I. J. Okon

The Mycoflora and Public Health Risks of Some Food Materials Sold in Lugbe Markets, FCT, Abuja, Nigeria

B. B. Adamu, O. A. Onuh, I. J. Okon, R. R. Ideh, J. H. Ahmadu, Z. Labbo & G. B. Olukotun · Asian Journal of Biology · 2021

Mycotoxins are secondary metabolites produced by many species of fungi. They are natural contaminants of food (feed) commodities where they cause significant risks to human and animal health. In this work, some food items; Roasted Groundnut Kernel, Dried smoked fish, Grounded mel...

Open access Research Article 10.9734/ajob/2021/v13i430200

Assessment of the Effects of Back Sloping on Some Starter Culture Strains and the Organoleptic Qualities of their Yoghurt Products

G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello · Asian Food Science Journal · 2021

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...

Open access Research Article 10.9734/afsj/2021/v20i930340