Key Features:
Project work
38 Pages
Abstract:
The study investigated the effect of fermentation on enzyme digestibility of acid and alkaline treated Persea americana seeds. Fruits of P. americana were obtained from Ujeolen, Ekpoma, Esan West Local Government Area of Edo State and the seeds were removed by splitting the seeds into two halves and the seeds obtained. The seeds were washed with distilled water and oven dried at 50oC, after which it was homogenized into powdered form using an electric blender. The sample was divided in two portion. The first group was treated with 0.1M HCl and 0.1M NaOH and oven dried at 50 oC for 1 hour while the other groups was used as control with no treatment done on it. Analysis of the starch content, reducing sugar content, ethanol content and pH were done using standard biochemical procedures. The result of this study revealed that the starch, reducing sugar, ethanol and pH content of the test samples were 10.98-15.08 mg/g, 2.24-27.26 mg/g, 7.91-20.10 mg/g and 2.5-5.0 respectively. The starch content, and reducing sugar content of fermented P. amaericana seeds treated with acid and alkaline were seen to significantly decrease (P < 0.05) with increase in length of fermentation. The pH and ethanol content of fermented D. edulis seeds treated with acid and alkaline were seen to significantly increase (P < 0.05) with increase in length of fermentation. Although the production of ethanol was smaller when compared with that of the control group, there are indications that acid and alkaline treated Persea americana seeds may be utilized for ethanol production.
Table of Content:
TABLE OF CONTENTS
TITLE i
ATTESTATION ii
CERTIFICATION iii
DEDICATION iv
ACKNOWLEDGEMENT v
TABLE OF CONTENTS vi
ABSTRACT viii
CHAPTER ONE 1
INTRODUCTION 1
1.1 BACKGROUND OF STUDY 1
1.2 AIM OF STUDY 2
CHAPTER TWO 3
LITERATURE REVIEW 3
2.1 AVOCADO (PERSEA AMERICANA) 3
2.1.1 Phytochemistry and Nutritional Composition of Avocado (Persea americana) 5
2.1.2 Medicinal Uses of Avocado (Persea americana) 6
2.1.3 Effect of Pre-treatment of Persea americana Seeds on Enzyme Digestibility 7
2.2 FERMENTATION 8
2.2.1 Methods of Fermentation 9
2.2.2 Types of Fermentation Process 10
2.2.3 The Role of Microorganisms in Fermentation 11
CHAPTER THREE 15
MATERIALS AND METHODS 15
3.1 MATERIALS 15
3.1.1 Apparatus/Equipment 15
3.1.2 Reagents/Non Reagents 15
3.1.3 Collection of Sample 15
3.2 METHODS 15
3.2.1 Preparation of Sample 15
3.2.2 Preparation of Reagents 16
3.2.3 Acid and Alkaline Treatment of Sample 18
3.2.4 Extraction of Sample 18
3.2.5 Activation of Yeast 18
3.2.6 Fermentation Process 18
3.3 ANALYTICAL METHODS 19
3.3.1 Determination of Starch Content 19
3.3.2 Determination of Ethanol Content 20
3.3.3 Determination of Reducing Sugar Content 21
3.3.4 Determination of pH 21
3.4 ANALYSIS OF DATA 22
CHAPTER FOUR 23
RESULTS 23
CHAPTER FIVE 27
DISCUSSION AND CONCLUSION 27
5.1 DISCUSSION 27
5.2 CONCLUSION 29
REFERENCES 30
APPENDIX 34
Introduction:
The avocado (Persea americana) is a fruit tree native to Mexico classified in the flowering plants family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear as it was called by the English in Jamaica, also refers to the fruit; a large berry with a single seed in the centre (California Avocado Society yearbook) of the tree. The fruit could be pear-shaped, egg-shaped or spherical, about and 7-20cm long, weighing between 100-1000g; depending on the variety. It contains a central seed of 5-6.4cm long. Just like banana, the avocado is a climatic fruit. That means it matures on the tree but ripens off the tree. The tree can grow to a height of about 20m. Its leaves are alternately arranged and are 12-25cm long the inconspicuous greenish-yellow flowers are 5-10mm wide. The avocado pear Persea americana, Mill is a highly nutritious fruit that is widely cultivated in the tropical
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