Explore Project Topics on: bacteriological studies on banana spoilage

ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was... Continue Reading

ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in... Continue Reading

ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and... Continue Reading

ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and... Continue Reading

Abstract Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and... Continue Reading

ABSTRACT The study focused on poverty alleviation among plantain and banana farmers in Ovia South North East Local Government Area of Edo State. It answered the following questions (i) what is the socio-economic characteristics of plantain and banana,(ii) what is the perception of farmers on the profitability of plantain and banana production in... Continue Reading

ABSTRACT Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the... Continue Reading

ABSTRACT  Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30  for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at... Continue Reading

ABSTRACT Juice was extracted from banana  ( Musa sapientum)  pulp with the addition of lemon juice and was inoculated with Baker’s yeast  (Saccharomyces cerevisiae)  and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr,... Continue Reading

ABSTRACT Banana production is important due to the role it plays in the economy of Kenya. It provides income to the farmers; generate job opportunities and boost food security in the country. Banana is ranked as the fourth most valuable crop in the world after maize, wheat and paddy. In some Eastern and central parts of Kenya banana plantations... Continue Reading

Abstract The study was carried out on the impact of computer studies on business education in higher institutions of learning in Enugu State. The sample from this study comprised of 110 students and 10 academic staffs from Schools/Departments of Business Education of selected institutions. The data used were collected through a questionnaire and... Continue Reading

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

Abstract The study was carried out on the impact of computer studies on business education in higher institutions of learning in Enugu State. The sample from this study comprised of 110 students and 10 academic staffs from Schools/Departments of Business Education of selected institutions. The data used were collected through a questionnaire and... Continue Reading

Abstract The study was carried out on the impact of computer studies on business education in higher institutions of learning in Enugu State. The sample from this study comprised of 110 students and 10 academic staffs from Schools/Departments of Business Education of selected institutions. The data used were collected through a questionnaire and... Continue Reading

THE IN HIGHER INSTITUTIONS OF LEARNING IN ENUGU STATE Abstract The study was carried out on the impact of computer studies on business education in higher institutions of learning in Enugu State. The sample from this study comprised of 110 students and 10 academic staffs from... Continue Reading

INTRODUCTION Snails belong to class Gastropoda, a classification that includes land, freshwater and sea snails and slugs. Snail’s ancestors are one of the earliest known types of animals in the world. There is fossil evidence of primitive gastropods dating back to the late Cambrian period this means that they lived nearly 500 million years ago.... Continue Reading

ABSTRACT Water is one of the indispensable resources for the continued existence of all living things including man. The provision of an adequate supply of safe drinking water was one of the eight components of primary health care identified by the International Conference on Primary Health care in 1978. This study investigated the bacteriological... Continue Reading

ABSTRACT This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and... Continue Reading

ABSTRACT An investigative study was carried out to determine the bacteriological qualities of borehole water samples in halls of residence in the University of Benin, Ugbowo Benin City. A total of five water samples were collected from the the various halls of residence in the school. Bacteriological analysis was carried out using standard... Continue Reading

ABSTRACT  The bacteriological examination of bottled and sachet water in Enugu metropolis, a case study of Aqua Rapha in 9th mile, Enugu was carried out to determine the bacterial load in the water samples and organisms that contaminates the water. The water samples were spring water, well water and surface tank reservoir of rain water from... Continue Reading

ABSTRACT An investigative study was carried out to determine the bacteriological qualities of borehole water samples in halls of residence in the University of Benin, Ugbowo Benin City. A total of five water samples were collected from the the various halls of residence in the school. Bacteriological analysis was carried out using standard... Continue Reading

ABSTRACT Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the... Continue Reading

ABSTRACT  Fungi associated with the spoilage of cocoyam ( Colocasia esculenta ) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done... Continue Reading

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the... Continue Reading

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the... Continue Reading

ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even... Continue Reading

ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even... Continue Reading

ABSTRACT Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and... Continue Reading

ABSTRACT Fungi associated with the spoilage of cocoyam ( Colocasia esculenta ) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done... Continue Reading