MICROBIAL QUALITY OF YAM FLOUR SOLD IN ABA, ABIA STATE

ABSTRACT

The microbial load and quality of yam flour purchased from three markets in Aba was examined using standard microbiological method. The total viable count of market A ranges from 1.2x104cfulml to 6.85x105cfu/ml, market B ranges also from 3.96x104cfu/ml to 4.45x105cfu/ml while market C had a viable count between 2.13x104cfu/ml and 1.03x105cfu/ml. The yam flour purchased and examined microscopically showed the isolation of Staphylococcus aureus, S. Saprophyticus, E. coli, Klebsiella and Enterbacter sp for bacteria, and Fusarium and Aspergillus sp as fungi which are good mycotoxin producing fungi. The state of the market can also contribute to the increase in microbial load. Retailers should insist on getting well prepared yam flour with high hygienic practices from millers thereby ensuring well reduced load of microorganisms. 

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledge ﾿ iv ﾿

Table of Contents ﾿ v ﾿

List of Tables ﾿ ix

List of Figures ﾿ x

Abstract ﾿ xi ﾿

CHAPTER ONE

1.0 Introduction ﾿ 1

1.1 ﾿ Nutritional Composition Of Yam ﾿ 3

1.2 ﾿ Flour ﾿ 3

1.3 ﾿ Etiology Of Flour ﾿ 4

1.4 ﾿ Composition  Of  Flour ﾿ 4

1.5 ﾿ Health Benefits Of Yam Flour ﾿ 5

1.6 ﾿ Aim of Research ﾿ 6

CHAPTER TWO

2.0 Literature Review ﾿ 7

2.1Yam Production in Nigeria ﾿ 7

2.2 Yam Description ﾿ 8

2.3 Geographic Regions ﾿ 10

2.4 Cultivation Practices ﾿ 11

2.5 Harvesting ﾿ 11

2.6 Storage ﾿ 12

2.7 Yam Plagues and Diseases ﾿ 14

2.8 Uses of Yam ﾿ 14

2.9 Production Process of Yam Flour ﾿ 15

CHAPTER THREE

3.0 Materials and Method ﾿ 17

3.1 Collections of Samples ﾿ 17

3.2 Samples Labeling ﾿ 17

3.3 Sterilization of Materials ﾿ 17

3.4 Media Preparation ﾿ 18

3.5 Isolation of Microorganisms from Samples ﾿ 18

3.6 Enumerations of Fungi Isolate ﾿ 19

3.7 Identification of Fungi Isolates ﾿ 19

3.8 Bacteria Identification ﾿ 19

3.9 Gram Staining ﾿ 20

3.10 Biochemical Tests ﾿ 20

3.10.1 Catalase Test ﾿ 20

3.10.2 Coagulase Test ﾿ 21

3.10.3 Indole Test ﾿ 21

3.10.4 Oxidase Test ﾿ 21

3.10.5 Citrate Test ﾿ 21

3.10.6 Motility Test ﾿ 22

3.10.7 Sugar Fermentation Test ﾿ 22

3.10.8 Methyl-Red Test ﾿ 22

CHAPTER FOUR

4.1 Result ﾿ 24

CHAPTER FIVE

5.1 Discussion ﾿ 32

5.2 Conclusion ﾿ 33

5.3 Recommendation ﾿ 34

      References