Egg

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

H. O. Agu, R. C. Ejike, J. E. Obiegbuna & C. C. Ezegbe · Asian Food Science Journal · 2021

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while...

Open access Research Article 10.9734/afsj/2021/v20i930337

Bacterial Contamination of Chicken Eggs from Poultry Farms and Retail Markets in the New Juaben Municipality, Ghana

Matthew Glover Addo, Manomba-Asamoah Raissa, Kingsley Badu & Samuel Agordzo · Microbiology Research Journal International · 2020

This cross-sectional study seeks to investigate the bacterial contamination of poultry products (eggs) produced from selected farms and sold within the major markets in the New Juaben Municipality in the Eastern region of Ghana. A total of 100 eggs were sampled randomly from Octo...

Open access Research Article 10.9734/mrji/2020/v30i730239