ABSTRACT This project explores the Amos Tutuola’s Palm – Wine Drinkard in terms of it’s use of mythological icons. In particular, the project seeks to explore the novel as an important artifact and a literary product of social existence. It examines how “authencity” is signified in The Palm – Wine Drinkard as it is written by a native... Continue Reading

ABSTRACT This project explores the Amos Tutuola’s Palm – Wine Drinkard in terms of it’s use of mythological icons. In particular, the project seeks to explore the novel as an important artifact and a literary product of social existence. It examines how “authencity” is signified in The Palm – Wine Drinkard as it is written by a native... Continue Reading

ABSTRACT This research x-rays the existence of the supernatural and its role in reality which has become a pre-dominant factor that has gained prominence and importance from time immemorial, and how writers have tried to project this concept in their literary engagements. In an attempt to establish this argument, the researcher explored Amos... Continue Reading

ABSTRACT This research x-rays the existence of the supernatural and its role in reality which has become a pre-dominant factor that has gained prominence and importance from time immemorial, and how writers have tried to project this concept in their literary engagements. In an attempt to establish this argument, the researcher explored Amos... Continue Reading

ABSTRACT This project work deals with a critical analysis of characters and their journey using the novels of Amos Tutuola’s The Palm- wine Drinkard and Gabriel A. Ajadi’s The Forest of God annotated translation of D. O. Fagunwa’s Igbo Olodumare. This study tends to explore man and his adventurous life as a result of his quest. Sociological... Continue Reading

ABSTRACT This project work deals with a critical analysis of characters and their journey using the novels of Amos Tutuola’s The Palm- wine Drinkard and Gabriel A. Ajadi’s The Forest of God annotated translation of D. O. Fagunwa’s Igbo Olodumare. This study tends to explore man and his adventurous life as a result of his quest. Sociological... Continue Reading

ABSTRACT This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific gravity titrable acidity, alcohol and total solids... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT This work shows how to identify the various microorganism in palm wine and how to isolate the pathogenic organism in palm wine vie Nkwuenu and the attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect stem and fallen... Continue Reading

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D,... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading