Evaluation Of Alternative Power Supply For Mini-Business (Cassava Grinding Enterprise) For Rural Communities

Agricultural Engineering | Construction Management/Technology | Electrical Electronics Engineering

In rural areas where access to conventional power grids is limited, establishing alternative power sources is crucial for sustaining small-scale enterprises like cassava grinding ventures. Solar energy stands out as a viable solution due to its renewable nature and relatively low maintenance requirements. By harnessing sunlight through solar panels, the enterprise can power its grinding equipment, reducing reliance on inconsistent grid power or costly fuel generators. Additionally, incorporating energy-efficient appliances and implementing proper energy management practices can optimize power usage and minimize waste. This approach not only ensures reliable electricity supply for the business but also aligns with sustainability goals, contributing to the economic resilience and development of rural communities.

ABSTRACT

High consumption of bakery products such as cream-filled pastries may cause serious health risks and food poisoning to humans. Therefore, investigation of the microbial qualities of bakery products containing cream is necessary. The purpose of the present study was to investigate the microbial contaminations of cream-filled pastries collected from confectioneries located in six cities in Owerri province (Southeast of Nigeria).

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF THE PROJECT

STATEMENT OF PROBLEM
AIM OF THE STUDY
OBJECTIVE OF THE STUDY
SIGNIFICANCE OF THE STUDY
LIMITATION OF THE STUDY

CHAPTER TWO

LITERATURE REVIEW

OVERVIEW OF MICROORGANISM
HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
CLASSIFICATION AND STRUCTURE OF MICROORGANISMS
ECOLOGY OF MICROORGANISMS
APPLICATIONS OF MICROORGANISMS
THE IMPACT OF MICROBES ON THE ENVIRONMENT AND HUMAN ACTIVITIES

CHAPTER THREE

3.0 RESEARCH METHODOLOGY

INTRODUCTION
STUDY AREA
SAMPLING TECHNIQUE
MICROBIOLOGICAL ANALYSIS
ANALYSIS OF DATA

CHAPTER FOUR

4.1 RESULT AND DISCUSSION

CHAPTER FIVE

CONCLUSION
REFERENCES

CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Cream-filled pastries are bakery products that are consumed a lot in the food and confectionary industries; however, they are a common cause of food poisoning in humans [1, 2]. Food poisoning affects healthy people around the world and the most common symptoms include nausea, vomiting, abdominal pain, cramps, and diarrhea [3].

Milk and milk-based products like desserts and cakes containing milk or cream are rich nutrient media for microbial growth. Nonconformity of standards of food hygiene by food staff may lead to food contamination [2, 4]. Staphylococcus aureus, Salmonella, Campylobacter, Escherichia coli, molds, and yeasts can contaminate bakery products, in particular cream-filled pastry, and they are the major micro-organisms causing food-borne diseases in humans [5, 6]. In addition, it is clear that the increase of fat content and acidity levels of bakery products like cream-filled pastries, cream pies, and cream puffs may be related to the risk of obesity and heart disease [2, 7].

coli is a gram-negative, facultative anaerobic bacterium that belongs to the Enterobacteriaceae family and is one of the important causes of food poisoning [8, 9]. S. aureus is a gram-positive, nonmotile, nonsporeforming facultative anaerobe which is significant in food industries and causes a range of illnesses, especially food borne diseases, via enterotoxins [10, 11].

Microbial characteristics of cream-filled pastries in food in Owerri must be evaluated. In the present study, the microbial contamination of cream-filled pastries (S. aureus, E. coli, and yeast) collected from six different towns in Owerri were examined which is the aim of the study.

1.2 STATEMENT OF PROBLEM

Safe food is a basic human right despite many foods are frequently contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically (seen, smelled or tasted), but can cause disease of varying severity, including death specially if the way they are conserved during exposition for sales provides conditions for those microorganisms to grow and reach considerable levels of contamination. Thus, food safety issues are of major importance to world health (WHO, 2000).

The global incidence of food borne illnesses is difficult to estimate but it has been reported that in 2000 alone 2.1 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of pastry food. This study evaluates different microorganism found in some pastry food in different city of Owerri.

1.3 AIM OF THE STUDY

The aim of the present study was to investigate the microbial contaminations of cream-filled pastries collected from confectioneries located in six cities in Owerri province (Southeast of Nigeria).

1.4 OBJECTIVE OF THE STUDY

At the end of this work student involved shall be able to know:

Grow microorganisms found in our
Introduction to microorganisms

The effect of microorganism on human health

How to carry out microorganism test on pastry foods

1.5 SIGNIFICANCE OF THE STUDY

This study will be useful to students and individual that eats pastry food. The outcome of this research will guide users on how to avoid contacting micro-organism mostly in pastry food.

1.6 LIMITATION OF THE STUDY

There are many or different type of microorganisms are found in pastry food but this particular work is limited to E. coli, Staphylococcus aureus, and yeast which are the most common type among them.