Explore Project Topics on: Comparative study of micro organism associated with the spoilage of Banana.

ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was... Continue Reading

ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in... Continue Reading

TABLE OF CONTENT Chapter one 1.0        Introduction                                Chapter Two 2.0        Literature  review        2.1    History of canned tomato     2.2    Types of canned Tomatoes           2.3    Nutrition facts of canned tomatoes 2.4    Common... Continue Reading

ABSTRACT In this research work, Bioremediation technology was used to reduce the heavy contents of the soil collected from the bank of the sewage pond of the University of Nigeria Nsukka. The heavy metals were; zinc (Zn) cadmium (Cd) and lead (Pd). In the bioremediation process, fungi, bacteria and plants were used. The bacteria used were Bacillus... Continue Reading

ABSTRACT The antimicrobial action chitosan was investigated in this study. Chitosan was produce from snail shell, samples of okpa were prepared from chitosan (antimicrobial agent) of different concentrations (0.2, 0.6 and 0.10) and untreated okpa without chitosan was prepared and... Continue Reading

INVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR LOCALITY ABSTRACT A literature review of ethanol production from local materials especially from cassava is presented. The study was carried out to investigate the production of a good quality ethanol from cassava using... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed \'ogiri\' the second portion was... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed \'ogiri\' the second portion was inoculated with... Continue Reading

. ABSTRACT           Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1­­­­­­­­­­­­­­­ to 1:1-5  were made... Continue Reading

ABSTRACT Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rot were examined microscopically. A solution of it was made and the serial dilution of 1:10-1 to 1:1-5  were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and  dextrose  agree to... Continue Reading

ABSTRACT Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ to 1:1-5 were made from 10ml of the onions... Continue Reading

ABSTRACT Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rotwere examined microscopically. A solution of it was made and the serial dilution of 1:10-1 to 1:1-5 were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and dextrose agree to permit... Continue Reading

ABSTRACT Micro organisms associated in fermentation of castor bean seeds ogiri (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed 'ogiri' the second portion was inoculated with... Continue Reading

ABSTRACT The purpose of this project work is to identify and survey the gains of micro finance banking in Nigeria economy. In the process of this work, the researcher worked at the various policy with the development of micro finance... Continue Reading

ABSTRACT The purpose of this project work is to identify and survey the gains of micro finance banking in Nigeria economy. In the process of this work, the researcher  worked at the various policy with the development of micro finance bank in Nigeria economy, sources of micro finance bank, role of micro finance bank and socio-economic life of... Continue Reading

ABSTRACT The purpose of this project work is to identify and survey the gains of micro finance banking in Nigeria economy. In the process of this work, the researcher worked at the various policy with the development of micro finance bank in Nigeria economy, sources of micro finance bank, role of micro finance bank and socio-economic life of rural... Continue Reading

TABLE OF CONTENTS DECLARATION ........................................................................................................................ i APPROV AL ............................................................................................................................... ii DEDICATION... Continue Reading

ABSTRACT The aim of this study was to find out the role of the national directorate of employment in financing micro-business enterprise in Enugu metropolis. Micro business enterprise seems to be growing stealing in Nigeria and Enugu state in particular. The growth of micro business enterprise has been identified as one of the tools that can be... Continue Reading

ABSTRACT The aim of this study was to find out the role of the national directorate of employment in financing micro-business enterprise in Enugu metropolis. Micro business enterprise seems to be growing stealing in Nigeria and Enugu state in particular. The growth of micro business enterprise has been identified as one of the tools that can be... Continue Reading

ABSTRACT The aim of this study was to find out the role of the national directorate of employment in financing micro-business enterprise in Enugu metropolis. Micro business enterprise seems to be growing stealing in Nigeria and Enugu state in particular. The growth of micro business enterprise has been identified as one of the tools that can be... Continue Reading

ABSTRACT The study covers the 'role of credit risk management on the performance of microfinance institutions', in Uganda a case study of PRIDE MICRO FINANCE The scope of the research included, the funding of MFI, the role of MFI, the challenges lending policies, how credit risk measurements, the credit of risk management and hoe the credit... Continue Reading

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the... Continue Reading

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the... Continue Reading

ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and... Continue Reading

ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and... Continue Reading

Abstract Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and... Continue Reading

ABSTRACT This study examines micro entrepreneurial environment and profitability of micro small bar ventures in beverage industry in Kasarani Sub-county Nairobi Kenya. The study was motivated by the rapid changes that threaten to destabilize the industry if not checked. Further, the regulations in the beverage industry particularly in bar ventures... Continue Reading

ABSTRACT The study focused on poverty alleviation among plantain and banana farmers in Ovia South North East Local Government Area of Edo State. It answered the following questions (i) what is the socio-economic characteristics of plantain and banana,(ii) what is the perception of farmers on the profitability of plantain and banana production in... Continue Reading

TABLE OF CONTENT Title page                                                              i Certification                                                           ii Dedication... Continue Reading