Description
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 traditonal method of pap production using various grains encourage significant nutrient losses, Losses may 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 STDUY
The aim of this study is to isolate and characterize microorganisms 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
Reviews
There are no reviews yet.