Olisaka, F. N., Odoh, M. O., Onyia, C. F., Agbodike, C. M., Ikechukwu, C. O & Bello-Ukwueze, M. N.·Asian Food Science Journal·2024
Aim: The aim of this study is to isolate and identify bacteria contaminants present in the honey samples sold in Ogbete market and detect the presence of imipenem resistance genes in the isolates. Place and Duration of Study: A total of four samples were collected from Ogbete mar...
Open access
Research Article10.9734/afsj/2024/v23i5712
Diabetic foot ulcers (DFU), a chronic disorder of public health importance arise from pathologic changes following abnormal glucose metabolism. Wound dressing is vital to DFU management and is designed to promote healing and relieve pain among other roles. Pain associated with ch...
Open access
Research Article10.9734/ajmah/2024/v22i61025
Exposure to lead (Pb2+) is known to portend serious damaging effects on the kidneys which are central to drug and substances excretion. Hence, a natural chelating agent such as honey is sought to attenuate the deleterious effects of lead induced renal damage. This study investiga...
Open access
Research Article10.9734/ajmah/2023/v21i9871
Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive...
Open access
Research Article10.9734/afsj/2023/v22i7647
Synbiotic yogurt contains both probiotics and prebiotics. The peel of red dragon fruit contains 10.79% pectin, which can be used as a prebiotic. Red dragon fruit peel synbiotic yoghurt has an unpleasant aftertaste. Honey can enhance the functional properties of dragon fruit peel...
Open access
Research Article10.9734/afsj/2023/v22i2616
Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional propertie...
Open access
Research Article10.9734/afsj/2023/v22i1612
Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the h...
Open access
Research Article10.9734/mrji/2022/v32i101349
The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed bas...
Open access
Research Article10.9734/afsj/2019/v13i330108
Aims: The objective of the study is to determine the effect of storage on the physicochemical parameters of honey samples and their combined effect with antibiotics on clinical isolates from wound swab. Study Design: It is a retrospective study. Place and Duration of Study: The m...
Open access
Research Article10.9734/MRJI/2017/35420
Aim: This research is aimed at detecting the presence of Bacillus species in honey using morphological characteristics, biochemical tests and preliminary molecular studies. Place and Duration of Study: The study was carried out in the department of Molecular Biology, Institute of...
Open access
Research Article10.9734/BMRJ/2014/7217
Aims: To assess the effectiveness of lemon and/or honey on some causative agents of Respiratory Tract Infections, Isolation and identification of some infectious bacteria of respiratory tract infections, Collection of pure honey and lemon fruits, Determination of the inhibitory a...
Open access
Research Article10.9734/ARRB/2014/6026
Aims: The emergence of pathogenic bacterial strains with resistance to commonly used antibiotics has necessitated a search for novel types of antibacterial agents. The main objective of this study was to evaluate the synergistic action between honeys and the essential oils (EOs)...
Open access
Research Article10.9734/BMRJ/2013/5331