Isolation and Identification Of Microoragnisms In Cassava Mill Effluent In The Soil

 – Isolation and Identification of Microoragnisms in Cassava Mill Effluent in the Soil – 

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ABSTRACT

The Isolation and identification of microorganisms in cassava mill effluent in the soil  in Orji, Imo State, Nigeria were carried out, soil samples were collected from site polluted with cassava mill effluent and also from adjacent site not polluted with cassava effluent to serve as control.

The overall population of microorganisms in cassava mill effluent was determined. Isolation and characterization of succession of microorganism in cassava mill effluent was studied microbial count, Bacterial counts and fungal counts were also determined using a pour plate method.

The microbial count ranges from 2.2 X 10⁵ – 2.0 X 10⁵ for THBC, 1.1 X 10⁵ – 1.2 X 10⁵ for TCC and the TFC ranges from 1.2 X 10⁵-1.5 X 10⁵.

The bacteria isolated were Klebsiella spp., Escherichia coli , Pseudomonas spp., Staphylococcus aureus, and Streptococcus spp.

While the fugal isolates include Penicillium spp., Aspergillus spp., mucor spp., and yeast cells Candida spp. the cassava mill effluent should be treated before discharge into the environment to prevent pollution.

INTRODUCTION

The genus Manihotincorporates will over 200 species of which Manihotesculent or crantz is the most important, from the nutritional and economic point of view commonly known as cassava, manioc, tapioca and yucca cassava(Manihotesculenta Crantz) is a root tuber crop that is widely cultivated in the tropical regions of the world (Obohand Akindahunsi, 2003).

It is mainly a food crop whose tubers are harvested between 7-13months based on the cultivars planted the tubers are quite rich in carbohydrate (85.9%) with very small amount of protein (1.3%) in addition to cyanogericglucoside (Nwabueze and Odunsi, 2007).

This high carbohydrate content makes cassava a major food items especially for the low income earners in most tropical countries especially Africa and Asia (Desse and Taye 2006)

Cassava is believed to have originated from south America to other Northern America, cassava was introduced in the 16^th century around Congo river basins (Cock,1985).

In sub Sahara Africa, cassava is a major stable food that is consumed in processed forms in many areas. In WestAfrica and Nigeria in a particular the crop is mostly consumed as garri, a dry granulated meal made from fermentedcassava (IITA,1990).

Currently, Nigeria is the highest producer of cassava in the world with growth and processing of more cassava for domestic and international needs.

However if the contribution that cassava can make to the live hood of poor people is to be increased, there is need to consider also its post harvest handing, processing, and marketing.

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