This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7×103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in sample B. Cluster of spores of fungal growth identified were Fusarium spp, Penicillium melinii and Mucor spp. In sample A, the average count of fungal isolates was 6spores/ml and 2spores/ml for sample B . Due to microbial growth inhibition caused by the presence of potash in sample B, the fungal count was found to be less than the fungal count in sample A. The result proved that potash is a good food preservative against microbes.
Title page                            i
Certification                           ii
Dedication                           iii
Acknowledgement                         iv
Table of Contents                        vi
List of Tables                           x
Abstract                               xi
CHAPTER ONE
1.0   Introduction                         1
1.1   Background of the Study               1
1.2   Statement of the Problem               5
1.3   Objective of the Study                  6
1.4   Significance of the Study               6
1.5   Limitation of the Study                  7
CHAPTER TWO
2.0   Literature Review                      8
2.1   Nutritional Value of Beans               8
2.2   Sources of Microbial Contamination of Cooked Beans   12
2.3   Activities of Microbes on Cooked Beans         18
2.4   Health Implications of Microbial Contamination of Beans    23
2.5   Potash and its Chemical Composition          24
2.6   Potash as a Food Preservative             25
CHAPTER THREE
3.0   Materials and Method                  28
3.1   Materials                         28
3.2   Collection of Samples                  28
3.3   Sterilization of Materials                  28
3.4   Preparation of Culture Media               29
3.5   Sample Preparation                   29
3.6   Serial Dilution                      30
3.7   Identification and Characterization of Isolated Organism      31
3.8   Gram Staining                      31
3.9   Isolation of Fungal                      32
3.10   Biochemical Test                     33
3.11   Effect of Potash on Microbial Activity on Cooked Brown Beans      37
CHAPTER FOURÂ
4.0   Results                            38
CHAPTER FIVE
5.0   Discussion, Conclusion and Recommendation    44
5.1   Discussion                         44
5.2   Conclusion                         47
5.3   Recommendation                      49
  References                         50
Appendix                         52
LIST OF TABLES
Table 1:   Morphological characteristic Gram Reaction on Isolates                     38
Table 2:   Biochemical Test on each Isolate              39
Table 3:   Total plate count of Bacteria Isolated from Cooked Beans                  40
Table 4:   Isolation and Identification of Fungi from cooked Beans with Potash          41
Table 5:   Total plate count of Fungi Isolated from       Cooked Brown Beans            42
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