This study assessed the microbial and physicochemical properties of fermented maize flour (Ogi) and Pentaclethra macrophylla seeds (Ugba). The microbial analyses were done based on microbiological standards. The samples were monitored at points of preparation from 0 to 96 hours o...
Open access
Research Article10.9734/jamb/2021/v21i830373
Aims: The objective of the study was to produce and optimize protease and pectinase from Bacillus subtilis isolated from market waste. Place and Duration of Study: Department of Microbiology (laboratory unit), Michael Okpara University of Agriculture Umudike, Abia State Nigeria....
Open access
Research Article10.9734/sajrm/2020/v8i330196
The preservative potentials of lactic acid bacteria (LAB) recovered from some Nigerian traditional fermented foods were assessed by inoculating 0.1 ml aliquots of suitable dilutions of the food samples on De Man Rogosa Sharpe (MRS) agar fortified with 50mg of nystatin. The isolat...
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Research Article10.9734/EJNFS/2018/44097
Background: Sickle cell disease (SCD) patients have mechanisms that are thought to protect them more than apparently normal individuals from iron deficiency. However, evidence exists that in SCD, hypoferritinaemia may be more prevalent than hyperferitinaemia, especially in develo...
Open access
Research Article10.9734/BJMMR/2016/20405