EXTRACTION OF CASHEW NUT SEED OIL AND ITS EFFECT ON COLI FORM

EXTRACTION OF CASHEW NUT SEED OIL AND ITS EFFECT ON COLI FORM

TABLE OF CONTENTS

CHAPTER ONE

1.0   INTRODUCTION                                              1

1.1   BACKGROUND OF THE STUDY                       1

1.2   USE OF CASHEW NUT                                    2

1.3   STATEMENT OF THE PROBLEM                     3

1.4   AIM OF THE STUDY                                        3

1.5   SIGNIFICANCE OF THE STUDY                       4

1.6   LIMITATION OF THE STUDY                            4

CHAPTER TWO

2.0   LITERATURE REVIEW                                   5

2.1   HISTORY OF ESSENTIAL OIL                          5

2.2   GROWING OF CASHEW NUT TREES               6

2.3   DISEASES OF THE PANT AND FRUIT              10

2.4   MICRO-ORGANISM INVOLVED IN

ATTACKING HARVESTED FRUITS                   11

2.5   PROCESSING OF CASHEW NUT                      12

2.6   NUTRITIONAL VALUE OF CASHEW NUT         16

2.7   HEALTH BENEFITS OF CASHEW NUTS          17

2.8   MEDICINAL VALUE OF CASHEW NUT             19

CHAPTER THREE

3.0   MATERIALS AND METHODS                         20

3.1   MATERIALS                                                     20

3.1.1 SAMPLE PROCUREMENT                               20

3.1.2 REAGENT AND EQUIPMENT USED                        20

3.2.0 METHODS                                                      20

3.2.1 EXTRACTION OF OIL FROM CASHEW SEED 20

3.3.2 STERILIZATION OF GLASS WARES                        22

3.2.3 PREPARATION OF MEDIA                              22

3.2.4 PROCUREMENT OF THE TEST ORGANISMS 22

3.2.5 INHIBITORY TEST FOR THE CASHEW OIL     23

CHAPTER FOUR

RESULT                                                                   24

CHAPTER FIVE

DISCUSSION, CONCLUSION

AND RECOMMENDATIONS                                    26

DISCUSSION                                                           26

CONCLUSION                                                          26

RECOMMENDATIONS                                             27

REFERENCE                                                           28

ABSTRACT

Inhibitory effect of cashew (Anacardium occidentale) cotyledon oil was carried out using Escherichia Coli as test organism. The processed and loasted cashew nuts were bought and subjected to oil extraction using the soxhlet method. The extracted oil was absorbed on filter paper discs in varying concentrations and placed on seeded nutrient agar plates. The plates were incubated at 370C for 24 to 48 hours and observed for zones of inhibitation. The results obtained showed that there was a 26.78% yield of the oil. The cashew cotyledon oil was not soluble in 99% ethanol. There were no inhibitory zones on the taste plate indicating that the cashew oil had no inhibition effect on E. coli, the test organism. This shows that due to non-dissolution the cotyledon oil does not have inhibitory characteristic on the test organism inoculated on the plate.

EXTRACTION OF CASHEW NUT SEED OIL AND ITS EFFECT ON COLI FORM