J. P. Alimi

Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

J. P. Alimi, S. A. Ahemen, K. O. Zaka, N. B. Yepshak, J. O. Alimi & D. A. Balogun · South Asian Journal of Research in Microbiology · 2021

The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low postharvest physiological deteriora...

Open access Research Article 10.9734/sajrm/2021/v11i230248

Functional, Physical and Rheological Properties of Composite Cassava-Wheat Flour Produced from Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

J. P. Alimi, S. A. Ahemen, J. O. Alimi & P. O. Iluebbey · Asian Food Science Journal · 2021

The functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical...

Open access Research Article 10.9734/afsj/2021/v20i1030362

Antimicrobial Effects of Lactic Acid Bacteria on Food-Borne Pathogens Isolated from Some Fruits Sold in Ibadan, Nigeria

J. O. Alimi, S. T. Ogunbanwo & J. P. Alimi · South Asian Journal of Research in Microbiology · 2023

This study was conducted to determine the antimicrobial effect of Lactic acid bacteria on food-borne pathogens isolated from some fruits sold in Ibadan, Nigeria. Lactobacillus species isolated from healthy fruits include L. casei, L. brevis, L. desidosus, L. jenseni, Lactiplantib...

Open access Research Article 10.9734/sajrm/2023/v15i4294