TABLE OF CONTENTS
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 BACKGROUND OF THE STUDY 1
1.2 USE OF CASHEW NUT 2
1.3 STATEMENT OF THE PROBLEM 3
1.4 AIM OF THE STUDY 3
1.5 SIGNIFICANCE OF THE STUDY 4
1.6 LIMITATION OF THE STUDY 4
CHAPTER TWO
2.0 LITERATURE REVIEW 5
2.1 HISTORY OF ESSENTIAL OIL 5
2.2 GROWING OF CASHEW NUT TREES 6
2.3 DISEASES OF THE PANT AND FRUIT 10
2.4 MICRO-ORGANISM INVOLVED IN
ATTACKING HARVESTED FRUITS 11
2.5 PROCESSING OF CASHEW NUT 12
2.6 NUTRITIONAL VALUE OF CASHEW NUT 16
2.7 HEALTH BENEFITS OF CASHEW NUTS 17
2.8 MEDICINAL VALUE OF CASHEW NUT 19
CHAPTER THREE
3.0 MATERIALS AND METHODS 20
3.1 MATERIALS 20
3.1.1 SAMPLE PROCUREMENT 20
3.1.2 REAGENT AND EQUIPMENT USED 20
3.2.0 METHODS 20
3.2.1 EXTRACTION OF OIL FROM CASHEW SEED 20
3.3.2 STERILIZATION OF GLASS WARES 22
3.2.3 PREPARATION OF MEDIA 22
3.2.4 PROCUREMENT OF THE TEST ORGANISMS 22
3.2.5 INHIBITORY TEST FOR THE CASHEW OIL 23
CHAPTER FOUR
RESULT 24
CHAPTER FIVE
DISCUSSION, CONCLUSION
AND RECOMMENDATIONS 26
DISCUSSION 26
CONCLUSION 26
RECOMMENDATIONS 27
REFERENCE 28
ABSTRACT
Inhibitory effect of cashew (Anacardium occidentale) cotyledon oil was carried out using Escherichia Coli as test organism. The processed and loasted cashew nuts were bought and subjected to oil extraction using the soxhlet method. The extracted oil was absorbed on filter paper discs in varying concentrations and placed on seeded nutrient agar plates. The plates were incubated at 370C for 24 to 48 hours and observed for zones of inhibitation. The results obtained showed that there was a 26.78% yield of the oil. The cashew cotyledon oil was not soluble in 99% ethanol. There were no inhibitory zones on the taste plate indicating that the cashew oil had no inhibition effect on E. coli, the test organism. This shows that due to non-dissolution the cotyledon oil does not have inhibitory characteristic on the test organism inoculated on the plate.
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