ABSTRACT
Microbiological and Nutritional qualities of breadfruit were carried out. A total of twenty (20) samples of African breadfruit (Treculia Africana) were purchased from Ubani main market at Uzuakoli, Abia state.The samples were kept in sterile polythene bag and transported to the Microbiology Laboratory for analysis. The breadfruit samples were serially diluted and cultured using spread plate method on solid media. The media used were, Nutrient Agar, MacConkey agar, Mannitol salt agar and eosin methylene blue agar for bacteria and SDA (Sabouraud Dextrose Agar) for fungi respectively. Standard microbiological techniques were used to enumerate and characterize the organisms. A total of sixteen (16) bacteria isolates belonging to five genera were obtained from breadfruit samples and the following bacteria were isolated Staphylococcus aureus, Escherichia coli, Proteus spp, Bacillus spp and Klebsiella spp based on their biochemical reaction while a total of three (3) fungal isolates belonging to two genera were obtained from Breadfruit samples and identified as Aspergillus specie and Rhizopus specie. The total viable count of bacterial population in all Breadfruit sample were in the range of B6 0.9x105 to 8.0x105 B14 cfu/g, Staphylococal count ranged from 2.5 x104 to 8.8 x 104, Salmonella and Shigella count ranged from 7.5 x104 to 1.3 x 104 while total fungal count ranged from B18 0.9 x 103 to B1 8.5 x 103 . The frequency of occurrences of bacteria isolates associated with Breadfruit samples. It showed that Proteus spp. 5 (31.3%) was most predominant bacterial isolates associated with Breadfruit samples. This was followed by Escherichia coli 3 (18.8%), Bacillus spp. 3 (18.8%) and Staphylococcus aureus 3 (18.8%) Klebsiella spp. 2 (12.5%), was least predominant. A total of two (2) fungal isolates belonging to two genera were obtained from Breadfruit samples and identified as Aspergillus specie and Rhizopus specie. It showed that Aspergillus specie 2(66.7%) was predominant while Rhizopus 1 (33.3%) specie was least predominant. The proximate composition of breadfruit samples in the study revealed protein 1.04±0.06 had the lowest range while Ash 9.50±0.40 had the highest range. The mineral composition in this study showed that potassium 1.51±0.05 had the lowest range while calcium 148.98±0.86 had the highest range. In conclusion, the study shows that despite the preparation of breadfruit by heating, there were still some pathogenic microorganisms observed on the samples analyzed therefore it is recommended breadfruit should be screened for microorganisms of public health importance.
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
Lists of Tables viii
Abstract
ix
CHAPTER
ONE
1.0 INTRODUCTION 1
1.1 Aim
and Objectives 3
1.2
Objectives 3
CHAPTER
TWO
2.0 LITERATURE
REVIEW 4
2.1 Bread Fruit (Artocarpus
altilis)
2.2
African Breadfruit Varieties 5
2.3
Profile of African Breadfruit 5
2.4
Nutritional Content of Bread Fruit 8
2.5
Microorganisms Associated With Breadfruit 9
CHAPTER
THREE
3.0 MATERIALS AND METHODS 14
3.1 Sample Collection 14
3.2
Microbiological Analysis and Media Used 14
3.3 Enumeration
of Microorganisms 14
3.4 Characterization
of Isolates 15
3.4.1
Gram Staining 15
3.4.2 Spore
Staining Technique 16
3.4.2 Motility
Test 16
3.4.4 Catalase
test 16
3.4.5 Coagulase
Test 17
3.4.6 Citrate
Test 17
3.4.7
Indole Test 17
3.4.8 Triple
Sugar Iron Test 18
3.4.9 Oxidase Test 18
3.4.10 Urease Test 18
3.5 Identification of Fungi 19
3.6
Proximate Analysis 19
3.6.1
Moisture Content Determination 19
3.6.2
Total Ash Determination 19
3.6.3
Crude Protein Determination 20
3.6.4
Fat Content determination 20
3.6.5
Crude Fibre Determination 21
3.6.6
Carbohydrate Determination 21
3.6.7 Analysis of mineral contents 22
CHAPTER FOUR
4.0 RESULTS 23
CHAPTER FIVE
5.0
Discussion, Conclusion and
Recommendation 32
5.1 Discussion
32
5.2 Conclusion 35
5.3 Recommendation 35 References
LIST OF TABLES
Table Title
Page
1 Total Viable Count of
Isolates from Breadfruit Sample 24
2 Percentage of Occurrence
of Bacterial Isolates from Breadfruit
Samples 25
3 Percentage Occurrence of fungi isolates from
Breadfruit Samples 26
3
Morphology
and Biochemical Identification of Isolates 27
4
Morphological
Characteristics of Fungi Isolates 28
5
Proximate
Composition of the Breadfruit 29
6
Mineral
Composition of Breadfruit Samples 30
CHAPTER ONE
1.0 INTRODUCTION
African
breadfruit (Treculia africana Decne) belongs to the Mulberry family, Moracceae,
which is of African origin but now being grown in the most tropical and
sub-tropical countries (Agu et al., 2007). African breadfruit or wild
jack fruit in some areas, is a neglected and under exploited tropical tree
(Osuji and Owei, 2010). According to Okonkwo and Ubani (2012) it is a common
forest tree called by various names among different tribes in Nigeria, such as
“Ukwa” (Igbo), “afon” (Yoruba), “barafuta” (Hausa), “Ize” (Benin), “eyo”
(Igala) and “edikang” (Efik). The tree crop is widely grown in the Southern
States of Nigeria where it serves as low cost meat substitute for poor families
in some communities (Badifu and Akubor, 2011; Ugwu et al., 2011). The
plant produces large, usually round, compound fruits covered with pointed
outgrowths and the seeds are buried in the spongy pulp of the fruits (Nwokolo,
2016).
