Seroprevalence of Hepatitis B and C Viral Infections among Type 2 Diabetics: A Crosssectional Study in the Cape Coast Metropolis
Background: Type 2 diabetes comes with various complications and this may be compounded by morbidities of hepatitis B virus (HBV) and hepatitis C virus (HCV) infections. Aims: This study examined the prevalence of HBV and HCV infectionst among type 2 diabetics as well as its associated factors. This randomized crossâsectional study was conducted at the Diabetic Clinic of the Central Regional Hospital, Cape Coast between December 2012 and April 2013. Subjects and Methods: A wellâstructured q...
Investigating The Presence Of Staphylococcus Aureus And Escherichia Coli In Dairy Products
INTRODUCTION Dairy products are various products derived from cow’s milk or that of other female mammals such as goat, sheep, yaks, horses, camel. Dairy products include yoghurt, nono (fermented cow’s milk, madara (unfermented cow’s milk, cheese, whey, condensed and evaporated milk.) (cultureforhealth, 2015). Yoghurt, nono, Madara has become so highly valued in humans diet because of their nutritional values and their culinary possibilities (George and pamplon, 2006) Yoghurt is ma...
PRODUCTION OF PEANUT BUTTER
ABSTRACT Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter was yellowish in colour, had a smooth and soft texture which spread easily on bread and had a fine peanut taste. It was put under observation for...
PRODUCTION OF WATER COLOR USING KITCHEN INGREDIENT
ABSTRACT This project entails the materials used in the production of Homemade Watercolor, mostly used by Artist and beginners of Art. The homemade watercolor which is also known as artist paint. The materials used involve 5 kitchen Ingredients which as make the paint not to be different from other dollars’ paint. The process and the quantities of the Ingredient used. The container that is best to be used. The differences between the standard watercolor and the homemad...
ISOLATION AND IDENTIFICATION OF MICROORGANISMS RESPONSIBLE FOR SPOILAGE OF DAIRY PRODUCT (MILK, YOGHURT AND LOCALY PREPARED CHEESE)
ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was revealed that yoghurt was devoid of microbes while milk, locally prepared cheese and cheese water harboured microbes. Locally prepared cheeses, cheese ...
Undergraduate
Igbajo Polytechnic Igbajo Osun State
October 2016 to Present