Obi, C. N.

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Research Article Vol. 37, Issue 1

Microbiological, Nutritional and Organoleptic Changes Associated with Fermented Oil Bean (Pentaclethra macrophylla Benth) Seed (ugba) Stored at Ambient Temperature

Obi, C. N.^*, Oriaku, C. P, Ademe, O. F., Epundu, I. B., Okore, C. O.

Ugba is the Igbo name of the fermented African Oil bean seeds (Pentaclethra macrophylla Benth). It is a traditional food condiment generally produced by natural fermentation and is an important and cheap source of protein for people whose staple foods are deficient in protein. The study was carried out to determine the microbiological, nutritional ...

Jun, 2023 Vol. 37, Issue 1

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Research Article Vol. 37, Issue 1

Production and Proximate Composition of Yoghurts from Tiger nuts and Soybean using Lactic Acid Bacteria Starter Cultures

Obi, C. N.^*, Chiekie, U. I, Oriaku, C. P, Ogele, C. P.

Traditionally, yoghurt is fermented whole milk. It is believed to possess nutritional and therapeutic properties. Appropriate aliquot of commercially prepared yoghurts was sourced and used to isolate LAB bacteria using standard procedures. The morphological characteristics of the isolates were studied and recorded. They were later stored in MRS aga...

Jun, 2023 Vol. 37, Issue 1

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Research Article Vol. 36, Issue 2

Proximate and Sensory Properties of Yoghurts Produced with Lactic Acid Bacteria Isolated from Diary and Non-Diary Sources

Obi, C. N.^*, Oshiama, U. E., Onwuegbuchlam, C.

Yoghurt is one of the famous fermented milk preparations. It is the most widely available fermented milk in Western World where its popularity derives more from its flavor versatility. Lactic Acid Bacteria isolated from fermented cow and human Breast milk using MRS agar medium were used to produce yoghurt samples. LAB from commercially prepared yog...

Dec, 2022 Vol. 36, Issue 2

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Research Article Vol. 36, Issue 2

Microbiological and Nutritional Compositions of Garri Produced using Traditional Fermentation and Instant Mechanical Methods with and without added Palm Oil

Obi, C. N.^*, Eze, P. C, Ukoha, P. C.

Garri is a granular pre-gelatinized cassava starch with slightly fermented flavour and slightly sour taste made from grated, fermented fresh cassava tubers. It serves as staple food in many parts of Nigeria. This work studied the effect of fermentation and palm oil on the nutritional compositions of garri produced by traditional fermentation Method...

Jun, 2022 Vol. 36, Issue 2

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Research Article Vol. 36, Issue 1

Production, Microbiological and Proximate Analysis of Akamu Produced from different Varieties of Maize

Obi, C. N.^*, Okoronkwo, W. O

Akamu, is produced by spontaneous fermentation of maize grains by mixed microbial activities. It is consumed by adults and children as breakfast meals and also serves as a weaning diet especially for the low income earners. This work aimed at producing akamu from White and Yellow maize grains determining the effect of processing methods (Changed an...

Jun, 2022 Vol. 36, Issue 1

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Research Article Vol. 35, Issue 2

Production and Proximate Composition of Ogiri Condiments from Different Substrates

Obi, C. N.^*, Elekwachi, I. S, Ihechimere, A

Production and proximate analysis of Ogiri condiment from Melon, Castor oil, Pumpkin and Watermelon seeds were carried out usingSolid Sate Fermentation(SSF). Six (6)bacteria genera identified as Staphylococcus spp, Klebsiella spp, Bacillus spp, Lactobacillus spp, Escherichia coli and Serretia species and three fungi: Aspergillus niger, Rhodotorula ...

Dec, 2021 Vol. 35, Issue 2

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Research Article Vol. 35, Issue 2

Growth and Physiological Studies on Top and Bottom Fermenting Yeast Isolated from Palm Wine

Obi, C. N.^*, Obasi, T. O, Onuigbo, F. C

Palm wine is the collective name for a group of alcoholic beverages produced by the natural fermentation by indigenous microorganisms of the sap obtained from various tropical plants of the Palmae family. The aim of this study was to determine the growth and physiological properties of yeast isolates from palm wine samples. Fifty (50) palm wine sam...

Dec, 2021 Vol. 35, Issue 2

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Research Article Vol. 33, Issue 1

Effects of Microbial Fermentation on Cyanide Contents and Proximate Composition of Cassava Tubers

Obi, C. N.^*, Ugwu, C. J.

Yellow and white varieties of cassava (Manihot esculenta) tubers were fermented for the reduction of cyanide content and nutritional improvement. The samples were steeped separately in rain water and allowed to ferment spontaneously for 4 days. The fermenting steep water was inoculated by Spread Plate method on Nutrient, De Man Rogosa Sharpe and...

Jun, 2019 Vol. 33, Issue 1

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Research Article Vol. 32, Issue 1

Fermentative Improvement of Nutritional Status of ogi Using Soybeans

Obi, C. N.^*, Usoro, O. A.

Ogi, a common fermented food from maize is usually low in protein mostly when produced from maize alone. This research was carried out to determine the possibility of improving the nutritional value mostly protein, carbohydrate and ash content of pap using soybeans. The maize was steeped together with different percentages of parboiled soy bean ...

Jun, 2018 Vol. 32, Issue 1

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