Full project materials on Isolation And Identification Of Fungi Associatiated With The Spoilage Of Zingiber Officinale (Ginger)
CHAPTER ONE
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1.0 INTRODUCTION
Zingiber officinale (Ginger) belong to a tropical and sub-tropical spices plant family zingiberace, it is originate in South East Asia and introduced Africa and many parts of the world. It has been cultivated for many years as spice and medicinal purpose in Nigeria (Sulke and Ikhege, 2011 ) Zingiber officinale rhizome is typically consumed as a paste, dried powder, slices preserved in syrup candy (Crystallized ginger) as a beverage or as a flavoring agent. I
n many countries especially in Nigeria, Zingiber officinale is used prepare vegetables and meat dishes and in preparation of various food for seasoning flavoring and imparting aroma in all over the world. (Rafie, 2003).
Ginger a source of valuable phyto nutrient is characterized as having aromatic odour and a pungent taste the part of the ginger plant that is used is the root, which is the rhizome. The flat surface of the rhizome are removed leaving the remains on the under ground stem, Zingiber officinale contains essential oils including gingerol and zingiberene. It also contain pungent principles such as zingerone, gingerol and shogaol (Eze and Agbo, 2011).
Ginger root is traditionally used with sweet foods in almost all parts of the world. In Nigeria two types of Zingiber officinale are used “tafingiwa” elephant foot or yellowish variety and “yatsun biri” monkey finger with small rhizomes the two varieties of ginger are popular grown in Nigeria at present these are yellow ginger (tafin giwa) and black ginger (Yatsun biri) Zingiber officinale is found only in north central zone of Nigeria which include Kaduna, Nasarawa, Benue, Niger and Gombe with Kaduna state as a major producers (Pandey, et al., 1997, Cherian 2002)
The essential oil and oleoresin of Zingiber officinale are used as a medicine with indications against several problems, such as cure for swelling, sores and loss of appetite (Nurshkriyah 2003) stomach ache, diarrhea, toothache , gingivitis arthritis, asthmatic respiratory disorders and also possessing in inflammatory activity, some of these functional properties are generally attributed to the gingerol. For Inhibited of the growth of mycobacterium Ovium and mycobacterium tuberculosis (Hiserodt et al., 1998).
The recovery of the essential oils of ginger depend on variety and origin of the plant as well as the cultivation, humidity at the time of harvest, the methods of extraction and to some extent on the age of the plant (Onyenekwe and Hashimoto 1999). Although ginger essential oils is yellow, the intensity of colour, aroma and taste varies according to the originated place of cultivation (John and Ferreira, 1997).
AIM
To investigate the fungal that are responsible for the spoilage of Zingiber officinale (ginger).
OBJECTIVES
To isolate and identify the fungi associate with the spoilage of Zingiber officinale (ginger).
To identify the genera of fungi that causes the spoiled of Zingiber officinale (ginger).
To determine the frequency of occurrence of fungal isolates in Zingiber officinale (ginger).
JUSTIFICATION
A group of mold have reported to be associated with Zingiber officinale during storage and distribution. Moulds if present can grow and affect the nutritional and sensory properties of Zingiber officinale. In view of this there is need to determine the fungi that are associated with the deterioration of Zingiber officinale (ginger) sample.
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