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Isolation Of Micro-organisms From Stored Pap
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1.2 STATEMENT OF PROBLEM
Microorganisms are involved in the
processing of pap especially during fermentation and equally during
storage. Few organisms are found in the pap, if it is properly stored.
Their presence in pap during storage leads to irregular of flavour and
loss of nutrients (van veen and steinkrans 1990). This is the result of
their metabolic activity in the stored pap.
The
tradiitonal method of pap production using various grains encourage
significant nutrient losses, Losses m,ay occur during steeping, milling
and sieving. Large parts of the protein in the grain is located in the
testa and germ that are shifted off during processing.
Losses of fibre, protein, ash as well as some vitamins have been
reported by Banigo and Muller (1972). Losses in nutrients could be
minimized by using an improved wet milling method devised by Banigo and
Muller (1972). At the end of this work, the microorganisms found in
stored pap was isolated and characterized.
1.3 AIM AND OBJECTIVES OF THE STDU
The aim of this study is to isolate and characterize micro-organisms from stored pap.
SPECIFIC OBJECTIVES ARE
i. To isolate and characterize bacterial contaminants from stored pap
ii. To isolate and characterize fungal contaminants from stored pap
1.4 HYPOTHESIS
HI: Bacteria and fungi are involved in the fermentation and storage of maize pap.
1.5 JUSTIFICATION OF THE STUDY
Not
very much work has been done in this in recent times, with reference to
the microbiology of the process. Some of the earliest workdone in this
include those of Akiurele (1970-1977) and Barigo (1969, 1970, 1972,
1977).
1.6 SIGNIFICANCE OF STUDY
Pap stored improperly for a
relatively length of time is likely to develop microorganisms.
Therefore, the study is carried-out to identify this organisms and
properly advice on the proper way of storing pap.
1.7 LIMITATION OF THE STUDY
This
work is limited to viable microorganism present in the corn (zea mays)
only which will be purchased from Ogbete in the Enugu Area.
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