ISOLATION AND CHARACTERIZATION OF MICRO ORGANISMS ASSOCIATED WITH BIO DEGRADATION OF THE AFRICAN WALNUT SHELLS USING CHICKEN DROPPINGS AS INNOCUOUS

Abstract
Microbial analyses were carried out on the shell of the edible nuts of African walnut(Tetracarpidium conophorum). This study was aimed at determining the microbial load of boiledand raw African walnut shell and chicken dropping which can be used as inoculums inbiodegradation process in order to solve the problem of agro waste pollution in the environment.The nuts were sorted and washed with tap water to remove flesh residues and other contaminantsand divided into two lots. The first lot was boiled for 1.5 h. The second lot was used raw; the raw

nut and the boiled nut were then unshelled and the shells were dried at 60◦C for 5days in the oven.

The dried shells were grind and analyzed. Bacterial and fungal evaluations of the shell from nutwere done using the agar diffusion technique with serial dilutions of the grind shell and the sameprocess for chicken droppings. Forty Grams (40g) of the grind walnut shells were weighed and putin a sterile cover bowl and 20ml of sterile distilled water was added to the samples under a sterilecondition and was gently mixed with sterile spatula. The grind walnut shell and chicken droppingwas done in Ratio 1:1 and 2:1. Microorganisms were isolated and identified. The microbial analysisrevealed that the boiled shell accommodate a large number of microorganism compared to that ofraw. The result show that the microorganisms present in the walnut shell were increasing as the day

is increasing and latter begins to decrease.

Abstract
Microbial analyses were carried out on the shell of the edible nuts of African walnut(Tetracarpidium conophorum). This study was aimed at determining the microbial load of boiledand raw African walnut shell and chicken dropping which can be used as inoculums inbiodegradation process in order to solve the problem of agro waste pollution in the environment.The nuts were sorted and washed with tap water to remove flesh residues and other contaminantsand divided into two lots. The first lot was boiled for 1.5 h. The second lot was used raw; the raw

nut and the boiled nut were then unshelled and the shells were dried at 60◦C for 5days in the oven.

The dried shells were grind and analyzed. Bacterial and fungal evaluations of the shell from nutwere done using the agar diffusion technique with serial dilutions of the grind shell and the sameprocess for chicken droppings. Forty Grams (40g) of the grind walnut shells were weighed and putin a sterile cover bowl and 20ml of sterile distilled water was added to the samples under a sterilecondition and was gently mixed with sterile spatula. The grind walnut shell and chicken droppingwas done in Ratio 1:1 and 2:1. Microorganisms were isolated and identified. The microbial analysisrevealed that the boiled shell accommodate a large number of microorganism compared to that ofraw. The result show that the microorganisms present in the walnut shell were increasing as the day

is increasing and latter begins to decrease.

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