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MICROBIOLOGICAL QUALITY OF PALM KERNEL FRUITS

TABLE OF CONTENTS

Title page

Approval page

Dedication

Acknowledgement

Abstract

Table of contents

CHAPTER ONE

1.0 Introduction

1.1 Scope of study

1.2 Statement of problem

1.3 Aim of study

CHAPTER TWO

2.0 Literature review

2.1 Types of oil palm fruits

2.2 Health benefits of oil palm fruit

2.3 Cultivation
2.4 Harvesting

CHAPTER THREE

3.0 Materials and methods

3.1 Collection of samples

3.2 Microbial analysis of palm fruits

3.3 Identification of bacterial

3.2.1 Gram staining techniques

3.2.2 Motility test

3.2.3 Catalase test

3.2.3 Citrate utilization test

3.2.4 Indole test

3.2.5 Oxidase test

3.2.6 Sugar fermentation test

3.2.7 Lactophenol cotton blue staining technique

CHAPTER FOUR

4.0 Result and discussion

4.1 Result

Table 1: Total Microbial Load of Palm fruits Ojukwu,

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Pisifera and Dura

Table :2 Morphological and Biochemical Characteristics

of Bacterial Isolates from

Table 3: Identification of Fungal Isolates

4.2 Discussion

CHAPTER FIVE

5.0 Conclusion and recommendation

5.1 Conclusion

5.2 Recommendations

References
 CHAPTER ONE

1.0 INTRODUCTION

Palm fruit is orange-red to brownish or yellowish-red in colour

when ripe but greenish when unripe. Oil palm fruit is

monocotyledon belonging to the genus Elaeis. It is a tree crop

and the highest oil-producing plant. It produces two types of

oils; these are palm kernel oil and palm oil. Palm kernel oil is

obtained from the endocarp while palm oil is obtained from the

fleshy mesocarp. Palm oil fruit is rich in corotenoids and

contains saturated and monounsaturated fatty acids have

actually been turned into an asset in view of current dietary

recommendations. The use of palm oil fruit in combination with

other oils and fats facilitates development of a new generation

of fat products that can be tailored to meet most current

dietary recommendations. (Airede, 1987) Palm oil fruit contains

Vitamin E. (30% tocopherols and 70% tocotrienols) and has

been extensively studied for its nutritional and health

properties, including antioxidant activities, cholesterol lowering,

anti-cancer effects and protection against artherosclerosis. A

relatively new out put from the oil palm fruit is the water-

soluble phenolic flavonoid-rich antioxidant complex, which has

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potent antioxidant properties coupled with beneficial effects

against skin, breast and other cancers. Its water solubility is

being currently tested for use as nutraceutical and in cosmetics

with potential benefits against skin aging (Blackwood, 2003).

Microorganisms are known to cause chemical changes in palm

oil fruit that lead to deterioration in the quality of their

chemical compositions. The lipolytic activity of fungi on the

triglycerides constituent of palm oil fruit and fats used in

baking formulations may cause rancidity, acidity, bitterness,

soapiness and other off flavours. Such activities may occur in

seeds or other plant parts (Okechalu et al., 2011).

Palm oil fruit is prone to contamination by microorganisms

found in the environment, raw materials and equipments used

for the processing, as well as those used for storage and

distribution. Frying and cooking of the palm kernel fruits can

reduce the microbial load to the minimum level, but the fact

that some individuals consume this product raw is of concern

as this may result in health problems in such individuals when

the microbial load is high, (Ercolini, 2003).

1.1 SCOPE OF STUDY

This work sought to determine the quality of palm kernel fruits

sold at Ariaria Market Aba. The microbial load of palm fruit will

be determined as well as the identification of the bacterial and

fungal Isolated from the palm fruit.

1.2 STATEMENT OF PROBLEM

Frequent problem of palm kernel fruits have been associated

with the consumption of spoilt palm kernel fruits can be due to

unhygienic handling during harvesting as well as poor storage

conditions. Therefore need to determine the microbial quality of

palm kernel fruits.

1.3 AIM OF STUDY

The aim of this project is to determine the microbiological

quality of palm kernel fruits.