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BACTERIAL EXAMINATION OF SPOILT “EGUSI” SOUP

 

 

TABLE OF CONTENT

CHAPTER ONE

1. Introduction -     -       -       -       -       -       -       -       -       1     

1.1    Background of the Study -   -       -       -       -       -       -       1

1.2    Statement of the Problem    -       -       -       -       -       -       3

1.3    Objective of the Study         -       -       -       -       -       -       -       3

1.4    Significance of the Study     -       -       -       -       -       -       4

1.5    Scope of the Study     -       -       -       -       -       -       -       4

1.6    Limitations of the Study -     -       -       -       --      -       -       4

1.7    Definition of Terms     -       -       -       -       -       -       -       5

CHAPTER TWO

2.0    Literature Review -      -       -       -       -       -       --      -       6

2.1    A brief history on Melon (Egusi) seed    -       -       -       -       6

2.2    Types of Melon - -       -       -       -       -       -       -       -       7

2.3    Nutritional value of Melon seeds   -       -       -       -       -       10

2.4    Drying methods and storability of “Egusi”      -       -       -       12

2.5    Reciepe for “Egusi” soup     -       -       -       -       -       -       14

2.5.1 Ingredients -      -       -       -       -       -       -       -       -       14

2.5.2 Preparation of “Egusi” soup         -       -       -       -       -       -       14

2.6    Spoilage of individual components of the soup       -       -       -       15

2.6.1 Fish spoilage -    -       -       -       -       -       -       -       -       16

2.6.2 Meat spoilage -   -       -       -       -       -       -       -       -       16

2.6.3 Spoilage of Vegetables -      -       -       -       -       -       -       17

2.6.4 Spoilage of “Egusi”     -       -       -       -       -       -       -       18

2.7    Factors influencing growth of Microorganisms in foods.   -       19

2.7.1 Intrinsic factors -       -       -       -       -       -       -       -       20

2.7.2 Extrinsic factors -        -       -       -       -       -       -       -       -       24

2.8    The effects of spoilt foods (“Egusi” soup) on human       -       -       26

 

CHAPTER THREE

3.0    Materials and methods -      -       -       -       -       -       -       30    

3.1    Materials and Apparati (see appendix I) -       -       -       -      

3.2    Collection of the “Egusi” soup samples  -       -       --      -       30

3.3    Preparation of Media   -       -       -       -       -       -       -       30    

3.4    Sterilization of Materials       -       -       -       -       -       -       31

3.5    Preparation o the “Egusi” soup sample for culturing -     -       32

3.6    Inoculation and Incubation -        -       -       -       -       -       -       33

3.7    Identification of Bacterial growth - -       -       -       -       -       35

3.8    Gram staining procedure     -       -       -       -       -       -       35

3.9    Microscopic Examination-     -       -       -       -       -       -       36    

3.10  Biochemical Tests       -       -       -       -       -       -       -       36

3.10.1 Catalase Test    -       -       -       -       -       -       -       -       36

3.10.2 Lactose Fermentation Test -       -       -       -       -       -       37

3.10.3 Citrate Utilization Test        -       -       -       -       -       -       37

3.10.4 Proteolysis       -       -       -       -       -       -       -       -       38

CHAPTER FOUR

4.0    Results -    -       -       -       -       -       -       -       -       -       39

 

CHAPTER FIVE

5.0    Discussions, Conclusion and Recommendation       -       -       42

5.1    Discussions -      -       -       -       -       -       -       -       -       42

5.2    Conclusion -      -       -       -       -       -       -       -       -       44

5.3    Recommendation -      -       -       -       -       -       -       -       45

        References        -       -       -       -       -       -       -       -       46

        Appendences     -       -       -       -       -       -       -       -       50

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