Výsledky vyhledávání - "C. I. Owuamanam"

Comparison of antimicrobial properties of two spices commonly consumed in Nigeria and effect of temperature on their antioxidant properties

Autor: Lucretia I. Barber, Moses Ojukwu, E. N. Bede, C. C. Ogueke, Ehijie Augusta Azeke, Ijeoma M. Agunwah, C. I. Owuamanam

Publikováno v: African Journal of Biotechnology. 17:1473-1483

The study compared the antimicrobial activities of essential oils (EOs) from Piper guineense (Uziza) and Xylopica aethiopica (Uda) using diffusion and dilution assays, and evaluated their antioxidant properties at different temperatures. Comparison o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad057f7c6a5921dc4b424e57c5ddac31
https://doi.org/10.5897/ajb2018.16634

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Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach

Autor: Francis Chidi Anosike, C. C. Ogueke, C. I. Owuamanam

Publikováno v: Nigerian Food Journal. 33:61-66

Manipulation of fermentation variables during ugba production (fermented African oil bean (Pentaclethra macrophylla) seed), using traditional method was studied with the view to improving the fermentation process, quality of product and prediction of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::466dfa19de23750365d75ccccc62b198
https://doi.org/10.1016/j.nifoj.2015.04.015

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Antimicrobial activities of Alstonia boonei stem bark, a Nigerian traditional medicinal plant

Autor: C. I. Owuamanam, Beluonwu Okolue, C. C. Ogueke, Joachim Uwaleke

Publikováno v: Asian Pacific Journal of Tropical Disease, Vol 4, Iss Sup 2, Pp 957-962 (2014)

Objective To determine the in vitro antimicrobial activities of various solvent extracts of stem bark of Alstonia boonei, a Nigerian traditional medicinal plant against some microorganisms of food and clinical importance. Methods The antimicrobial ac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b939683e76cacdf270ed477ad3796f96
https://doi.org/10.1016/s2222-1808(14)60766-0

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Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt

Autor: Ijeoma A. Olawuni, Jude O. Iwouno, C. C. Ogueke, C. I. Owuamanam, A. I. Peter-Ikechukwu

Publikováno v: Pakistan Journal of Nutrition. 13:12-16

The effect of the addition of inulin and manganese chloride (MnCl2) to milk before fermentation on the amount of antibacterial metabolites produced in fermented milk was studied. Normal and modified fermented milks were produced and the lactic acid a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5841db8dc9c274556b632700cd575c0b
https://doi.org/10.3923/pjn.2014.12.16

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Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring ('ogiri egusi')

Autor: I. Ahaotu, A. I. Peter-Ikechukwu, C. C. Ogueke, C. I. Owuamanam

Publikováno v: Malaysian Journal of Microbiology, Vol 9, Iss 1, Pp 103-110 (2013)

Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacteri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1befbd37894dc786c15f9e383fe2c187

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Protein Improvement in Gari by the Use of Pure Cultures of Microorganisms Involved in the Natural Fermentation Process

Autor: C. I. Owuamanam, I. Ahaotu, N. N. Ahaotu, JN Nwosu, C. C. Ogueke

Publikováno v: Pakistan Journal of Biological Sciences. 14:933-938

The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these microorganisms during fermentation was studied. Standard microbiological procedures were used to isolate, identify and determine the num

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74dc244dac3f260f9bb27753d1bd7cc1
https://doi.org/10.3923/pjbs.2011.933.938

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