V. C. Eze

Effect of Some Preservatives on Nutritional Quality and Sensory Characteristics of Pickled African Walnut (Tetracarpidium conophorum)

V. C. Eze, N. Maduka, I. Ahaotu & N. N. Odu · European Journal of Nutrition & Food Safety · 2019

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 Article 10.9734/EJNFS/2019/45065

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

Evaluation of Enzymes Production Activity of Trichoderma, Aspergillus and Rhizopus Species in Paraeforce (Herbicide) Degradation

F. I. Onianwah, H. O. Stanley, V. C. Eze, V. O. Ifeanyi & C. J. Ugboma · South Asian Journal of Research in Microbiology · 2020

The study aims to evaluate enzymes that facilitate fungal degradation of paraeforce. Soil samples for fungal isolation were collected from impacted sites and inoculated on potato dextrose agar (PDA). The isolates were screened for growth and tolerance to paraefoce in 50 mg/l conc...

Open access Research Article 10.9734/sajrm/2019/v5i330131