African
breadfruit is an important natural resource for the poor, contributing
significantly to their income and dietary intake (Ogbonnia et al., 2008)
and as animal feed (Ejidike and Ajileye, 2007). The seeds are seldom eaten raw
but can be baked, boiled, roasted and fried before consumption, or they can
also be ground into flour which can be used as a substitute for wheat flour in
bakery products (Agu et al., 2007; Ijeh et al., 2010). African
breadfruit seeds (ABFS) are highly nutritious and constitute a cheap source of
vitamins, minerals, proteins, carbohydrate and fats. Proximate analysis shows
that the seeds contain 17 – 23% crude protein, 11% crude fat and other
essential vitamins and minerals (Akubor et al., 2000).
African
breadfruit just like other legumes have been known to contain some
anti-nutrients such as oxalate, tannin, hydrogen cyanide, phytate, etc., which
interfere with digestive processes and prevent efficient utilization of their
nutrients especially proteins (Fasasi et al., 2003; Ugwu and Oranye,
2006). The nutritional and anti nutritional potentials of a number of wild
tropical seeds and fruits have assessed by several workers (Grant et al.,
2013; Alabi et al., 2005; Ejidike and Ajileye, 2007). Seeds often
contain naturally occurring substances which are deleterious to man and animal
(Grant et al., 2013). These antinutritional factors need to be removed or
inactivated by extensive washing and heat treatment of the seeds or seed meal prior
to use in the diet. showed that
commercial processing of food changed the composition of food including the
loss of major constituents like polysaccharides, protein, vitamins and minerals.
Ejidike and Ajileye, 2007) reported on the production of the African bread
fruit and soybean (Glycine max) seesd based food formulation. Fasasi et al.
(2003) studied the effects of germination and fermentation on nutritional and
organoleptic quality. Grant et al. (2013) noted the presence of pyrono flavonoids
in bread fruits (Artocarpuss comunis) which also contained strong
inhibitory effects Shittu et al. (2004) studied the water absorption
process during soaking of the African bread fruit seeds at five typical soaking
temperatures. Ranging between 30 and 700C and found that water absorption increase
exponentially with an increase in temperature. The bread fruit tree is
of the family, Moracene and is one of the four members of the genera Treculia. It grows commonly in evergreen
and deciduous forests, often by streams but may sometimes be planted as in
Nigeria where it is very common in the Western and Eastern states (Grant et
al., 2013). The seeds is used for soup
thickening and making bread fruit cakes, snacks and cookies, A decoction of the
breadfruit leaf is believed to lower blood pressure and may relieve asthma.
Crushed leaves are applied on the tongue as a treatment for throat and the leaf
juice is used locally as ear drops. The leaf ash is used as a remedy for
enlarged spleen. Despite, the great nutritional and medicinal potential of the
African bread fruit, there is little analytical information on the chemical
profile of the fruit and seed. Here we analyzed the food value of the African
bread fruit and seeds to support their use in food and feed formulation.
1.1 Aim and Objectives
The
aim of this study is to assess the microbiological and nutritional qualities of
breadfruit.
1.2 Objectives
1. To
isolate and identify microorganisms from breadfruit.
2. To
characterize microorganisms isolated from breadfruit.
3. To
determine the nutritional composition of breadfruit.
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