Onyetugo C. Amadi

Induced; Thermal Influence on Morphology of Aspergillus carbonarius During Raw Starch Digesting Amylase Production

Onyetugo C. Amadi & Bartholomew N. Okolo · Microbiology Research Journal International · 2013

Aim: To investigate increased thermal influence on morphology of Aspergillus carbonarius during RSDA production. Place and Duration of Study: Microbial fermentation Unit, Department of Microbiology, Faculty of Biological sciences, University of Nigeria, between July 2009 and Augu...

Open access Research Article 10.9734/BMRJ/2013/2815

Effect of Different Steeping and Malting Regimen on the Amylolytic Activities of Some Improved Nigerian Sorghum Grain Varieties

Chukwudi I. Nnamchi, Udochukwu P. Anyim, Tochukwu S. Eziechinam & Onyetugo C. Amadi · Asian Journal of Biotechnology and Bioresource Technology · 2020

Three Nigerian improved sorghum varieties were evaluated to ascertain how different steeping and malting regimen affect their amylolytic enzyme development. Steeping incorporated air rest and continuous steep regime for 72 h. Samples were withdrawn every 12 h. Germination was the...

Open access Research Article 10.9734/ajb2t/2020/v6i330084