EVALUATION OF THE EFFECTS OF FLOODING ON THREE VARIETIES OF RICE
Background of the Study: The damaging effects of flooding remain as major sources of concerns among millions of rice farmers worldwide. The weather change due to various reasons causing unexpected and sudden flood recently in Nigeria has negative impacts on rice farming and peopl...
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DEVELOPING AQUACULTURE IN DEGRADED INLAND AREAS IN NIGERIA
BACKGROUND TO THE STUDY: Nigeria, the country of many rivers, is also rich in lakes, reservoirs and wetlands but many of them had been degraded due to a lot of factors (FGN, 1993). Sustainable fisheries production and development depends largely upon good aq...
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A STUDY ON THE PROGRESSION OF AQUACULTURE IN DEGRADED INLAND REGIONS IN BAYELSA STATE
BACKGROUND TO THE STUDY: Nigeria, a nation characterised by an abundance of rivers, also possesses a significant number of lakes, reservoirs, and wetlands. However, it is worth noting that a considerable portion of these natural resources has experienced deg...
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THE ROLE OF MICRO-ORGANISMS IN WASTE RECYCLING
BACKGROUND OF THE STUDY: Microorganisms are found virtually everywhere in the natural world, where they perform a wide variety of important tasks. Microorganisms like Halobacterium, which live in the Dead Sea, and Chlamydomonas nivalis, which is responsible for p...
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THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS
CHAPTER ONE
INTRODUCTION: Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobaci...
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THE ECONOMIC IMPORTANCE OF FERMENTATION
CHAPTER ONE
Introduction: Fermentation is the chemical transformation o organic substances into simpler compounds by the action of enzymes, complex organic catalysts which are produced by microorganisms such as molds yeasts or bacterial. Enzymes act by...
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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...
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AN INVESTIGATION INTO THE HEALTH DANGER OF POTASSIUM BROMATE CONTENT IN BREAD SAMPLES (A CASE STUDY OF ENUGU METROPOLIS)
CHAPTER ONE
INTRODUCTION
Bread is an important source of food prepared by cooking dough of flour and water, and possibly more ingredients. Dough is usually baked but in some cuisines, breads are steamed, fried or baked on an unoiled skillet....
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ISOLATION AND PROPAGATION OF LACTIC ACID BACTERIA FROM FERMENTED MAIZE FLOUR FOR THE OPTIMIZATION OF THE FERMENTATION PROCESS
GENERAL ABSTRACT
Production of traditional fermented foods especially lactic acid fermented foods has long been practiced for ages in Africa with a variety of products being p...
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ANALYSIS OF COMMONLY CONSUMED FOOD IN EASTERN NIGERIA FOR NUTRITIONAL AND ANTI-NUTRITIONAL VALUE
1.1INTRODUCTION
Food is any substance consumed to provide nutritional support for the body (Aguilera and David, 1999). Its components include water, carbohydrate, lipids, proteins, enzymes, vitamins, minerals, colours, flavours and food additives and it is ingested by an organism and as...
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ANTIFUNGAL ACTIVITIES OF ETHYL ACETATE FRACTION OF PSEUDOMONAS FLUORESCENS FERMENTATION BROTH AGAINST PHYTO- PATHOGENIC FUNGI FROM ROTTEN YAM
ABSTRACT
Yam tubers are prone to infestation by microorganism at all stages of growth and in storage. This rot reduces the quality of yam and affects food security. Pseudomonas fluorescens possess varieties of promising antifungal properties through production of secondary metabolites w...
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