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Oshoma C. E

Department of Microbiology, Faculty of Life Sciences, University of Benin, P.M.B. 1154, Benin City, Edo State, Nigeria.

cyprian.oshoma@uniben.edu
4 Publications

Publications 4

1
Research Article Vol. 39, Issue 2

Bacteriological and Physicochemical Assessment of Digestates after Anaerobic Digestion

Oyem I. M, Amrasa O. S, Ajieh M. U, Oshoma C. E*

The demand for an alternative to inorganic fertilizer is steadily increasing due to the drawbacks associated with its usage. The utilization of digestates has gained significant recognition recently due to their remarkable benefits even after being applied to the soil. Hence, this investigation aimed to assess the bacteriological profile of digesta...

Dec, 2025 Vol. 39, Issue 2
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2
Research Article Vol. 35, Issue 2

Blend of Sorghum and Yellow Cassava as a Substrate for Beer production using Saccharomyces cerevisiae

Akpoghelie P. O.*, Oshoma C. E, Omonigho, S. E

The search for local alternatives to barley for brewing has been a major concern to stakeholders in the beer industry in Nigeria and Africa. One of such alternative and which can be sustained is the use of Sorghum and cassava as raw materials. This research work was aimed at investigating the possibility of producing lager beer using a blend of sor...

Dec, 2021 Vol. 35, Issue 2
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3
Research Article Vol. 33, Issue 1

Evaluation of Bacterial Load and Occurrence of enterotoxigenic coagulase Positive Staphylococcus aureus in ready-to-eat foods sold in Benin City

Oshoma C. E*, Igwenwanne A.E., Omorotionwan B.B.

Ready-to-eat foods are easily recontaminated by microbes during post processing and may be the cause of food borne diseases. Food samples analyzed were Doughnut, Fried snail, Boiled yam/stew, Smoked fish, Moi-moi, Jollof rice, Eba and Gala obtained from vendors in Egor, Ikpoba Okha, Ovia North-East and Oredo Local Government Area (LGA) all in Be...

Jun, 2019 Vol. 33, Issue 1
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4
Research Article Vol. 30, Issue 1

Optimized Fermentation Process for Improved Bioethanol Production from Sweet and Bitter Cassava Processing Wastes

Obueh H.O*, Ikenebomeh, M. J,, Oshoma C. E

Optimization of fermentation process for 72 h was carried out to determine the effect of pH (3 – 8), temperature (30°C – 50°C) and agitation rate (200 rpm – 500 rpm) on bioethanol production and microbial count using cassava variety samples. Bioethanol yield and microbial count were highest at pH 6, temperature 35°C and agitation rate of 300 rpm...

Jun, 2016 Vol. 30, Issue 1
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