C. G. Ikimi

Identification and Biochemical Characterization of Pathogenic Escherichia coli in Raw Beef Sold in Otuoke Market, Bayelsa State, Nigeria

C. G. Ikimi, F. I. Omeje & C. K. Anumudu · European Journal of Nutrition & Food Safety · 2020

Meat and meat products are a very important category of food consumed widely to meet the nutritional requirements of humans. Due to the high nutrient and moisture content of meat, they readily support the growth of diverse microorganisms. The consumption of these products, when c...

Open access Research Article 10.9734/ejnfs/2020/v12i130182

Synthesis of Copper Oxide Nanoparticles using Ocimum Gratissimum (Scent Leaf)

O. O. Abosede & C. G. Ikimi · Asian Journal of Chemical Sciences · 2022

Environmentally friendly synthesis of copper oxide nanoparticles (NPs) has been achieved using aqueous extracts of Ocimum gratissimum leaf (scent leaf). The reduction of Cu2+ was followed by the change of color from green to dark brown color and formation of precipitate. The reac...

Open access Research Article 10.9734/ajocs/2022/v11i119115

Evaluation of the Vitamins and Possible Nutrient Composition of Local and Improved Specie of Guava Flesh (Psidium guajava)

C. E. Oguazu, K. H. Adimora, B. A. Anajekwu, C. C. Dike & C. G. Ikimi · International Journal of Biochemistry Research & Review · 2021

Background and Objectives: Guava (Psidium guajava) belongs to the family Myrtaceae. It has been cultivated in Nigeria one of the most common fruits in Nigeria. It has become popular because of its availability almost throughout the year. The objective of this study is to evaluate...

Open access Research Article 10.9734/ijbcrr/2021/v30i730277