Risk assessment is a formal process of identifying hazards and assessing the risk
associated with them (risk is a combination of the severity of illness and the probability of …

Aim: To determine the microbiological quality of zobo drink preserved with scent leaves.
Methods: The zobo drink and scent leaves were prepared and evaluated using standard …

Introduction: Zobo is a non-alcoholic locally produced beverage from dried petals, acid-
succulent calyxes of Hibiscus subdariffa by boiling and filtration. Zobo is rich in …

This research was conducted to evaluate the proximate composition and microbiological
quality of zobo drinks produced and sold locally. Three zobo drink samples were randomly …

This study was carried out to determine the antibiotic susceptibility profile of biofilm-forming
bacteria isolated from locally produced soybean milk drinks sold within the Abakaliki …

Introduction: Consumption of ready-to-drink beverages is a norm in the world over. However,
the presence of total coliform in any beverage renders it unfit for human consumption …

A study on the microbiological and nutritional composition of soybean cake (Awara) and
camel-milk cheese (Chukwui) vended in Kano metropolis was carried out between …

Accepted 20 July, 2018 Tiger nut, sorghum grain, sweet potato and soybean were
processed into flours and were formulated into six indigenous foods (Upursah). Evaluation …

Kunu, soymilk and tiger nut drinks are locally produced indigenous non-alcoholic beverages
widely consumed in Nigeria. The beverages sold in Akwa was analysed for proximate …

The study aimed to assess the proximate, physicochemical, microbial and sensory
characteristics of yoghurt produced from cow milk, soymilk and baobab fruit pulp blends. Six …