Evaluation of mango seed kernel and pineapple peels as carbon sources for microbial protease production
1.0 Introductions Proteases (EC 3.4) also referred as peptidases or proteinases are the hydrolase enzymes which have small size, compact […]
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Antimicrobial Susceptibility Pattern of Enteric Bacteria from Fresh cow milk and handlers in Zaria Metropolis, Kaduna State Nigeria
1.0 Introduction Milk is an aqueous colloidal suspension of protein, fats, carbohydrates and it contains numerous vitamins and minerals [1].
Assessment of milling as an alternative to chemical additives in processing of jute mallow (Corchorus olitorius)
1.0 Introduction The Jute mallow (Corchorus olitorius) plant belongs to the family of Tiliaceae, the order of Malvales. It is
Evaluation of nutritional compositions and haematological effect of locally produced fish feeds in Heterobranchus Bidorsalis (catfish) Fingerings
1.0 Introduction Most living organisms rely on plants and animals as a source of nutrients for necessary substances needed by
Role of nutrition in ameliorating the severity of COVID-19: A review update
1.0 Introductions Mankind has always faced one challenge or the other in the course of his existence. A health challenge
Antibiotic susceptibility pattern of Escherichia coli isolated from food, cooking utensils and palms of food handlers in some restaurants in Zaria, Nigeria
1.0 Introduction Food is an essential ingredient for the good health and sustenance of human life. It’s important, therefore cannot
Screening, production and partial characterization of proteases from microbial isolates obtained from waste dumpsites
1.0 Introduction The global market for industrial enzymes increased from $2.2 billion in 2006 to $2.3 billion in 2007, $2.7
Phytochemical screening and evaluation of antioxidant capacities of Allium cepa, Allium sativum, and Monodora myristica using in vitro and in vivo models
1.0 IntroductionDiatomic oxygen is an unavoidable product of aerobic metabolism which is formed from the incomplete reduction or oxidation of
