Documente Academic
Documente Profesional
Documente Cultură
BY
NWAUDO GIDEON NNAYERE
20101711623
OCTOBER, 2016
CERTIFICATION
This is to certify that this research work titled THE EFFECT OF
MOISTURE
VARIATIONS
ON
THE
MICROBIOLOGICAL
-------------------------
DATE
Supervisor
--------------------------------
-------------------------
DATE
(Head of Department)
--------------------------------
----------------------------
External Examinar
DATE
DEDICATION
This work is dedicated to GOD almighty for his superabundant provision to
this stage of my academic pursuit and also to my parents and siblings for
their endless Love, prayer and support financially and otherwise.
ACKNOWLEDGMENT
First and foremost, I want to thank God Almighty for his super abundant
and immeasurable love and favours during the course of my study in
Federal Unoversity of Technology Owerri.
I thank specially my efficient and respectable supervisor, Dr. (Mrs) N.N
Ahaotu, for her understanding, patients, constructive criticism which
contributed greatly to the success of this work and words of encouragements
throughout my stay in this school.
My appreciation also goes to my Head of Department for his understanding
and open mindedness. My sincere thanks goes to my class adviser who
doubles as my supervisor, Dr. (Mrs.) N.N. Ahaotu, for her encouragements
and motherly response during this research and also to all my lecturers for
impacting knowledge and also for their support.
Im greatly indebted to my loving parents Mr. and Mrs. Duru Nwaudo for
their numerous supports both financially, spiritually and morally. I
profoundly
appreciate
also
my
uncle
Chigozie
Ogbuji,
for
his
National Root Crop Research Institute Umudike and Mrs Chikere for
providing the raw material. And Mr Justice for his laboratory assistance.
Finally I want to use this medium to acknowledge my project partner
Umejesi Joseph and my friends, Opara Assumpta, Nworie Chinazom,
Nzeribe Ikechukwu, Emmanuel Anthony, Iwunze Chuka and others for their
encouragement.
TABLE OF CONTENTS
COVER PAGE................................................................................................i
CERTIFICATION..........................................................................................ii
DEDICATION...............................................................................................iii
ACKNOWLEDGMENTS.............................................................................iv
TABLE OF CONTENTS..............................................................................vi
LIST OF TABLES.......................................................................................viii
LIST OF FIGURES.......................................................................................ix
ABSTRACT...................................................................................................x
CHAPTER ONE
INTRODUCTION..........................................................................................1
1.1
1.2
BACKGROUND OF STUDY..............................................................1
PROBLEM STATEMENT SAFETY OF MALTED SOY
CHAPTER TWO
LITERATURE REVIEW...............................................................................5
6
2.1
2.2
OF CASSAVA..............................................................................................13
2.6 PROCESSING OF CASSAVA TUBERS...............................................14
CHAPTER THREE
MATERIALS AND METHOD....................................................................21
3.1 MATERIALS..........................................................................................21
3.2
WHITE)........................................................................................................22
3.4
MOISTURE VARIATION..................................................................23
CHAPTER FOUR
RESULTS AND DISCUSSION...................................................................29
CHAPTER FIVE
7
DISCUSSION...............................................................................................34
5.1
5.2
CONCLUSION...................................................................................36
5.3
RECOMENDATION..........................................................................37
REFERENCES.............................................................................................38
APPENDIX 1...............................................................................................42
LIST OF TABLES
Table
4.1
Page
Frequency of Fungi (Mould/Yeast) species isolated
from garri samples after ten weeks of storage.-
4.2
4.4
33
34
4.5
32
4.3
35
36
LIST OF FIGURES
Figure
Page
3.1
3.2
3.3
4.1:
4.2:
24
25
26
29
30
31
4.3:
10
ABSTRACT
This study evaluated the effect of moisture variation on the microbiological
quality of stored malted soy fortified garri. Soy fortified garri produced
from the cassava cultivar TME 419 having different moisture levels (8%,
10%, and 12%) was stored for ten (10) weeks. The samples were analysed
to ascertain its microbiological quality within the storage period. There was
a progressive increase in the total plate count for mesophillic bacteria
throughout the storage period from 0.3x 103cfu/ml in week zero to 53 x
103cfu/ml in week 10. The mean values of the microbial load of the fortified
gari stored at different moisture levels were higher than the mean value of
the control samples. There was a significant variation in the mean values
obtained for yeast/mould counts for the fortified samples and the control
samples. The various data from the different samples showed a significant
increase in microbial load with time and moisture content of the stored
samples, although the microbial load values are still within acceptable limits
for the different moisture levels studied. Both the fortified samples and the
control samples shared the same bacterial specie isolates which includes;
Staphylococcus spp, Pseudomonas spp, Micrococcus spp, Acinetobacter spp
and Achromobacter spp. after 10 weeks storage except for the incidence of
Bacillus spp isolated from the fortified gari sample and not present in the
control sample. The fungal species associated with the fortified sample at
the end of the ten weeks storage included; Rhizopus spp, Cladosporum spp,
and Rhodotorula spp while the control sample had Aspergillus spp,
Penicillium spp, Cladosporum spp and Rhodotorula spp.
