-
Isolation And Identification Of Bacterial Flora From Garri Sold At Ogige Market, Nsukka, Enugu State
-
-
-
RESULTS
TABLE 1: Microbial count/load of bacteria from different garri samples in nutrient media.
SAMPLES OF GARRI
MICROBIAL LOAD (C.F.U/ml)
White 1
1.4 ×103
White 2
1.5×103
White 3
1.0×103
White 4
1.9×103
White5
1.2×103
White 6
9.6×102
White 7
1.6×103
White 8
1.2×103
White 9
2.1×103
White 10
1.3×103
Red 1
1.6×102
Red 2
2.1×102
Red 3
8.0×101
Red4
8.3×102
Red 5
5.2×102
Red 6
8.9×102
Red 7
1.0×103
Red 8
1.2×102
Red 9
1.3×103
Red 10
8.8×102
The serial dilution factor is 10-9
TABLE 2: Morphology and gram characteristics of isolates
ISOLATES
GRAM REACTION
SHAPE
COLOUR
ARRANGEMENT
W11
Gram positive
cocci
Purple
Clusters
W12
Gram positive
Cocci
purple
Clusters
W13
Gram negative
rods
pink
Single
W14
Gram negative
Rod
pink
Single
W21
Gram negative
Rod
pink
Pairs
W22
Gram negative
Rod
pink
Single
W23
Gram negative
Rods
pink
Single
W24
W31
Gram positive
rods
purple
Single
W32
Gram positive
rods
purple
Single
W33
Gram positive
cocci
purple
Cluster
W41
Gram positive
Cocci
purple
Cluster
W42
Gram positive
cocci
purple
Cluster
W43
Gram positive
cocci
purple
Cluster
W51
Gram positive
cocci
purple
Cluster
W52
Gram positive
cocci
purple
Cluster
W53
Gram negative
Rod
pink
Pairs
W61
Gram positive
Rod
purple
Clusters
W62
Gram positive
Cocci
purple
Clusters
W63
Gram positive
Rods
purple
Single
W71
Gram positive
Rods
purple
Clusters
W72
Gram positive
Rods
Purple
Single
W73
Gram negative
Rods
pink
Singles
W81
Gram positive
cocci
purple
Pairs
W82
Gram positive
cocci
purple
Singles
W83
Gram positive
Circular
purple
Clusters
W91
Gram positive
Cocci
purple
Clusters
W92
Gram positive
Rods
Purple
Clusters
W101
Gram positive
Rods
purple
Pairs
W102
Gram positive
Cocci
purple
Clusters
W103
Gram positive
Rods
Pink
Clusters
R11
Gram negative
Rod
pink
Single
R12
Gram positive
Cocci
purple
Clusters
R13
Gram positive
Cocci
purple
Clusters
R14
Gram positive
Cocci
purple
Singles
R21
Gram positive
Small rods
purple
Pairs
R22
Gram positive
Cocci
purple
Chains
R23
Gram positive
Small rods
purple
Pairs
R24
Gram positive
Cocci
purple
Cluster
R31
Gram positive
Cocci
purple
Chains
R32
Gram positive
Cocci
purple
Chains
R33
Gram positive
Cocci
purple
Clusters
R41
Gram negative
Rods
Pink
Clusters
R42
Gram positive
Cocci
Purple
Clusters
R43
Gram positive
Cocci
purple
Clusters
R51
Gram positive
Rods
purple
Singles
R52
Gram negative
Cocci
purple
Clusters
R53
Gram positive
Cocci
purple
Clusters
R61
Gram positive
Cocci
purple
Singles
R62
Gram negative
Rod
pink
Pairs
R63
Gram positive
Rods
purple
Clusters
R71
Gram positive
Rods
purple
Chains
R72
Gram positive
Rods
purple
Clusters
R81
Gram negative
Rod
pink
Chains
R82
Gram positive
Rod
purple
Clusters
R91
Gram positive
Rods
purple
Chains
R92
Gram positive
Rods
Purple
Clusters
R101
Gram positive
Cocci
purple
Chains
R102
Gram positive
Cocci
purple
clusters
TABLE 3: Biochemical characteristics of isolates
ISOLATES
Citrate
Catalase
Glucose
Lactose
Maltose
Mannitol
Sucrose
indole
Oxidase
Motility
Spore presence
W11
+
+
+
+
+
+
+
-
-
No
No
W12
+
+
+
+
+
+
+
-
-
No
No
W13
+
+
+
+
+
+
+
