BACTERIAL EXAMINATION OF SPOILT “EGUSI” SOUP

 

 

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CHAPTER ONE
1.0 Introduction – – – – – – – – – 1
1.1 Background of the Study – – – – – – – 1
1.2 Statement of the Problem – – – – – – 3
1.3 Objective of the Study – – – – – – – 3
1.4 Significance of the Study – – – – – – 4
1.5 Scope of the Study – – – – – – – 4
1.6 Limitations of the Study – – – – — – – 4
1.7 Definition of Terms – – – – – – – 5

 

CHAPTER TWO

2.0 Literature Review – – – – – – — – 6
2.1 A brief history on Melon (Egusi) seed – – – – 6
2.2 Types of Melon – – – – – – – – – 7
2.3 Nutritional value of Melon seeds – – – – – 10
2.4 Drying methods and storability of “Egusi” – – – 12
2.5 Reciepe for “Egusi” soup – – – – – – 14
2.5.1 Ingredients – – – – – – – – – 14
2.5.2 Preparation of “Egusi” soup – – – – – – 14
2.6 Spoilage of individual components of the soup – – – 15
2.6.1 Fish spoilage – – – – – – – – – 16
2.6.2 Meat spoilage – – – – – – – – – 16
2.6.3 Spoilage of Vegetables – – – – – – – 17
2.6.4 Spoilage of “Egusi” – – – – – – – 18
2.7 Factors influencing growth of Microorganisms in foods. – 19
2.7.1 Intrinsic factors – – – – – – – – 20
2.7.2 Extrinsic factors – – – – – – – – – 24
2.8 The effects of spoilt foods (“Egusi” soup) on human – – 26

 

CHAPTER THREE

3.0 Materials and methods – – – – – – – 30
3.1 Materials and Apparati (see appendix I) – – – –
3.2 Collection of the “Egusi” soup samples – – — – 30
3.3 Preparation of Media – – – – – – – 30
3.4 Sterilization of Materials – – – – – – 31
3.5 Preparation o the “Egusi” soup sample for culturing – – 32
3.6 Inoculation and Incubation – – – – – – – 33
3.7 Identification of Bacterial growth – – – – – – 35
3.8 Gram staining procedure – – – – – – 35
3.9 Microscopic Examination- – – – – – – 36
3.10 Biochemical Tests – – – – – – – 36
3.10.1 Catalase Test – – – – – – – – 36
3.10.2 Lactose Fermentation Test – – – – – – 37
3.10.3 Citrate Utilization Test – – – – – – 37
3.10.4 Proteolysis – – – – – – – – 38
CHAPTER FOUR
4.0 Results – – – – – – – – – – 39

CHAPTER FIVE
5.0 Discussions, Conclusion and Recommendation – – 42
5.1 Discussions – – – – – – – – – 42
5.2 Conclusion – – – – – – – – – 44
5.3 Recommendation – – – – – – – – 45
References – – – – – – – – 46
Appendences – – – – – – – – 50
LISTS OF TABLES
Table 1: Types and characterization of some melon – – – 9
Table 2: Nutritional contents of melon seeds – – – 11
Table 3: Composition of melon seeds dried by different methods – 13
Table 4: Bacterial food poisoning: incubation period and duration of illness. – – – – – – – – 28
Table 5: Bacterial growth based on colony characteristics – – 39
Table 6: Bacterial growth based on gram staining reaction – – 40
Table 7: Bacterial growth based on Biochemical tests- – – 41
LISTS OF FIGURES

Figure 1: Types of melon – – – – – – – 8
Figure 2: Bacterial growth on different agar medium – – – 34

 

 

ABSTRACT

Five samples of “Egusi” soup collected from different food vendors in Ogbete Main Market in Enugu were studied for Bacterial spoilage. Observation of the plates incubated aerobically showed heavy / profused growth of Bacillus spp, moderate growth of Escherichia coli and Klebsiella aerogenes as well as scanty growths of Streptococcus Feacalis and Staphy lococcus aureus. The presence of E. coli and Streptococcus feacalis indicated Feacalis contamination of the soup as these two organisms are known to be indicator organisms. They are usually associated with poor hygienic handling of foods, water, utensils and vegetables. The shelf life of “Egusi” soup can be extended having known the spoilage organism by subjecting the soup to a more advanced preservation methods such as canning.

CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF THE STUDY
Biochemical changes in food when perceived as undesirable are called spoilage. Because food are such excellent source of nutrient, microorganisms grow rapidly and make what once was an attractive and appealing food into a sour, foul smelling mass suitable only for the garbagecan. On the other hand, microorganisms can degrade food quality and lead to spoilage. Importantly, foods also can serve as vehicles for disease transmission. The detection and control of pathogens and food spoilage microorganisms are important parts of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and human health (Prescott et al; 2008).
The number and types of microorganisms present in food are influenced by the general environment from which the food was originally obtained, the microbiological quality of the food in its raw or unprocessed state, sanitary condition under which the food was handled and processed as well as the adequacy of subsequent packaging, handling and storage are conditions in maintaining the flora at a low level (Jay, 2003).

 

Melon (Egusi) belongs to the family cucurbitaceae and grows in pods with seeds that are covered with a mucilaginous coating (Offonry and Achi 1998). They are used as the major ingredients for preparing a traditional soup called “Egusi” soup, which is popularly consumed in West Africa, particularly Nigeria. The seeds can be roasted and eaten or grounded as flour and used as a soup thickner. Various “Egusi” soups are favorites in Nigeria. In West Africa, plants and seeds of cucurbitaceae as well as soup, cakes and stews made with them are all called “Egusi” (Bankole et al; 2005). One major problem that besets “egusi” soup is that it deteriorates quickly, because the soup is rich in nutrient, it serves as a culture medium for bacterial growth. Although a lot of research work has been carried out on spoilage of different types of foods, no work has been done on bacterial spoilage of egusi soup (Bankole et al; 2005).

 

 

1.2 STATEMENT OF THE PROBLEM
“Egusi “ soup is prone to fast / quick spoilage than other soups especially during the hot weather which results in food poisoning when consumed. Majority of the populace prefer other…

 

 

 

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THE EFFECT OF OIL SPILLAGE ON SOIL PROPERTIES AND CROP PERFORMANCE IN WARRI AREA

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ABSTRACT
The effect of oil spillage and other industrial wastes on our environment have been a major concern in the Warri area. This write up provides a detailed study of oil spillage. It also contain an overview of soil composition and fertility in the Warri area.
Finally this project highlighted the consequences of oil spillage on soil and crop performance in the Warri area. The effectiveness of various results obtained depends on the nature of oil, relative properties of the soil and soil environment. Also this work gives some possible control measures to check spillage.
TABLE OF CONTENTS

CHAPTER ONE
1.0 introduction 1
1.1 The nature and consequences of environmental pollution 2
1.2 aim and objectives 3
1.3 statement of problem 4
1.4 limitation of study 4
1.5 justification of study 5
CHAPTER TWO
2.0 literature review 6
2.1 soil and its properties 6
2.2 soil survey and soil particle size distribution in warri 8
2.3 oil spillage 10
2.4 causes of oil spillage 11
2.4.1 Mechanical failure 12
2.4.2 Operational discharges 12
2.4.3 Sabotage 12
2.4.4 Natural hazards 12
2.4.5 Corrosion 13
2.5 effects of oil spillage on soil properties and crop performance 13
2.6 soil solution 15
2.7 soil acidity 16
2.8 soil temperature and its effect 16
2.9 soil fertility 18
2.9.1 soil element 19
CHAPTER THREE
3.0 Methodology 21
3.1 materials 21
3.2 Methods 21
3.3 Laboratory analyses 22
3.3.1 Determination of soil ph 22
3.3.2 Determination of organic carbon 22
3.3.3 Determination of total – nitrogen 24
3.3.4 Determination of calcium 25
3.3.5 Determination of soil temperature 26
3.3.6 Determination of alkalinity 26
3.4 Study area. 27
CHAPTER FOUR
4.0 Experimental result 28
4.1 Discussion 29
4.1.1 Soil ph 29
4.1.2 Organic carbon 30
4.1.3 Total nitrogen 30
4.1.4 Alkalinity 30
4.1.5 Temperature 31
4.1.6 Microbial count 31
CHAPTER FIVE
5.0 Conclusion 32
5.1 recommendations 33
5.2 Possible control measures 33
Reference. 35
CHAPTER ONE

