Complete Material Cost #3,000
Order for Complete Material now
ABSTRACT
The sample was collected in a sterile plate at Kenule Street in Khana Local Government Area, Rivers State, Nigeria. The tiger nut was taken to the laboratory. 5.2 grams of saburiod dextrose agar was weighed and dissolved in 80ml of distilled water and it was labeled SDA it was corked with cotton wool covered with foil paper and sealed with masking tape and was then transferred into auto clave, it was auto clave at 121oc for 15mins after which it was allowed to cool 60oc before pouring it into the sterile Petridish. After the inoculation, the petridish was incubated at room temperature for 48 hours after 48 hours observations were made, colonies were counted. The result shows that the analysis carried out on tiger nut revealed the presence of Penicillium sp, Aspergillus niger and yeast the details of the result shows the characteristic of the micro fungi associated with, tiger nut based on the type of tiger nut that was used. The result shows that the analysis carried out on tiger nut revealed the presence of Penicillium sp, Aspergillus niger and yeast the details of the result shows the characteristic of the micro fungi associated with, tiger nut based on the type of tiger nut that was used. The application of tiger nut extract as a source of nutrient in the compoundment of fungal laboratory is recommended
TABLE OF CONTENTS
TITLE PAGE 1
COVER PAGE 2
DECLARATION 3
DEDICATION Error! Bookmark not defined.
