Henry Chidozie Amah

Determination of Starter Cultures (Organisms) in Fermentation of Cassava (Manihot esculenta), Used for Fufu Production

Joy Nkeiruka Dike-Ndudim, Rosemary Chikwendu Nwachukwu, Henry Chidozie Amah, Chizaram Winners Ndubueze & Victor Chinecherem Ndudim · Asian Journal of Biology · 2022

Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odor, fermentation was done in the Laboratory using improved techniques. Sweet white, Yellow, bitter cassava varieties were used. Since a wet fufu mash is a product of the activi...

Open access Research Article 10.9734/ajob/2022/v14i330218

Determination of Plasmid Profile Multiple Antibiotics Resistant Pseudomonas aeruginosa Isolated from Clinical Specimens in Healthcare Facilities across Anambra and Imo States Nigeria

Seraphim Chinyere Ifegbuike, Godwin Chukwuemeka Ojiegbe, Henry Chidozie Amah, Chizaram Winners Ndubueze, Joy Nkeiruka Dike-Ndudim & Emeka Simon Anikwo · Journal of Advances in Medical and Pharmaceutical Sciences · 2021

The emergence and dissemination of antibiotic resistant plasmids of P. aeruginosa is posing a major public threat and huge concern in hospital facilities. This study was done across Anambra and Imo States with a total number of 100 P. aeruginosa isolates, 50 from each State to de...

Open access Research Article 10.9734/jamps/2021/v23i1130268