1.0 INTRODUCTION
In the oil producing areas, oil pollution has become a problem that calls for urgent attention due to its devastating effect on the environment. Oil pollution has a detrimental effect on the ecosystem and its effect are usually very visible and sometimes very devastating.
According to Nelson, (1999) pollution is said to occur when there is a release into the environment of substances and energy in quantities which are detrimental to man and other living organisms.
The environment here comprises of the Landscape ie soil, air, bodies of water, streams and lakes. There is also evidence that due to the activities of man, there has been a release into the soil substances that affects the soil structure, crop performance and the vegetation at large.
The effect of man’s operations on terrestial environment includes the interferance with the structure of land surface, the immediate sub-surface, streams and lakes. Petroleum and its components that have been released into the environment is eventually degraded into simple compounds of their constituent elements by physiochemical or biological agencies of the soil with or without human assistance and that had become innocuous after a long period of time.
Thus, when oil spillage occurs, its effects are usually pronounced on the soil flora and fauna as well as the soil structure.

1.1 THE NATURE AND CONSQUENCIES OF ENVIRONMENTAL POLLUTION
The nature and scope of environmental pollution which result mostly from the activities in the oil industry varies extensively. These activities include:
i. Unhealthy disposal of waste crude oil and chemical used during drilling, oil production, and processing.
ii. Indiscriminate channelling of liquid and semi-liquid waste into nearby streams, river and landscape.
iii. Oil spillage
iv. High level noise from the machinery.
The socio – economic and environmental impact of these activities result to:
i. Destruction of vegetation and other associated wide life.
ii. Damage to soil and crops by heat and the attendent loss of sources of livelihood.
iii. Pollution of air, land and water resulting in the destruction of both plant and main life and the alteration of the ecosystem.
iv. Contamination of the ground water.

 

 

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INVESTIGATION OF THE PRODUCTION OF A GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO-ORGANISM WITHIN OUR LOCALITY.

 

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ABSTRACT

Ethanol is produced commercially by fermentation process which manufactured synthetically from petroleum and natural gas while all beverage alcohol is produced by fermentation of cereal grains, melasses and other material with high quality starch and sugar contents.
This study was carried out to investigate the production of a good quality ethanol from local raw material (cassava) Using micro-organism within our locality. The potential source of production of alcohol in Nigeria include millet, yam, sorghum, corn, cocoyam and cassava as well which stock to produce ethanol.
It is therefore, the starch of crushed cassava (Manihot esculata) was hydrolyzed with amylotic enzyme of barley malt using the double mach method. The sugar obtain was fermented with yeast (Saccharomyce cerevisae), ethanol was obtained in a satisfactory yield.

 

TABLE OF CONTENT

CHAPTER ONE
1.0 introduction
1.1 Background Information
1.2 Aims of the Study
1.3 Statement of the Problem
1.4 Significance of the Problem
1.5 Hypothesis of the Problem
1.6 Limitation of the Study

CHAPTER TWO
2.0 Literature Review
2.1 Gelatinization and Saccharification of Cassava Starch
2.2 Enzymatic Hydrolitic Method
2.3 Acid Hydrolysis Method
2.4 Alcoholic Fermentation
2.5 Biochemistry and Mechanism for Sugar Fermentation Distillation of Fermented
2.6 Wort
2.7 Rectification and Production of Absolute Alcohol

CHAPTER THREE
3.0 Material and Method
3.1 Material
3.2 Extraction of Starch from Cassava
3.3 Preparation of Malt Powder
3.4 Mashing
3.5 Test for Reducing Sugar
3.6 Quantitative Test for Sugar Using Benedict Quantitative Method
3.7 Preparation of Fermentation Medium
3.8 Distillation and Rectification of Ethanol from Fermented Wort

CHAPTER FOUR
4.0 Result s and Discussion

CHAPTER FIVE
5.0 Conclusion and Recommendation
REFERENCE

 

CHAPTER ONE
1.0 INTRODUCTION:
1.1 BACKGROUND INFORMATION OF THE STUDY
Ethanol is produced commercially by chemical synthesis and fermentation. Practically all industrial ethanol is manufactured synthetically from petroleum and natural gas while all beverage alcohol is produced by fermentation of cereal grains, molasses, potatoes and other materials with high search and sugar contents.
Potential sources of production of alcohol in Nigeria include millet, yam, sorghum, corn, cocoyam and cassava. Cassava tuber (manihaot esculenta) is the most potential candidate by virtue of the fact that this crop can be grown with low level of management and also verities for industrial production and presence of high yielding cultivars.
Cassava (manihot esculenta) also called manioc of the spurge family (Euphorbiaceae) is natives from South Africa but is now cultivated in most tropical and subtropical regions. It is a shrubby perennial about 9Ft high and has terminal starchy tubers root. The root contain prussic acid and some are quite poisonous but heat expels the volatile acid and render the material harmless.
The hydrolysis of cassava utilization of an efficient how cost saccharifying agent are factors of paramount importance in the production of food or alcohol from cassava starch since this polysaccharide must be broken down into fermentable sugar which can be utilized by the micro-organism.
The complete operation is accomplished by either acid, enzymatic or combined or combined acid enzyme agent and it involve three steps, Gelatinization or hydration, liquefaction and sacharification. The amylolytic enzymes used in the biological sacharification can be obtained from several sources. These include corn, and barley malt and the surface and submerged fungal and bacterial culture process. The surface and submerged fungal and bacterial culture process. The breakdown of gelatinized starch. Occurs via the hydrolysis of the x – 1, 4 linkages which join the glucose molecules and also the hydrolysis of x – 1,6 amylopectin component of starch, malt contain the three most important enzymes for the stanch breakdown, x – amylase, B – amylase and amyloglucosidase.
Ethanol (Ethyl alcohol) is produced by the anaerobic fermentation of the sacharified starch (reducing sugar) by yeast via the Embdem meyerhof – parnas (EMP) pathway of anaerobic fermentation. Saccharomyces cerevisae was chosen for such characteristics as was chosen for such characteristics as their ability to ferment rapid and to tolerate high ethanol concentration and to flocculate easily.
Ethyl alcoholic coheres, volatile liquid, which is flammable and toxic and has a pungent taste it boils at 78.4oc and melt at -112oc, has a specific gravity of 6.7951 at 20ic and most organic liquid. The general formular of ethanol is
CnH2n +1OH.
C6H12O6(aq) 2C2H5OH(aq) + 2Co2(g)
HISTORICAL DEVELOPMENT OF ETHANOL
The warm “alcohol” is a generic name derived from two Arabic words, al and kohl, which were uses to described a finely ground powder used by oriental woman to darken their eye brow. The name was generally restricted to alcohol “spirits of wine ratified to the highest degree. Ethyl alcohol is of course extremely well known as a constituent of alcohol beverage distilled, beer, wine. The world alcohol unqualified is often used to refer to ethyl alcohol. As a beverage, it has been produced and utilized unknowingly as far back as 4000 year age by the pharoahis in Egypt. The ethanol produced by alcohol if fermentation is responsible for much of the desired potency in an alcoholic beverage but many of the more sub the qualities of taste and aroma and caused by qualitatively higher alcohols and esters of these…

 

 

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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

 

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LIST OF TABLES

TABLE 2.1: Protein content ranges of what types
TABLE 2.2: Composition of different parts of wheat
TABLE 2.3: Amino Acid Composition of Protein in Wheat
TABLE 2.4: Proximate Composition of Some Lesser Known Legumes
TABLE 4.1: Results of Proximate Content of Flour Sample
TABLE 4.2: Results of Water Absorption Capacity of Flour Samples.
TABLE 4.3: Results of Oil Absorption Capacity of Flour Samples
TABLE 4.4: Results of Gelatin Temperatures of Flour Samples
TABLE 4.5: Results of Foaming Capacity of Flour Samples.
LIST OF FIGURE

FIGURE 2.1: Production of Wheat Flour
FIGURE 2.2: Processing of Bambara Groundnut
FIGURE 2.3: Method of Cake Production
FIGURE 3.1: Flow Chart for production of Wheat Flour
FIGURE 3.2: Flow Chart for Production of Bambara Groundnut Flour

 

 

ABSTRACT
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.
The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 – 62 AND wt 40 56.
All these results are based on statistical analysis at P < 0.05 Significant level.

