Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria, Acetobacter. The major aim of the work is to produce a vinegar with locally made fruits and compare it with the industrial produced vinegar to ascertain if it can be used to substitute the...

Three of the methionine-producing bacteria previously isolated from different soil ecovars in Owerri, characterized as Bacillus cereus no: DS13, RS16 and AS9, based on 16s rRNA sequencing, were screened for utilization agricultural products for production of methionine. Experimental studies on...

The challenges of hunger in Africa, caused by food insecurity can only be mitigated by enhanced food security and food safety measures. Food safety has a significant role in ensuring foodsecurity. A primary cause of food insecurity is the decline in global food productivity. It is also a problem...

The study was aimed at the production of apple (Malus pumila) fruit wine with the use of yeast Saccharomyces cerevisiae isolated from palm wine. Both primary and secondary fermentation of the apple lasted 28 days. Aliquot samples were removed and used daily from the fermentation tank for...

[enter Abstract Body]This research was carried out to produce wine from banana (Musa sapientum) pulp using yeast (Saccharomyces cerevisiae) isolated from grape (Vitis vinifera).The fermentation of the banana wine lasted for 21 days. Physico-chemical parameters were determined during fermentation...

The study aimed at determining the managerial strategies used by secondary school Principal s in Anambra State Nigeria for continuous assessment. The population of the study consisted of 6382 teachers in government own secondary schools and 257 Principal s. The sample of the study comprised 630...

The paper aimed to examine the involvement of the missions and government in education administration in Anambra State secondary schools. As a result of this, four research questions were formulated to guide the study. The questionnaire was constructed by the researchers in line with the...

This study was aimed at investigating the suitability of two fruits (Orange and Pineapple) as substrates for wine production and the efficiency of yeast isolated from palm wine for alcoholic fermentation of fruits. During fermentation aliquot samples were removed daily from the fermentation tank...