Explore Project Topics on: MICROBIOLOGICAL EXAMINATION OF UNPASTEURIZED FRUIT JUICE

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 This research centers on the design, development and testing of a motorizedjuiceextractor fabricated using locally-available materials. The machine is made essentially of two basic compartments: the chopping compartment and the juice extracting compartment. Other components include feeding hoppers, top cover, auger conveyor housed in a... Continue Reading

ABSTRACT The purpose of this research was to assess the hygienic properties of commercially available dairy foods especially fresh/raw milk. Milk, when synthesized in the udder of a healthy cow is virtually sterile. As milk passes through the teat cistern and teat channel, it may be contaminated with low levels of bacteria (... Continue Reading

ABSTRACT The purpose of this research was to assess the hygienic properties of commercially available dairy foods especially fresh/raw milk. Milk, when synthesized in the udder of a healthy cow is virtually sterile. As milk passes through the teat cistern and teat channel, it may be contaminated with low levels of bacteria (<1000/ml), which are... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial... Continue Reading

. ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading

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... Continue Reading

ABSTRACT         A Juice extractor machine is a device that is used to extract liquid (Juice) from fruits and vegetables in a process called juicing. The machine is constructed manually with the use of local materials and tools.  The material used for the construction of the machine is mild steel sheet. During the construction of the... Continue Reading

1.0 INTRODUCTION Fruit is a structural part of plant that contain seeds, normally fleshly, sweet and edible in a raw states, which includes; oranges, grapes, strawberries, juniper berries, pineapple and watermelon e.t.c (Abano, 2010). They are ripe ovaries or carpets that contain seed (McGee, 2004). Fruit contain various phytochemical compounds... Continue Reading

CONSTRUCTION OF A JUICE EXTRACTOR MACHINE ABSTRACT This project (construction of a simple size reduction machine) it was constructed locally with the use of local materials and tools in I. M. T. mechanical engineering workshop. The various parts of the equipment were constructed separately using mild steel before finally coupled. During the... Continue Reading

ABSTRACT A Juice extractor machine is a device that is used to extract liquid (Juice) from fruits and vegetables in a process called juicing. The machine is constructed manually with the use of local materials and tools. The material used for the construction of the machine is mild steel sheet. During the... Continue Reading

ABSTRACT This project (construction of a simple size reduction machine) it was constructed locally with the use of local materials and tools in I. M. T. mechanical engineering workshop. The various parts of the equipment were constructed separately using mild steel before finally coupled.  During  the construction, the conveyors and its housing... Continue Reading

INTRODUCTION 1.1     Background of study Juice is a liquid that is naturally contained in fruit and vegetables. It can refer to liquid that are flavoured with these or other biological food resources such as a beverage or used as an ingredient or flavouring in food, (Lewis, 2002), fruit juice is produce by squeezing or crushing fruit. Many... Continue Reading

INTRODUCTION 1.1     Background of study Juice is a liquid that is naturally contained in fruit and vegetables. It can refer to liquid that are flavoured with these or other biological food resources such as a beverage or used as an ingredient or flavouring in food, (Lewis, 2002), fruit juice is produce by squeezing or crushing fruit. Many... Continue Reading

ABSTRACT The estimation of vitamin C in Tangerine Juice was investigated, the results obtained using titrimetric method shows that one tangerine fruit juice contains approximately 10mg of vitamin C content, and the 19 fruits sample used in the experiment contains about 190mg of... Continue Reading

ABSTRACT The estimation of vitamin C in Tangerine Juice was investigated, the results obtained using titrimetric method shows that one tangerine fruit juice contains approximately 10mg of vitamin C content, and the 19 fruits sample used in the experiment contains about 190mg of... Continue Reading

ABSTRACT Determination of Microbiological safety of Ileogu Stream at Government Residential Area (GRA), Enugu was conducted.  Ten samples of the water from various parts were examined for total viable count for the presence of both paikogenic organisms and organisms of indicating organic matter pollution.  Also the same ten samples were used to... Continue Reading

ABSTRACT             The presences of pathogenic microorganism in ice cream such as Salmonella Species, Staphylococcus aureus, Escherichia coli have been well documented, but examination of pathogenic bacteria like Bacillus cereus Yersinia enterocolitica, Brucella species and E.coli O157:H7 have been rarely studied. These studies indicated... Continue Reading

ABSTRACT Cosmetic(creams) need not be sterile,however they must not be unduly contaminated with micro-organism and should remain in a stable state throughout the shelf life of the product (or when be used by the consumer).the aim of this project was to determine the microbial load in selected creams and to identify the specific contaminants. For... Continue Reading

ABSTRACT This study was aimed at investigating the microbial load and the quality of indoor air Faith Mediplex Centre, Benin City, to ascertain their contribution to infection rate in the hospital. Air samples were assessed for three (3) months (June-August, 2015) using the settled plate methods. The study sites were divided into five (5) units;... Continue Reading

ABSTRACT             The presences of pathogenic microorganism in ice cream such as Salmonella Species, Staphylococcus aureus, Escherichia coli have been well documented, but examination of pathogenic bacteria like Bacillus cereus Yersinia enterocolitica, Brucella species and E.coli O157:H7 have been rarely studied. These studies indicated... Continue Reading

(CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3%... Continue Reading

ABSTRACT The study is aimed at evaluating the microbiological quality control of soymilk beverage sold in I.M.T campus 3 Enugu. The soymilk samples were collected randomly from all the soymilk hawkers in campus 3 I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were freshly prepared, serial dilution of the... Continue Reading

ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading

ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading