Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was...
Open access
Research Article10.9734/sajrm/2023/v15i4295
Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and s...
Open access
Research Article10.9734/jamb/2021/v21i530349
Aims: The aim of this study was to assess the hazards associated with oyster from two communities in Rivers State and provides an insight at improving the safety of oyster through the application of the hazards analysis critical control points (HACCP) concept in processing freshl...
Open access
Research Article10.9734/sajrm/2021/v9i230203
Aim: Microbiology, sensory and shelf life evaluation of wheat-cassava bread from raw materials to finished products. Study Design: Completely randomized design with two replications and average values calculated for mean comparison. Place and Duration of Study: Food/Industrial La...
Open access
Research Article10.9734/jamb/2020/v20i930283
Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata). Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Dur...
Open access
Research Article10.9734/jamb/2020/v20i930280
A. Lennox, Josiah, B. J. O. Efiuvwevwere, John, Godwin Egbe, Peters, Henry & Asanye, Melinda·Asian Food Science Journal·2018
Processed foods are supposed to be free of pathogenic and spoilage microorganisms but this is not always true. This study is, therefore, designed to determine the presence of Staphylococcus aureus in some locally processed foods. One hundred and sixty samples of sixteen different...
Open access
Research Article10.9734/AFSJ/2018/39579