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<title>Channels - Actualization of strategies for beef quality control in south western Nigeria :: FRELIP Discovery
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Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, Nigeria
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Multidrug-resistant Escherichia coli O157 contamination of beef and chicken in municipal abattoirs of Southwest Nigeria
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Prevalence of bovine brucellosis in slaughtered cattle and barriers to better protection of abattoir workers in Ibadan, South-Western Nigeria.
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Effects of local clay pot and freezer preservation methods on beef quality attribute
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Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Antibiograms of Bacteria Isolated from Diseased Lungs of Cattle Slaughtered at Abattoir, Ibadan, Nigeria
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Prevalence of bovine tuberculosis in slaughtered cattle and factors associated with risk of disease transmission among cattle handlers at Oko-Oba Abattoir, Lagos, Nigeria
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Survey of contagious bovine pleuropneumonia in trade cattle slaughtered at abattoirs in North-central Nigeria
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Quality characteristics and microbial status of beef smoked with different plant materials
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Causes and implications of bovine organs/offal condemnations in some abattoirs in Western Nigeria.
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Professional issues for the Nigerian veterinarian in the twenty-first century
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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Qualitative evaluation of kilishi prepared from beef and pork
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Evaluation of patties prepared from combination of beef and antelope meat
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Histological evaluation of fresh, boiled and dried beef and camel meat
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PREVALENCE OF OXYTETRACYCLINE RESIDUE AND RESISTANT ESCHERICHIA COLI O157:H7 IN BEEF AND CHICKEN IN SELECTED CITIES OF SOUTH WESTERN NIGERIA
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Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.
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The public health veterinarian and food safety challenge
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Detection of methicillin-resistant staphylococcus aureus and extended-spectrum beta-lactamase producers from ready-to-eat roasted beef in Ibadan north, Nigeria.
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Nigerian veterinarians’ attitude and response to small animal pain management
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Emerging zoonoses: the public health role of veterinarians
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Evaluation of pharmaceutical and microbial qualities of some herbal medicinal products in South Western Nigeria
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Quality control in manuscript acquisition and assessment as prerequisites for quality book production in South-West, Nigeria