Keywords: Moisture variation, Microbial count, fortified, gari
11
CHAPTER ONE
1.1
INTRODUCTION
BACKGROUND OF STUDY
cyanide in the roots is a natural form of protection for the plant soil and
climatic conditions determine the amount of this compound in the roots.
In general bitter cassava has high cyanide content of 100mg/kg HCN
while sweet cassava has a lower value of les than 100mg/kg HCN.
Among the tropical root and tuber crop grown worldwide, cassava ranks
first in per capital consumption, it provides 30% of the total calorie intake
(Scott et al, 1991).
Cassava has low protein content and for cassava product to be nutritionally
adequate it must be fortified or supplemented. (Edem D.O Ayatse and ham
E.H 2001) With a protein rich in food such as soy flour (Almazan, 1987).
When eaten as a staple food as a staple food, cassava as normally served
with a protein rich dish such as traditional soup with meat or fish and leafy
vegetable (Ihekoronye and Ngoddy, 1985).
Cassava tubers are extremely perishable and cannot be stored for more than
a few days. The deterioration of cassava is caused by microbial infection
such as minor wet rot and physiological factors such as moisture loss
(Kwattia, 1986) both root and leaf contains varying amounts of cyanide
which is toxic to human and animals. Cassava is an important major food
crop in Nigeria estimated to supply about 70% of daily calories of over
50millions people in Nigeria
13
1.2
PROBLEM STATEMENT
Widespread malnutrition with ever increasing protein gap in our country has
necessitated the research for alternative protein. That brought about the
additional attachment of protein supplement which is soy bean flour, It has
been estimated in this study to investigate various moisture storage and
effective of Ziploc packaging material to withstand environmental
organisms and the best storage duration for processed cassava tubers since
its highly effected by fungi, bacteria, mould (oyeniran. JO (1995) and other
organism which tend to reduce the shelf stability which could bring about
mass spoilage and health risk to consumers
1.4
14
15
CHAPTER TWO
LITERATURE REVIEW
2.1 HISTORICAL SOURCE AND DEVELOPMENT OF
CASSAVA
Cassava originated from central and South American and spread rapidly
arriving on the west coast of African via gulf of Benin and River Congo at
The end of the sixteenth century the cop spread in the east coast via. The
Reunion Island inadequate and Zanzibar at the end of the eighteenth
century. By the early 1800s cassava arrived in India the land Indonesia
(Macrae et al., 1993).
Cassava is known as one of the major staple food crop. Many technical
factors have earned this reputation for cassava. Cassava is an extremely
undemanding crop which is able to grow under a variety of climatic and soil
condition (NRCRI, 1995). Cassava is tolerant to drought and once
established, cassava unlike other crop has no critical period when lack rain
will cause crop failure (Kwatia, 1986).
