Mucuna beans flour fermented with three different Lactobacillus species was evaluated in vitro and in vivo for probiotics activities in this investigation. The Lactobacillus species used were isolated from neonate faeces ...

This project was designed to assess the effects of Moringa oleifera and Ficus exasperata extracts on pathogenic bacteria associated with selected well waters in Iworoko Ekiti, Nigeria. Well water samples were collected ...

An investigation to determine the nutritional quality of processed cocoyam (red and white varieties) flour and the hydrolytic enzymes of microorganisms isolated from the processed cocoyam samples was carried out. The ...

The real life data available to researchers are mostly small in practice and are often plagued with outliers. This study examined the performances of simultaneous equation estimators when outliers are present in the ...

Legumes provide basic nutrition, rich sources of bioactive phytochemicals which are beneficial in various health conditions. The samples of Urad bean (Vigna mungo), Yard bean (Phaselous vulgaris), and Black (Phaselous ...

Three tuber samples namely cocoyam (Colocasia esculenta), sweet potato (Ipomoea batatas) and white yam (Dioscorea rotundata) were subjected to processing (boiling and roasting) while the unprocessed served as the control. ...

A total of thirty wild cane rats (Thryonomys swinderianus) were investigated for the presence of ecto and gastrointestinal parasitic infection across six different communities in Ifedore Local Government Area of Ondo ...

This study aimed at assessing the quality of groundwater wells domiciled close to pollution receiving streams in Ondo town. Thirty (30) water samples; from fifteen (15) wells and fifteen (15) closely associated streams ...

To achieve good design on the Line-of-Sight (LOS) propagation, the knowledge of the structure of the radio refractive index of the lower atmosphere (Troposphere) is required. In this study,the measurement of the meteorological ...

This study was designed to isolate and characterize bacteriocin-producing Lactic Acid Bacteria (LAB) from Kati, a sorghum based fermented food and to evaluate their antimicrobial effect on selected spoilage and pathogenic ...