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Formulation of Microbial Growth Medium From Sweet Potato

Formulation of Microbial Growth Medium From Sweet Potato

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Reference ID: PS-2629-TM

DEDICATION

This research work titled "Formulation of Microbial Growth Medium From Sweet Potato" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.

ACKNOWLEDGEMENT

I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Science Laboratory Technology (SLT), Book Authors and Profound Scholars of existing/related research material for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.


Formulation of Microbial Growth Medium From Sweet Potato

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

INTRODUCTION

  • 1.1 Introduction
  • 1.2 Background of Study
  • 1.3 Statement of Problems
  • 1.4 Aim and Objectives of Study
  • 1.5 Research Questions
  • 1.6 Significance of Study
  • 1.7 Scope of Study
  • 1.8 Limitations of the Study

CHAPTER TWO

LITERATURE REVIEW

  • 2.1 Introduction
  • 2.2 Origin and Distribution of Sweet Potato
  • 2.3 Description of Sweet Potato Root System
  • 2.4 Naming of Sweet Potato
  • 2.5 Origin of Sweet Potato
  • 2.6 Dispersal in Historical Times
  • 2.7 Transgenicity
  • 2.8 Cultivation of Sweet Potato
  • 2.9 Production of Sweet Potatoes
  • 2.10 Nutrient Content of Sweet Potatoes
  • 2.11 Comparison between Sweet Potatoes and Food Staples

CHAPTER THREE

MATERIALS AND METHODS

  • 3.1 Introduction
  • 3.2 Collection of Samples
  • 3.3 Preparation of Control Media
  • 3.4 Formulation of Media
  • 3.5 Test Organisms
  • 3.6 Inoculation of Media

CHAPTER FOUR

RESULTS AND DISCUSSION

  • 4.1 Introduction
  • 4.2 Results
  • 4.3 Discussion of Findings

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

  • 5.1 Introduction
  • 5.2 Summary of Findings
  • 5.3 Conclusion
  • 5.4 Recommendation

REFERENCES

ABSTRACT

The study was carried out to examine the Formulation of Microbial Growth Medium From Sweet Potato. In achieving this aim, the following specific objectives were laid out to determine the growth of Aspergillus spp on the formulated Sweet potato glucose agar and determine the physical properties of the formulated media and commercially available media. Agar medium preparation form sweet potato without dextrose was evaluated as growth medium for two phytothogenic fungi. Sabouraud dextrose agar (S.D,A) was used as control. Culture was incubated fro 3days, after which growth of micro-organism was observed. Lactophenol stain was done to dictate the particular micro-organism that grown on the plate. Aspergillum was observed on the plate that contained Garry, and mould (penicellium) was observed on the plate that contained bread, on both sabouraud dextrose agar and sweet potato extract medium. There was greater number of growth on sweet potato extract medium while on sabouraud dextrose agar. Less growth appeared because of streptomycin that was incorporated to inhibit some growth of micro-organism on the both. Total plater count shown was 1.24 - 106 cfu/ml from bread on sabouraud dextrose agar (S.D.A). 7.6 x 10 SCFU./ML form Garry on sabouraud dextrose agar, 9.4 — 105 cfu/ml. From Garry on sweet potato extracted medium and 1.74 — 106 cfu/ml and from bread on sweet potato extract medium. The fungal isolates Aspergillus sp. and Rhizopus sp is higher in the potato dextrose agar followed by sweet potato glucose agar. The higher level of fungal growth on the sweet potato glucose agar is due to the higher carbohydrate content in the sweet potato. These alternative formulations should be used more often in the laboratory for growth and study of microorganisms. More studies should be done on the shelf life of these alternative formulations.


Formulation of Microbial Growth Medium From Sweet Potato

CHAPTER ONE

1.1 Introduction

Potato (Solanum tuberosum L.) is well-known vegetable grown all over the world. It is regarded as valuable supply of nutrients because it provides nearly all necessary nutrients needed for human body ranging from macronutrients that are considered as high level of energy to micronutrients like minerals and vitamins (Vreugdenhil let al, 2007). The root of Sweet potato is the major source of energy due to its high carbohydrate content. In addition to these nutrients, sweet potato is well known for its β-carotene content and other minor components such as vitamins B, C, E and phenolic acid, as well as potassium, calcium, iron, zinc and phosphorus (Burri et al., 2011).

As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.


