Victor Chinecherem Ndudim

Assessment of the Microbiological Status of Yoghurt Sold in Owerri, Imo State, Nigeria

Joy Nkeiruka Dike-Ndudim, Chidinma Nnadiobi, Chizaram Winners Ndubueze & Victor Chinecherem Ndudim · Asian Journal of Biology · 2022

The assessment of the microbiological status of samples of yoghurt sold in Owerri, Imo state, Nigeria, was carried out to ascertain the microbiological fitness of the yoghurt samples for consumption. The yoghurt samples were collected from areas spanning three local governments i...

Open access Research Article 10.9734/ajob/2022/v14i230206

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