Select Currency
Translate this page

EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING.

Format: MS WORD  |  Chapter: 1-5  |  Pages: 68  |  4014 Users found this project useful  |  Price NGN5,000

  DOWNLOAD THE FULL PROJECT

CHAPTER ONE

INTRODUCTION

Background of the Study

Traditional fermented condiments (OGIRI-EGUSI) based on vegetable proteins are consumed by different ethnic groups in Nigeria, have been the pride of culinary traditions for centuries. It is evident that these products have played a major role in the food habits of communities in the rural regions serving not only as nutritious non-meat proteins substitute but also as condiment and flavoring agents in soup. Traditional methods of manufacture should take advantage of biotechnological progress to assure reasonable quality and at the same time assure safety of these products. The requirements for a sustainable biotechnological development of Nigerian condiments are discussed in the scope of the microbiology and biochemical changes of the raw materials. Fermented vegetables, proteins have potential food uses as protein supplements and as functional ingredients in the fabricated food (Achi. 2005).

Seeds of legumes may account for up to 80% of dietary protein and maybe the only source of protein for some groups. Their cooked forms are eaten as meals and are commonly used as fermented form as meals and are commonly used in fermented forms as condiments to enhance the flavors of food (Odunfa, 1985). With high content of protein, legume condiments can serve as a tasty condiment to sauce and soups and can substitute for the food flavoring condiments are prepared by traditional methods of uncontrolled solid subtract fermentation resulting in extensive hydrolysis of the protein and carbohydrate components (Fetuga et al. 1973).

Fermented foods are essential parts of the world, particularly African (Odunfa. 1985). Fermentation is one of the oldest and most economical methods of producing and preserving foods in developed countries (David and Aderibigbe 2010). In Africa, many proteineous oily seeds such as cotton seed (Gossypium hirsutum), African locust bean (Parkia) and melon seed (Citrillus vulgaris) are fermented to produce soup condiments (Odunfa, 1981), which give pleasant aroma to soups and sauces. In many countries especially Nigeria and India where protein calories. Malnutrition is a major problem, these condiments serve as food source of energy, low cost protein and fatty acids in diets (Odumodu. 2007).Ogiri is an oily paste produced by fermented melon seeds (Citrillus vulgaris) in the western part of Nigeria. Oyenuga (1986) have the composition of melon seed.

A melon seed has high protein and low Carbohydrate content. Citrullus vulgaris is a member of the family Cucurbitaceae (Alfred, 1986). Ogiri is characterized with very strong pungent odour. Among the consumers, there are preferences fir Ogiri produced from specific locality. The production process being a local art makes the quality varies. The fermented products are also stored at ambient temperature (28+2) oC. For varied length of time (days or weeks). The population and types of micro organisms involved during fermentation and storage could have affected the quality of the product.

Fermented foods are essential parts of diets in all parts of the world particularly Africa (Odunfa, 1985). Fruits, vegetables, cereals, root crops, legumes and oil seeds are used in the production of fermented food. Fermentation is one of the oldest and most economical methods of producing and preserving foods in developing countries (David and Aderibigbe, 2010). In Africa, many proteinaceous oily seeds such as cotton seeds (Gossypium hirsutum), castor bean (Parkia biblobosa) and melon seed (Citrullus vulgaris) are fermented to produce food condiments (Odunfa, 1981), which gave pleasant aromas to soups and sauces. In many countries especially Nigeria and India where protein/calories malnutrition is a major problem, these condiments serve as good source of energy, low cost protein and fatty acids in diets (Odumodu, 2007). Thereby, supplement the nutritive quality of the respective diets where they consumed Ogiri is one of the condiments consumed in the Eastern and Western parts of Nigeria especially by the Ibos. Ogiri is an oily paste produced by fermenting melon seeds (Citrullus vulgaris) in the Eastern and Western parts of Nigeria. Oyenuga (1988) have the composition of melon seed to be dry weight (88.9%); crude protein (32.6%); ether extract (50.2%); crude fibre (3.7%); silica free ash (3.45%). Minerals (mg\100g) content of shelled melon seed were Calcium(112); Phosphorus (1777); Magnesium (578); Potassium (538); Sodium (5); Chlorine (32); Vitamins (N/g); A (30.65); D (11.20) and E (0.25). Melon seed has high protein and low Carbohydrate content. Citrullus vulgaris is a member of the family cucurbitatea (Alfred, 1986).

