EFFECT OF POTASH ON MICROBIAL ACTIVITY ON COOKED BROWN BEANS
ABSTRACT
This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical 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 5.82 x 103cfu/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.
Title page i
Certification ii
Dedication iii
Acknowledgement iv
List of Tables x
Abstract xi
CHAPTER ONE
1.0 Introduction 1
1.1 Background of the Study 1
1.2 Statement of the Problem 5
1.3 Objective of the Study 6
1.4 Significance of the Study 6
1.5 Limitation of the Study 7
CHAPTER TWO
2.0 Literature Review 8
2.1 Nutritional Value of Beans 8
2.2 Sources of Microbial Contamination of Cooked Beans 12
2.3 Activities of Microbes on Cooked Beans 18
2.4 Health Implications of Microbial Contamination of Beans 23
2.5 Potash and its Chemical Composition 24
2.6 Potash as a Food Preservative 25
CHAPTER THREE
3.0 Materials and Method 28
3.1 Materials 28
3.2 Collection of Samples 28
3.3 Sterilization of Materials 28
3.4 Preparation of Culture Media 29
3.5 Sample Preparation 29
3.6 Serial Dilution 30
3.7 Identification and Characterization of Isolated Organism 31
3.8 Gram Staining 31
3.9 Isolation of Fungal 32
3.10 Biochemical Test 33
3.11 Effect of Potash on Microbial Activity on Cooked Brown Beans 37
CHAPTER FOUR
4.0 Results 38
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation 44
5.1 Discussion 44
5.2 Conclusion 47
5.3 Recommendation 49
References 50
Appendix 52
LIST OF TABLES
Table 1: Morphological characteristic Gram Reaction on Isolates 38
Table 2: Biochemical Test on each Isolate 39
Table 3: Total plate count of Bacteria Isolated from Cooked Beans 40
Table 4: Isolation and Identification of Fungi from cooked Beans with Potash 41
Table 5: Total plate count of Fungi Isolated from Cooked Brown Beans 42
