The study determined the potential of biogas production from fruit wastes: mango, pawpaw and watermelon and their combinations. Fixed batch type anaerobic digesters were locally fabricated and used for the study. Retention time was for 45 days. The different substrates were prepared into slurry treatments by grinding and mixing with water in the ratio of 1:3, and 1:2 for only watermelon treatment because of its high moisture content. Determination of process pH, temperature and viable anaerobic counts were carried out to monitor how their variations in the anaerobic digesters affected the biogas production process, using pH meter, mercury in glass thermometer and a locally designed anaerobic glove box. Quantification of biogas yield was by liquid displacement. The pH, temperature and anaerobic counts varied over the 45 days retention time. The total volume of biogas produced from each digester at the end of the digestion was 2971 cm 3 , 1577 cm 3 , 83 cm 3 , 5103 cm 3 , 1630 cm 3 , 916 cm 3 , and 4348 cm 3 , from watermelon (W), mango (M), pawpaw (P), watermelon + melon (WM), pawpaw + water melon (PW), mango and pawpaw (MP) and mango, watermelon, and pawpaw (MWP), respectively. The excellent biodegradability potential displayed by watermelon waste and to a lesser extent mango waste is of great importance in waste management and the energy transition vision of Nigeria.
Isolation and characterisation of Lactic Acid Bacteria (LAB) associated with the fermentation of maize and sorghum for the production of ogi were evaluated for the development of starter cultures. Changes in pH and LAB counts were investigated during the cereal based-product fermentation. A decrease in pH was observed during the natural fermentation from 0hr to 48hrs. The LAB were isolated, characterised and identified using cultural, morphological and physiological methods. The isolates were: Lactobacillus plantarum, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus cellobiosus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei. The isolates from maize-produced ogi were capable of growing on sterilised maize grains, with Lactobacillus plantarum having the highest potential as a starter culture for ogi production from maize. Also, the isolates from sorghum-produced ogi were capable of growing on sterilised sorghum grains, with Lactobacillus delbrueckii subsp. bulgaricus having the higher potential as starter culture for ogi production from sorghum. Sterilised maize grains inoculated with pure culture of Lactobacillus plantarum showed the highest counts of 2.1 × 10 8 at 24 hrs of fermentation than the other Lactic Acid Bacteria. In the same vein, sterilised sorghum grains inoculated with pure culture of Lactobacillus delbrueckii subsp. bulgaricus showed the higher counts of 1.12 × 10 8 at 24 hrs of fermentation than the other Lactic Acid Bacterium. There was no significant difference (p ≤ 0.05) in the mean of the pH values obtained during the spontaneous fermentation of maize and sorghum. The results obtained indicated that all the six LAB isolates could be used singly as starter cultures to produce ogi within a shorter fermentation period.
Potability of water is the degree to which water is safe and clean. This study focuses on the potability of some selected sachet water sold in Bwari area council of FCT Nigeria. Samples of sachet water of 4 different brands were collected at random, and then subjected to bacterial assessment and antibiotics susceptibility. Most probable number technique were employed for the detection of coliforms and spread plate technique for bacteria loads. A total of 138 isolates were obtained from this study. Seventy-three (73) isolates were obtained from the source of water while 10 isolates were obtained from the sachet water collected from the factories just after production process. Hand swab of the factory workers showed a total of 24 isolates while 15 and 16 isolates were obtained from the distributors. This shows microbial recontamination after treatment processes along the distribution chain. The highest number of bacteria isolated was 44 isolates and this was obtained from brand D. Brand A and B both had 33 isolates while brand C had 28 isolates which represented the least number of bacteria isolated. The microorganism isolated from the four brands analyzed were not significantly difference (p≥ 0.05). Klebsiella pneumoniae and Staphylococcus spp was the most frequently isolated bacteria. All the brands of sachet water analyzed were below the drinking water standards set by WHO and are of doubtful quality. Care must be taken as these product moves from production sites to consumers. There is also need for regular monitoring of the production process by the National Agency for Food and Drug Administration and Control.
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