The effects of cassava effluent on the bacteria diversity of Nkissa River in South-south area of Nigeria and the adjoining soil were investigated. Results obtained in soil analysis showed changes in temperature (28.6-32.6 0 C), pH (7.2-10.3) and toxicity of cassava (TOC) (24.2-41.3 mg/g). Highest values were obtained near the waste pit while control soil had the least values. Cyanogenic potential was highest near the pit. Total heterotrophic bacteria count ranged from 3.7×10 4 -6.6×10 6 CFU/g. Phosphate solubilizing bacteria count ranged from 2.2×10 2 -2.9×10 3 CFU /g. In all cases, highest values were obtained 100 m from the waste pit, followed by the control while the least was in the pit edge. The water analysis showed that dissolved oxygen (DO), biochemical oxygen demand (BOD), total suspended solids (TSS) and total dissolved solids (TDS) were adversely affected by the cassava effluent as values from the upstream were significantly (p<0.05) lower than those from the discharge point (DP) to the downstream areas (DS I and DS II). The metallic ions were not significantly affected. The cyanogenic potentials of the water samples were quite low (1.03-0.42 mg/l). Klebsiella Corynebacterium, Acinetobacter, and Morexalla species which were absent from Upstream (US), were found from the Discharge/Fallout Point (DFP) to the Downstream (DS) samples. Escherichia, Lactobacillus, Bacillus and Micrococcus species were found in all the water samples analyzed. The cassava effluent utilization test showed that Alcaligenes, Xanthomonas, Lactobacillus, Coryneabacterium and Micrococcus species are good metabolizers of the effluents indicated. However, Escherichia and Enterobacter species did not utilize the effluent at all. Results indicated adverse effects of the cassava mill effluent (CME) on soil parameters and water qualities which call for regulations on the disposal of CME to avoid environmental degradation.

Mangifera indica (Mango) is a fruit with good nutritional attributes but has short shelf-life under the prevailing weather conditions in tropical countries like Nigeria. Therefore, production of wine from this fruit can help increase wine variety and reduce post-harvest losses. Mango fruit of the cultivar commonly known as peter was used to produce two set of fruit wines (A and B) using baker's yeast (Saccharomyces cerevisiae) and spontaneous fermentations respectively. Exactly 2.5 kg of mango pulp was crushed using laboratory blender for each setup and mixed with sterile distilled water (1:1 w/v). 0.5 mg/L of sodium metabisulphate was added to must A. The fruit musts were subjected to primary and secondary fermentation for 4 days and 7 days respectively. During primary fermentation, aliquots were removed from the fermentation vessel for analysis of alcohol content, pH, temperature, total solids and total acidity. The result shows increase in alcohol contents (ranging from 0.00% to 7.50%) with gradual decrease in pH (ranging from 4.06 to 3.78). There were fluctuations in temperature between 33°C to 31°C while the total acidity increased in the range of 0.21% to 0.63%. Total soluble solids decreased gradually ranging from 200Brix to 70Brix. The alcoholic content of the final basic wine were 10.5% and 8.5% for A and B respectively. The total acidity was observed to be 0.71% for wine A and 0.8% for Wine B. Sensory evaluation rated the wines acceptability as wine A>wine B and do not show any significant difference (p>0.05) except in clarity. The studies have shown that acceptable fruit wine can be produced from mango fruit (cv. peter) which can help reduce postharvest losses.