Mycoflora of stored locus beans (parkia biglobosa) purchased from uselu market

Chapter ONE

INTRODUCTION

• 1.1Introduction
• 1.2Background of Study
• 1.3Problem Statement
• 1.4Objective of Study
• 1.5Limitation of Study
• 1.6Scope of Study
• 1.7Significance of Study
• 1.8Structure of the Research
• 1.9Definition of Terms

Chapter TWO

LITERATURE REVIEW

• 2.1Overview of Mycoflora
• 2.2Importance of Locus Beans (Parkia Biglobosa)
• 2.3Previous Studies on Mycoflora of Stored Foods
• 2.4Diversity of Fungi in Stored Locus Beans
• 2.5Factors Affecting Fungal Growth in Stored Foods
• 2.6Mycotoxins Produced by Fungi in Stored Foods
• 2.7Control Measures for Mycotoxins in Stored Foods
• 2.8Impact of Mycotoxins on Human Health
• 2.9Mycological Analysis Techniques
• 2.10Summary of Literature Review

Chapter THREE

SYSTEM DESIGN AND IMPLEMENTATION

• 3.1Research Design
• 3.2Sampling Method
• 3.3Data Collection Techniques
• 3.4Data Analysis Procedures
• 3.5Experimental Setup
• 3.6Quality Control Measures
• 3.7Ethical Considerations
• 3.8Statistical Analysis

Chapter FOUR

SYSTEM TESTING AND EVALUATION

• 4.1Overview of Research Findings
• 4.2Identification of Fungi Isolated from Stored Locus Beans
• 4.3Quantification of Fungal Growth in Stored Locus Beans
• 4.4Mycotoxin Analysis Results
• 4.5Comparison of Mycoflora in Different Storage Conditions
• 4.6Discussion on Factors Influencing Fungal Growth in Stored Foods
• 4.7Implications of Findings on Food Safety
• 4.8Recommendations for Future Research

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• 5.1Summary of Research Findings
• 5.2Conclusion
• 5.3Implications for Food Safety
• 5.4Contributions to Existing Knowledge
• 5.5Recommendations for Practitioners
• 5.6Suggestions for Further Studies