Microbial Quality Of Fermenting Breadfruit

ABSTRACT

The contributions of microorganisms in deterioration of African breadfruit during storage was investigated in this study. Matured breadfruit of seeded variety of African breadfruit (Artocarpus altilis) was stored under room temperature and morphological changes observed at 24hrs interval. Spoilage of breadfruit was observed after 72hrs with microbial growth. The study thus revealed that microorganisms play a substantial role in the spoilage of African breadfruit. Strains of Aspergillus spp., Penicillium spp., Molinia spp., Yeast, Rhizopus spp.  and Fusarium spp. were isolated as fungal spoilage organisms. Bacillus spp., Pseudomonas spp., Staphylococcus spp., Streptococcus spp., Escherichia coli and Proteus spp. were isolated as bacteria spoilage organisms. 

TABLE OF CONTENTS

Title page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgements ﾿ v

Table of contents ﾿ vi

List of tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE: INTRODUCTION

1.1 ﾿ Aims and objectives ﾿ 2

CHAPTER TWO: LITERATURE REVIEW

2.1 ﾿ African breadfruit (Treculia africana) ﾿ 4

2.2 ﾿ African breadfruit varieties ﾿ 7

2.3 ﾿ Profile of African breadfruit ﾿ 8

2.4 ﾿ processing and preservation of African bread fruit (Treculia africana) ﾿ 10

CHAPTER THREE: MATERIALS AND METHODS

3.1 ﾿ Collection of sample ﾿ 13

3.2 ﾿ Media used ﾿ 13

3.3 ﾿ Sterilization ﾿ 13

3.4 ﾿ Microbiological analysis ﾿ 13

3.5 ﾿ Isolation of microbe using plating technique (spread plate methods) ﾿ 14

3.6 ﾿ Plate count ﾿ 15

3.7 ﾿ Identification of bacteria ﾿ 15

3.8 ﾿ Gram staining ﾿ 15

3.9    ﾿ Catalase test ﾿ 16

3.9.1 ﾿ Coagulase Test ﾿ 16

3.9.2 ﾿ Indole Test ﾿ 16

3.9.3 ﾿ Methyl Red Test ﾿ 17

3.10 ﾿ Determination of prevalence ﾿ 17

3.11 ﾿ Statistical analysis ﾿

CHAPTER FOUR: RESULTS ﾿ 18

CHAPTER FIVE: DISCUSSION AND CONCLUSION 

5.1 ﾿ Discussion ﾿ 26

5.2 ﾿ Conclusion ﾿ 26

References ﾿ 28