March 2009
Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties
Cassava fufu flours were produced from 43 Cassava Mosaic Disease resistant varieties. The cassava roots were washed, peeled and steeped in water in a 1:2 (v/v) for 48 h to ferment. The fermented pulp was sieved and mechanically milled into flour of 3.0 mm particle size. Proximate composition, functional properties and pasting characteristics of the ‘fufu’ flours were...
March 2009
Trials towards reduction of fungal growth and aflatoxin G1 production in Arabic coffee using different additives
Thirty samples of coffee beans were collected from different places of Jeddah, Saudi Arabia to determine and identify fungal population. Twenty six species belonging to 7 genera were isolated using potato dextrose agar (PDA) and malt extract agar (MEA) media at 28°C. The most prevalent genera were Aspergillusand Penicillium. Aspergillus was present in 73 and 100% of the samples...
March 2009
Antibacterial effects of extracts of Ocimum gratissimum and piper guineense on Escherichia coli and Staphylococcus aureus
The upsurge in the prevalence of side effects of many synthetic antimicrobial agents and incidence of multidrug resistant bacteria has spurred scientists on the research for plant based antimicrobial of therapeutic potentials. Ocimum gratissimum and Piper guineense present such potential of high medicinal value. These plants are used in Nigeria traditionally as condiments and for...
March 2009
Stability studies and mineral concentration of some Nigerian packed fruit juices, concentrate and local beverages
Time stability and mineral content of some Nigerian packet fruit juices, concentrate and local beverages (sobo drink, kunnu drink, pito and burukutu) were determined. The pH of the beverages was fairly stable throughout the 15 days the experiment lasted. The acid contents were within suitable range for human consumption and ranged from 0.041 M – 0.205 M. The...
Advertisement
Advertisement
