The feasibility of bioethanol production from rice husk as an important sustainable alternative source of biofuel with a and management of agricultural wastes was undertaken. The content of cellulose and hemicelluloses from the rice husk collected from rice processing site was evaluated followed by ethanol production. The process for bioethanol production involves three basic steps: pretreatment with an alkali, enzymatic hydrolysis using Aspergillus niger and Trichoderma harzianum and sugar fermentation by Saccharomyces cerevisiae, and all carried out in accordance to standard procedures. Results collected revealed that the rice husk contain 38% cellulose and 35% hemicelluloses. difference (p<0.05) in the yields of the reducing sugar obtained from the substrate (5g) usi Aspergillus niger (2.81g\L) and Trichoderma h After fermentation of the substrates at 30 there was significance difference ( niger (6.99%) and Trichoderma harzianum choice in bioethanol production using rice husk substrate when compared to Trichoderma harzianum. Keywords: Bioethanol, Rice husk, Aspergillus niger, Trichoderma harzianum, Saccharomyces cerevisiae . INTRODUCTIONAgricultural wastes are among the ca environmental pollution; their conversion useful products may ameliorate the problem they cause. Ethanol productions from cellulosic agricultural waste materials offer a solution to some of the recent environmental, economic, and energy problems facing worldwide. Nationally, energy costs are on the rise and forecasts of petroleum supply disrupt once again making new (Ajeet et al Rice husk consist on 36-40% cellulose, and 12 19% hemicelluloses (Banerjee et Generally, a large amount of rice husk is dumped as waste which results in waste disposal problem and methane emissions. Moreover, the low density of rice husk can cause it to be air-borne easily resulting in breathing problems if inhaled (Nyachaka 2013). The present study was set up with the aim of using rice husk as a substrate for bioethanol production in view of the present call by government and other organizations for conversion of waste to wealth MATERIALS AND METHODS Collection of Samples Rice husk (fito rice) was collected from rice processer at Dawanau, Dawakin tofa local The feasibility of bioethanol production from rice husk as an important sustainable alternative source of biofuel with a view to minimize both the emission of green house gases and management of agricultural wastes was undertaken. The content of cellulose and hemicelluloses from the rice husk collected from rice processing site was evaluated followed he process for bioethanol production involves three basic steps: pretreatment with an alkali, enzymatic hydrolysis using Aspergillus niger and Trichoderma harzianum and sugar fermentation by Saccharomyces cerevisiae, and all carried out in andard procedures. Results collected revealed that the rice husk contain 38% cellulose and 35% hemicelluloses. The result also revealed that there is significance <0.05) in the yields of the reducing sugar obtained from th...

Safety of food is still a public health challenge globally. Fresh vegetables can be contaminated with pathogenic microorganisms from farm to table. This study evaluates the microbiological quality of ready to eat vegetables sold in Yankaba market, Kano. A total of forty (40) vegetables (cabbage, carrot, cucumber and lettuce) were collected from Yankaba Kasua and Kasua Turawa, and transported to the laboratory under aseptic condition to determine the bacterial load and fungal loads, identification of bacteria and fungi found in ready to eat vegetables using standard protocols. All samples collected had varying level of bacterial contamination ranging from 1.32x105CFU/ml to 1.45x106CFU/ml. The highest mean fungal count was observed in cabbage samples obtained from Yankaba Kasua (8.8x103MC/ml) and carrot from Kasua Turawa (8.0x103MC/ml) whereas the least fungal count was observed in lettuce sample obtained from Kasua Turawa (3.2x103MC/ml). Escherichia coli and Staphylococcus aureus were the predominant bacterial isolates accounting for 28.75% and 23.75% respectively whereas Shigella species and Enterobacter species were the least bacterial specie identified from this study, no Salmonella was isolated from this study. Aspergillus genera was found to be the most common fungi specie identified in all the samples accounting for 58.46% of the fungi identified and Geotrichum species was the least fungi identified. This study clearly shows ready to eat vegetables harboured high microbial load majorly E. coli, S. aureus and Aspergillus species which could pose a potential hazard to consumers. There is an urgent requirement for good microbiological practice in handling of ready to eat vegetables, hence the need for application of critical control point of washing in brine and vinegar during preparation.