Cooked ready-to-eat fermented cassava products (akpu/fufu) are widely consumed in Nigeria because they are affordable and constitute an important source of dietary energy. However, contamination during processing, storage, transportation, and marketing may compromise their microb...
Open access
Research Article10.9734/mrji/2026/v36i81770
Suya, a traditional West African grilled meat product, is highly susceptible to nutritional and microbiological deterioration during ambient-temperature storage. This study evaluated the effects of four packaging materials cellophane film (CF), aluminium foil (AF), glass jar (GJ)...
Open access
Research Article10.9734/afsj/2026/v25i7886
The aim of the study was to produce and evaluate the storage stability of extruded snacks from chicken egg and whole wheat flour. The whole wheat flour (WWF) and raw whole egg (WE) or raw egg yolk (EY) or raw egg white (EW) were mixed in different proportions (100 % WWF; 85 % WWF...
Open access
Research Article10.9734/afsj/2026/v25i1847
Vegetables in the Cucurbitaceae family have long been known to have health advantages. Snap melon and gac fruit are popular cucurbits commonly cultivated in India. Snap melon is high in dietary fiber, while gac fruit is considered one of the richest natural sources of carotenoids...
Open access
Research Article10.9734/afsj/2025/v24i3776
Introduction: Non-branded street food provides affordable and quick meals for students around university campuses. However, concerns regarding their nutritional content have surfaced, particularly in comparison to branded alternatives. This study investigates the chemical composi...
Open access
Research Article10.9734/afsj/2024/v23i12758
Ubadire-Agua C., Ezeama C. F., Anyiam C. A., Nwanagba N. L. & Anyiam C. C.·Asian Food Science Journal·2023
Aim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated. Methodology: A total of 100 fresh catfish from M...
Open access
Research Article10.9734/afsj/2023/v22i10669
Ubadire-Agua, C., Ezeama, C. F., Anyiam, C. A., Anyiam, C. C. & Nwanagba, N. L.·Asian Food Science Journal·2023
Aim: This study investigated the preservative effect of potassium sorbate, ginger, garlic, and a blend of, ginger and garlic on the microbiological quality and shelf stability of cold smoked Catfish (Clarius gariepinus) at refrigerated storage. Methodology: One hundred (100) of t...
Open access
Research Article10.9734/afsj/2023/v22i10668
E. C. Chinakwe, J. C. Ngumah, O. Q. Kenechukwudozie, N. U. Nwogwugwu, O. C. Ihejirika, E. E. Mike-Anosike, J. C. Iwuji & C. A. Onyeka·Microbiology Research Journal International·2023
Herbal medicines are presently widely used in developed and developing countries for health care due to their affordability, accessibility and availability. Objective: The microbial quality of selected herbal remedies sold in open markets in Owerri, South Eastern, Nigeria was stu...
Open access
Research Article10.9734/mrji/2023/v33i11360
There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three m...
Open access
Research Article10.9734/mrji/2021/v31i630326
This study investigates the microbial quality of some common leafy vegetables sold in Iree. Three common leafy vegetables were used which were Amaranthus viridis (‘Tete’), Corchorus olito rus (‘Ewedu’) and Talinum triangulare (‘Gbure’). The samples were bought from the Iree main...
Open access
Research Article10.9734/mrji/2020/v30i630227
Aims: Tigernut drink are made from tigernut tubers (Cyperus esculentus L.) and rich in nutrients. This drink is locally produced and widely consumed in Nigeria irrespective of social status. This study is aimed at evaluating the microbial quality and physicochemical property of t...
Open access
Research Article10.9734/afsj/2020/v16i130164
Burkina, a drink prepared from millet and milk, is gaining economic attention in Ghana due to its perceived nutritious nature and high energy content. The drink which is produced on a small-scale is usually vended without proper control of storage conditions leading to rapid loss...
Open access
Research Article10.9734/afsj/2020/v15i230146
Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodic...
Open access
Research Article10.9734/afsj/2019/v13i230101
Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo...
Open access
Research Article10.9734/afsj/2019/v13i130094
In this study, health risk assessment of well water from twelve communities grouped into upland and riverine in Rivers State was carried out in several categories such as uses of water, skin infections and health assessment via questionnaire distribution. Malaria was recorded to...
Open access
Research Article10.9734/mrji/2019/v27i130089