Aim: The aim of the study is to evaluate the bioactive compounds, toxicity and anti-bacterial activities of leaf extract of Vernonia amygdalina. Methodology: The phytochemical analysis of Vernonia amygdalina to detect the presence of bioactive compounds (oxalate, tannins, saponin...
Open access
Research Article10.9734/ajrimps/2019/v6i430106
S. M. Jodi, A. A. Farouq, A. M. Magashi, G. D. Muomora, M. K. Nata’ala, A. Gambo, S. Umar, A. S. Baki, A. Muhammad, A. M. Jodi & A. M. Ruwa·Journal of Advances in Biology & Biotechnology·2019
Aim: Ocimum gratissimum is commonly used as food and health purposes. This study is aimed at evaluating the bioactive compounds and antibacterial activity of leaf extract of O. gratissimum against Salmonella species. Methodology: The Phytochemical screening of O. gratissimum was...
Open access
Research Article10.9734/jabb/2019/v22i230112
Background: The use of synthetic organic colors has been acknowledged for many years as the most reliable and economical method of restoring some of the food’s original shade to the processed products. However, from the health safety point of view, they are not accepted by consum...
Open access
Research Article10.9734/ajb2t/2018/v4i430047
K. T. Mumuney, A. A. Farouq, R. M. Aliyu, B. A. Kabiru, H. Salisu & A. D. Ibrahim·Asian Food Science Journal·2019
The photo-inactivation property of light is an area of increasing interest. The invisible C region of the ultra-violet band (UVC) has been employed extensively in decontamination and sterilization processes, but the A and B (UVA, UVB) have not received such considerations. This s...
Open access
Research Article10.9734/AFSJ/2019/45711
A comparative analysis of free amino acid and volatile organic compounds profile of dawadawa produced from the seeds Parkia biglobosa, Glycine max and Hibiscus sabdariffa was evaluated The free amino acid profile were analysed using amino acid analyser while the volatile organic...
Open access
Research Article10.9734/JAMB/2019/46326
Kabir B. Amina, A. A. Farouq, A. J. Muazu, S. A. Adamu, M. H. Usman, Sa’adat I. Mukhtar & A. D. Ibrahim·Asian Food Science Journal·2018
Microorganisms degrade food components in order to access nutrient available in such food and in return produce organic compounds from the breakdown of the food components. These organic compounds hold potential to be exploited as biomarkers to detect the presence of such microor...
Open access
Research Article10.9734/AFSJ/2019/45705
Kabir, B. Amina, A. A. Farouq, A. D. Ibrahim, A. U. Rabi’u, A. Bala, K. T. Mumuney, H. Salisu & S. Y. Abdullahi·Journal of Advances in Microbiology·2018
Artificial sweeteners such as saccharin were used in place of sugar in the production of sobo drink. Sobo (Hibiscus sabdariffa) is a local drink produced by boiling the Sobo (Hibiscus sabdariffa), sieving out the calyces and addition of artificial sweetener such as saccharin Upon...
Open access
Research Article10.9734/JAMB/2018/45704
This study aimed at producing biocolor from soil inhabiting bacteria. Soil samples were screened for isolation of green pigment-producing bacteria and identified molecularly using the standard method. The effect of medium, pH, temperature, incubation time, shaking and static cond...
Open access
Research Article10.9734/JAMB/2018/43068
Assessment of the Potentials of Production of Bioethanol Using Cyperus esculentus L. (Tigernut) Residue by Simultaneous Saccharification and Fermentation Background: The substitution of the use of fossil fuels with fuels from renewable energy sources has been widely advocated. Bi...
Open access
Research Article10.9734/AJB2T/2018/39133