Vol 8, Issue 4, September 2020
Vol 8, Issue 4, September 2020 Read More »
Journals
Microbial quality of processed water melon fruit sold in Koforidua Market in Ghana
Most fresh-cut vendors on the streets are not formally educated on the hygienic way of food processing. It was suspected that fresh-cut water melon that has been processed by these vendors may be contaminated with microorganisms. Five fresh-cut water melon fruit vendors were randomly selected and samples were taken from them in three replicates. The
Microbial quality of processed water melon fruit sold in Koforidua Market in Ghana Read More »
Nutritional Properties and Microbiological loads of Meat Floss Prepared from Mutton of Four Breeds of Rams
Mutton plays a useful role in providing nutrients to the general population, with a potential for demand. This study tried to appraise the eating quality of meat floss (MF) from mutton as affected by breeds of rams. Forty-eight Semitendinosus muscles were harvested from the carcasses of West Africa Dwarf, Yankasa, Ouda and Balami for the
Effect of Mycodeteriorative Fungi on the Vegetable Oil from Kernels of Irvingia Gabonensis Sold In Parts of Nigeria
Sanitary survey was conducted on the kernels of Irvingia gabonensis sold within the four ecological zones of Nigeria. The aim was to ascertain the effect of mycodeteriorative fungi on the dietary quality of vegetable oil from kernels of Irvingia gabonensis. The study screened for presence of lipid degrading saprotrophs as well as ascertained the quantity
Effect of Fermentation Time and Blending Ratio on Nutrients and Some Anti Nutrient Composition of Complementary Flour
Most complementary foods used in low income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are an easily applicable approach to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to develop nutritionally adequate complementary flour with
Nutrient Composition of Oyster Mushroom (Pleurotus ostreatus), Grown on Rubber Wood Sawdust in Calabar, Nigeria, and the Nutrient Variability Between Harvest Times.
Oyster Mushroom (OM) is among over forty (40) species of mushrooms which belong to the genus Pleurotus ostreatus. Little interest has been shown in the cultivation of Oyster mushrooms Nigeria until recently. The aim of this study was to cultivate Oyster mushrooms on rubber wood sawdust as base substrate, and to evaluate the nutrient composition
Characterization and Evaluation of Physicochemical and Sensory Acceptability of Ice Creams Incorporated With Processed Ginger
The study was undertaken to develop different forms of the ginger ice cream using 5% ginger juice, 5% ginger paste and 5% ginger syrup. These ice cream samples were analyzed for physicochemical, microbial and sensory properties during 28 days of frozen storage at -20 0C. Incorporation of the juice, syrup and paste in ice cream
Effects of Zingiber officinale and Allium sativum as Biopreservative against Weevil (Sitophilus oryzae) Infested Rice Grains
The effect of Zingiber officinale and Allium sativum against adult rice weevil (Sitophilus oryzae) was conducted using dried powdered bulbs and rhizomes of garlic and ginger to ascertain its effectiveness in preservation of stored rice grains. The samples include ginger treated rice grains, garlic treated rice grains, and ginger and garlic treated rice grains at
Comparative Effects of Drying on the Drying Characteristics, Product Quality and Proximate Composition of Some Selected Vegetables
This study investigated the effects of drying on the drying characteristics, product quality and proximate composition of some selected vegetables. The vegetable investigated were Ocimum gratissimum (Scent leaf), Vernonia amygdalina (Bitter leaf), Moringa oleifera and Heinsia crinite (Atama leaf). These vegetables were collected fresh, sorted, oven dried at 50oC for 12 h and evaluated for