1. DEVELOPING AQUACULTURE IN DEGRADED INLAND AREAS IN NIGERIA
BACKGROUND TO THE STUDY
Nigeria, the country of many rivers, is also rich in lakes, reservoirs and wetlands but many of them had been degraded due to a lot of factors (FGN, 1993). Sustainable fisheries production and development depends largely upon go...
2. THE ECONOMIC IMPORTANCE OF FERMENTATION
Background of the Study
Since fruit ferments naturally, fermentation precedes human history. However, human began to take control of fermentation process art some points in time. There is strongest evidence that people were fermenting beverage.
...3. EVALUATION OF GLYCERINE RECOVERY FROM SPENT SOAP LYE PRODUCTION
BACKGROUND OF THE STUDY
Glycerine (propan 1, 2, 3 triol) is a discovered soluble in soap lye and as a residue in crude soap following the saponification of fats and oils with caustic soda. Traditionally, the process of soap production from fats and oils provides g...
4. EXAMINATION OF ALCOHOL FORMULATION AND PRODUCTIOIN FROM PALM WINE
INTRODUCTION
The production of alcohol through fermentation has been known since antiquity, with the primary goal of producing alcoholic beverages such as beer and wine. The raw material is palm wine and any feed stuffy rich in carbohydrates, such as wh...
5. THE ROLE OF MICRO-ORGANISMS IN WASTE RECYCLING
BACKGROUND OF THE STUDY
Microorganisms are found virtually everywhere in the natural world, where they perform a wide variety of important tasks. Microorganisms like Halobacterium, which live in the Dead Sea, and Chlamydomonas nivalis, which is responsi...
6. METHANE EMISSIONS FROM LANDFILLS: PROBLEMS AND SOLUTION
Abstract
This study was carried out on problems and solutions of methane emissions from landfills. Methane, one of the main greenhouse gases (GHGs), has been assessed to have 28 times the global warming potential (GWP) of carbon dioxide over a 100-year time horizon in t...
7. MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL
ABSTRACT
Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microor...
8. MICROBIOLOGICAL ANALYSIS OF DRY CASSAVA PEEL USED IN THE PREPARATION OF PIG FEEDS
Abstract
This study was carried out on the microbiological analysis of dry cassava peel used in the preparation of pigs feed. Since the nutritional compositions of the peels were tremendously improved, it follows that other non conventional feed ingredients which are re...
9. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
Abstract
Yoghurt is a smooth, viscous get and nutty flavoured dairy product resulting from the acidification of milk by fermentation. This study was conducted to examine the various methods of producing yoghurt; its process development and economical implication of these methods. In the...
10. PRODUCTION OF ETHANOL THROUGH THE FERMENTATION OF REDUCING SUGARS RESULTING FROM THE HYDROLYSIS OF PRETREATED SAWDUST (HARDWOOD)
ABSTRACT
The production of ethanol from food such as corn, cassava etc. is the most predominate way of producing ethanol. This has led to a shortage in food, inbalance in food chain, increased food price and indirect land use. This thesis thus explores using another fee...
11. FORMULATION AND PRODUCTION OF ALCOHOL FROM PALM WINE.
ABSTRACT
This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was te...
12. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK
Background of the study
His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Sojahispidemoech.
It...
13. ANTIFUNGAL ACTIVITIES OF ETHYL ACETATE FRACTION OF PSEUDOMONAS FLUORESCENS FERMENTATION BROTH AGAINST PHYTOPATHOGENIC FUNGI FROM ROTTEN YAM
ABSTRACT
Yam tubers are prone to infestation by microorganism at all stages of growth and in storage. This rot reduces the quality of yam and affects food security. Pseudomonas fluorescens possess varieties of promising antifungal properties through production of secondary metabolites w...
14. THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS
INTRODUCTION
Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and<...
15. PRODUCTION OF BIO ETHANOL FROM SELECTED AGRO WASTE USING SACCHAROMYCES CEREVISIAE STRAIN CBS 1171 AND LACTOBACILLUS DELBRUECKII STRAIN
ABSTRACT
The production of bioethanol from selected agro waste (banana and cassava) peels was examined using Saccharomyces cerevisiae strain CBS 1171and Lactobacillus delbrueckii strain MN945906. The results of the proximate analysis shows that carbohydrate content were 67.85±0.2...
16. NUTRITIONAL ASSESSMENT OF Panicum maximum (Jacq.) ENSILED WITH TWO CULTIVARS OF Lablab purpureus (Lablab purpureus L.) FOR WEST AFRICAN DWARF RAM
ABSTRACT
Panicum maximum, a grass which is low in Crude Protein (CP), high in fibre and scarce in dry periods. Common legumes are used to improve the quality of P. maximum and preserved as hay and silage for dry season feeding. Lablab purpureus is a legume though rich in protein but not...
17. PRODUCTION OF BIOGAS AND BIOSOLIDS FROM TEA WASTE ANAEROBIC DIGESTION
Background of the Study
Agriculture and food bio wastes present an opportunity for conversion into biogas, a source of renewable energy, through anaerobic digestion (Sau et al., 2014; Janke et al., 2015; Kader et al., 2015; Maile et...
18. AN ASSESSMENT OF THE PREVALENCE AND EFFECTS OF ALCOHOLISM AMONG SECONDARY SCHOOL STUDENTS (CASE STUDY OF OKPANAM HIGH SCHOOL, DELTA STATE)
BACKGROUND OF THE STUDY
Alcohol has been consumed for thousands of years. Drinking alcoholic drinks is a typical component of social functions in many regions of the world. Adelekan, Abiodun, Imouokhom-Obayan, & Ogunremi (1996) n...