CERTIFICATION 4
ACKNOWLEDGEMENTS 6
TABLE OF CONTENTS 8
CHAPTER ONE 10
1.0 INTRODUCTION 10
1.1 BACKGROUND OF THE STUDY 10
1.2 STATEMENT OF THE PROBLEM 12
1.3 AIM AND OBJECTIVE OF THE STUDY 12
1.4 SIGNIFICANCE OF THE STUDY 13
1.5 SCOPE OF THE STUDY 13
1.6 DEFINITION OF TERMS 14
CHAPTER TWO 15
2.0 LITERATURE REVIEW 15
2.1 HISTORY OF TIGER NUTS 15
2.2 CULTIVATION OF TIGER NUTS 16
2.3 DRYING PROCESS 16
2.4 PRESERVATION OF TIGER NUT MILK 17
2.5 NUTRITIONAL BENEFIT OF TIGER NUT MILK 17
2.6 CONSUMPTION OF TIGER NUT MILK 18
2.7 MICROFUNGI 19
2.8 MICROBIAL CONTAMINATION OF TIGER NUT MILK 20
2.9 TIGER NUT EXTRACT AND MICRO FUNGI 20
CHAPTER 3 22
3.0 MATERIALS AND METHODS 22
3.1 COLLECTION OF SAMPLE 22
3.2 MATERIALS AND METHODS 22
3.3 STERILIZATION OF GLASS WARE 23
3.4 PREPARATION OF THE AGAR USED 23
3.5 SCRIBAL DILUTION 24
3.6 INOCULATION OF THE SAMPLE 24
3.7 INCUBATION OF THE MEDIA 25
3.8 IDENTIFICATION OF THE FUNGI 25
CHAPTER 4 26
4.1 RESULTS Error! Bookmark not defined.
4.2 DISCUSSION 27
CHAPTER FIVE 28
5.0 SUMMARY, CONCLUSION AND RECOMMENDATION 28
5.1 SUMMARY 28
5.2 CONCLUSION 29
5.3 RECOMMENDATION 30
REFERENCES 31
APPENDIX I 35
APPENDIX II 36
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Tiger nut (Cyperus esculentus) belongs to the Division Magnoliophyta, Class Liliopsida, Order cyperales and Family Cyperaceae, Species Cyperus esculentus and was found to be a cosmopolitan, perennial crop of the same genus as the papyrus plant (Hankus and Sarret, 1967). The plant was introduced by the Arabs, first in the Valencia region. It is native to most of the Western Hemisphere as well as Southern Europe, Africa, Madagascar, the Middle East and the Indian Subcontinent (Abaejoh et al., 2006). The tuber is known by various names in Nigeria, as “Aya” in Hausa, “Imumu” in Yoruba and “Aki Hausa” in Igbo. Tiger nuts can be eaten raw, roasted, dried, or baked (Belewu and Abodunrin, 2006; Oladele and Aina, 2007). It can also be used for preparation of “kunu aya” (a local beverage in Nigeria) (Belewu and Abodunrin, 2008). Tiger nut milk or “kunu aya” is mostly consumed in the afternoon to cool the body from the hot weather, it is cheap and popular; available, affordable, drink of both the poor and the rich (Bamishaiye and Bamishaiye, 2011). Tiger nut milk is a nutritive and energetic drink both for old and young people (Abaejoh et al., 2006; David, 2010), is rich in energy content (starch, fat, sugar and protein), minerals (phosphorus, potassium) and vitamins E and C (Belewu and Belewu, 2007; Oladele and Aina, 2007). The milk is underutilized due to its short shelf life and lack of information on its nutritional potentials (Omode et al., 1995; Cortes et al., 2005). Apart from use as a beverage, tiger nut milk is thought to be beneficial to diabetic patients (if sugar-free) (Anderson et al., 2009) and those seeking to reduce cholesterol or lose weight (Martinez, 2003; Oladele and Aina, 2007; Borges et al., 2008), due to its content of carbohydrates with a base of sucrose and starch (without glucose), and its high content of arginine, which liberates the hormone that produces insulin (Chevallier, 1996; Alegría-Torán and FarréRovira, 2003). It was reported that tiger nut is high in dietary fiber content (Alegría-Torán and Farré-Rovira, 2003), which could be effective in the treatment and prevention of many diseases including colon cancer (Adejuyitan et al., 2009), coronary heart diseases (Chukwuma et al., 2010), obesity, diabetics and gastro-intestinal disorders (Anderson et al., 2009) and treatment of flatulence, indigestion, diarrhoea and dysentery (Bixquert-Jiménez, 2003) because it provides digestive enzymes like the catalase, lipase and amylase (Bixquert-Jiménez, 2003; Adejuyitan, 2011). Tiger nut milk has a very short shelf life of often less than 24 hours depending on the condition of storage (Akoma et al., 2006).
A range of microbes can be associated with drink manufacture, though only a few are able to cause spoilage.
Microbiological spoilage leads to deterioration of the sensory quality and typically appears as off-flavors, odours and visual changes in the product (Stratford, 2006).
1.2 STATEMENT OF THE PROBLEM
Tiger Nut milk has 5.8% moisture, rich in protein (7%) (Temple et al 1990) and carbohydrates such as reducing sugar (5.6%), soluble polysaccharides (7.4%) and starch (86.4%) (Temple 1989). It also has essential amino acids like lysine, threonine and cysteine in appreciable proportion (Temple et al 1990). Osuntogun and Aboaba (2004) reported that Tigernut milk drink is prone to microbial deterioration due to either unhygienic method of preparation or by use of contaminated raw materials and utensils (Osuntogun and Aboaba, 2004). However Despite high nutritive value of this drink, its extract can also be used to cultivate fungi.
1.3 AIM AND OBJECTIVES OF THE STUDY
1.3.1 AIM OF THE STUDY
The aim of the study is to examine the application tiger nut extract in a cultivation of Micro Fungi.
1.3.2 OBJECTIVES OF THE STUDY
The specific objectives are as follows;
1. To determine the micro associated with the spoilage of tiger nut extract.
2. To determine the condition necessary for the storage of tiger nut extract in order to ensure that healthy milk of good quality are available.
3. To identify, isolate and characterize the fungi contained in tiger nut milk.
1.4 SIGNIFICANCE OF THE STUDY
This study will be of significant importance to farmers as it will guide local farmers in Nigeria in the effort to minimize too much loss of tiger nuts.
The study still will also be significant to students and researchers as it will serve as a reference material for further or related research on the subject matter.
1.5 SCOPE OF THE STUDY
This work involves the application tiger nut extract in a cultivation of Micro Fungi. It also looks at the micro fungi associated with it and ways to cultivate them.
1.6 DEFINITION OF TERMS
FUNGI: Fungi are group living organism (microorganism) that are distantly related to plants and closely related to animals, but rather different from either of those groups they are saprophytic organism that grow on food e.g of fungi are yeasts, molds, rusts, smuts, mildews, and mushrooms etc.
YEASTS: Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species.
NUT: A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible. In general usage, a wide variety of dried seeds are called nuts, but in a botanical context “nut” implies that the shell does not open to release the seed (indehiscent).
EXTRACT: It means to get out by pressing, distilling, or by a chemical process extract juice.
Complete Material Cost #3,000