Explore Project Topics on: ISOLATION OF MICROORGANISMS ASSOCIATED WITH DETERIORATION OF BANANA FRUIT

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 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x... Continue Reading

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

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 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml.... Continue Reading

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 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106... Continue Reading

ABSTRACT The safety, efficacy and quality of herbal mixtures have been an important concern for health authorities and health professional, especially now there is increase in the use of herbal mixtures. This study was aimed at isolation and identification of microorganisms from some liquid herbal mixtures sold in Enugu metropolis, South East of... Continue Reading

ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading

ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading

ABSTRACT This project report is a study carried out to determine the causes and remedies to road deterioration. A case study of Naze Junction to Futo Gate Road, this study talks about the existence and development of tacks, researches made to discover the causes and remedies of road deterioration, the road structure/road maintenances.  This... 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 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 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 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 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, 5.1x107 at... 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 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  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT     In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and  Abakaliki respectively.  The sample were extracted using equal volume of sterile distilled water and... Continue Reading

(A Case Study Of Ogbete Market) ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were... Continue Reading

ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and  Abakaliki respectively.  The sample were extracted using equal volume of sterile distilled water and serially... Continue Reading

ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were extracted using equal volume of sterile distilled water and serially... Continue Reading

ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were extracted... Continue Reading

ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and  Abakaliki respectively.  The sample were extracted using equal volume of sterile distilled water and serially... Continue Reading

To determine the presence of microorganisms present in the indoor air coming from out air conditioners. CHAPTER ONE 1.0         INTRODUCTION 1.1STATEMENT OF PROBLEM 1.2SCOPE OF WORK 1.3JUSTIFICATION        1.4AIM AND OBJECTIVE CHAPTER TWO 2.0LITERATURE REVIEW       2.1COMMON FUNGI ISOLATED FROM INDOOR AIR       2.1.1ASPERGILLUS SPP... Continue Reading

To determine the presence of microorganisms present in the indoor air coming from out air conditioners. CHAPTER ONE 1.0 INTRODUCTION 1.1 STATEMENT OF PROBLEM 1.2 SCOPE OF WORK 1.3 JUSTIFICATION 1.4 AIM AND OBJECTIVE CHAPTER TWO 2.0 LITERATURE REVIEW 2.1 COMMON FUNGI ISOLATED FROM INDOOR AIR 2.1.1 ASPERGILLUS SPP 2.1.2 CLADOSPORIUM SPP 2.1.3... Continue Reading

CHAPTER ONE 1.0   INTRODUCTION Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at home. (Willey  et al.,  2008). In its commercial production, non fat or low fat milk is pasteurized cooled to 43°c and are... Continue Reading