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EFFECT OF POTASH ON MICROBIAL ACTIVITY ON COOKED BROWN BEANS
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- Contributor: mr-chris
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- Case No: 628973pw
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ABSRACT - [ Total Page(s): 1 ]This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in
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CHAPTER ONE - [ Total Page(s): 2 ]Statement of ProblemAntioxidants are agents that fight diseases that feed the nature of food to promote the health of body cells and tissues (Warmer, 2012). Turner (2012) documented that plant antioxidants are phytochemicals used to control viruses, fungi and bacteria. They are essentially the chemical products that absorb harmful free radicals (oxidants) from the cells and tissues of the body (Blomhoff, 2012). These are compounds that protect other compounds in the body from the damaging effects of oxygen by reacting with oxygen (Packer and Cadenas, 2015). Jan-Obong (2011) sta ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in
... Continue Reading
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