EFFECTS OF PROCESSED CASSAVA EFFLUENTS ON RECEIVING SOIL AROUND IKWUANO

ABSTRACT

The increased utilization of processed cassava products has increased the environmental pollution associated with the disposal of effluents.The aim of this work was to assess the impact of cassava effluents on soil  around Ikwuano. A total of Five (5) samples was collected from Umuariaga cassava processing farm using sterile containers where one  gram (1g) of the samples of the polluted soils was serially diluted in ten folds. Total viable heterotrophic aerobic counts were determined by plating in duplicate using pour plate technique. A total of six (6) bacteria genera which belong to Bacillus specie, E. coli, Serratiamarcesens, Pseudomonas specie, Proteus and Micrococcus luteus. Total viable microbial count of degradation soil with contaminated Cassava effluents and non contaminated cassava effluents  samples shown in table 1. The samples had total aerobic plate count ranged from 4.7 x 105 to 8.2 x 105 cfu/g while the uncontaminated soil with Cassava effluents ranged from 2.0 x 105 to 5.0 x 105 cfu/g. The percentage occurrence of the bacterial isolates which shows that E.coli 28% had the highest percentage occurrence while Pseudomonas had the least percentage occurrence of 4%.The effluent from cassava plant when discharged on soil causes physiochemical and microbiological changes in the soil which calls for serious concern if the soil will be used for agricultural and other purposes.There is therefore the need for an introduction of regulations to control the disposal of effluent generated from cassava.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgments                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

Abstract                                             

CHAPTER  ONE

1.0 INTRODUCTION                                                                                                          1

1.1 Aim and Objectives                                                                                                          3

1.2 Objectives                                                                                                                         3

CHAPTER TWO                                                                                                                  4

2.0  LITERATURE REVIEW                                                                                             4

2.1 Effluents                                                                                                                           10

2.1.1 Constituents of different industrial effluents                                                                 11

2.2.1.1 vegetable oil and food processing industry                                                                12

2.2.1.2 Sugar Mill                                                                                                                   13

2.2.1.3 Dairy Mill                                                                                                                   15

2.3 Environmental Impacts of Cassava Mill Effluents                                                           16

2.4 Effect of  CassavaEffluents On Soil Microorganisms                                                     18

CHAPTER THREE                                                                                                              21

3.0  MATERIALS AND METHODS                                                                                  21

3.1 Collection of Samples                                                                                                      21

3.2 Media Used                                                                                                                       21

3.3 Sterilization                                                                                                                      21

3.4 Enumeration of Total Heterotrophic Bacteria                                                                  21

3.5 Characterization of Isolates                                                                                              22

3.5.1 Spore Staining Technique                                                                                             22

3.5.2 Gram staining                                                                                                                22

3.5.3 Motility Test                                                                                                                  23

3.6 Biochemical and Cultural Characteristics                                                                                    23

3.6.1 Catalase test                                                                                                                   23

3.6.2  Coagulase Test                                                                                                             23

3.6.3 Citrate Test                                                                                                                    23

3.6.4 Indole Test                                                                                                                     24

3.6.5 Triple Sugar Iron Test                                                                                                   24

3.6.6 Oxidase Test                                                                                                                  25

3.6.7   Urease Test                                                                                                                  25

3.6.8 Methyl Red Test                                                                                                            25

3.6.9 Voges-proskaeur Test                                                                                                    26

3.6.10 Sugar Fermentation Test                                                                                             26

CHAPTER FOUR                                                                                                                28

4.0 RESULTS                                                                                                                        28

CHAPTER FIVE                                                                                                                  34

5.0 DICUSSION, CONCLUSION AND RECOMMEDNATION                                    34

5.1 Discussion                                                                                                                         34

5.2 Conclusion                                                                                                                        37

5.3 Recommendation                                                                                                             37

LIST OF TABLES

Table                           Title                                                                Page

1               Total viable microbial count from Cassava effluents sample                              29

2               Identification And Characterization of Isolates                                             30

3               Percentage Occurrence of Microbial Isolates from Cassava effluents                32

CHAPTER  ONE

1.0 INTRODUCTION

 Cassava (Manihot esculenta Crantz, synonymous with Manihot utilissima Rhol) belongs to the family Euphorbiaceae. The tubers are quite rich in carbohydrates (85-90%) with a very small amount of protein (1.3%) in addition to cyanogenic glucoside (Linamarin and Lotaustiallin) which are present in cassava  (Nwabueze, and Odunsi  2007). This high carbohydrate content makes cassava a major food item especially for the lower income earners in most tropical countries especially Africa and Asia (Desse, G. and Taye, 2003). Cassava food products are the most important staples of rural and urban household in Southern Nigeria. In Nigeria, traditional foods processed at home/ in small scale cottage operation constitute the principal mode of utilization of cassava (Inges, 2012).

It is generally believed to have originated from Brazil in South America. Cassava has spread to many other tropical countries like West Indians, South East Asia, and other West Africa, especially in Nigeria, Sierra Leone and Liberia. In Nigeria, cassava is extensively cultured and classified into two kinds: namely Sweet cassava (Manihot esculenta) and Bitter cassava (Manihot utilisssima). Bitter cassava contains glucoside which forms hydrocyanic acid during processing. Hydrocyanic acid can be removed by cooking or fermenting in water for specific period. There are varieties of cassava which differ significantly in their colour, stem and period of maturity (IITA, 2011).  Cassava processing plant also known as cassava mill was invented in 1919 and planted in 1934 and is extensively used in Nigeria, especially in the southern part where cassava is a major agricultural produce (Oyewole and Afolami, 2001). It is used to grind peeled cassava tubers which are drained for 2-4 days and then baked over fire in pans to produce Garri- a major staple food . The edible tubers are processed into various forms which include chips, pellets, cakes and flour. The flour could be fried to produce Garri or steeped in water to ferment and produce fufu when cooked. The production and consequent consumption of cassava have increased extensively in recent times (Oyewole and Afolami, 2001).

The increased utilization of processed cassava products has increased the environmental pollution associated with the disposal of effluents. The highly offensive odour emanating from the fermenting effluent calls for regulation in the discharge of waste generated (Akani  et al., 2007). In most areas, cassava mills are mainly on small scale basis, owned and managed by individuals who have no basic knowledge of environmental protection. Though on small scale basis, there are many of them, which when put together, create enormous impact on the environment. Cassava also contains much pollutant such as disease-causing pathogens e.g. bacteria and fungi. Disposal of agricultural by-products such as cassava waste from processing activities is a concern in Nigeria. There is an appreciable high level of contamination arising from the discharge of effluents on agricultural soil hence the need for proper treatment before discharge and conversion of these cassava wastes into biosorbent that can remove toxic and valuable metals from the effluent. Effluent is a liquid or solid waste, especially chemicals produced by factories or from agricultural products or domestic waste. Effluents usually contain a wide variety of chemicals, debris and various microorganisms which are mostly emptied on soil or carried away through special underground pipes called Sewers. Types of effluents include industrial effluent, agricultural effluents, domestic effluent and storm effluent (Akani  et al., 2007).

1.1 AIM AND OBJECTIVES

The aim of this work was to assess the impact of cassava effluents on soil  around Ikwuano.

1.2 OBJECTIVES

1. To isolate and identify bacterial species in uncontaminated and effluent contaminated soil samples from Ikwuano.

2. To determine the microbial load (bacteria) diversity in both contaminated and uncontaminated soil.

Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.