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| Pages | 80 |
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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 80 |
| Chapters | 1-5 |
| Methodology | NIL |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0011 |
Abstract
ABSTRACTThe microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7x104 to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml. In the stored pap, pap I had higher count which range from 7.2x104 to 6.0x107 cfu/g while 6.0x107 to 1.6x1011. The fungal count for pap I and II ranged from 8.2 x 105 to 2.5x1012 and 8.2x106 to 3.6x1010 respectively…
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Full material
₦ 5,000 $(29)
| Pages | 80 |
| Delivery | Instant, after payment |