-
-
No
No
W14
-
+
+
+
+
+
+
-
-
yes
No
W21
+
+
+
+
+
+
+
-
-
No
No
W22
+
+
-
-
-
+
-
-
+
yes
No
W23
+
+
+
+
+
+
+
-
-
No
No
W24
+
W31
+
+
+
+
+
+
+
-
+
yes
yes
W32
+
+
+
+
+
+
+
-
+
yes
yes
W33
+
+
+
+
+
+
+
-
-
No
No
W41
+
+
+
+
+
+
+
-
-
No
No
W42
-
+
+
+
+
+
+
-
+
No
No
W43
-
+
+
+
+
+
+
-
+
No
No
W51
+
+
+
+
+
+
+
-
-
No
No
W52
+
+
+
+
+
+
+
-
-
No
No
W53
+
+
-
-
-
+
-
-
+
yes
No
W61
+
+
+
+
+
+
+
-
-
yes
yes
W62
-
+
+
+
+
+
+
-
+
No
No
W63
+
+
+
+
+
+
+
-
+
yes
yes
W71
+
+
+
+
+
+
+
-
+
yes
yes
W72
+
+
+
+
+
+
+
-
+
yes
yes
W73
+
+
+
+
+
+
-
-
+
yes
No
W81
-
+
+
+
+
+
+
-
+
no
no
W82
+
+
+
+
+
+
+
-
-
no
No
W83
+
+
+
+
+
-
+
-
-
no
No
W91
-
-
+
+
+
-
+
-
-
No
No
W92
+
+
+
+
+
+
+
-
+
yes
yes
W101
+
+
+
+
+
+
+
-
+
yes
yes
W102
+
W103
+
+
-
-
-
+
-
-
+
yes
no
R11
+
+
+
+
+
+
+
-
-
no
no
R12
+
+
+
+
+
+
+
-
-
no
no
R13
+
+
+
+
+
+
+
-
-
No
No
R14
-
-
+
+
+
+
+
-
+
No
No
R21
+
+
+
+
+
+
+
-
+
yes
yes
R22
+
-
+
+
+
-
+
-
-
No
no
R23
+
+
+
+
+
+
+
-
+
yes
yes
R24
+
-
+
+
+
+
+
-
-
No
no
R31
`+
+
+
+
+
+
+
-
-
No
no
R32
-
-
+
+
+
+
+
-
+
No
No
R33
+
-
+
+
+
+
+
-
+
No
No
R41
+
+
+
-
-
+
+
-
+
yes
No
R42
-
-
+
+
+
-
+
-
-
No
No
R43
-
+
+
+
+
+
+
-
+
no
no
R51
+
-
+
+
+
+
+
-
+
yes
yes
R52
-
-
+
+
+
-
+
-
+
No
No
R53
-
-
+
+
+
-
+
-
-
No
No
R61
-
-
+
+
+
-
+
-
-
No
No
R62
+
-
+
+
+
-
+
-
-
No
No
R63
+
-
+
+
+
+
+
-
+
yes
yes
R71
+
+
+
+
+
+
+
-
+
yes
yes
R72
+
+
+
+
+
+
+
-
+
yes
yes
R81
-
+
+
+
+
+
+
-
-
yes
No
R82
+
+
+
+
+
+
+
-
+
yes
yes
R91
+
+
+
+
+
+
+
-
-
yes
yes
R92
+
+
+
+
+
+
+
-
-
yes
yes
R101
+
+
+
+
+
+
+
-
+
No
No
R102
+
+
+
+
+
+
+
-
+
No
No
Key: W11= White garri sample 1, isolate one. R11= Red garri sample I, isolate one
TABLE 4: SUSPECTED BACTERIA FROM ISOLATES
ISOLATES
SUSPECTED ORGANISM
R51
R63
W101
R21
R23
R93
R71
R72
R32
W31
W71
W72
R82
R83
R91
R92
W61
W63
W92
Bacillus species
W14
W93
R81
Escherichia species
R62
R11
W13
W21
R73
R103
W23
Klebsiella species
R43
R32
W33
W62
W43
W42
W83
W81
R14
W41
R24
R42
Micrococcus species
W103
R41
W22
W73
W53
Pseudomonas species
R31
R33
W51
W52
W102
R13
W11
W12
R12
R101
R102
Staphylococcus species
R22
W91
R52
R53
R61
Streptococcus species
Key: W11= White garri sample 1, isolate one. R11= Red garri sample I, isolate one
TABLE 5: DISTRIBUTION OF BACTERIA BASED ON GRAM REACTION IN GARRI SAMPLES
Gram reaction
Number of Bacteria
Total number of Bacteria isolates
Percentage distribution (%)
Pie distribution (º)
Gram positive
48
63
76.2
274.3
Gram negative
15
63
23.8
85.7
Gram variable
0
63
0
0
BACTERIA DISTRIBUTION BASED ON GRAM CHARACTERISTICS
TABLE 6: COMPARISM OF SUSPECTED BACTERIA IN GARRI SAMPLES
Suspected Bacteria
Number of suspected Bacteria
Total number of Bacteria isolates
Percentage distribution (%)
Pie distribution
(Ëš)
Bacillus species
19
62
30.6
110.3
Escherichia species
3
62
4.8
17.4
Klebsiella species
7
62
11.3
40.6
Micrococcus species
12
62
19.4
69.7
Pseudomonas species
5
62
8.1
29.0
Staphylococcus species
11
62
17.7
63.9
Streptococcus species
5
62
8.1
29.0
FREQUENCY DISTRIBUTION OF SUSPECTED BACTERIA
-
-
-
ABSRACT - [ Total Page(s): 1 ]The aim of this work is to identify the bacteria found in Garri sold within Nsukka.
