This study evaluated the nutritional value of aerial yam potato fermented with different methods and other food processing. Aerial potato was subjected to different treatments (peeled, unpeeled, peeled and blanched, unpeeled and blanched, peeled and boiled, unpeeled and boiled) b...
Open access
Research Article10.9734/ejnfs/2022/v14i330483
This study aimed to microbiologically assess some ready-to-eat (RTE) foods for presence of Bacillus species. Hygienic conditions of the food vending sites were also considered. Samples were purchased from nine sale points. Sixty ready-to-eat (RTE) food samples (Buns, Meat pie, Eg...
Open access
Research Article10.9734/JABB/2015/17407
Aim: To determine the antibiotic reaction and adhesion pattern of antimicrobial homo-fermenting LAB strains in the fermenting slurries of kunu zaki. Study Design: ANOVA. Inhibition of indicator lawn used ≥10mm inhibition as antibiotic susceptible. Adhesion was measured by stainin...
Open access
Research Article10.9734/BMRJ/2014/10772
Dioscorea bulbifera is one of the under-utilized tubers in Nigeria both for food and medical purposes. Microbial changes during the fermentation of aerial potato after being subjected to different treatment were monitored using standard methods, the changes in microbial load and...
Open access
Research Article10.9734/jamb/2022/v22i130429
Aims: This work is aimed at toxicological effects of three Bacillus species employed as bio control agent against mosquito larvae in terrestrial environment. Study Design: Using animal model where weight, hematology and histopathology were considered. Place and Duration of Study:...
Open access
Research Article10.9734/ARRB/2014/7097