ABSTRACT
Comparative Studies of Microbiological Quality of Ripe and Unripe Plantain was carried out using standard analytical procedures. The result obtained reveals that the samples were contaminated by bacteria. Sample A had lowest bacteria count of 2.8X104 Cfu/ml and sample B bad the highest. The bacterial isolates were Bacillus sp, Staphylococcus sp., Streptococcus, sp. Proteus sp. and Lactobacilus sp. The percentage frequency of occurrence of the bacterial isolates were Lactobacillus sp had the highest percentage frequency of occurrence of (30%), followed by Bacillus sp (20%), Staphylococcus sp (20%), Streptococcus sp (20%) while Proteus sp had the least being (10%). The fungal species isolated and identified include Aspergillus niger, Fusarium spp, Aspergillus flavus, Mucor sp., Penicillium chrysogenum, Saccharomyes cerevisae, Rhizopus stolonifer. Most of these fungi are known to be surface contaminants. The result of antibiotic susceptibility profile of the bacterial isolates shows that Bacillus sp was sensitive to ciprofloxacin, rifampicin and streptomycin. Staphylococcus sp was sensitive to chloramphenicol and rifampicin. Streptococcus sp was sensitive to ciprofloxacin. Lactobacillus sp. was sensitive to norfloxacin, amoxil and rifampicin. Proteus sp was sensitive to chloramphenicol and amoxil. Furthermore, Bacillus sp was resistant to ampliclox, amoxil, levofloxacin, erythromycin, gentamycin, chloramphinicol and norfloxacin respectively. Staphylococcus sp was intermediate to streptomycin and resistant to ciprofloxacini, ampliclox, amoxil, levofloxacin, erythromycin, gentamycin and norfloxacin respectively. Streptococcus sp was resistant to chloramphenicol, ampliclox, amoxil, levofloxacin, erythromycin, gentamycin, streptomycin, rifampicin and norfloxacin respectively. Lactobacillus sp was resistant to ciprofloxacin, ampliclox, levofloxacin, chloramphenicol, erythromycin, gentamycin and streptomycin respectively. From the result obtained in this study, it was observed that both ripped and unripped fruit were contaminated with various bacteria thus, consumption of such plantain fruit can render the risk of certain clinical symptoms to the consumers and the presence of these bacteria could produce toxins which are lethal when consumed. Therefore, plantain should not be allowed to over ripe and also should be prepared under hygienic condition and should be handled with proper care.
TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – v
Table of Contents – – – – – – – vi
CHAPTER ONE
- INTRODUCTION – – – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives of the Study – – – 4
- Significance of the Study – – – – – 4
- Scope and Limitation of the Study – – – 5
- Definition of Terms – – – – – 6
CHAPTER TWO
- LITERATURE REVIEW – – – – 7
- Description Of Plantain – – – – – 7
- Factors affecting Plantain Production and Availability 10
- Uses of Plantain – – – – – – 14
- Health Benefits of Unriped Plantain – – – 16
- Nutritional Value of Plantain – – – – 25
- Microorganisms associated with Plantain Spoilage – 27
- Factors Affecting microbial behavior in Food – 30
- Controlling of Microorganisms in Food – – 37
CHAPTER THREE
- MATERIALS AND METHOD – – – 40
- Sample Collection & Preparation – – – 40
- Sterilization of the glassware and media preparation 41
- Microbiological Analysis of sample/inoculation and
- Sample Collection & Preparation – – – 40
cultivation of isolate – – – – – 42
- Enumeration of microbial isolates – – – 43
- Purification of Bacterial Isolates – – – 44
- Identification of Bacterial isolates – – – 44
- Microscopic Examination identification of
fungal isolates – – – – – – 45
- Antibiotic susceptibility testing – – – – 46
- Determination of Proximate composition of the sample 47
CHAPTER FOUR
- RESULTS AND DISCUSSION – – – 48
- Results – – – – – – – 48
- Discussion – – – – – – – 58
CHAPTER FIVE
- CONCLUSION AND RECOMMENDATION – 64
- Conclusion – – – – – – – 64
- Recommendation – – – – – – 65
References
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study
Plantains (Musa paradisiaca) are perennials and herbaceous plant which belong to the family Musaceae. They are Musa cultivars with firmer, starchier fruits which are mostly intended to be consumed only after cooking or other processing, rather than being eaten raw (Agoreyo et al., 2003). The plants are grown primarily for their fruits and to a lesser extent to make fiber and as ornamental plants (Frison et al., 1998). In Africa, plantains provide more than twenty-five percent of the daily energy requirements by the people (Fajinmi et al., 2011). Fruits of plantain are either taken raw or processed into various products at various stages of ripening (Akinyemi et al., 2010). They play major roles in the nutrition and well-being of the people of the tropical and sub-tropical regions of the world. They are good source of income to the farmers in their respective growing regions (Bridge, 2000).