Comparative Study on Consumer Acceptability of Bread Produced with Composite Flour Fermented by Yeast Isolated from Palm Wine and Stale Bread This study investigated the sensory acceptability of bread produced from composite flour (wheat, air potato and cassava) fermented using y...
Open access
Research Article10.9734/AJB2T/2017/36898
Solid State Fermentation Based Olive Pomace Using Streptomyces Strains: A Preliminary Study This study represents a preliminary investigation aimed to assess the possibility to recycle and valorize olive pomace by solid state fermentation (SSF) using Streptomyces strains. The oli...
Open access
Research Article10.9734/AJB2T/2017/36548
The unchecked accumulation of rice husk which is one of the agro-industrial wastes on land serves as source of environmental pollution. This present study showed that submerged fermentation of rice husk for cellulase production and extraction of secondary metabolites was successf...
Open access
Research Article10.9734/AJB2T/2017/35196
Aims: A study was conducted on growth and yield responses of maize to organic fertilizers produced from organic municipal solid wastes (MSW) using locally formulated effective microorganisms (EM-A and EM-B), commercial effective microorganisms (EM-C), Neem-based organic fertilize...
Open access
Research Article10.9734/AJB2T/2017/36232
This study reports a low density genetic linkage map based on 7 x 7 F2 population of soybean, Glycine max (L.) Merrill and constructed with single nucleotide polymorphism (SNP) markers. 50 SNP markers were used to screen the DNA samples of the soybean out of which only 32 were po...
Open access
Research Article10.9734/AJB2T/2017/36044
Aims: The present work evaluates the sensory properties of nine (9) cakes enriched with almonds powders of Terminalia catappa produced in Cote d’Ivoire. Study Design: The current study focuses on the sensory properties (descriptive profile and hedonic analysis) of nine (9) cakes...
Open access
Research Article10.9734/AJB2T/2017/36696
Optimization of Extraction Procedure for Isolation, Identification & Quantification of Piperine from Roots of Piper longum Linn. Aim: Piperine which is mainly found in the fruits and roots of the Piper longum plant and is a medicinally active bio-molecular compound, used as p...
Open access
Research Article10.9734/AJB2T/2017/36048
Aim: The study determined the phytochemical composition and pasting properties of locust bean pulp, wheat flour and the blends. Study Design: The experiments in carried out in three replications in completely randomized design. The data were analyzed were analyzed by analysis of...
Open access
Research Article10.9734/AJB2T/2017/36478
Determination of Proximate, Mineral and Vitamin Composition on the Leaf and Stem of Desmodium velutinum (Willd.) DC Proximate, Mineral and Vitamin composition on the leaf and stem of D. velutinum were evaluated to determine its nutritional characters using standard techniques. Da...
Open access
Research Article10.9734/AJB2T/2017/36519
Aim: To determine the quality of squash prepared from pineapple fruit. Design of Study: The experiment was carried out in 3 replications in completely randomized design. The data were analyzed by analysis of variance. Significantly different means were separated using the least s...
Open access
Research Article10.9734/AJB2T/2017/36474