EXTRACTION OF THE ACTIVE INGREDIENT IN SHELF LIFE OF UGBA

Description

TABLE OF CONTENTS

Title page

Certification

Dedication

Acknowledgement

Table of contents

List of tables

Abstract

CHAPTER ONE

Introduction

1.1 Objectives

CHAPTER TWO

2.0 Literature review

2.1 The African Oil bean Pebtaclethra macrophlla beroth

2.2 Uses

2.3 Processing and fermentation of Ugba

2.4 Microorganism involved in Ugba fermentation

2.5 Preservation and shelf life of Ugba

2.6 Conclusion from review of Ugba

2.7 Pterocarpus Santalinoides

2.8 Uses of Pterocarpus Santalinoides

2.9 Photochemical of Pterocarpus Santalinoides

CHAPTER THREE

3.0 Materials and methods

3.1 Collection and identification of the plant leaves

3.2 Source of Ugba samples

3.3 Ugba preparation

3.4 Material

3.5 Processing of Ugba sample for culture

3.6 Culture of samples

3.7 Identification of isolates.

3.8 Processing of plant samples

3.9 Extraction of plant material

3.9 Preparation of crude extracts

3.10 Antimicrobial test.

CHAPTER FOUR

4.0 Results

4.1 Characterization of Bacteria Isolates

CHAPTER FIVE

5.0 Discussion

5.1 Conclusion

5.2 Recommendation

Reference

Appendix

ABSTRACT

Ugba is a Nigeria indigenous, protein rich food obtained by solid state fermentation of seeds of African due to uncontrolled fermentation by some microorganisms.

Some microorganisms Bacillus subilies, Bicillus Lichenipormis Pesudimouns aruignosa, staphylococcus avreus, esherichia coli klebsiella micrococcus spp, candida albians were isolated and identified using agar plates and biochemical tests as described by chesborough 2000. Methanolic and water extract for its antimicrobial properties on some of the isolated organisms of fermented Ugba at varying concentrations. The Agar gel diffusion method was used to assay for the antimicrobial properties on some of the test isolates. The test organisms were resistant to the methanolic and water extracts of pterocapus santalinoides at different concentrations. This shows that pterocapus santalinoides can not used to extend the life span of Ugba and so further research work should be done on medicine plants towards growth inhibition or killing of microorganisms of fermented Ugba especial Bicillus spp that is more prominent.