Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpo...
Open access
Research Article10.9734/afsj/2026/v25i2853
A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...
Open access
Research Article10.9734/afsj/2021/v20i730321
Aim: This study investigates the physico-chemical and microbiological characteristics of a river mud (sediments) as substrates for biological generation of electricity. Study Design: The study employed standard microbiological and physio-chemical experimental design and data inte...
Open access
Research Article10.9734/MRJI/2018/44112
Physico-chemical properties and micobial contamination of three local brews (Mnazi, Mchuchula and M’bangara) consumed in Mombasa County were assessed. The bacteria concentration enumeration was determined by incubation of each sample for two days at 35°C to 37°C on plates contain...
Open access
Research Article10.9734/MRJI/2017/28061