Volume 33, Issue 2 (December)

Articles in this Issue

2 articles
1
Research Article

Effect of Starter culture on Anti-Nutritional Factors and Shelf Life of Fermented Smoked Cassava (Pupuru): An African Fermented Staple

Adeyemo, S.M*, Bamidele, K.F

Lactic acid bacteria (LAB) are widely employed in food fermentation processes for the biosynthesis of certain important products or metabolites which helps in breaking down anti-nutritional factors in some food. This study investigated the role of LAB in extending the shelf life and reduction in anti- nutritional factors of ‘pupuru’ produced with selected LAB strain with the best technological...

Dec, 2019 pp. 4668-4677
2
Research Article

The Efficacy of Extracts of the Leaf and Bark of Cashew Plant (Anacardium occidentale) on Bacterial Isolates Isolated from Banana (Musa paradisica)

Arekemase, M.O.*, Adams, A. I., Ibrahim, T. O, Babashola, K. D., Ahmed, M. I., Dunmoye, T. D.

This study was undertaken with the aim to investigate the potency of cashew leaf and bark extracts on microorganism associated with banana spoilage. Banana (Musa paradisica) was subjected to spoilage in the laboratory for 7days. Bacteria isolated from the sample include Staphylococcus aureus, Proteus vulgaris and Corynebacterium spp. The efficacies of the extracts were tested against the isolat...

Dec, 2019 pp. 4821-4828
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