Cassava (Manihot spp) is an important crop widely cultivated in Sub-Saharan Africa. Although, the crop is grown virtually in all parts of the sub-continent, production is specific in the humid tropics. Garri, a product from cassava, constitutes more than 70% of total cassava consumption in Nigeria. There are two types of cassava which are sweet and bitter.).
A food safety problem with cassava is ... Continue reading---
TABLE OF CONTENTS - [ Total Page(s): 1 ]TITLE PAGE APPROVAL PAGE DEDICATION ACKNOWLEDGEMENT ABSTRACT TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES CHAPTER ONE: INTRODUCTION AND LITERATURE REVIEW 1.1 INTRODUCTION 1.2 TYPES OF CASSAVA 1.3 CYNAIDE 1.4 AIM OF THE STUDY 1.5 OBJECTIVES 1.6 LITERATURE REVIEW 1.6.1 Decription of garri 1.6.2 Process of garri processing CHAPTER TWO: MATERIALS AND METHODS 2.1 MATERIALS AND METHODS 2.1.1 Materials and collection of sample 2.1.2 Media preparation and inoculation 2 ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]Cassava (Manihot spp) is an important crop widely cultivated in Sub-Saharan Africa. Although, the crop is grown virtually in all parts of the sub-continent, production is specific in the humid tropics (Okereke, Dosso and Salau, 2001). Cassava plays a major role in efforts to alleviate Nigeria’s food crisis because of its efficient production of food energy, all year round availability, and tolerance to extreme stress conditions and suitability to various farming and food systems (Awah and T ... Continue reading---
CHAPTER TWO - [ Total Page(s): 1 ]Materials and methods Materials used Garri sample Nutrient agar Distilled water Test tubes Petri-dish Glass spreader Bunsen burner Cotton Wool Collection of Garri samples With the purpose of isolating bacteria. Garri samples were collected from 20 different garri sellers in Nsukka within Nsukka market (ogige market). The samples were 10 samples of Red garri and 10 samples of white garri. Media Reagent used A Nutrient media is a general purpose medi ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 1 ]DISCUSSION Garri is the most popular fermented food product made from cassava (Manihot esculenta Crantz) and is widely consumed as processed by millions of people in West Africa where it forms a significant part of their diet (Edem et al., 2001; Kostinek et al., 2005; Oduro et al., 2000; Ogiehor et al., 2007). Some bacteria and molds have been reported to be present in garri (Ogiehor, Ikenebomeh, and Ekundayo, 2007; Jonathan, Abdul-Lateef, and Ayansina, 2013), Other hazards such as aflatoxins ... Continue reading---
REFRENCES - [ Total Page(s): 1 ]Achinihu, S. and Onuamanam, C. (2001). Ramification of Five improved Cassava Cultivars in Nigeria and Physico-chemical and Sensory Properties of Garri Yield. African Journal of Root and Tuber Crops 4 (2); 110-118. Adebayo, B., Nanam, T., Bamidele, E. and Braima, D. (2012). Quality management manual for the production of garri. International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. 1-41. Adeyemi, M. and Balogh, E. (1985). Processing of indigenous fermented foods. Nigeria ... Continue reading---
-
ABSRACT - [ Total Page(s): 1 ]The aim of this work is to identify the bacteria found in Garri sold within Nsukka.
Cassava (Manihot spp) is an important crop widely cultivated in Sub-Saharan Africa. Although, the crop is grown virtually in all parts of the sub-continent, production is specific in the humid tropics. Garri, a product from cassava, constitutes more than 70% of total cassava consumption in Nigeria. There are two types of cassava which are sweet and bitter.).
A food safety problem with cassava is ... Continue reading---
CHAPTER THREE -- [Total Page(s) 1]
Page 1 of 1
CHAPTER THREE -- [Total Page(s) 1]
Page 1 of 1