MYCOTOXINS AVAILABLE IN FOODSTUFFS VENDED
ABSTRACT
Mycotoxins are derived from the combination of two greek words “mykes” which means fungus and “toxikon” which means poison (Haper douglas, 2008). Thus, mycotoxins are fungal poisons (Bennett, 1987). Mycotoxins are natural products produced by fungi that evoke a toxic response when introduced in low concentration to higher vertebrates and other animals by a natural route (Benette, 1987). Richard(2007) defined mycotoxin as a toxic secondary metabolite produced by organism of the fungi kingdom commonly known as moulds and this toxins are capable of causing diseases and death to humans and other animals.
The term mycotoxin was coined in 1962, in the aftermath of an unusual veterinary crisis near London, England during which approximately 100,000 turkey poults died (Blout, 1961). When the mysterious turkey X disease was linked to a peanut (groundnut) meal which was contaminated with secondary metabolites Aspergillus flavus (Aflatoxins)(Blout, 1961).
It then sensitized scientists to the possibility that other occult mould metabolites might be deadly. Soon the mycotoxin rubic was extended to include a number of previously known fungal toxins for example:the ergot alkaloids, some compounds that had originally been isolated as antibiotics, for example patulin and a number of new secondary metabolites revealed in screens targeted at mycotoxins discovery for example ochratoxin (Forgacs, 1962).
CHAPTER ONE
1.1 Introduction
… This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
Introduction
- 1.1 Background of the study
- 1.2 Statement of Problem
- 1.3 Objectives of the study
- 1.4 Significance of the study
- 1.5 Scope of the study
- 1.6 Research questions
- 1.7 Limitation of the Study
Literature Review
- 2.1 Introduction
- 2.2 Conceptual Framework
- 2.3 Theoretical Framework
- 2.4 Empirical Review
- 2.5 Summary of Gaps
- …
Methodology
- 3.1 Design of the study
- 3.2 Area of the study
- 3.3 Population of the study
- 3.4 Sample and Sampling Technique
- 3.5 Instrumentation
- 3.6 Validity of the Instrument
- 3.7 Administration of the Instrument
- 3.8 Method of Data Analysis
Results and Discussion
- 4.1 Data Presentation and Analysis
- 4.2 Discussion of the Research Findings
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1 Summary
- 5.2 Conclusion
- 5.3 Recommendations
REFERENCES
APPENDIX I
Disclaimer for Complete Material Utilization
The displayed research work titled "Mycotoxins Available in Foodstuffs Vended" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
Introduction
- 1.1 Background of the study
- 1.2 Statement of Problem
- 1.3 Objectives of the study
- 1.4 Significance of the study
- 1.5 Scope of the study
- 1.6 Research questions
- 1.7 Limitation of the Study
Literature Review
- 2.1 Introduction
- 2.2 Conceptual Framework
- 2.3 Theoretical Framework
- 2.4 Empirical Review
- 2.5 Summary of Gaps
- …
Methodology
- 3.1 Design of the study
- 3.2 Area of the study
- 3.3 Population of the study
- 3.4 Sample and Sampling Technique
- 3.5 Instrumentation
- 3.6 Validity of the Instrument
- 3.7 Administration of the Instrument
- 3.8 Method of Data Analysis
Results and Discussion
- 4.1 Data Presentation and Analysis
- 4.2 Discussion of the Research Findings
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1 Summary
- 5.2 Conclusion
- 5.3 Recommendations
REFERENCES
APPENDIX I
Disclaimer for Complete Material Utilization
The displayed research work titled "Mycotoxins Available in Foodstuffs Vended" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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