TABLE OF CONTENT
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of Contents vi
List of Tables x
Abstract xi
CHAPTER ONE
1.0 Introduction 11.1 Background of the Study 1
1.2 Statement of the Problem 5
1.3 Objective of the Study 6
1.4 Significance of the Study 6
1.5 Limitation of the Study 7
CHAPTER TWO
2.0 Literature Review 82.1 Nutritional Value of Beans 8
2.2 Sources of Microbial Contamination of Cooked Beans 12
2.3 Activities of Microbes on Cooked Beans 18
2.4 Health Implications of Microbial Contamination of Beans 23
2.5 Potash and its Chemical Composition 24
2.6 Potash as a Food Preservative 25
CHAPTER THREE
3.0 Materials and Method 283.1 Materials 28
3.2 Collection of Samples 28
3.3 Sterilization of Materials 28
3.4 Preparation of Culture Media 29
3.5 Sample Preparation 29
3.6 Serial Dilution 30
3.7 Identification and Characterization of Isolated Organism 31
3.8 Gram Staining 31
3.9 Isolation of Fungal 32
3.10 Biochemical Test 33
3.11 Effect of Potash on Microbial Activity on Cooked Brown Beans 37
CHAPTER FOUR 4.0 Results 38
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation 445.1 Discussion 44
5.2 Conclusion 47
5.3 Recommendation 49
References 50
Appendix 52
LIST OF TABLESTable 1: Morphological characteristic Gram Reaction on Isolates 38
Table 2: Biochemical Test on each Isolate 39
Table 3: Total plate count of Bacteria Isolated from Cooked Beans 40
Table 4: Isolation and Identification of Fungi from cooked Beans with Potash 41
Table 5: Total plate count of Fungi Isolated from Cooked Brown Beans 42