1. A COMPARATIVE REVIEW ON MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
A banana plant, also known as M. acuminata or its hybrid M. acuminata, M. balbisnna, is a plant grown for personal use that yields edible fruits that are often seedless and belong to that species. The word "banana" refers to a variety of species or hybrids of the genus Musa, family Musc... Read More
2. FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH
ABSTRACT: This study was carried out on fungi associated with spoilage of smoked dried fish. To achieve this 2 research objectives were formulated. The study made use of four fish samples. The Four fish samples used for the study were purchased from four di... Read More
3. AN INVESTIGATION OF FUNGI RELATED WITH SPOILAGE OF SMOKED DRIED FISH
Background Of The Study: Fish is an excellent source of protein and has a high nutrient density. If it is treated improperly, however, it might serve as a good substrate for the development of microbes (Abulu, 2022). The degradation of fish products may be attrib... Read More
4. CONTRIBUTIONS OF INSURANCE IN THE MANAGEMENT OF RISK IN NIGERIA OIL INDUSTRIES
BACKGROUND OF THE STUDY: Nigeria’s economy before independence and shortly afterward largely depended on agriculture. This is because a good number of its citizens are farmers. Intact about 70% of the Nigerian populace then were basically farmers and this g... Read More
5. THE IMPORTANCE OF ROAD TRANSPORTATION AS A MEDIUM FOR AGRICULTURAL PRODUCT MARKETING AND DISTRIBUTION
CHAPTER ONE
INTRODUCTION: The pursuit of self-sufficiency in food production is one of the most important challenges that the majority of countries in the world are currently confrontin... Read More
6. EFFECT OF DIFFERENT PRESERVATIVES ON THE SHELF LIFE OF CAKES
ABSTRACT: The study adopted experimental design which aimed at identifying the effect of different preservatives used in cake making on the shelf of the cakes , different preservatives such as calcium propionate, sodium bicarbonate, rum, brandy were used to prepare differen... Read More
7. EFFECT ON BIOLOGICAL PRESENTATION ON SPILOTAGE OF ORGANISMS OF FERMENTED MAIZE (OGI)
ABSTRACT
In Africa, various foods go through fermentation such as porridges, beverages (both alcoholic and non-alcoholic), meat, breads, pancakes, fish, vegetables, tubers, legumes, dairy products, and condiments. One of the most prevalent fermented cer... Read More
8. COMPARISON BETWEEN AQUEOUS AND ETHANOLIC EXTRACTS OF VERNONIA AMYGDALINA ON FUNGAL AND BACTERIAL ISOLATE FROM SPOILED PEPPER AND TOMATO FRUIT IN DUTSE JIGAWA STATE
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
Plant-based antimicrobial agents have gained significant atte... Read More
9. PRODUCTION AND QUALITY ASSESSMENT OF ZOBO DRINK
CHAPTER ONE
INTRODUCTION
1.0 Background of the Study
Zobo drink, made from dried calyces of Hibiscus sabdariffa, i... Read More
10. ISOLATION, IDENTIFICATION AND MANAGEMENT OF MICROORGANISMS ASSOCIATED WITH THE SPOILAGE OF RIPE MANGO FRUIT (MANGIFERA INDICA) IN DUTSE, JIGAWA STATE, NIGERIA
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Mango (Mangifera indica), often referred to as the "king of fruits", is one of the most important frui... Read More