Effect on Cassava Mill Effluent In The Soil
– Effect on Cassava Mill Effluent in the Soil –
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ABSTRAC
The microbiological and physiochemical characteristics of soil receiving cassava effluent 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 – 1.30 X 105 for THBC, 2.2 X 106 – 1.12 X 106 for TCC for 10-2 – 10-6, 2.28 X 105 – 1.20 X 107 for THBC and 1.68 X 105 – 1.0 X 109.
Fungal count was contaminated on the 96 hour. 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 manihot incorporates will over 200 species of which manihot esculent or crantz is the most important, from the nutritional and economic point of view commonly known as cassava, manioc, tapioca and yucca cassava (manihot esculenta crantz) is a root tuber crop that is widely cultivated in the tropical regions of the world (oboh and 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 cyanogeric glucoside (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 16th 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 West Africa and Nigeria in a particular the crop is mostly consumed as garri, a dry granulated meal made from fermented cassava (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.
Both cassava roots and leaves can be used as food , but economically the roofs are usually more important, although in some part of African countries, the leaves may be more important or more important than the roofs. Cassava is one of the most important food crops in Africa.
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