Z. Labbo

Studies on the Effectiveness of Wild and Commercialstrains of Lactic Acid Bacteria Starter Culture during Backsloping for Yoghurt Production

Z. Labbo, O. A. Onuh, A. C. Mbochi, M. A. Shanu, G. B. Olukotun, T. T. Wood & E. C. Okolie · Journal of Advances in Microbiology · 2021

Yogurt is one of the traditionally fermented dairy products which are usually prepared with lactic acid bacteria cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus. This starter culture could be prepared in addition to other bacteria as probiotics. Yoghur...

Open access Research Article 10.9734/jamb/2021/v21i1230423

The Mycotoxin Risks Lurking in Breads Sold in Abuja Metropolis

G. B. Olukotun, Z. Labbo, O. G. Abakpa, B. B. Adamu & Ajulor, P. N · Asian Food Science Journal · 2021

Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source...

Open access Research Article 10.9734/afsj/2021/v20i730320

The Mycoflora and Public Health Risks of Some Food Materials Sold in Lugbe Markets, FCT, Abuja, Nigeria

B. B. Adamu, O. A. Onuh, I. J. Okon, R. R. Ideh, J. H. Ahmadu, Z. Labbo & G. B. Olukotun · Asian Journal of Biology · 2021

Mycotoxins are secondary metabolites produced by many species of fungi. They are natural contaminants of food (feed) commodities where they cause significant risks to human and animal health. In this work, some food items; Roasted Groundnut Kernel, Dried smoked fish, Grounded mel...

Open access Research Article 10.9734/ajob/2021/v13i430200