Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/12296
Title: Microbial, chemical composition evaluation and development of a technological process for the production of compound spices in Nigeria
Authors: Adeniyi, Olalekan David
Abdulkareem, A S
Idris, B M
Odigure, J O
Issue Date: Dec-2003
Publisher: NISCAIR-CSIR, India
Abstract: Spices are vegetable products derived from fruits, seeds, roots and tree barks. They are important mainly as additives to food because of the presence of essential oil having anti-microbial and fungicidal properties. These properties have been used to some degree as the basis for food preservation and as medicinal products for certain types of diseases in Nigeria. This paper takes a look at the microbial load and chemical compositions of some of the compound spices found in Nigeria.Results reveal that some compound spices are highly contaminated with microorganisms.
Description: 314-320
URI: http://hdl.handle.net/123456789/12296
Appears in Collections:NPR Vol.2(6) [November-December 2003]

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