N. Maduka

Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage

N. Maduka · Microbiology Research Journal International · 2017

The development of non-dairy fermented products is fast gaining acceptability due to its unique benefits. Several factors such as storage conditions, processing methods and constituent of such products usually affect its physicochemical properties. Tigernut-milk drink fermented b...

Open access Research Article 10.9734/MRJI/2017/37698

Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic

N. Maduka · Microbiology Research Journal International · 2017

Globally, non-dairy products are fast gaining acceptability comparable to dairy products in order to satisfy certain individuals with dietary limitations. Natural food additives such as ginger and garlic are preferable to chemically synthesized food additives and flavour enhancer...

Open access Research Article 10.9734/MRJI/2017/37699

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