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S. O. Fagade
University of Ibadan
2Publications
2H-index
17Citations
Publications 2
Newest
Published on Mar 1, 2001in The Journal of Food Technology in Africa
A. A. Adebesin2
Estimated H-index: 2
,
N. A. Amusa3
Estimated H-index: 3
(OAU: Obafemi Awolowo University),
S. O. Fagade2
Estimated H-index: 2
(UI: University of Ibadan)
Fura da nono, fura and nono samples obtained from three areas in Bauchi metropolis were analysed to determine their microbial quality, the moisture content, pH and titratable acidity. The analysed samples were found contaminated with coliforms. The identified bacterial isolates from the products were Staphylococcus aureus, Micrococcus luteus, Escherichia coli, Enterobacter sp, Streptococcus sp, Bacilus cereus and Lactobacillus sp. The fungal isolate includes yeast Sacharomyces cerevisae and mold...
Published on Feb 1, 2001in The Journal of Food Technology in Africa
A. A. Adebesin2
Estimated H-index: 2
,
O. T. Saromi1
Estimated H-index: 1
+ 1 AuthorsS. O. Fagade2
Estimated H-index: 2
(UI: University of Ibadan)
The microbial quality of roasted groundnut , Kulikuli, Yaji and Dankwa hawked in three major areas in Bauchi, Northeastern Nigeria was determined. The microbial load of the product from from each location differs, while that of bacteria isolates ranges from 1.16±0.32x105 to 5.92±0.59 x105 colony forming units/gram (cfu/g), the fungal count ranges from 1.91±0.32 x104 to 8.60±0.22x104 cfu/g of the samples. Roasted groundnut had the highest count of micro-organisms followed by Kulikuli, then Yaji a...
1