U. E. Etang

Microbiological Analyses of Kunu Drinks Locally Produced and Sold in Calabar, Southern Nigeria

U. E. Etang, G. M. Ikon, S. M. Udofia, A. N. Umo, E. E. Udo, F. Z. Uyanga & P. I. Ohagim · Journal of Advances in Microbiology · 2017

Kunu is a non-alcoholic Nigerian beverage produced locally from cereals. The method of preparation, as well as the key ingredients and spices added as flavoring agents are always not standardized. This study was carried out to investigate the microbial quality of kunu drinks loca...

Open access Research Article 10.9734/JAMB/2017/36169

Phytochemical Screening, Proximate Composition and Antibacterial Activity of Oyster Mushroom, Pleurotus ostreatus Collected from Etim Ekpo in Akwa Ibom State, Nigeria

G. M. Ikon, E. A. Udobre, U. E. Etang, U. M. Ekanemesang, R. U. Ebana & U. O. Edet · Asian Food Science Journal · 2018

Aim: This study determined the phytochemical, elemental and proximate nutritional compositions of P. ostreatus as well as the antibacterial potentials of the macro fungus collected during the tropical rainy season on selected bacteria. Methodology: The disease-free oyster mushroo...

Open access Research Article 10.9734/AFSJ/2019/45956