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Effect of Potash on Microbial Activity on Cooked Brown Beans

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Effect of Potash on Activity on Brown

ABSTRACT

This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for cooked with potash and without potash respectively were used. Pour plate techniques and tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7×103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in sample B. Cluster of spores of fungal growth identified were Fusarium spp, Penicillium Melinii and Mucor SPP. In sample A, the average count of fungal isolates was 6spores/ml and 2spores/ml for sample B. Due to microbial growth inhibition caused by the presence of potash in sample B, the fungal count was found to be less than the fungal count in sample A. The result proved that potash is a good food preservative against microbes.

TABLE OF

Title page

Certification

Dedication

Acknowledgement

Table of Contents

List of Tables

Abstract

CHAPTER ONE

1.0 Introduction

1.1 Background of the Study

1.2 Statement of the blem

1.3 Objective of the Study

1.4 Significance of the Study

1.5 Limitation of the Study

CHAPTER TWO

2.0 Review

2.1 Nutritional Value of

2.2 Sources of Contamination of

2.3 Activities of Microbes on

2.4 Implications of Contamination of

2.5 Potash and its Chemical Composition

2.6 Potash as a Food Preservative

CHAPTER THREE

3.0 Materials and Method

3.1 Materials

3.2 Collection of Samples

3.3 Sterilization of Materials

3.4 Preparation of Culture

3.5 Sample Preparation

3.6 Serial Dilution

3.7 Identification and Characterization of Isolated Organism

3.8 Gram Staining

3.9 Isolation of Fungal

3.10 Test

3.11 Effect of Potash on Activity on Brown

CHAPTER FOUR

4.0 s

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation

5.1 Discussion

5.2 Conclusion

5.3 Recommendation

References

Appendix

LIST OF TABLES

Table 1: Morphological characteristic Gram Reaction on Isolates

Table 2: Test on each Isolate

Table 3: Total plate count of Bacteria Isolated from

Table 4: Isolation and Identification of Fungi from cooked with Potash

Table 5: Total plate count of Fungi Isolated from Brown

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