Explore Project Topics on: micro organisms associated with banana spoilage

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

. 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 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 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

FROM STORED PAP (OGI) 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 4.7x104 to 3.2 x 107... Continue Reading

THE ROLE OF PLANTS  IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISMS BASED IN THE NATURAL PRODUCTS  CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker,... Continue Reading

THE ROLE OF PLANTS IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISMS BASED IN THE NATURAL PRODUCTS CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker, gulf... Continue Reading

The role of plants  in the treatment of diseases caused by micro-organisms based in the natural products (pure and applied chemistry)   CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae . It was first identified in Central and Southern India in 18th century. It is called carry me seed,... Continue Reading

THE ROLE OF PLANTS IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISMS BASED IN THE NATURAL PRODUCTS CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker, gulf... 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 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

ABSTRACT Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the... Continue Reading

ABSTRACT Juice was extracted from banana  ( Musa sapientum)  pulp with the addition of lemon juice and was inoculated with Baker’s yeast  (Saccharomyces cerevisiae)  and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr,... Continue Reading

ABSTRACT  Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30  for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at... Continue Reading

ABSTRACT Banana production is important due to the role it plays in the economy of Kenya. It provides income to the farmers; generate job opportunities and boost food security in the country. Banana is ranked as the fourth most valuable crop in the world after maize, wheat and paddy. In some Eastern and central parts of Kenya banana plantations... 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... Continue Reading

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

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 This research is about the financial management and productivity of micro finance institutions in Uganda. Its objectives are (i) To identify financial management measures used by micro finance institutions in Uganda. (ii) To establish productive measures of micro finance institutions in Uganda. (iii) To identify factors influencing... 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 research work shows roles of micro-finance banks in the growth of small business in Nigeria. This views the importance of micro-finance to the SMEs, how they tend to help small scale business evolve round the world successfully through loans and other aids. The major aim or objectives of this work is to examine the effectiveness of... Continue Reading