This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on the topic stated above.
I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Botany for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Mycotoxins Available in Foodstuffs Vended provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.
PRELIMINARY PAGES
CHAPTER ONE
Introduction
- 1.1 Background of the study
- 1.2 Statement of Problem
- 1.3 Objectives of the study
- 1.4 Significance of the study
- 1.5 Scope of the study
- 1.6 Research questions
- 1.7 Limitation of the Study
CHAPTER TWO
Literature Review
- 2.1 Introduction
- 2.2 Conceptual Framework
- 2.3 Theoretical Framework
- 2.4 Empirical Review
- 2.5 Summary of Gaps
- …
CHAPTER THREE
Methodology
- 3.1 Design of the study
- 3.2 Area of the study
- 3.3 Population of the study
- 3.4 Sample and Sampling Technique
- 3.5 Instrumentation
- 3.6 Validity of the Instrument
- 3.7 Administration of the Instrument
- 3.8 Method of Data Analysis
CHAPTER FOUR
Results and Discussion
- 4.1 Data Presentation and Analysis
- 4.2 Discussion of the Research Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1 Summary
- 5.2 Conclusion
- 5.3 Recommendations
REFERENCES
APPENDIX I
Mycotoxins are derived from the combination of two greek words “mykes” which means fungus and “toxikon” which means poison (Haper douglas, 2008). Thus, mycotoxins are fungal poisons (Bennett, 1987). Mycotoxins are natural products produced by fungi that evoke a toxic response when introduced in low concentration to higher vertebrates and other animals by a natural route (Benette, 1987). Richard(2007) defined mycotoxin as a toxic secondary metabolite produced by organism of the fungi kingdom commonly known as moulds and this toxins are capable of causing diseases and death to humans and other animals.
The term mycotoxin was coined in 1962, in the aftermath of an unusual veterinary crisis near London, England during which approximately 100,000 turkey poults died (Blout, 1961). When the mysterious turkey X disease was linked to a peanut (groundnut) meal which was contaminated with secondary metabolites Aspergillus flavus (Aflatoxins)(Blout, 1961).
It then sensitized scientists to the possibility that other occult mould metabolites might be deadly. Soon the mycotoxin rubic was extended to include a number of previously known fungal toxins for example:the ergot alkaloids, some compounds that had originally been isolated as antibiotics, for example patulin and a number of new secondary metabolites revealed in screens targeted at mycotoxins discovery for example ochratoxin (Forgacs, 1962).
1.1 Introduction
… 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, limitation of the study and definition of terms.…
