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ABSTRACT
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Mycological analysis of spoilt Zungiber officinale (ginger) collected in some selected market within Kaduna metropolis, the sampled of ginger were collected from the different market at different location (1 – 4) for each market and transported immediately to microbiology laboratory in Kaduna Polytechnic.
The sample were surface sterilized using 1% sodium hypochlorite and using sterile mortar and pestle and crushed it, 10g was weight and dissolve in 100ml of distilled water, 0.1ml each of the dilution were inoculated on potato dextrose agar and incubated at room temperature for 4 – 7 days at 250c.
The mycelia of isolated fungi were fixed in lactophenol cotton blue on slides and were viewed under the microscope. The fungal isolated were Aspergillus niger, candida tropicalis, Fusarium oxyporum, mucor sp, penicillium digitatum and Neurosphora sp, A. niger was the predominant fungus isolated from all the sample collected, while F. oxysporum and Neurosphora sp were the least fungal isolated in this study.
CHAPTER ONE
1.0 INTRODUCTION
Zingiber officinale (Ginger) belong to a tropical and sub-tropical species plant family of 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 (Sulked 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.
In 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. (Rahe, 2000).
Ginger a source of valuable phyto nutrient is characterized as having aromatic ordure 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 learning the remains on the under ground stem Zingiber officinale contains essential oils including gingerly 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 (tafur 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 Orium 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 spoiled 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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