Aims: This research is aimed at developing a method of processing to increase the quantity of resistant starch in garri and reduce its glycemic index using pullulanase-producing Bacillus subtilis organism. Place and Duration of Study: Department of applied microbiology and brewin...
Open access
Research Article10.9734/jamb/2020/v20i1130301
Aims: To evaluate effects of pre-treatment methods on the keeping quality of stored Irvingia kernels using ethanol and Ash from palm fronds as preservative agents. Study Design: Study of the microbial isolation using sabouraud dextrose agar and nutrient agar, introduction of thes...
Open access
Research Article10.9734/BMRJ/2016/23314
Vegetables are highly perishable commodities that easily get spoilt or deteriorate during handling along the supply chain from the producer to the final consumer. This study aims to compare the microbiological efficacy of hessian bags and non hessian bags on leafy vegetables (Tel...
Open access
Research Article10.9734/afsj/2021/v20i830333