Itaman, V.o

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Research Article Vol. 39, Issue 2

Antioxidant, Functional and Sensory Properties of Wine Produced from Yellow Mombin (Spondias mombin L.) Using a Wild Yeast (Saccharomyces cerevisiae) from Palm Wine

Osaro-Matthew, R. C^*, Itaman, V.O, Oti V. C

Yellow mombin is an underutilized indigenous fruit characterized by unique flavor and high sugar content making it suitable for exotic wine production though fermentation. This study was aimed at exploiting the fermentative capability of palm wine Saccharomyces cerevisiae in the production of wine and evaluating the functional, antioxidant and sens...

Dec, 2025 Vol. 39, Issue 2

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Research Article Vol. 38, Issue 2

Biopreservative Effects of Jack Fruit Seed and Bark on Fruit Juices

Itaman, V.O^*, Osaro-Matthew, R. C, Okorie E. E

Fruit juices are drinks consumed worldwide as it contain vitamins, minerals, amino acids, dietary fibers, sugars and bioactive compounds which are important for the wellbeing and health of humans. Fresh fruits are minimally processed to obtain juices which render it perishable products and hence the need to preserve these juices. This study was...

Dec, 2024 Vol. 38, Issue 2

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Research Article Vol. 37, Issue 2

Molecular Characterization of Extended Spectrum Beta lactamase Producing Enterobacteriaceae Isolated from Duck Droppings

Romiluyi B^*, Itaman, V.O, Odumosu B, Adeleye I. A, Smith S. I

The transmission of the members of the Enterobacteriaceae family with extended spectrum has become a cause for concern. Food animals have been researched to be reservoirs of antimicrobial resistance especially in developing part of the world where there is indiscriminate prophylactic use of antibiotics in animal farming. This study investigated mol...

Dec, 2023 Vol. 37, Issue 2

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Research Article Vol. 36, Issue 2

SHORT COMMUNICATION Mycological Quality of Packaged Ginger Spiced Peanut Cake (Kuli kuli) Sold in Umuahia Metropolis, Abia State, Nigeria

Osaro-Matthew, R. C^*, Itaman, V.O

Kulikuli (peanut cake) is a known street snacks prone to fungal infestation due to poor production, handling and storage measures. The study aimed at evaluating the fungal quality of packaged and ginger spiced kulikuli consumed in Umuahia, metropolis, Abia State. Twenty four samples of kulikuli were sourced randomly from markets and supermarkets in...

Dec, 2022 Vol. 36, Issue 2

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Research Article Vol. 35, Issue 2

Bacteriological and Nutritional Assessment of Fermented Maize (Ogi) Fortified with Ugba (Pentaclethra macrophylla)

Itaman, V.O^*, Nwachukwu, E.

Fermented maize (Ogi) is a traditional porridge prepared from maize, sorghum or millet grains majorly used as important weaning food for infants in West Africa but poor in protein content. “Ugba” is a protein based fermented food condiment obtained from the seeds of the African oil bean (Pentaclethra macrophylla) and used to complement the nutritio...

Dec, 2021 Vol. 35, Issue 2

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Research Article Vol. 31, Issue 2

Low Incidence of Extended Spectrum Beta Lactamase (ESBL) Detection From Enterobacteriaceae Isolated From Pig Faeces

Itaman, V.O^*, Nwankwo, E.O, Erhunmwunse, A.S, Adeleye, LA

This study assessed the low incidence of ESBL detect and associated antimicrobial/antibiotic resistance from Enterobacteriaceae isolated from pigs. A total of twenty-six (26) isolates from the forty-five (45) faecal piggery samples studied were Gram negative bacteria which were further characterized using standard biochemical procedures as : Cit...

Dec, 2017 Vol. 31, Issue 2