Cassava grows in all types of soil but prefers a sandy or sandy loam soil
with hard pan (Impenetrable layer) about 30- 40cm deep tare desirable
because they prevent deep penetration of roots which aids harvest. Land
preparation is carried out after a good factors, field cultivation is done in
ridges 90- 100 cm apart or in heaps or mounds. planting may be carried out
16
minimum temperature it can tolerate is 100c even a light frost kill the crop.
Cassava is drought resistant, during this period the plant drops its leaves,
which helps prevents rapid water loss from the roots, the leaves quickly
grow once rainfall occurs soil with good agronomic practices, up to 50per
hectare can be produced in 12 months, as a worldwide basis, the crop more
frequently intercropped will cassava, maize, cowpea sorghum and millets
(Macrae et al, 1993).
Cassava root generally from 15-100cm long and 3-15cm wide. They are
cylindrical, conical or oval, with a coffee, pink, or cream colored peel,
which is covered by brown bark. The parenchyma, the edible portion of the
fresh root comprise appropriately 85% and is generally white, cream or
yellow colour (Macrae et. al 1993).
2.1.1
The cassava root has no fixed period of optimum maturity. The woody plant
is perennial and starch deposition will continue for many years. In most
ecosystem (Macrea et al., 1993). Some root mature within 12-18 months,
others within 6-7 months, tubers may be left in the ground for up to 2 years.
After that the nutrient values of the tubers will decline and the tissue will
17
become fibrous (IITA, 1990) pest and disease of cassava are grasshoppers,
Zonocous vangatus rodent, wild pigs white fly, Benisa specie (IITA 1990).
Freshly harvested cassava roots have the shortest post harvest life of any of
the major staple food crops. Roots become inedible within 24-72 hours after
harvest due to rapid physiological (0giehor I.S Ikenebomeh Mj (2005)
deterioration. This deterioration is a major constrain for Industrial
processing of fresh roots and for marketing them to distant urban centers
(Macrae et al, 1993).
Ihekoronye and Ngoddy (1985) reported that the appropriate composition of
the cassava tube is:
Starch (20-30%), Protein (2-3%), water (75- 80%), fat (0.1%), fiber (1.0%),
ash (1-1.5%), vitamin c (35mg/100 fresh weight) calcium (33mg/100g
edible portion niacin (trace), thiamine (trace)
The cassava tubers consist mainly of carbohydrate to about 90% as dry wet
basis (Key, 1973) protein content is at almost 3% and low in methionine.
Generally, cassava plant is a highly efficient producer of carbohydrate,
mainly in starch flour. It is fourth most important source of calories in the
human diet in tropical region of the world where it is consume in a wide
variety of forms. (Olaniyan (1991)
18
2.2
19
fufu groups include amala. In Nigeria, tolo in Guinea, fufu in Zaire, the
Cameroon, congo Ugali and Kowon or atap in Uganda and Tanzania,
nchima In Mozambique, nsima In Malawi, Ubugali in Rwanda (Hahn,
1989).
2.2.3 Chikwangue
Chikwangue: Is very stiff paste and it is much stiffer than fufu and eba, the
shape size and texture of the chickwangue food group vary among
countries. Bobolo and myondos in Cameroon are prepared in essentially the
same way as chiekwanque, although shapes and sizes are different and thus
belongs to the Chikwangue food group (Hahn, 1989).
2.2.4 Livestock Feed
There is a considerable potential for using cassava feed nations in local
livestock industries. Since 1960s some countries have used chips in
compounds animals feed because of the high energy content and low prices
of cassava (IITA, 1990). The various forms it could be used as are suggested
by Akonoda and Arene, (1989) is discussed below.
In Brazil, whole (root, stem, and leaves) are ground and dried and fed to
ruminants. Leaves have a high protein content(20-30%) but should be
grown for fodder only on a small farms where animals dung is returned to
the soil as manure to avoid soil depletion(large scale).
