Explore Project Topics on: microbiological and nutritional changes associated with the thermal processing and fermentation of ugba

ABSTRACT The effect of processing on the proximate composition, anti-nutrient levels and mineral contents of finger millet seed (Eleusine coracana) were analyzed. Diets containing processed finger millet seed (71.4g) per 100g feed were fed to four different groups of weaner rabbit for 56days. Animals’ fed diet containing unprocessed finger... Continue Reading

Abstract The research was conducted on the topic “Assessment Of The Thermal And Non-Thermal Impact Of Ultrasound, A Case Study Of Ahmadu Bello University Teaching Hospital, Shika Zaria”. Ultrasound sonography is an imaging technique of generating images using a very high frequency sound wave. Sound is a mechanical, vibration form of energy.... Continue Reading

African yam bean ( Sphenostylisstenocarpa ) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks,... Continue Reading

African yam bean ( Sphenostylisstenocarpa ) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks,... Continue Reading

ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading

ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading

ugba... Continue Reading

ISOLATION OF  MICROCOCCUS FROM FERMENTED UGBA TABLE OF CONTENT Title page Certification Dedication Acknowledgement Table of content CHAPTER ONE 1.0    Introduction 1.1    Aims and objectives CHAPTER TWO Literature review 2.1    Fermented foods 2.2    Pentaclethra macrophylla 2.3    Botany 2.4    Ecology 2.5    Growt and... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0    INTRODUCTION CHAPTER TWO 2.0      LITERATURE REVIEW 2.1      FERMENTED FOODS 2.2      Pentaclethra Macrophylla 2.3      Botany 2.4      ECOLOGY 2.5      Growth and Development  2.6      Method of Production 2.6.1   Microorganism involved in ugba fermentation 2.6.2   Ugba... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0    INTRODUCTION CHAPTER TWO 2.0      LITERATURE REVIEW 2.1      FERMENTED FOODS 2.2      Pentaclethra Macrophylla 2.3      Botany 2.4      ECOLOGY 2.5      Growth and Development  2.6      Method of Production 2.6.1   Microorganism involved in ugba fermentation 2.6.2   Ugba... Continue Reading

ABSTRACT Ugba (Ukpaka) is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It is a popular traditional food condiment in Nigeria especially among Ibo ethnic group generally. It is produced by natural (local) fermentation in homes as a small family business. It is an important and cheap source of protein for... Continue Reading

ABSTRACT Ugba (Ukpaka) is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It is a popular traditional food condiment in Nigeria especially among Ibo ethnic group generally. It is produced by natural (local) fermentation in homes as a small family business. It is an important and cheap source of protein for... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0     INTRODUCTION. 1.1    AIMS AND OBJECTIVES CHATER TWO 2.0    DESCRIPTION OF YEAST 2.1    SCIENTICCLASSIFICATION OF YEAST 2.2    HISTORY OF YEAST 2.3    GROWTH 2.4    ECOLOGY 2.5    REPRODUCTUION 2.6    USES OF YEAST 2.6.1 ALCOHOLIC BEVERAGE 2.6.2 DESTILLED ALCOHOL 2.7    GENERAL DESCRIPTION &... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0 INTRODUCTION. 1.1 AIMS AND OBJECTIVES CHATER TWO 2.0 DESCRIPTION OF YEAST 2.1 SCIENTICCLASSIFICATION OF YEAST 2.2 HISTORY OF YEAST 2.3 GROWTH 2.4 ECOLOGY 2.5 REPRODUCTUION 2.6 USES OF YEAST 2.6.1 ALCOHOLIC BEVERAGE 2.6.2 DESTILLED ALCOHOL 2.7 GENERAL DESCRIPTION & APPLICATION OF GALACTARIC ACID 2.8 CHEMISTRY... Continue Reading

CHAPTER ONE 1.0   INTRODUCTION         Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophyllaBenth). It is essential food item from various traditional ceremonies... Continue Reading

CHAPTER ONE 1.0   INTRODUCTION         Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth). It is essential food item from various traditional ceremonies... Continue Reading

ABSTRACT This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of soy milk was studied. Soy milk was extracted from... Continue Reading

ABSTRACT The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules; rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly-DIASTASE, MALTASE and zymase can exploit in industrial application, also critically important is the... Continue Reading

ABSTRACT The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules; rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly-DIASTASE, MALTASE and zymase can exploit in industrial application, also critically important is the... Continue Reading

ABSTRACT The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the... Continue Reading

ABSTRACT The study for the production of protease from  Aspergillus flavus  using wheat bran as substrate under Solid State Fermentation was conducted in University of Abuja, Department of Microbiology.  Aspergillus flavus  was isolated from spoilt bread and was identified on the basis of the morphological assessment such as macroscopic and... Continue Reading

ABSTRACT The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the... Continue Reading

ABSTRACT Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth). The microorganisms and compounds influencing the organoleptice properties of ugba were studied. The pure cultures of these microorganisms isolated from (ugba) sample produced by... Continue Reading

ABSTRACT Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth). The microorganisms and compounds influencing the organoleptice properties of ugba were studied. The pure cultures of these microorganisms isolated from (ugba) sample produced by... Continue Reading

ABSTRACT In this research, we investigated the deformation field near a crack tip due to thermal stress. Crack tip singularities are examined using a line integral that exhibits path independence of all contours near the tip of the crack in a two-dimensional deformation field of an elastic material. The approach of using the J- Integral is used to... Continue Reading

ABSTRACT A study was made of the effect on pepper quality of the traditional method of processing the 'Balancotta' variety of Piper nigrum (black pepper). The study comparatively considered the microbiological quality, drying method, drying rate, colour and appearance, washing or cleaning method, prior to fermentation or heaping as well as an... Continue Reading

ABSTRACT This work investigates the thermal properties of Polyvinyl Chloride (PVC), Plaster of Paris (POP), asbestos, and cardboard commonly used as ceiling materials. The steady state method for Lee’s disc apparatus was employed to determine these thermal properties which include, thermal conductivity, thermal resistivity, thermal diffusivity,... Continue Reading

ABSTRACT      Caffeine is an odorless, slightly bitter organic compound found mostly in beverages such as coffee or tea and in chocolate.  It is the most widely used “mind-altering drug” in the world, though it is considered safe and is mostly unregulated.  Caffeine acts as a mild stimulant on the nervous system, aiding in alertness. ... Continue Reading

ABSTRACT Caffeine is an odorless, slightly bitter organic compound found mostly in beverages such as coffee or tea and in chocolate. It is the most widely used “mind-altering drug” in the world, though it is considered safe and is mostly unregulated. Caffeine acts as a mild stimulant on the nervous system, aiding in alertness. Caffeine is also... Continue Reading

ABSTRACT Caffeine is an odorless, slightly bitter organic compound found mostly in beverages such as coffee or tea and in chocolate. It is the most widely used “mind-altering drug” in the world, though it is considered safe and is mostly unregulated. Caffeine acts as a mild stimulant on the nervous system, aiding in alertness. Caffeine is also... Continue Reading