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MICROBIOLOGICAL EVALUATION OF READY TO EAT FOOD SNACKS PRODUCED FROM YAM AND POTATO

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Table of contents

Chapter One

Introduction                                                                                    1

1.0      Background to the Study                                                       1-3

1.1      Aim and Objectives                                                              4

1.2      Justification                                                                          4-5

Chapter Two

Literature Review                                                                            6

2.1      Yam and its origin                                                                 6

2.1.2   Morphology of Yam                                                             6-7

2.1.3   Yam structure                                                                       7-8

2.1.4   Yam storage                                                                         8

2.1.5   Chemical and Nutritional Composition of Yams                     8-9

2.2      Sweet Potato                                                                         9

2.2.1   Crop Uses                                                                             10

2.2.2   Crop Description                                                                   11-12

2.3      Diseases and Pest                                                                  12-14

2.3.1   Virus Diseases                                                                      15-16

2.3.2   Nematodes                                                                           16

2.3.3   Insects                                                                                  16-18

2.4      Harvesting, Curing and Storage                                             18

2.4.1   Harvesting                                                                            18-19

2.4.2   Curing and Storage                                                               19-20

2.5      Potato Chemical Composition                                                20-21

2.6     Specific Gravity and Dry Matter                                            21-23

2.7     Yam and Potato chip frying                                                   23-24

2.8    Yam and Potato Frying Temperature and Time                      24

Chapter Three                                                                               

Material and Methods                                                                      25

3.1      Collection of Samples

3.2      Sterilization of Apparatus

3.3      pH Determination

3.4      Media

3.5      Serial dilution

3.6      Isolation of Microbes

3.7      Purification of the Isolates

3.8      Identification of Isolates

3.9      Biochemical Reaction

Chapter Four

Results                                                                                            28

4.1      Isolates from the Samples                                                      28

Chapter Five

Discussion and Conclusion                                                              34

5.1.     Discussion                                                                            34-35

5.2      Recommendation                                                                  35

References                                                                                     36-46


LIST OF TABLES

Table 2.1: Chemical composition of potato tubers (Leszcyftski, 1989)  21

Table 4.1: Determination of PH Level                                                         31

Table 4.2: Microbial Load of Fried Yam and Fried Potato Samples                     32

Table 4.3: Microorganisms isolated from Fried Yam and

          Fried Potato Samples                                                                        33-34

Table 4.4: Colonial morphology and microscopic features of fungi isolated 35

Table 4.5: Morphological and biochemical characteristics of

          bacteria isolate                                                                                 36

Table 4.6: Percentage of occurrence of bacteria                                           37

Table 4.7: Percentage of occurrence of fungi                                               38

Abstract

Ready to eat local fried yam and potato snack is prepared with yam and potato, seasoned with pepper and salt. It is mostly taken by large numbers of itinerary workers and students in the environment. Ten samples each of fried yam and fried potato were purchased from ten different retailers in Ijebu-North Local Government Area in Ogun State. Each sample was analyzed to determine the pH and microbial quality. Decimal serial dilutions were prepared and then plated on nutrient agar, Mac Conkey agar and potato dextrose agar.

          The pH range of fried yam and fried potato were 6.0 - 6.5 and 6.0 – 6.8 respectively. Seven microorganisms were recovered from the samples namely: Staphylococcus aureus, Bacillus cereus, Escherichia coli, Aspergillus sp., Fusarium sp., Rhizhopus sp., and Candida sp. The bacterial counts ranged between 1.2 x 104 and 3.41 x 106 while the fungi counts ranged between 1 X 104 and 2.1 x 105. Due to high level of microbial load and popularity of the snack with itinerary workers and students, there is need to proper handling of the snack with good hygiene. 

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