20
Boiled roots, used to fatten pig, 50% of feed 17-35kg weight and up to 70%
for heavier pigs (small to large scale).
including
sauces,
gravies,
mustard
powders
glucose
2.5
2.5.1
23
Farina De Manioc
To prepare it, freshly-dug roots are first washed and peeled the reduced to a
pulpy mass using a greater made of a float piece of wood studded with sharp
stones. The mass is them put into a cylindrical basketry press, the the
tipiti. After a few hours in the press, the pulp is removed and forced
through the sieve, then put into a shallow basin over a flow fire and stirred
until it is toasted (Ihekoronye and Ngoddy, 1985).
2.6.3 Shelf Stability Of Cassava Products
Cassava and root tubers related product has very high yield of moisture in it
in such that spoilage organism find them inviting, this water activity tends to
reduce the shelf life if its not control to a large extent by reduction of the
moisture content which could be by the use of heat treatment or radiation to
bring it to a dry matter state in as to reduce production loses in extension of
the shelf life
2.6.4 Soybean
Soybean
Soybean Minerals
Dry Soybean has an ash content of about 5%, which is quite considerable.
The major forms of
Microbiological Profile
27
29
CHAPTER THREE
MATERIALS AND METHOD
3.1 MATERIALS
The TME 419 cultivar (Manihot esculanta) used for this study was obtained
from National Root Crops Research Institution (NRCRI) Umudike with the
maturity of about 6 months, Fifty kilogram (50kg) of cassava was used for
this research work and were processed after six hours of harvesting. And
also the soybean in this study was purchased from ekeonunwa market
owerri and processed into malted soyflour (fig 2)
3.2
The fortified gari was produced at National Root Crop Research Institute
Umudike. The cassava tubers were manually cleaned by removing the back
by peeling. The peeled cassava tubers were washed properly and grated.
After which the cassava mash was divided into two, one part was used as
the control while the second part of the grated cassava mash with malted
soy-extract grated cassava mash at a ratio of 1300g of cassava mash was
mixed with 114.15g malted soy floor for 18% (w/w) soy fortification. The
control sample (white garri) had its cassava mash after measuring they were
then differently bagged and were allowed to ferment/dewatered, one was
mixed with soy-flour in the of 1kg of soy flour was added to 11.4kg of
30
cassava mash. Which was the ratio specified the white gari had its cassava
mash as 29kg after measuring they were then differently bagged and were
allowed to dewatered for 48 hours after which the sample was garrified
(toasted) and cooled in a sterile environment The gari was sieved through a
mesh size double layer muslin cloth to obtain a fine gari texture. The gari
was packaged in an air tight Ziploc bag.
3.3
The cassava tubers were peeled to remove the back, the peeled cassava were
washed and grated, after which the washed and grated cassava mash were
allowed to ferment alongside dewatering for 48hours, Dewatered/fermented
cassava mash were sifted and toasted (garrified) and cooled, the garri was
packaged in an air tight Ziploc bags.
3.4
MOISTURE VARIATION
250g of the fortified gari was separated into three different moisture levels
of 8%, 10% and 12% moisture.
31
32
CASSAVA TUBER
WASHING
PEELING
WASHING
GRATINGING
FERMENTATION/DEWATERING
SIFTING
TOASTING (GARIFICATION)
COOLING
PACAKING
SOYBEANS
STEEPING (10HRS)
SPROUTING (48HRS)
DRYING (600 C)
DEHULLING/WINOWING
MILLING
34
35
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1
Fig. 4.1: Effect of moisture variation on the total bacteria count of garri
samples
36
37
Fig.4.2: Effect of moisture variation on the total fungi count of the garri
samples
38
39
40
41
Table 4.1:
Fungi
Samples
Control garri
Fortified garri
Aspergillus spp
Penicillium spp
Rhizopus spp
Geotrichum spp
Cladosporium spp
Rhodotorula spp
42
4.1.4. Fungi (Mould/Yeast) species isolated from garri samples after ten
weeks of storage.
