Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut sou...
Open access
Research Article10.9734/afsj/2020/v17i330194
Melon (Colocynthis citrullus L.) is a widely cultivated and consumed oil-seed in West Africa. Its seeds deteriorate quickly in storage due to microbial attack introduced during the shelling stage of processing. Aim: This study investigated and compared the microbial and proximate...
Open access
Research Article10.9734/afsj/2020/v14i330129
Aims: This experiment was done to study the responses of muskmelon (Cucumis melo L.) to magnetic field and silver nanoparticles combinations in comparison with commercial fertilizers in field conditions. Study Design: Experiment was conducted in a randomized complete block design...
Aim: This study investigated the microbiological, physicochemical and antinutritional properties of three varieties of fermenting melon seeds namely: Citrullus vulgaris (Schrad), Citrullus colocynthis (L) and Cucumeropsis mannii (Naud) for ogiri production. Methodology: Ogiri was...
Open access
Research Article10.9734/BMRJ/2013/2337