Aims: The study examined ready-to-eat cut polyethylene packed pawpaw (Carica papaya) sold in the University of Port Harcourt community for the presence of antibiotic resistant Escherichia species. Study Design: The samples were randomly purchased from vendors, who openly display...
Open access
Research Article10.9734/JABB/2017/32352
Aims: The study evaluated the proximate composition, the bacteria present in freshly spoilt ‘ofe akwu’ soup and inhibitory potential of crude ethanol, methanol and aqueous leaf extract of Ocimum gratissimum on the resulting bacteria. Study Design: This was an analytical study in...
Open access
Research Article10.9734/MRJI/2017/32554
Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was...
Open access
Research Article10.9734/sajrm/2023/v15i4295
Aims: The aim of this study was to assess the hazards associated with oyster from two communities in Rivers State and provides an insight at improving the safety of oyster through the application of the hazards analysis critical control points (HACCP) concept in processing freshl...
Open access
Research Article10.9734/sajrm/2021/v9i230203
Aim: Microbiology, sensory and shelf life evaluation of wheat-cassava bread from raw materials to finished products. Study Design: Completely randomized design with two replications and average values calculated for mean comparison. Place and Duration of Study: Food/Industrial La...
Open access
Research Article10.9734/jamb/2020/v20i930283
Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata). Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Dur...
Open access
Research Article10.9734/jamb/2020/v20i930280