Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of...
Open access
Research Article10.9734/mrji/2022/v32i101347
Background: Acetic acid bacteria (AAB) are concrete sets of organism which act as precursor for acetic acid production. Acetic acid is a colorless liquid with strong pungent and sour smell. It is synthesized from oxidation of ethanol by AAB. Vast studies have been made from sugar...
Open access
Research Article10.9734/jamb/2020/v20i930284
Aim: The present study was carried out to isolate actinomycetes from rhizospheric soil of Curcuma longa and Zingiber officinale and evaluate their antifungal potential. Methods: Actinomycetes were isolated from the rhizosphere soil of two Zingiberaceae plants (Curcuma longa and Z...
Open access
Research Article10.9734/jamb/2020/v20i230214
Tigernut is a popular plant because of its sweet tubers (Cyperus esculentus) which has numerous benefits. Contamination of tigernut tubers could be of physical, microbial or chemical through post harvest processes, handling, packaging, storage and retailing. Any form of contamina...
Open access
Research Article10.9734/ajarr/2019/v3i129792
Since thousands of years ago, millions of people enjoy chewing raw tigernut tubers (Cyperus esculentus) with less emphasis in processing the tubers into more useful products. Tigernut tuber is very common and abundant in Nigeria. It is always available in both wet and dry season....
Open access
Research Article10.9734/CJAST/2018/43551
Studies on Tigernut-Ogi Incorporated into Basal Feed as a Potential Animal Growth Enhancer Using Wistar Albino Rats as Experimental Animal This study investigated the effect of using tigernut-ogi incorporated into basal feed as a potential animal growth enhancer. Tigernut-ogi in...
Open access
Research Article10.9734/JAMB/2018/38662
The fundamental benefit for consuming edible products is based on its nutritional compositions. Several factors affect the nutritional composition of diverse edible products. This study was carried out between August-October, 2016 at Federal Institute of Industrial Research Oshod...
Open access
Research Article10.9734/IJBCRR/2017/36135
Aims: The study evaluated the proximate composition, the bacteria present in freshly spoilt ‘ofe akwu’ soup and inhibitory potential of crude ethanol, methanol and aqueous leaf extract of Ocimum gratissimum on the resulting bacteria. Study Design: This was an analytical study in...
Open access
Research Article10.9734/MRJI/2017/32554