I. Ahaotu

Antimicrobial Activity of Vernonia amygdalina, Ocimum gratissimum and Gongronema latifolium Synergy on Common Foodborne Pathogenic Bacteria

I. Ahaotu & N. Y. Richard · Journal of Advances in Microbiology · 2022

The search for antimicrobial agents from natural sources such as diverse plant species against foodborne pathogens has less side effect than chemically synthesized compounds. In this study, antimicrobial activity of ethanolic extract, hot and cold aqueous extracts of Vernonia amy...

Open access Research Article 10.9734/jamb/2022/v22i430455

Effect of Some Preservatives on Nutritional Quality and Sensory Characteristics of Pickled African Walnut (Tetracarpidium conophorum)

V. C. Eze, N. Maduka, I. Ahaotu & N. N. Odu · European Journal of Nutrition & Food Safety · 2019

This study was carried out between July-September, 2017 at Food and Industrial Microbiology Laboratory, University of Port Harcourt, Port Harcourt Nigeria. 1 %, 3 % and 5 % citric acid were separately added to brine solution containing pickled African walnut inside three glass ja...

Open access Research Article 10.9734/EJNFS/2019/45065

Microbiological Quality and Shelf Life of Pickled African Walnut (Tetracarpidium conophorum) Preserved with Lactic and Citric Acids

V. C. Eze, N. Maduka, I. Ahaotu & N. N. Odu · Microbiology Research Journal International · 2019

The short shelf life of locally processed ready-to-eat African walnut is a challenge limiting its utilisation. Pickling is an ancient traditional practice of preserving certain types of food. Therefore, the addition of organic acids to African walnut pickle is aimed at elongating...

Open access Research Article 10.9734/MRJI/2018/45226