ABSTRACT

The contributions of microorganisms in deterioration of African breadfruit during storage was investigated in this study. Matured breadfruit of seeded variety of African breadfruit (Artocarpus altilis) was stored under room temperature and morphological changes observed at 24hrs interval. Spoilage of breadfruit was observed after 72hrs with microbial growth. The study thus revealed that microorganisms play a substantial role in the spoilage of African breadfruit. Strains of Aspergillus spp., Penicillium spp., Molinia spp., Yeast, Rhizopus spp.  and Fusarium spp. were isolated as fungal spoilage organisms. Bacillus spp., Pseudomonas spp., Staphylococcus spp., Streptococcus spp., Escherichia coli and Proteus spp. were isolated as bacteria spoilage organisms. 

TABLE OF CONTENTS

Title page i

Declaration ii

Certification iii

Dedication iv

Acknowledgements v

Table of contents vi

List of tables viii

Abstract ix

CHAPTER ONE: INTRODUCTION

1.1 Aims and objectives 2

CHAPTER TWO: LITERATURE REVIEW

2.1 African breadfruit (Treculia africana) 4

2.2 African breadfruit varieties 7

2.3 Profile of African breadfruit 8

2.4 processing and preservation of African bread fruit (Treculia africana) 10

CHAPTER THREE: MATERIALS AND METHODS

3.1 Collection of sample 13

3.2 Media used 13

3.3 Sterilization 13

3.4 Microbiological analysis 13

3.5 Isolation of microbe using plating technique (spread plate methods) 14

3.6 Plate count 15

3.7 Identification of bacteria 15

3.8 Gram staining 15

3.9    Catalase test 16

3.9.1 Coagulase Test 16

3.9.2 Indole Test 16

3.9.3 Methyl Red Test 17

3.10 Determination of prevalence 17

3.11 Statistical analysis

CHAPTER FOUR: RESULTS 18

CHAPTER FIVE: DISCUSSION AND CONCLUSION 

5.1 Discussion 26

5.2 Conclusion 26

References 28