Course Title: Media Preparation using Various Indigenous Yam
Course Code: GOU-MCB 245
Course Duration: 12 weeks ( 1credit)
Course Outline:
Introduction to Indigenous Yam Tubers. Evaluation of different local foods such as cocoyam, yam, adu, ona as potential sources of microbial culture media, Cocoyam (ede bu ji, Edeko) (Xanthosomas saggittifolium), White yam (Dioscorea rotundata), Ede (Taro) (Colocasia exculenta)., Yellow yam (ona) (Dioscorea dumentorum), Adu (bulb yam) Dioscorea bulbifer. Isolation of various types of microorganisms including bacteria and fungiSelection and Preparation of Yam Tubers. Media Preparation Techniques. Nutrient Composition of Yam Tubers. Optimization of Media Composition. Sterilization Techniques. Quality Control measures used in media preparation with indigenous yam tubers. Visual inspection. pH testing. Microbial testing. Preservation Techniques. Applications of Yam-based Media. Different applications of yam-based media in microbiology research.
Course Objectives:
1. Identify and evaluate local yam tubers as potential sources of microbial culture media.
2. Isolate and characterize various microorganisms using yam-based media.
3. Develop skills in media preparation, sterilization, and quality control.
4. Optimize media composition for specific microorganisms.
5. Explore applications of yam-based media in microbiology research.
Course Outline:
Week 1-2: Introduction to Indigenous Yam Tubers
1. Overview of yam tubers (cocoyam, yam, adu, ona)
2. Nutritional and cultural significance
3. Potential as microbial culture media
Week 3-4: Selection and Preparation of Yam Tubers
1. Types of yam tubers (white, yellow, bulb)
2. Selection criteria (freshness, size, variety)
3. Preparation techniques (peeling, chopping, drying)
Week 5-6: Media Preparation Techniques
1. Extraction of yam starch and flour
2. Media formulation (broth, agar, semi-solid)
3. Sterilization techniques (autoclaving, oven drying)
Week 7-8: Nutrient Composition of Yam Tubers
1. Proximate analysis (moisture, protein, fiber)
2. Mineral composition (potassium, magnesium)
3. Effect of processing on nutrient retention
Week 9-10: Optimization of Media Composition
1. pH adjustment and buffering
2. Addition of supplements (nitrogen sources, vitamins)
3. Evaluation of media performance
Week 11-12: Quality Control and Preservation
1. Visual inspection and microbial testing
2. pH testing and adjustment
3. Preservation techniques (freeze-drying, refrigeration)
- Lecturer : ngozi ukwueze