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BSTRACT
Fish are classified as any of the cold-blooded aquatic vertebrates of the super class Pisces typically showing gills, fins and streamline body. In addition Fish also refers to any other form of marine or fresh water animal that can be used for human consumption. Fish is also an important part of a healthy diet since it contains high quality protein but typically presents a low fat percent when compared to other meat. The production and consumption of fish in Nigeria has been a major source of animal protein which has competed favourably with meat. Catfish (Clariasgariepinus) has been reported to be a very important fresh water fish in Nigeria. It has enjoyed wide acceptability in most parts of the country because of its unique taste, flavour and texture. It is widely distributed, extensively cultivated in ponds. Fish is one of the best sources of proteins, vitamins and minerals and are essential nutrients required for supplementing both infant and adult diets (Abdullahi et al., 2009). In Nigeria, Fish can be eaten, preserved, or processed (smoked) and form a much cherished delicacy that cuts across socio-economic, age, religious and educational barriers (Adebayo-Tayo et al 2012). As earlier reported, the microbial flora associated with freshly harvested fish is principally a function of the environment in which the fish are caught and not of the fish are caught and not of the fish species; hence the indigenous microbial population of fish can vary significantly (Shewan 2014). A similar report on fish confirmed that fish because of their soft tissues and aquatic environment are extremely susceptible to microbial contamination. Millions of bacteria, many of them potential spoilers are present in the surface slime, on the gills and in the intestines of live fish although the flesh itself is normally sterile. Bacteria growth and invasion on the fish are prevented by the body’s natural defence system during life but after death the defence system breaks down and the bacteria multiply and invade the flesh (Abolagba and Uwagbai 2011).
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. DETOXIFICATION AND ANTI-NUTRIENT REDUCTION OF JATROPHA CURCAS SEED CAKE BY FERMENTATION USING BACILLUS SPECIES
» ABSTRACT Jatropha curcas seed cake is a by product generated from the oil extraction of J. curcas seed a biodiesel producing plant‘s seed. Altho...Continue Reading »Item Type & Format: Project Material - Ms Word | 112 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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2. DESIGN AND IMPLEMENTATION OF AN EXPERT SYSTEM ON THYPHOID AND MALARIA DIAGNOSIS (A case study of Park Lane Hospital Enugu)
» CHAPTER ONE INTRODUCTION 1.1 Background of the Study An expert system is a software system that attempts to reproduce the performance of one or more h...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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3. PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE
» BSTRACTJuice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces c...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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4. ANALYSIS OF BUSH PEAR AND ITS OIL
» ABSTRACT The research project studies the analysis of pear and its oil. The mesocarp from edible African pear “DacryodesEdulis” were evalu...Continue Reading »Item Type & Format: Project Material - Ms Word | 91 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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5. EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING Bacillus Species IN Citrillus vugaris.
» CHAPTER ONE 1.0 INTRODUCTION Traditional fermented condiments (OGIRI EGUSI) based on vegetable proteins are consumed by different ethnic groups in Nig...Continue Reading »Item Type & Format: Project Material - Ms Word | 75 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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6. SUSCEPTIBILITIES OF Salmonella typhi AND OTHER BACTERIAL PATHOGENS TO ANTIBIOTICS AND HOT AQUEOUS EXTRACT OF Hibiscus sabdariffa
» ABSTRACT The susceptibilities of Salmonella typhi and other pathogens to antibiotics and hot aqueous extract of Hibiscus sabdariffa were investigated ...Continue Reading »Item Type & Format: Project Material - Ms Word | 110 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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7. PHYTOCHEMICAL AND ANTIMICROBIAL ANALYSIS OF MYSTLETOE LEAVES
» CHAPTER ONE 1.0 INTRODUCTION The use of the leaves, stem and bark of the plants for medicinal purposes is an age long practice. Also in the modern tim...Continue Reading »Item Type & Format: Project Material - Ms Word | 55 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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8. CLINICAL MANIFESTATIONS OF ONCHOCERCIASIS IN SELECTED COMMUNITIES AND ONGOING CONTROL IN ANIOCHA NORTH LOCAL GOVERNMENT AREA OF DELTA STATE.
» ABSTRACT A cross sectional study was carried out in four farming communities in Aniocha North Local Government Area of Delta State of Nigeria, Idumuog...Continue Reading »Item Type & Format: Project Material - Ms Word | 70 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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9. PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF GRAM NEGATIVE BACTERIA IN THE URINE OF CARITAS UNIVERSITY STUDENTS
» CHAPTER ONE INTRODUCTION Gram negative bacteria are bacteria that do not retain their crystal violet dye in the gram staining protocol. They are diffe...Continue Reading »Item Type & Format: Project Material - Ms Word | 76 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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10. ISOLATION, IDENTIFICATION AND ANTIBIOGRAM OF STAPHYLOCOCCUS AUREUS ISOLATED FROM COW MEAT
» AbstractThe study was carried out with aim to isolate Staphylococcus aureus from cow meat and determine the antibiogram pattern of S. aureus. Three sa...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT