Zobrazeno 1 - 6
of 6
pro vyhledávání: '"M. J. Ikenebomeh"'
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol 7, No 2 (2007); 1-14
Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af2b22b98dd16bb5f3ec8948553277d
https://doi.org/10.18697/ajfand.13.2115
https://doi.org/10.18697/ajfand.13.2115
Publikováno v:
African Journal of Biotechnology; Vol 10, No 43 (2011); 8641-8646
This paper reports the contamination of ready-to-use food thickeners, collected from the South-East geo-political zone in Nigeria, by aflatoxigenic form of Aspergillus species. A total of 150 samples from different open markets were observed for fung
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed43de951a32012897dcd3cefaa8de82
https://www.ajol.info/index.php/ajb/article/view/95465
https://www.ajol.info/index.php/ajb/article/view/95465
Publikováno v:
African health sciences. 7(4)
Garri is consumed by several millions of people in the West African sub-region and in Nigeria in particular, regardless of ethnicity and socio-economic class. However, production and handling methods have not been standardized, resulting in a product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d3e752e6bb7fcc40535a11f5559c7cc0
https://pubmed.ncbi.nlm.nih.gov/21499487
https://pubmed.ncbi.nlm.nih.gov/21499487
Autor:
M. J. Ikenebomeh, A. E. Chikwendu
Publikováno v:
Acta Biotechnologica. 10:341-348
Treatment of Cassava whey with Aspergillus niger was investigated. Heated cassava whey supplemented with ammonium sulphate (NH4)2SO4 and potassium di-hydrogen phosphate (KH2PO4) called supplemented cassava whey (SUCW); heated but unsupplemented cassa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1652b934cea70a5e06b7decab923e926
https://doi.org/10.1002/abio.370100406
https://doi.org/10.1002/abio.370100406
Autor:
O. O. Atanda, M. J. Ikenebomeh
Publikováno v:
World journal of microbiologybiotechnology. 7(1)
Microbiological examination of the uninoculated whole-milk product 'nono' during incubation at room temperature (27 ± 2°C) for 120 h showed a high incidence of undesirable microorganisms: minimum bacterial, staphylococcal, yeasts and mould counts w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51d956dd4c948100b8de7bdf3144de68
https://pubmed.ncbi.nlm.nih.gov/24424871
https://pubmed.ncbi.nlm.nih.gov/24424871