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 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 Article10.9734/MRJI/2017/37698
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 Article10.9734/MRJI/2017/37699
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
Bacterial resistance to commonly used antibiotics is a threat to public health. This study focused on antibiogram testing of bacterial isolates from packaged and exposed cassava, plantain and yam flour using chloramphenicol, ciprofloxacin, erythromycin, levofloxacin, gentamicin,...
Open access
Research Article10.9734/ijpr/2019/v2i430076
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 Article10.9734/EJNFS/2019/45065
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 Article10.9734/MRJI/2018/45226
Aim: This study is aimed at evaluating instant noodles produced using a composite mixture of wheat and orange-fleshed sweet potato (OFSP) flour fortified with African yam bean (AYB) flour. Study Design: This was an analytical study done in replicates and sensory evaluation by 20...
Open access
Research Article10.9734/ACRI/2018/41174
The efficacy of antifungal property of aqueous and ethanolic extracts of Alligator pepper (Aframomum melegueta), Aidan fruit (Tetrapleura tetraptera) and Black pepper (Piper nigrum) was tested against three fungal isolates implicated in food spoilage. The fungal isolates from sta...
Open access
Research Article10.9734/JAMB/2018/41998