Ogiri is characterized with very strong pungent odour. Among the consumer, there are preferences for Ogiri produced from specific locality. The production process being a local art makes the quality of the product varies. The fermented products are also stored at ambient temperature (28.2+2)oC for varied length of time (days or weeks),(David and Aderibigbe, 2010). The population and types of micro organism, involved in fermentation can result in food poisoning. Others are responsible for producing antibiotics (Obeta, 1983).

AIM AND OBJECTIVE OF THE STUDY

1) Isolation of antimicrobial producing Bacillus species in Citrullus vulgaris

2) To elucidate reasons data for preferences in ‘Ogiri’ from the four different market in Enugu town.

3) To identify the characteristic ability of microorganisms responsible for fermentation of Citrillus vulgaris to produce Ogiri

4) To identify the potential microorganisms and to study the effect of different carbon sources on isolates.

  DOWNLOAD THE FULL PROJECT

EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING.

Not The Topic You Are Looking For?



For Quick Help Chat with Us Now!

+234 813 292 6373

+233 55 397 8005


HOW TO GET THE COMPLETE PROJECT ON EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING. INSTANTLY

  • Click on the Download Button above.
  • Select any option to get the complete project immediately.
  • Chat with Our Instant Help Desk on +234 813 292 6373 for further assistance.
  • All projects on our website are well researched by professionals with high level of professionalism.

Here's what our amazing customers are saying

Abdulrazak Bello Marsha
Usman Dan fodio University
It was quite a better guide for project and paper presentation purpoting. Many thanks.
Average
Temitayo Ayodele
Obafemi Awolowo University
My friend told me about iprojectmaster website, I doubted her until I saw her download her full project instantly, I tried mine too and got it instantly, right now, am telling everyone in my school about iprojectmaster.com, no one has to suffer any more writing their project. Thank you for making life easy for me and my fellow students... Keep up the good work
Very Good
Gbadamosi Solomon Oluwabunmi
Lasu
Swift delivery within 9 minutes of payment. Thank you project master
Excellent
Dau Mohammed Kabiru
Kaduna State College of Education Gidan Waya
This is my first time..Your service is superb. But because I was pressed for time, I became jittery when I did not receive feedbackd. I will do more business with you and I will recommend you to my friends. Thank you.
Very Good
Abdulrahman Jibrin
Nti Abaji
Nice one work prompt delivery tanx
Very Good
Joseph M. Yohanna
Thanks a lot, am really grateful and will surely tell my friends about your website.
Excellent
Abraham Ogbanje
NATIONAL OPEN UNIVERSITY OF NIGERIA
At first I was afraid.. But I discovered they are legit. I will bring more patronize
Very Good
Musa From Ahmadu Bello University
Thank you iprojectmaster for saving my life, please keep it up and may God continue to bless you people.
Excellent
Adam Alhassan Yakubu
UDS
Excellent work and delivery , I promise to share my testimonies everyone in need of this kind of work. You're the best
Excellent
Ibrahim Muhammad Muhammad
Usmanu danfodiyo university, sokoto
It's a site that give researcher student's to gain access work,easier,affordable and understandable. I appreciate the iproject master teams for making my project work fast and available .I will surely,recommend this site to my friends.thanks a lot..!
Excellent

FREQUENTLY ASKED QUESTIONS

How do I get this complete project on EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING.?

Simply click on the Download button above and follow the procedure stated.

I have a fresh topic that is not on your website. How do I go about it?

How fast can I get this complete project on EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING.?

Within 15 minutes if you want this exact project topic without adjustment

Is it a complete research project or just materials?

It is a Complete Research Project i.e Chapters 1-5, Abstract, Table of Contents, Full References, Questionnaires / Secondary Data

What if I want to change the case study for EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING., What do i do?

Chat with Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

How will I get my complete project?

Your Complete Project Material will be sent to your Email Address in Ms Word document format

Can I get my Complete Project through WhatsApp?

Yes! We can send your Complete Research Project to your WhatsApp Number

What if my Project Supervisor made some changes to a topic i picked from your website?

Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

Do you assist students with Assignment and Project Proposal?

Yes! Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

What if i do not have any project topic idea at all?

Smiles! We've Got You Covered. Chat with us on WhatsApp Now to Get Instant Help: +234 813 292 6373

How can i trust this site?

We are well aware of fraudulent activities that have been happening on the internet. It is regrettable, but hopefully declining. However, we wish to reinstate to our esteemed clients that we are genuine and duly registered with the Corporate Affairs Commission as "PRIMEDGE TECHNOLOGY". This site runs on Secure Sockets Layer (SSL), therefore all transactions on this site are HIGHLY secure and safe!