Michael Okpara University of Agriculture Repository
Optimization Of Conditions For Antifungal Activities Of Bacillus Subtilis
ABSTRACT Chemical pesticides have disadvantages such as high production cost, short persistence, comparative low efficien
Phytochemical Analysis And Antibacterial Activity Of Ocimum Gratissimum (Scent Leaf) On Some Selected Gram Positive & Gram Negative Bacteria
ABSTRACT Antibacterial properties of Ocimum gratissimum was determined and tested against pure cultures of clinical isola
Assessment Of Bacteriological And Fungal Contamination Of Automated Teller Machines (Atms) In Some Banks In Michael Okpara University Of Agriculture, Umudike
ABSTRACT Assessment of bacterial and fungal contamination of Automated Teller Machines (ATMs) in some banks in Michael Ok
Bacteriological Examination Of Vaginal Infection Of Female Students In Michael Okpara University Of Agriculture, Umudike
ABSTRACT This study was carried out to examine the bacteria that cause vaginal infection in female students. Vaginal infe
Physicochemical And Microbiological Analysis Of Water From Umuokwu River In Umudike Ikwuano Local Government Area, Abia State.
ABSTRACT Streams, rivers and water bodies are known to pollution problems from improper waste and management systems. In
Isolation And Identification Of Microorganisms In Ready-To-Eat Fruit Samples
ABSTRACT Microbiological evaluation of vended ready to eat fruits was conducted within Umudike environs. Pre-cut fruit sa
Phytochemicals And Antimicrobial Activities Of Newbouldia Leavis On E.Coli And Staphylococcus Aureus
ABSTRACT The plant kingdom offers a variety of a wide range of plants with natural antimicrobial and medicinal values. Th
Isolation, Characterization And Susceptibility Pattern Of Bacteria Isolated From Urine In Females Of Reproductive Age In Umuahia Metropolis
ABSTRACT This study was carried out to isolate, characterize and to ascertain the susceptibility pattern of bacteria from
Quality Evaluation Of Baked Products From Flour Blends Of Soybean (Glycine Max) And Wheat (Triticum Aestivum)
ABSTRACT Soybean flour was produced from soybean seeds and blended with wheat flour at different proportions. The composi
Macro And Micro Mineral Compositions Of Plant Ash From Cola Leaves, Okro Leaves, Cola Hispida Leaves And Wireweeds, And Their Emulsion Capacity
ABSTRACT This work was carried out to study raw ash yield, dry ash, mineral, emulsification and pH content of
Production And Evaluation Of Tisane Made From Aidan Fruits (Tetrapleura Tetraptera) And Uziza Seeds (Piper Guineese)
ABSTRACT The production and evaluation of Tisane from Aidan fruit ( Tetrapleura tetraptera ) and Uziza seeds ( Piper guin
Development Of Alkaline Fermented 'Ogiri-Egusi' Using Corn Starch Extract As Binders
ABSTRACT Ogiri condiments constitutes significant portion of the diet of many people, but are associated with problems su
Quality Assessment And Sensory Evaluation Of Probiotic Whole Grain Pap
ABSTRACT This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in dif
Effect Of Ginger Rhizome And Date Addition On Physicochemical And Sensory Properties Of Pineapple Juice
ABSTRACT A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit dri
Effect Of Processing Techniques On Functional, Phytochemical And Nutrient Properties Of Ukpo (Mucuna Solanine), Ofor (Detarium Microcarpum) And Achi (Brachystegia Eurycoma)
ABSTRACT This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties
Production Of High-Fibre Bread With No-Added Sugar From Flour Blends Of Orange Fleshed Sweet Potato, Tiger Nut, Wheat And Date Fruit
ABSTRACT This work evaluated the quality properties of high-fibre bread with no-added sugar from flour blends of orange f
Functional Properties And Chemical Composition Of Flours Produced From Varieties Of Acha And Millet
ABSTRACT The study was carried out to produce flour from different varieties of acha and millet. The study evaluated the
Production Of Concentrate From Cocoa Pod Exudate
ABSTRACT This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemi
Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour
ABSTRACT This study evaluated the proximate, antinutrient physical properties and sensory analysis of bread made from whe
Physicochemical, Microbiological And Sensory Properties Of Bread Spreads Produced From Blends Of Peanuts, Cashew Nuts And Avocado Pear
ABSTRACT Physicochemical, microbiological and sensory properties of bread spreads produced from blends of peanuts, cashew
Nutrient Composition And Sensory Evaluation Of African Yam Bean-Wheat Noodles Spiced With Scent Leaf
ABSTRACT This study based on Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with sc
Comparative Studies On Quality Characteristics Of Soy Bean (Glycine Max) And Mung Bean (Vigna Radiata)Yoghurt
ABSTRACT The study was undertaken to determine the physicochemical, nutritional, chemical and sensory properties of yoghu
Quality Parameters Of Bread As Affected By Partial Substitution Of Fat With Bone Marrow From Cow’s Femur Bone
ABSTRACT Due to high cost of margarine which also reflected in the cost of bread, margarine was substituted with bone mar
Physicochemical And Sensory Properties Of Breakfast Cereal (Tombrown) Produced From Composite Flours Of Soybean, Local Rice, Millet, And Pumpkin Pulp
ABSTRACT The physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soy
Physicochemical, Ambient Storage Stability And Sensory Properties Of Zobo As Affected By Processing Methods
ABSTRACT This study evaluated the physico-chemical, ambient storage stability and sensory properties of zobo as affected
Production And Quality Evaluation Of Cocoyam-Wheat Flour Noodles Spiced With Uziza Seeds
ABSTRACT Quality properties of cocoyam-wheat flour noodles spiced with uziza seeds was evaluated. Noodles were processed
Physicochemical And Sensory Properties Of Biscuit Produced From Wheat, Acha And Okra Flour Blends
ABSTRACT The study evaluated the physicochemical and sensory properties of biscuit produced from wheat flour, acha flour
Production And Quality Evaluation Of Instant Flour Meal From Acha (Digitaria Exilis), Soybean (Glycine Max) And Spinach (Spinacia Oleracea)
ABSTRACT The study evaluated the functional, physicochemical and sensory properties of instant flour meal produced from a
Functional, Chemical And Consumer Acceptability Of Amala Made From Unripe Plantain (Musa Paradisiaca) And Cocoyam (Colocasia Esculenta)
ABSTRACT Functional, chemical and consumer acceptability of amala made from unripe plantain (Musa Paradisiaca) and
Production And Evaluation Of Cassava-Wheat Bread From Five Improved Cassava Varieties From Enugu State
ABSTRACT Cassava ( Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 8082, TMS 30572 and TMS 93604 gotten from E