Table 4.1, shows that Aspergillus spp, Penicillium spp, Cladosporium spp
and Rhodotorula spp were isolated from the control sample after 10 weeks
of storage at varying moisture levels while Rhizopus spp, Cladosporium
spp and Rhodotorula spp were detected and isolated from fortified garri at
different moisture levels. This result shows that fortified garri samples has
lower fungal incidence compared to the control. This could be attributed to
the high protein content in the fortified samples..
43
Table 4.2: Bacterial species isolated from garri samples after ten
weeks of storage.
Bacteria
Sample
Control garri
Fortified garri
Bacillus spp
Staphylococcus spp
Pseudomonas spp
Micrococcus spp
Acinetobacter spp
Achromobacter
44
4.1.5. Bactereria species isolated from garri samples after ten weeks of
storage.
From table 4.2, the two samples shared the same bacterial species which
includes; Staphylococcus spp, Pseudomonas spp, Micrococcus spp,
Acinetobacter spp and Achromobacter spp. after 10 weeks storage except
for the incidence of Bacillus spp isolated from fortified garri due to the high
protein content of the malted soy fortified sampleswhich was absent in the
control sample.
45
Table 4.3: Mean value of the total bacteria count from garri produced
TIME (WEEK)
Cfu/mg x 104
5.12d1.23
5.53d1.20
30.35c1.43
32.57c1.06
47.99b1.12
10
56.13a2.44
LSD
2.95
ad=Means with different superscripts along the columns differ significantly at P< 0.05.
LSD - Least significant difference
4.1.6. Mean value of the total bacteria count from garri produced
According to table 4.3 above, there exists significant difference in the total
bacterial count
46
Table 4.4: Mean value of the total Mould and Yeast count from garri
TIME (WEEKS)
Cfu/mg x 104
00
00
6.9c0.79
7.42c1.08
9.65bc1.47
10
22.05a4.38
LSD
4.01
ac Means with different superscripts along the columns differ significantly at P< 0.05.
LSD - Least significant difference
Table 4.5: Mean value of the total Fungi count from garri produced
TIME (WEEKS)
Cfu/mg x 104
00
0.68d0.79
47
20.12c1.42
21.28c1.62
28.45b0.80
10
33.47a0.87
LSD
2.16
ad Means with different superscripts along the columns differ significantly at P< 0.05.
LSD - Least significant difference
48
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
The storage quality of this garri therefore depends on the rate of
reproduction and growth of these organisms which in turn depends on some
biological and non-biological variable. The most important of this variable
is the storage moisture content which invariably guarantees the survival of
any of these organisms in any stored product.
It can therefore be concluded that moisture content is an important factor to
be considered in establishing the shelf life stability of cassava flour.
Moisture content had significant effect on the storage time as it was
carefully observed in the cassava garri. The moisture content of cassava
garri also had significant effect on the microbial content of the garri during
storage. Lower moisture content in the garri especially the fortified garri
corresponds to lower microbial growth and hence longer shelf-life stability
and better quality attributes. Low moisture content also resulted in higher
dry matter content, which is a good attribute for the food industries and
cassava garri processing. Cassava garri sample B( soy fortified garri) stored
in Ziploc bag at an initial moisture content of 0 10% provided the lowest
moisture content of 0 10% and the maximum stability of microbial quality
of cassava garri during the ten weeks storage period. The garri sample B
49
highest fungi
counts of 33.47 15% at the end of ten weeks storage period. Cassava garri
control sample stored at an initial moisture content of 5.12 at 10% had the
lowest percentage loss in However, based on the overall quality and
microbial safety, a moisture content of 0.68 12% would be recommended
for long term storage of cassava garri in terms of quality attributes, shelf life
and microbial stability all of which are essential to food industries.
5. 1 RECOMENDATION
From all the observation the microbial test carried out on the two different
garri samples (fortified and the control) its advices that any processed garri
is best consumed within the range of one month of production and must be
kept under room temperature storage is best effective in an air tight
packaging material like zip-lock bag to avoid intrusion of environmental
organisms.
