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MYCOFLORA AND PROXIMATE ANALYSIS OF COOKIES SOLD IN AGO-IWOYE, OGUN STATE
Categories
Table of contents
CHAPTER ONE: Introduction 1
1.1 Introduction 1
1.2 Aim and Objectives of the Study 3
1.2.1 Aim 3
1.2.2 Objectives of the Study 3
CHAPTER TWO: Literature Review 4
2.1 Overview of Cookies 4
2.2 Development of value added cookies 6
2.2.1 Value addition to cookies through substitution of flours 6
2.2.2 Shelf life of value added cookies 9
2.3 Proximate Composition of Cookies 11
2.4 Consumer acceptability of bakery products 12
2.5 Microbial Spoilage of Bakery Products 14
2.51 Bacterial Spoilage 15
2.5.2 Fungal Spoilage 16
CHAPTER THREE 17
3.0 Materials and Methods 17
3.1 Study Area 17
3.2 Collection of samples 17
3.3 Equipment and Materials Used 17
3.4 Sterilization of Glasswares 17
3.5 Media Preparation 18
3.6 Enumeration of Yeast and Mould 18
3.7 Characterization and Identification of Isolate 18
3.8 Proximate Analysis of the Samples 18
3.8.1 Determination of Crude Protein 18
3.8.2 Determination of Crude Fat 19
3.8.3 Determination of Ash Content 19
3.8.4 Determination of Moisture Content 20
3.8.5 Determination of Carbohydrate 20
3.8.6 Determination of Crude Fiber 20
CHAPTER FOUR: Results 21
CHAPTER FIVE: Discussion, Conclusion and Recommendations 24
5.1 Discussion 24
5.2 Conclusion and Recommendations 26
References 27
LIST OF TABLES
Table Title Pages
1 Morphological Characterization of Mycoflora Associated with
With Cookies from Ago-Iwoye, Ogun State 27
2 Proximate Composition of Cookies from Ago-Iwoye
Ogun State 29
Abstract
This study investigated the mycoflora associated with cookies on sale in Ago-Iwoye, Ogun State using standard microbiological methods. The proximate composition of the cookies were estimated using standard biochemical methods. Mycoflora associated with the cookies includes; Aspergillus spp. and Fusarium spp. Proximate analysis shows that the moisture content ranged from 1.20±0.01 to 5.44±0.24, crude fat ranged from 9.60±0.46 to 18.48±0.23, ash content ranged from 0.98±0.04 to 1.71±0.07, crude protein ranged from 5.26±0.25 to 6.77±0.08, crude fiber ranged from 1.22±0.02 to 3.43±0.02, while the carbohydrate ranged from 72.88±0.18 to 81.17±0.53. Proper post production, handling and storage of products, especially during sale is important to reduce contamination of products.
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