This project work is concerned with monitoring of
Banking Operations a case study of FIRST BANK PLC JOS. The internet is used in
this project and this is the acts over evolving state is becoming a serious
method of business communication and data transfer worldwide. As such bank and
other financial institution are beginning to use the internet as new vehicle
for information mentoring. The internet allow bank to after both new services
and level of convenience for existing service and allowing the consumers and
customers to interact from any computer capable of making appropriate connections.
The technological developments have made most banks and other financial
institutions is be more responsive to change and it is imperative to adopt the
latent technology in order to maintain operational efficiency as a means of
wording off competitive threat, to increase speed of transaction improvement of
customers conveniences by reducing barriers to entry into payment system and
retail banking.
Thursday 21 September 2017
ASSESSING NUTRITIONAL COMPOSITION OF CASSAVA PLANT AND EFFECT OF CASSAVA PRODUCT (GARRI) ON HUMAN BODY
ABSTRACT
Garri is a
popular fermented cassava product in Nigeria and other West African countries.
Fermentation of cassava mash during Garri production could have profound effect
on the quality attributes of the product. This study therefore investigated the
effect of length of fermentation on proximate properties, minerals, anti-nutritional
factors and sensory quality of Garri
produced from bitter (NR8082) and sweet (TM419) cassava varieties.
Analysis of Garri samples produced from
TMS419 cassava variety at 0, 24, 48, 72, 96 and 120 hour (h) of fermentation
indicated that there was increase in the ash, crude fiber, and crude protein;
the contents (mg/100g) increased from 1.65, 0.38, and 2.19 at 0 h to 1.95, 0.55
and 2.41 at 96 h respectively. Anti-nutritional factors (mg/100g), hydrogen
cyanide, tannin, phytate, oxalate and trypsin inhibitor reduced from 275.12,
0.59, 301.21, 46.23 and 7.02 at 0 h to 126.83, 0.41, 64.38, 13.56 and 1.52 at
120 h respectively in the NR8082 cassava Garri
samples. The mineral analysis showed increase in contents with time of
fermentation. The Garri samples produced from TM419 cassava variety recorded
similar results as the NR8082 counterparts. Mean scores of sensory attributes
of taste, appearance, texture, aroma and general acceptability were higher in
Garri samples obtained at 96 h of fermentation than their other counterparts.
It was concluded that length of fermentation between 72 - 96 h yielded good
quality Garri with improved sensory
attributes and proximate properties; antinutritional factors also reduced
within the period of fermentation in the cassava product.
MICROBIOLOGICAL EVALUATION OF PINEAPPLE JUICE SOLD IN EBONYI STATE
ABSTRACT
Some locally available pineapple juice and
fruits sold in Eke market Ishiagu and main market Abakaliki, Ebonyi State was examined
for parasitological contamination and microbial spoilage. Small pieces of
decayed tissue from the leading edge of the lesion was transferred, by means of
sterile techniques, to the SDA contained in covered dishes and incubated at
room temperature (28-370c).
The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth
based on their morphological and cultural
microscopic examination and this microscopic examination was done using the
lactophenol staining technique. Some organisms like Erwinia species has been
incriminated as pathogen, saprophyte or constituent of epiphyic flora of
plants. Yeast cells were seen on
pineapple juice. There is no significant difference between the two methods
used. Results of the current study shows a significant level of pineapple juice
contamination with pathogenic parasite from different places in Eke Ishiagu and
main market Abakaliki in Ebonyi, Ebonyi State suggesting existence of a great
risk of acquiring intestinal parasites by drinking improperly prepared
pineapple juice or fruit.
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