September 2007

Incorporation of peanut as a substitute for egg in a master mix of a pastry product: composition and acceptability studies

  The composition and acceptability of a pastry product ‘chin chin’ prepared by substituting egg with peanut in the master mix has been studied. Six different samples of the pastry product were produced. One sample was produced with neither egg nor peanut incorporated. Another sample had only egg incorporated while four samples had ground raw peanut incorporated in them at 5, 10, 15 and 20% w/w...

Author(s): Evelyn N. Bede

September 2007

Characterization of two isolated lactococcal strains with respect to bacteriocin-concentrations

  Lactococcus lactis strains present in wara (local cheese), and nunu (skimmed sour milk) were isolated. These were L. lactis WO81 and N13L. Nisin assays were by agar diffusion test and turbidimetric assay. There was no successful detection of an inhibition zone with wara. However, L. lactis strain WO81 from wara was able to produce nisin. Exponential growth occurred for about 14 h...

Author(s): Babalola Olubukola O.

September 2007

Microbial quality assessment of kunun-zaki beverage sold in Girei town of Adamawa State, Nigeria

  Thirty Kunun- zaki samples were obtained as freshly formulated beverages from 10 different local hawkers in Girei town, Adamawa State, Nigeria and screened for microbial contamination. The pH of the samples ranged between 3.44 - 4.34 and total bacterial count ranged between 1.0 x 103 - 1.8 x 104 cells/ml. The presence of high microbial loads was indication of poor hygiene and/or poor...

Author(s): Elmahmood, A. M. and Doughari, J. H.