International Journal of Biotechnology and Food Science - Table of Content: March 2018; 6(1)

Table of Content: March, 2018; 6(1)
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 Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts
Research Article

Eke-Ejiofor, J. and Okoye, C.

Cereal bar was produced using five different cereal grains namely, oat (control), millet, guinea corn, yellow and white maize. The developed samples were subjected to sensory evaluation, proximate analysis, mineral assay and fatty acid/lipid profile assessment. Sensory analysis.... Read more

 

Abstract » | PDF (290 K) | Published March 23, 2018 | pages. 1-8

 

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 Isolation of amylase and cellulase producing fungi from decaying tubers and optimization of their enzyme production in solid and submerged cultures
Research Article

Christiana N. Ogbonna, Onyinyechukwu Blessing Nnaji and Onyinyechukwu J. Chioke

  

The aim of this work was to isolate hydrolytic enzyme-producing fungi from decaying tubers and to optimize their enzyme production in solid and submerged cultures. Five fungal genera were isolated from decaying cassava, cocoyam, white yam, and sweet potato tubers. Amylase.... Read more

 

Abstract » | PDF (858 K) | Published March 28, 2018 | pages. 9-17