1.1 INTRODUCTION 1
1.2 Statement of the Problem 2
1.3 Purpose of the Study 3
1.4 Significance of the Study 3
1.5 Scope of the Study 3

CHAPTER TWO
LITERATURE REVIEW
2.1 History 4
2.2 Epidemiology 6
2.3 Scientific Classification 7
2.4 Morphology 8
2.5 Life Cycle 9
2.6 Mode of Transmission 13
2.7 Pathogenicity/Clinical Symptoms 13
2.8 Laboratory Diagnosis 16
2.9 Treatment 17

CHAPTER THREE
3.0 METHODOLOGY 20
3.1 Research Design 20
3.2 Studies Area 20
3.3 Target Population 20
3.4 Sample and Sampling Method 20
3.5 General Material Used 21
3.6 Methods of Specimen Examination 23

CHAPTER FOUR
4.0 RESULTS 27

CHAPTER FIVE
DISCUSSION, CONCLUSION AND RECOMMENDATIONS 30

References 37

 

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LIST OF TABLES

Table I: Tabulation of values 27
Table II: Distribution of ascariasis among age groups of
children examined 28
LIST OF FIGURES

Figure I: Life cycle of Ascaris lumbricoides 11
Figure II Adult worm of Ascaris lumbricoides 11
Figure III: Unfertilized egg of A. lubricoides 12
Figure IV: Fertilized egg of A. lumbricoides 12
Figure V: Decorticated egg of A. lumbricoides 12

 

 

CHAPTER ONE

1.1 INTRODUCTION
Ascariasis is a disease caused by the parasite Ascaris Lumbricoides. This parasite is a giant intestinal nematode (round worm) Ascariasis is common world wide especially in tropics and sub tropical areas. This disease is prevalent in the areas where sanitation is minimal and untreated human feaces are used as fertilizer.
(Sangllass et al 2008) Ascaris suum is another species but infects only pigs and humans while A. lumbricoides infects human only. Although ascariasis occours at all ages, it is common mostly in children between the age of 2-15 years old and prevalence decreases over the age of 15 years.
It is spread by feacal pollution of the environment (Ochei et al 2007).

A person becomes infected by ingesting infective egg in contaminated food or from hand that have become feacally contaminated or water, thus it is transmitted by faced-oral route.
Ascaris lumbricoides is the largest nematode of man, the female worms are more longer an stouter than the males and can measure about 40cm in length and 6mm in diameter. They are white or pink and are tapered at both end. The ova can survive for up to 10 years in adverse condition (uunfavourable condition) the eggs are resistant to chlorine which is used in water disinfection but can be removed by filtration or by boiling.
Its developing larvae can be destroyed by sunlight by desiccation on exposure. It has no significant animal reservoir host.

 

1.2 STATEMENT OF PROBLEM
The following problems precipitated this project research work.
1. Health implication of allowing the pupils to deficate around or within the school compound and the health advantages of proper sanitation.
2. Frequent diarrhea and other symptoms of intestinal worm attack observed among

 

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Microbial Examination Of Pathogenic Bacteria In Raw Milk

(A Case Study Of Fulani Cattle Settlement In Emene)

 

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ABSTRACT

 

Microbiological examination of pathogenic bacteria in raw mell samples from a diary farm in Fulani cattle settlement in Emene, Enugu was carried out. 30 samples were screened, viable plate count standard plate count of different colonial forms observed are Senate Bacillus SPP (27) respectively. The gram etarning result indicate negative Cocci, creamy in colour on blood agar and gram positive rods that occurs in chain, whitish on maccollney agar. Which are characteristics of Serretia SPP and Bacillus SPP . It is suggested that mell maids and mell processors should was the udder of the cow, Etenlise their equipment and containers as well as improving their personal hygiene. These will contribute in no small measure to the quality of products in our make industries as well as the good health of man especially the Fulani cattle rearers that drink milk without pasteurization.

 

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TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction 1
1.1 objective of the study 4
1.2 Aim of the study 4
1.3 Hypothesis 5
1.4 Statement of problems 5
1.5 Limitations 5
1.6 Justifications 6

CHAPTER TWO
2.0 Literature Review 7

CHAPTER THREE
3.0 Materials and methods 14
3.1 materials (see appendix) 14
3.2 Methods 14
CHAPTER FOUR
4.0 Results 19

CHAPTER FIVE
5.0 Discussion 25

CHAPTER SIX
Conclusion and recommendation. 27
References 29
Appendix. 31

 

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CHAPTER ONE

1.0 INTRODUCTION
Ihekoronye and Ngodoy (1985) define milk as a section of mammary gland all female animals. It is as exceptionally good source of protein which is of cugli biological value in promoting the growth of children. Furthermore, Fox and Caeron (1980), describe milk as a food of outstanding interest, which is design by nature to be completed food for every mammal. The major constituent of average milk are carbohydrate, protein are fat. The carbohydrate is present as lactose, which is easily metabolized by many bacteria fungi and yeast. The protein is present mainly as casein in form of albumin and globulin.

Nearly all 94% of the nitrogenous maternal of milk is present in form of protein which most bacteria readily convert to a wide range of ammonic acid. The buffering capacity of the complete protein give milk a degree of stability in its PH which permits greater growth of the bacteria before the acidity level exerts a selective effect on the specie present. The fat in the form of stable emulsion complex phospholcpids, the leathins are important in that their partial metabolism by bacteria give rise to a strong odour (Alan, 1977). Freah milk contains bout 87% of water which is dispersed into two separate collidal systems, milk is probably capable of giving more different end products than any other single food stuff.
According to Ihekewnye and Ngoddy (1985) the composition of the raw milk is as follows:-

CONSTITUENT PERCENT
Fat 3.9%
Protein 3.4%
Lactose 4.8%
Ash 0.72%
Water 87.10%
Total

 

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Milk is an excellent culture medium for many kids of microorganisms particularly bacteria. One of the primary factor in its sultabuety is the high water content. Although most bacteria are said to grow beat at PH of (7.2), normal milk average (PH 6.7) is not sufficiently acidic to inhibit many bacteria species (Alans, 1977). Minerals which are necessary for microbial growth such as calcium, potassium, phosphorus, sodium, magnesium and iron are present. The vitamins of B group (thiamin, riboflavin, nicotinic and patothemic acid) are needed by some pathogenic bacteria particularly the lactobacilli and these are all found in milk. (Frazier and Weathoff, 1978).

Ihekownye and Ngoddy (1985) also went ahead to explain that milk contain a wide variety of constituent and contains most of t he food factors associated with bacteria nutrition. Milk as a single food is of high nutntunal value and is associated with pathogence bacteria that causes spoilage. At the time milk leaves the udder of the healthy cow, it contains few bacteria, these stem from milk ducts and cistem. During the milking process, bacteria are usually added form various sources. In hand milking, the sources are air, the gari of the animal, manure, the milk, equipment such as: pails, flies, geed and many others. When milking is performed by machine, most of these environment factors are less important. However, the milking equipment many serve as an important source of contamination if it is not carefully cleaned and sanitized.

 

 

Among the contaminants which care from the intertinal organs of the cow are salmonellae and the feacal streptococci (Enterococci). Staphylococci may be contributed from udder, skin and respiratory tract. Pathogens known to have come from the handler include many form among these are Staphylococcus aureus and various intertinal pathogens of man including representatives of salmonella. The pathogens originating from flies and barn dust are varied.
After the milk has been drawn, it is rapioloy cooled to 45% to prevent contaminants from multiplying. To eliminate pathogenic bacteria from milk, the process of pasteurization is applied. This involve application of heat

 

 

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