PLANT EXTRACT AS NATURAL FOOD PRESERVATIVE AGAINST SPOILAGE FUNGI FROM SNACK (DOUGHNUT)

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Abstract ﾿ v

Table of Contents ﾿ vi ﾿

List of Tables ﾿ vii

CHAPTER ONE

1.1 ﾿ Introduction ﾿ 1

1.2 ﾿ Objectives of the Study ﾿ 2

1.2.1 ﾿ Specific Objectives ﾿ 3

CHAPTER TWO

2.0  ﾿ Literature Review ﾿ 4

2.1 ﾿ General Overview of Plant Extract ﾿ 4

2.2 ﾿ Plant Extracts as Biopreservatives ﾿ 5

2.3 ﾿ Antifungal Activity of Plant Extracts ﾿ 7

2.4 ﾿ Citrus as Plant Extract ﾿ 7

2.4.1 ﾿ Phytochemicals in Citrus and Its Medicinal Properties ﾿ 9

2.4.1.1 Flavonoids ﾿ 10

2.4.1.2 Carotenoids ﾿ 10

2.4.1.3 Fibre ﾿ 11

2.4.1.4 Terpenoids (terpenes) ﾿ 11

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 13

3.1 ﾿ Collection of Materials ﾿ 13

3.2 ﾿ Method of Plate Preparation ﾿ 13

3.3 ﾿ Isolation of Fungi ﾿ 13

3.4 ﾿ Identification of Isolated Fungi ﾿ 14

3.5 ﾿ Extraction of Plant Materials ﾿ 14

3.6  ﾿ Antifungal Screening ﾿ 14

3.7 ﾿ Phytochemical Analysis of Citrus Extract ﾿ 15

3.7.1 ﾿ Detection of Alkaloids ﾿ 16

3.7.2 ﾿ Detection of Tannins ﾿ 16

3.7.3 ﾿ Detection of Flavonoids ﾿ 16

3.7.4 ﾿ Detection of Saponins ﾿ 16

CHAPTER FOUR

4.0         Results ﾿ 17

CHAPTER FIVE

5.0    ﾿ Discussion, Conclusion and Recommendation ﾿ 25

5.1 ﾿ Discussion ﾿ 25

5.2 ﾿ Conclusion ﾿ 25

5.3 ﾿ Recommendation ﾿ 26

REFERENCES