Aims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways. Study Design: Flours were produced from two cassava cultiv...
Open access
Research Article10.9734/afsj/2020/v15i430160
Gislaine Aurelie Kemegne, Aurore Vanessa Nana Ngahmi, Abraham Nkoue Tong, Sylvain Leroy Sado Kamdem & Jean Justin Essia Ngang·Microbiology Research Journal International·2021
Aims: The aim of this study was to assess the in vitro antibacterial activity of selected antibiotics and essential oils alone or in combination, on selected presumptive probiotic lactic acid bacteria. Study Design: Experimental studies. Place and Duration of Study: Department of...
Open access
Research Article10.9734/mrji/2021/v31i930341
Fabrice Ezo’o Mengo, Stéphanie Claire Tchonang, Hermann Ludovic Kemaleu, Sylvain Leroy Sado Kamdem & Jean Justin Essia Ngang·Journal of Advances in Microbiology·2018
Introduction: Several authors have associated the development of antibiotic resistance to the use of antibiotics. But this development of resistance could also be associated with plant extracts. This article explores the impact of exposure to different plant extracts of Salmonell...
Open access
Research Article10.9734/JAMB/2018/43446
Aims: This study was aimed as the assessment of dried cassava-fermented chips (DFCC) efficacy in terms of their fermentation acceleration and cyanogens reduction potential. Study Design: An experimental study design was employed in order to achieve the objective of the study. Pla...
Open access
Research Article10.9734/BJAST/2016/22262