50
REFERENCES
51
Edem, D. O., Ayatse, J.O.I. and Itam . E.H (2001). Effect of soy protein
Supplementation on the nutritive value of garri farina from Manihot
esculenta. Food Chemistry.75:57-62.
52
1996
Microorganisms
in
Foods
5:
Microbiological
Specifications of Pathogens.
Idowu, O. A., (2006). Oral faecal parasites and personal hygiene of food
Handlers in Abeokuta, Nigeria. Africa Health Science, 6:160-164.
processing
and
utilization
center.
UNICEF/IITA
53
55
APPENDIX 1
Anova: Single
Factor
SUMMARY
Groups
Count
Sum
Average
Variance
SD
week 0
30.7
5.116666667
1.513666667 1.230312
week 2
33.2
5.533333333
1.430666667 1.196105
week 4
182.1
30.35
1.307 1.143241
week 6
195.4
32.56666667
1.130666667 1.063328
week 8
287.9
47.98333333
1.257666667 1.121457
week 10
336.8
56.13333333
5.942666667 2.437759
ANOVA
Source of
Variation
SS
df
Between Groups
13379.79139
2675.958278 1276.055024
Within Groups
62.91166667
30
2.097055556
Total
13442.70306
35
56
MS
P-value
5.54E-
cri
34 2.533
Anova: Single
Factor
SUMMARY
Groups
Count
Sum
Average
Variance
SD
Week 0
Week 2
Week 4
41.4
6.9
0.62
0.787401
Week 6
44.5
7.416666667
1.181666667
1.087045
Week 8
57.9
9.65
2.147
1.465264
Week 10
132.3
22.05
19.195
4.38121
ANOVA
Source of
Variation
Between
Groups
SS
1974.118056
df
MS
5 394.8236111 102.3580965
57
P-value
F cri
6.41E-18 2.53355
Within Groups
115.7183333 30 3.857277778
Total
2089.836389 35
Total
Anova:
Fungi
Single Factor
Count
58
SUMMARY
Groups
Count
Sum
Average
Variance
Week 0
Week 2
4.1
0.683333333
0.681666667
0.7
Week 4
120.7
20.11666667
2.009666667
1.4
Week 6
127.7
21.28333333
2.633666667
1.6
Week 8
170.7
28.45
0.643
0.8
Week 10
200.8
33.46666667
0.758666667
0.8
ANOVA
Source of
Variation
Between
SS
df
Groups
5909.286667
Within Groups
33.63333333 30
Total
MS
P-value
1181.857333 1054.183944
9.5631E-33 2.5335
1.121111111
5942.92 35
tbc
Treatments
SAMPLES WK 0
WK 2
WK4
WK6
WK 8
WK 10
CON 1
3.8
4.2
28.9
31
46.7
53
CON 2
4.1
4.7
29.4
31.8
47.3
54.2
59
Fc
CON 3
4.3
4.8
29.9
32.4
47.1
54.8
SOY 1
5.7
5.8
30.8
32.9
48.5
57.7
SOY 2
5.9
6.3
31.2
33.4
48.7
58.2
SOY 3
6.9
7.4
Key: TBC = Total Bacterial Count
31.9
33.9
49.6
58.9
Treatments
WK 2 WK4 WK6 WK 8 WK 10
0
5.9
6.3
7.8
16.9
0
6.3
6.4
8.3
19.8
0
6.5
6.7
9.4
21
0
7.2
7.9
9.9
19.8
0
7.6
8.4
10.9
26.7
0
7.9
8.8
11.6
28.1
SAMPLES WK 0
CON 1
0
CON 2
0
CON 3
0
SOY 1
0
SOY 2
0
SOY 3
0
Treatments
WK 2 WK4 WK6 WK 8 WK 10
0
18.2
19.4
27.2
32.1
0
18.9
19.8
27.9
33
0
19.6
20.4
28.4
33.6
0.8
21
22.1
28.7
33.4
1.4
21.4
22.8
29.3
34.1
1.9
21.6
23.2
29.2
34.6
60