April 2013

The physicochemical and sensory evaluation of commercial sour milk (amasi) products

  The physicochemical and sensory properties of five commercially available sour milk (amasi) products- AoA, AoB, AoC, AoD and AoE were analyzed in 3 batches. Samples were collected from retail shops in Thohoyandou. The products were examined forEscherichia coli, lactic acid bacteria (LAB), total plate count (TPC), pH, titratable acidity (TA), colour, viscosity and sensory properties. Microbial analysis results...

Author(s): Jeremia N. Moyane, and Afam I. O. Jideani

April 2013

Production and evaluation of specialty bread from sprouted mixed-grains

  Specialty bread was made from sprouted mixed-grains using adaptable technology. The grains were sprouted at atmospheric conditions (30°C, 75% RH) over a period of 6, 12, 18 and 24 h. Paste obtained from the sprouts was mixed at different ratio together with other ingredients to obtain five bread samples. Nutritional, functional and sensory properties of the resulting loaves were carried out using standard...

Author(s): Onyeka E. U. and Obeleagu O. S.

April 2013

Studies on foodborne bacteria in commercially hawked ready-to-eat fish in Jos and its environments

  Studies on foodborne bacteria in hawked fish (Trachurus capensis) were carried out with 200 flesh and 24 surface swab samples collected at various selling points in Jos and surrounding suburbs. The samples were separately cultured in bacteriological broth and agar media. The isolates were identified and their viable counts determined. The analysis gave the following bacteria...

Author(s): ,Chukwu, O. O. C., Chukwuedo, A. A., Otalike, P., Chukwu, I. D., Echeonwu, N. O. G., Bitrus, J. G., Akubo, S.I.