 

 

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction 1
1.1 Wheat (Triticum Aestivum) 1
1.2 Bambara Groundnut (Voandzera Subteranea 5
1.3 Aims and Objectives 6
CHAPTER TWO
2.0 Literature Review 7
2.1 Wheat 7
2.2 Strong and Weak Wheat 12
2.3 Chemical Composition of Wheat 15
2.4 Nutritional Value of Wheat 19
2.5 Wheat Milling 21
2.6 Storage of Wheat Flour 26
2.7 Chemical Composition of Bambara Groundnut 29
2.8 Nutritional Value 30
2.9 Description of Cake 31
CHAPTER THREE
3.1 Source of the Raw Material 38
3.2 Sample Preparation Wheat 38
3.3 Preparation of Bambara Product nut Flour 40
3.4 Chemical Analysis 41
3.5 Measurement of Functional Properties 45
CHAPTER FOUR
4.0 Results and Discussion 49
CHAPTER FIVE
Conclusion and Recommendation 54
References 55
Appendix 57

 

 

CHAPTER ONE

1.0 INTRODUCTION
1.1 WHEAT (TRITICUM AESTIVUM)
1.1.1 ORIGIN AND DISTRIBUTION
Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There is however some evidence that cultivation of wheat started about 6,000 years ago in the 5yria – Palestine area and spread to Egypt, (ran, India, China, Russia, Turkey and Central Europe from where it spread to other countries and continents. Countries that produce wheat today include Russia, Switzer land United State of America, Belgium, Canada, Denmark, England, Poland, Netherlands, Norway, Swedan, South Africa, Peru, Australia, Argentina, Chile, Newzealand and Nigeria. 9Shellenberger, 1969, Olugbemi etal 1992).
In addition, wheat flour has uniques properties that differs it from other flours in containing a considerable proportion of gluten which makes wheat flour suitable for bread making and other bake products. This composition of gluten present has a bearing on the “strength” and water holding properties of the flour. The two protein that form the greater part of the guten are gluternin and gliadin while the latter appear to be identical in strong and weak wheat, the former exists in different varieties.

1.1.2 STRUCTURE OF WHEAT KERNEL
The main feature of the wheat kernel can be best described in terms of the rounded or dorsal side and a vertical or crease side (Shellenberger, 1969). A deep groove a crease extends the entire length of the wheat kernel. At the apex or the small end of the grain there are many short fine hairs called brush hairs. The outer bran or seed coat consist of three layers known as epidermis.
Wheat grain has the following average percentage composition. Endosperm 85% of the whole grain from which the flour is derived bran 12.5%, germ 2.5%. the composition of wheat flour however varies considerably according to the class of wheat, its country of origin, proportion of the outer part removed by the particular milling process (Ehias, 1972, Nelson 1985). The outer partcontain more protein, fat fibre and ash then the starchy endosperm. The proportion of each of these constituents decreases as the extraction percentage gets less.
CULTIVATION OF BAMBARA GROUNDNUT
It is mostly monocropping in a selected plot of land with suitable sandy soil 82% of households in North central are 67% in kavango planted Bambara groundnut in 1993. Estimating an average of 1400m2 per farm cropped with Bambara groundnut, the total production areas sums up to around 3000ha. Production figure are very variable, depending on the rainy season. Due to wide spacing 10 – 12 plants/m2 and lack of improved varieties yield rarely exceed 500kg/ha. Taking 250kg/ha as an overall average of the total production to 750t/year.
This does not satisfy the market requirements and a considerable amount of Bambara groundnut is informally imported from Angola and sold with local materials on tradition markets. Seed size is an important factor for the marketing of Bambara groundnut.

1.1.3 USES
1. The dried mature seed cab be converted into paste, steamed and eaten with vegetable soup or sauce.
2. The form in which the Bambara groundnut seed is commonly consumed is moin-moin usually referred to as ‘Okpa’ in the eastern states of Nigeria.
3. Dried and roasted Bambara groundnut can be used to make soup, flour and porridge.

 

 

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