Explore Project Topics on: effect of some common preservatives on fruit j uice produced from watermelon and pineapple?

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice... Continue Reading

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice... Continue Reading

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice... Continue Reading

1.0 INTRODUCTION Fruit is a structural part of plant that contain seeds, normally fleshly, sweet and edible in a raw states, which includes; oranges, grapes, strawberries, juniper berries, pineapple and watermelon e.t.c (Abano, 2010). They are ripe ovaries or carpets that contain seed (McGee, 2004). Fruit contain various phytochemical compounds... Continue Reading

ABSTRACT Bats are nocturnal mammals found everywhere except in the Antarctica and Arctic regions. They are important for the maintenance of the ecosystem in terms of pollination and seed dispersal, particularly in tropical regions, as well as in controlling insect populations that would otherwise be pests. Bats have been reported as reservoir... Continue Reading

ABSTRACT. The study dealt with the possibility of reducing dependence on food importation by replacing foreign products with locally sourced food products. Primary and secondary data were used to accomplish the objectives of the study. Primary data were collected using detail questionnaire . and focused group discussion and laboratory analysis. A... Continue Reading

ABSTRACT. The study dealt with the possibility of reducing dependence on food importation by replacing foreign products with locally sourced food products. Primary and secondary data were used to accomplish the objectives of the study. Primary data were collected using detail questionnaire . and focused group discussion and laboratory analysis. A... Continue Reading

CHAPTER ONE   INTRODUCTION Fruits are part of a plant that houses  seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached    ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which... Continue Reading

ABSTRACT In a research conducted to ascertain the antimicrobial activity of watermelon (Citrullus lanatus) bark on organisms such as Escherichia coli, Slamonella typhi and Staphylococcus aureus using the ethanol and auqous extracts of the watermelon bark applying agar-well and pour-plate sensitivity technique.   It was observed that the ethanoic... Continue Reading

ABSTRACT In a research conducted to ascertain the antimicrobial activity of watermelon (Citrullus lanatus) bark on organisms such as Escherichia coli, Slamonella typhi and Staphylococcus aureus using the ethanol and auqous extracts of the watermelon bark applying agar-well and pour-plate sensitivity technique. It was observed that the ethanoic... Continue Reading

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading

TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of food additives and preservatives 2.3 Additives,... Continue Reading

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading

Abstract Azanzagarckeana fruit was investigated using cold maceration, the phytochemicals screening which shows the presence of secondary metabolites likesaponins, tannins, flavonoids, steroids and alkaloids. The antibacterial effect of the various concentrations(20, 40, 60, 80 and 100µg/ml) of the extract were investigated. The extract was... Continue Reading

ABSTRACT The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36 th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 55 0 C. The ogi powder... Continue Reading

ABSTRACT The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 550C. The ogi powder obtained... Continue Reading

The study analyzed the marketing of pineapple in Edo State. The specific objectives of the study include; to examine the cost,returns, daily sales and profitability of pine apple marketing along the examination of price variation and socio- economic characteristics of pineapple marketers. Table of contents: introduction, literature review,... Continue Reading

The study analyzed the marketing of pineapple in Edo State. The specific objectives of the study include; to examine the cost,returns, daily sales and profitability of pine apple marketing along the examination of price variation and socio- economic characteristics of pineapple marketers.  Table of contents: introduction, literature review,... Continue Reading

Abstract This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for... Continue Reading

The composite soymilk yogurt flavoured with pineapple as sweetener was produced from composite blend of dano milk and soymilk. It was pasteurized at 85 0 c for 5 minutes. It was cooled , homogenized and inoculated with mixed yogurt starter culture of Lactobacillus bulgaricus,  and Lactobacillus acidophilus  at 25 0 c for 24 hours. The proximate,... Continue Reading

ABSTRACT   The composite soymilk yogurt flavoured with pineapple as sweetener was produced from composite blend of dano milk and soymilk. It was pasteurized at 850c for 5 minutes. It was cooled , homogenized and inoculated with mixed yogurt starter culture of Lactobacillus bulgaricus, and Lactobacillus acidophilus at 250c for 24 hours. The... Continue Reading

Chapter One 1.0  INTRODUCTION The edible fruit of watermelon (Citrullus lanatus) belongs to the family Cubitaceae . The fruit contains many obovate, smooth compressed seeds thickened at the margin and of a black or yellowish white colour. Watermelon plays a very important role in Africa as it is used to quench thirst when there is shortage of... Continue Reading

ABSTRACT The research titled extraction and characterization of watermelon seed oil was carried to investigate the effect that different drying methods, solvents and seed size would have on the quality and quantity of oil from watermelon ( Citrilus lanatus ) seeds. The watermelon seeds were removed from the pod and washed. The sample was weighed... Continue Reading

ABSTRACT The research titled extraction and characterization of watermelon seed oil was carried to investigate the effect that different drying methods, solvents and seed size would have on the quality and quantity of oil from watermelon (Citrilus lanatus) seeds. The watermelon seeds were removed from the pod and washed. The sample was weighed and... Continue Reading

(MWMV (Botany) ABSTRACT The antiviral activities of plant leaves extract of four species, were investigated. The extract were tested for antiviral activities on the host plant (Cocumba) against Moroccan watermelon mosaic virus. Results showed that two plants ( Phyllanthus... Continue Reading

COMPARATIVE ESTIMATION OF ASCORBIC ACID CONTENT IN SOME NGERIA FRUITS VIZ: (ORANGE) CITRUS SINESIS,(PINEAPPLE) ANANAS COSMOSUS ABSTRACT A comparative analysis of the ascorbic acid (vitamin C) content of some Nigerian fruits were carried out. The fruits analyzed were (Orange) Citrus Sinensis and (Pineapple)Ananas Cosmosus the fruits were... Continue Reading

ABSTRACT The antiviral activities of plant leaves extract of four species, were investigated. The extract were tested for antiviral activities on the host plant (Cocumba) against Moroccan watermelon mosaic virus. Results showed that two plants (Phyllanthus... Continue Reading

The comparative study of some heavy metals accumulation of watermelon commonly consumed in Kano and Zaria environmental. The nutritional and mineral levels in watermelon fruits are generally important to support the nutritional requirement of man that is why its demand necessary to check the concentration of the ions it contains. Laboratory... Continue Reading

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68... Continue Reading

ABSTRACT African breadfruit seeds were subjected to three processing methods – parboiling, cooking and toasting, and the raw was used as control. The purpose of this research was to extract the oil from the seed and to determine the effect of processing on the oil physicchemical properties showed that the... Continue Reading