ABSTRACT
The bacteriological characterization of bacterial from the beetroot sample and juice. The result of the bacterial quality of beetroot juice shows that sample A recorded (1.9X105Cfu/Ml) and sample B (3.2X105Cfu/ml) respectively. The result reveal the presense of Lactobacillus sp which had the highest frequency of occurrence of 18(35.3%), Staphylocous sp N (121.6%), Levconostoc Sp 16(31.4%) and Bacillus Sp 6(11.8%) as the least for bacteria.The result of the proximate analysis of beetroot sample as studied using standard laboratory procedures. This result indicates that the moisture, Ash, fat fibre, protein and carbohydrate contents were 58.16±0.22, 4.82±0.28, 18.50±0.00, 2.45±0.67, 21.58± 0.25 and 52.67±0.39, respectively.
TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – v
Table of Contents – – – – – – – vi
CHAPTER ONE
1.0 INTRODUCTION – – – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives of the Study – – – 2
- Scope and Limitation of the Study – – – 3
- Significance of the Study – – – – – 3
CHAPTER TWO: LITERATURE REVIEW – – 4
- Description of Beetroot Plant – – – – 5
- Nutritional value of beetroot – – – – 6
- Food Uses of Beetroot – – – – – 7
- Medicinal Value of beetroot – – – – 8
- Microbiology of beetroot fruit – – – – 11
- Characteristics of Spoilage organism – – – 14
- Prevention and control measure of fruit spoilage – 16
- Phytochemical composition of beetroot – – 19
- Proximate composition – – – – 20
- Moisture content – – – – – – 21
- Ash content – – – – – – – 21
- Crude Protein – – – – – – 22
- Crude fibre – – – – – – 23
- Crude fat – – – – – – – 23
- Carbohydrate – – – – – – 24
CHAPTER THREE: MATERIALS AND METHODS – 25
3.1 Collection of Samples – – – – – 25
3.2 Sterilization of Glassware and Media – – – 25
3.3 Bacteriological Analysis – – – – – 26
3.3.1 Sample Preparation – – – – – 26
3.3.2 Serial dilution of Beetroot juice – – – – 26
3.3.3 Cultivation of Microorganism – – – – 27
3.3.4 Enumeration of viable colony count – – – 27
3.3.5 Purification of bacterial isolates – – – – 28
3.3.6 Characteristics and Identification of bacterial isolates 28
3.4 Proximate Analysis – – – – – 29
3.4.1 Sample Preparation – – – – – 29
3.4.2 Determination of Moisture – – – – 29
3.4.3 Determination of Ash – – – – – 30
3.4.4 Determination of Crude Fibre – – – – 31
3.4.5 Determination of Crude Fat – – – – 33
3.4.6 Determination of Crude Protein – – – – 35
3.4.7 Determination of Carbohydrate – – – – 38
CHAPTER FOUR: RESULTS AND DISCUSSION – 39
4.1 Results – – – – – – – 39
4.2 Discussion – – – – – – – 45
CHAPTER FIVE: SUMMARY AND CONCLUSION – 48
5.1 Summary – – – – – – – 48
5.2 Conclusion – – – – – – – 48
References
Appendix