1.2 Background of Study

Potato has an important role to play in preventing malnutrition, especially in impoverished areas of the world. Although potato has a relatively low energy density, it has negligible fat, contains quality protein, fiber, and vitamins, minerals, especially potassium, and important phytochemicals, many of which have antioxidant properties. Potato is important to global nutrition and health.

Sweet potato is one of the major roots and tubers and it was reported to be the 7th most important food crop in the world (Kays, 2004). The importance of sweet potato as a food crop is growing rapidly in some parts of the world and in sub-Saharan Africa, it is outpacing the growth rate of other staples. Sweet potato is used for human consumption and as a healthy cheap source of animal feed. It is considered an excellent food security crop in sub-Saharan Africa. It requires less agro- chemical inputs and survives/grows in diverse conditions (CIP, 2013).

Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotenela vitamin A equivalent nutritional, vitamin c and vitamin B6. In 1992, the center for science in the public interest compared the nutritional value of sweet potatoes to other vegetables, considering fiber content, complex carbohydrate, protein, vitamin A and C, iron and calcium, the sweet potato ranked highest in nutritional value.

Sweet potato varieties with dark orange flesh have more beta carotene than those with light encouraged in Africa where vitamin A deficiency is a serious health problem. Despite the name preliminary studies on animals have revealed that it insulin resistance. Sweet potato yields an important starch which is used commercially in laundries in sizing textile and papers and in manufacturing adhesives.

The crop is sensitive to drought at the tuber initiation stage 50-60 days after planting and is not tolerant to water-logging, as it may cause tuber rots and reduce growth of storage roots if aeration is poor. Depending on the cultivars and conditions, tuberous roots mature in two to nine months. Early-maturing cultivars can be grown as an annual summer crop in temperate areas, such as the northern United States. They are mostly propagated by stem or root cuttings or by adventitious roots called slips that grow out form the tuberous roots during storage.

The plants (sweet potatoes) are now cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. The plant does not tolerate frost. It grows best at an average temperature of 240c (750f), abundant sunshine and warm nights. Annual rainfalls of 750-1000mm are considered most suitable with a minimum of 500mm in growing season. Sweet potato like the other roots and tubers is mainly made of carbohydrates. Total carbohydrates, which are mainly starch (FAO, 2002), make up about 19% to 28% of the root. While the 86% (on dry basis) of total soluble sugars are glucose, the remainder are fructose and sucrose (Zhang et al., 2002), besides the fact of having a significant fiber content. Protein content is 1% to 2% and it has high biological value due to its high lysine content, whereas lipid level is low (FAO, 2002).

Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Formulation of Microbial Growth Medium from Sweet Potato.


1.3 Statement of Problems

Investigation revealed that the sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable (Alkasrawi et al., 2003). The young leaves and shoots are sometimes eaten as greens.

The sweet potato is commonly thought to be a type of potato (Solanum tuberosum) but does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales. The sweet potato, especially the orange variety, is often called a "yam" in parts of North America, but is botanically very distinct from true yams.

The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato cultivars with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh (Alkasrawi et al., 2003).


1.4 Aim and Objectives of Study

The aim of the study is to examine the Formulation of Microbial Growth Medium from Sweet Potato. In achieving this aim, the following specific objectives were laid out as follows:

  1. To determine the growth of Aspergillus spp on the formulated Sweet potato glucose agar;
  2. To examine the growth of Rhizopus spp on the formulated Sweet potato glucose agar;
  3. To assess the growth of Escherichia coli on the formulated Sweet potato agar;
  4. To identify the growth of Staphylococcus aureus on the formulated Sweet potato agar;
  5. To determine the physical properties of the formulated media and commercially available media.

1.5 Research Questions

The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:

  • What is the growth of Aspergillus spp on the formulated Sweet potato glucose agar?
  • What is the growth of Rhizopus spp on the formulated Sweet potato glucose agar?
  • What is the growth of Escherichia coli on the formulated Sweet potato agar?
  • What is the growth of Staphylococcus aureus on the formulated Sweet potato agar?
  • What are the physical properties of the formulated media and commercially available media?

1.6 Significance of Study

This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.


1.7 Scope of Study

The scope of the research is focused on the Formulation of Microbial Growth Medium from Sweet Potato.


1.8 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

  1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
  2. Research material: availability of research material is a major setback to the scope of the study.
  3. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
  4. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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