ABSTRACT

The microbial load and quality of yam flour purchased from three markets in Aba was examined using standard microbiological method. The total viable count of market A ranges from 1.2x104cfulml to 6.85x105cfu/ml, market B ranges also from 3.96x104cfu/ml to 4.45x105cfu/ml while market C had a viable count between 2.13x104cfu/ml and 1.03x105cfu/ml. The yam flour purchased and examined microscopically showed the isolation of Staphylococcus aureus, S. Saprophyticus, E. coli, Klebsiella and Enterbacter sp for bacteria, and Fusarium and Aspergillus sp as fungi which are good mycotoxin producing fungi. The state of the market can also contribute to the increase in microbial load. Retailers should insist on getting well prepared yam flour with high hygienic practices from millers thereby ensuring well reduced load of microorganisms. 

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledge iv

Table of Contents v

List of Tables ix

List of Figures x

Abstract xi

CHAPTER ONE

1.0 Introduction 1

1.1 Nutritional Composition Of Yam 3

1.2 Flour 3

1.3 Etiology Of Flour 4

1.4 Composition  Of  Flour 4

1.5 Health Benefits Of Yam Flour 5

1.6 Aim of Research 6

CHAPTER TWO

2.0 Literature Review 7

2.1Yam Production in Nigeria 7

2.2 Yam Description 8

2.3 Geographic Regions 10

2.4 Cultivation Practices 11

2.5 Harvesting 11

2.6 Storage 12

2.7 Yam Plagues and Diseases 14

2.8 Uses of Yam 14

2.9 Production Process of Yam Flour 15

CHAPTER THREE

3.0 Materials and Method 17

3.1 Collections of Samples 17

3.2 Samples Labeling 17

3.3 Sterilization of Materials 17

3.4 Media Preparation 18

3.5 Isolation of Microorganisms from Samples 18

3.6 Enumerations of Fungi Isolate 19

3.7 Identification of Fungi Isolates 19

3.8 Bacteria Identification 19

3.9 Gram Staining 20

3.10 Biochemical Tests 20

3.10.1 Catalase Test 20

3.10.2 Coagulase Test 21

3.10.3 Indole Test 21

3.10.4 Oxidase Test 21

3.10.5 Citrate Test 21

3.10.6 Motility Test 22

3.10.7 Sugar Fermentation Test 22

3.10.8 Methyl-Red Test 22

CHAPTER FOUR

4.1 Result 24

CHAPTER FIVE

5.1 Discussion 32

5.2 Conclusion 33

5.3 Recommendation 34

      References