EFFECT OF POTASH ON MICROBIAL ACTIVITY ON COOKED BROWN BEANS

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 1.7x103 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 CONTENT 

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 Problem                     

1.3    Objective of the Study                      

1.4    Significance of the Study                  

1.5    Limitation of the Study                     

CHAPTER TWO

2.0    Literature Review                             

2.1    Nutritional Value of Beans                   

2.2    Sources of Microbial Contamination of Cooked Beans     

2.3    Activities of Microbes on Cooked Beans            

2.4    Health Implications of Microbial Contamination of Beans     

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 Media                    

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     Biochemical Test

3.11    Effect of Potash on Microbial Activity on Cooked Brown Beans

CHAPTER FOUR

4.0    Results

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:    Biochemical Test on each Isolate

Table 3:    Total plate count of Bacteria Isolated from  Cooked Beans

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

Table 5:    Total plate count of Fungi Isolated from Cooked Brown Beans