Microbial and sensory properties of bread fortified with mushrooms Pleurotus ostreatus and Calocybe indica were investigated. The bread was prepared with baking formula of 56% wheat flour, 36% water, 3.4% sugar1.6% shortening, 1% skim milk powder, 1% salt, and 1% yeast. Mushroom...
Open access
Research Article10.9734/JAMB/2018/32233
The proximate and mineral composition of two mushrooms (Pleurotus ostreatus and Calocybe indica) was firstly determined. The mushrooms was dried and milled into powder. The Mushroom Powder (MP) was used to substitute wheat flour in bread formulation at 0%, 5%, 10%, 15% and 20%. T...
Open access
Research Article10.9734/MRJI/2017/32133
This research investigated the potentials of water hyacinth as raw material for biofertilizers. Water hyacinth was collected from Alape River in Ilaje Local Government Area of Ondo State and processed for microbiological, proximate and physicochemical analyses by standard methods...
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Research Article10.9734/acri/2023/v23i6584
The milk and the soft cheese (wara) produced from tigernut were stored in the refrigerator and samples for microbiological analyses were collected at day one, seven and fourteen. Bacterial load of tigernut milk during storage increased from 1.5 101 to 1.8 101cfu/mL while the ba...
The nutritional importance and easy accessibility of soft cheese has made it indispensable. This study assessed the phytochemical constituents and the effects of antioxidant of biocoagulants used in soft cheese produced from goat milk. Different biocoagulants such as Calotropis p...
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Research Article10.9734/AFSJ/2019/45699
Aim: Considering the significance of candidiasis among pregnant women, the study was designed to investigate the anticandidal effect of extracts of Trametes elegans (Spreng: Fr.) Fr. (fam.: Polyporaceae) against Candida species isolated from pregnant women and to screen for the p...
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Research Article10.9734/MRJI/2017/32914
Aim: The study aimed to ascertain the effect of different fermentation methods and time on the proximate and reduced the anti-nutrient contents Kersting’s groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of different fermentation methods on the proxima...
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Research Article10.9734/BMRJ/2015/19735
Aim: The research aimed to reveal the effect of liquid and solid fermentation on the mineral and amino acid contents of Kersting’s groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of liquid and solid fermentation on the mineral and amino acid contents...
Open access
Research Article10.9734/JSRR/2015/19980
Aims: The present study investigated the identity, antimicrobial, and secondary metabolites profile of Trametes species collected from forest near the Teaching and Research farm of the Federal University of Technology, Akure (FUTA), Ondo State. Methodology: The Internal Transcrib...
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Research Article10.9734/JAMPS/2015/20059
Pigeon pea (Cajanus cajan) was subjected to different fermentation methods and treatments for 72 hr. The raw (control) and fermented samples were analyzed for microbial and proximate composition. The pH ranged from 6.8 to 4.5 after 72 hr fermentation. The microbial evaluation res...
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Research Article10.9734/MRJI/2018/33604
Aim: To determine the antibiotic reaction and adhesion pattern of antimicrobial homo-fermenting LAB strains in the fermenting slurries of kunu zaki. Study Design: ANOVA. Inhibition of indicator lawn used ≥10mm inhibition as antibiotic susceptible. Adhesion was measured by stainin...
Open access
Research Article10.9734/BMRJ/2014/10772