Production and Characterization of Pectinase from Aspergillus nigerUsing Orange Peels as Carbon Source

Authors: Emochone Roy Yohanna, 1, Moses Adondua Abah, 1,2, Micheal Abimbola Oladosu, 2,3, Okpanachi Nuhu Oyibo, 4, Iheanacho Chinedu Christian, 5,6, Victoria Chibuihe Nnamdi, Wontumi Samuel Odarno,Iheakolam Uchenna Caleb, 7

DOI: https://doi.org/10.51470/FAB.2026.7.1.13

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An Investigation into the Biotechnological Methods Used in Preventing Food Insecurity in Africa: A specific focus on Marker-assisted selection, plant cloning, biofortification, genetic modification

Authors: Edeani, A. C, 1, Nutsuda, S., 1, Okoye, J. I., 2, Okechukwu, C. O., 3, , , ,

DOI: https://doi.org/10.51470/FAB.2025.6.2.61

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Selective Physicochemical Modulation of Antimicrobial Efficacy by Metal Ions: A Comparative Study of Foodborne Pathogens and Clinical Isolates

Authors: Bhanupratap Vishwakarma, , Janvi Sonar, , Bhavna Chaudhari, , Aayushi Dwvedi, , Sanjana Kushwaha, , Jhanvi Yadav, Sumeet Gupta,

DOI: https://doi.org/10.51470/FAB.2025.6.2.54

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Techno-Functional and Sensorial Properties of Masa Produced from Malted Sorghum (Sorghum Bicolor L. Moench) and Baobab (Adansonia Digitata) Pulp Flour Belnds

Authors: Ayo, Jerome Adekunle, 1, Udie, Remedy Alorye, 1, Kuhwa Ivse, 2, Abubakar Ummulkhairu, 1, Ugwoke, Jecinta, Nneka , 1, ,

DOI: https://doi.org/10.51470/FAB.2025.6.2.14

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