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ABSTRACT
Microbial analysis of Garden Egg preserved with Alum solution1%, 2%, 3% in 10 minutes respectively. Materials used for these analysis were standard microbiology materials and were gotten from the biology laboratory except garden egg samples that was purchase from Bori market, standard preparation of the media and glass wares were sterilized. Preparation of serial dilution and inoculation of the sample unto media in duplicate which were incubated at 37oC for 24 hours, while for Fungi was 72 hours at 37oC, the viable counts were determined, subculture of bacteria colonies to obtain pure culture was done, the bacteria identified were klebsiellia spp, bacillus, spp, listeria spp, neisseria spp, pseudomonas spp, Escherichia coli, streptococcus spp, staphylococcus spp, salmonella spp, micrococcus spp, clostridium spp. Fungal are aspergillus spp, saccharomyces spp, penicillium spp, rhizopus spp.
CHAPTER ONE
1.0 INTRODUCTION
Garden egg also known as eggplant (Solanum melongena) is believed to have originated from India in wild farms, while the secondary centres of diversity are China and other part of South East Asia (Tinadll, 1986). Garden egg belong to the family solanaceae that includes potato, tomato and pepper. It is woody perennial herb commonly grown for its fruits in tropical and subtropical climate, and it grows as annual crop under temperate conditions especially in southern Europe and Southern United State of America (Kochhae, 1986; Dupriez and Deleener, 1989). In the tropics, garden egg is grown for local consumption in homestead gardens.
Garden eggs deteriorate within seven to eight days after harvest especially when the stalk and calyx are removed and fruits are exposed to warm temperatures. Garden eggs are annual fruits that are cultivated in all the agro-ecological zones of Nigeria and also widely distributed in Africa. There are many varieties of garden eggs; each variety is peculiar to the locality where it is cultivated. The fruits are among the most appealing vegetables to sight as they have a wide range of colours from white, cream, yellow, green, lime, orange, pink, red, purple and dusty black. The fruits can be stripped and multi-coloured. Garden eggs have both nutritional and medicinal values. It is a fruit of choice by diabetic patients. The fruits are claimed to alleviate liver ailments (Lawande and Chavan, 1998) and has antioxidant properties.
Alum is used in the preservation of foods. Alum acts on the surface of cell and in the interstitial spaces. Potassium alum is use for the purification of drinking water and industrial process water, it has a very low permeability into cells and little chance of systemic absorption (Levine, 1985). A final concentration of 1% is most commonly used and may be increased to 2% or 4% to achieve better response (Goal et al., 1985). Alum is also used in rural areas of Nigeria for the treatment of pediatric cough (Betsoon, 2012). Alum occurs naturally in rocks that are located in areas where sulfide materials and potassium bearing minerals. Alum (aluminum potassium sulfide), the crystallized double sulfate with the formula KAI (SO4)2 12H2O
1.1 BACKGROUND OF THE STUDY
This study identify the kind of organisms that is associated with garden egg.
1.2 STATEMENT OF PROBLEM
The need in carrying out this project work is to reduced the rate of microorganism in fruits such as garden eggs, tomato, apple, freshly harvested groundnut with the help of alum.
1.3 OBJECTIVE OF THE STUDY
The aim of this research work is to analyzed garden egg preserved with alum under different concentration of 1%, 2% and 3% of alum solution and to compare the one without alum.
1.4 SIGNIFICANCE OF THE STUDY
Garden egg can be eaten when washed properly with alum due to it effectiveness, by reducing the rate of microorganisms.
1.5 SCOPE OF THE STUDY
This project work is to know the importance of preserving garden egg with alum and the organism found in it when analyzed.
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