The extent of adulteration of honey samples from various geographical locations in Nigeria was evaluated. In order to ascertain the quality and extent of adulteration of the honey samples, the total titrable acidity, brix content, pH, colour, viscosity, moisture content, total solids, ash content, hydroxymethyl furfural and microbiological analysis were carried out. Honey samples from Akwa-Ibom, Ondo and Ogun had a high hydroxymethyl furfural with coliforms and total bacteria counts being absent, while honey samples from Shaki, Yola and Ibadan had a low hydroxymethyl furfural and some total viable counts were present in them. These results indicate that honey samples from Akwa-Ibom, Ondo and Ogun were completely free of adulteration. However, honey samples obtained from Shaki, Yola and Ibadan were discovered to have undergone some form of adulteration.

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Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (such as, amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (such as, bread, malt, polymers). Lactobacillus brevis and Debaromyces polymorphous earlier obtained from fermented sweet poatao broth were used to ferment sweet potato and these starter cultures broke down the carbohydrate (starch) to produce alcohol, organic acid and carbon dioixde (CO 2). The study identified that starter cultures L. brevis and D. polymorphous fermented the sweet potato thereby breaking down the carbohydrate (starch) to produce alcohol, organic acid and CO 2 hence lactic acid fermentation occurred. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Specrometry (GCMS) were used to identify the chemical properties of starter culture fermented sweet potato flour. The FTIR spectra showed peaks at 3322.15, 3298.87, 3292.59, 3279.59 and 3274.59 cm-1 for the raw sweet potato, starter culture fermented sweet potato flour at various periods (24, 48 and 72 h) and spontaneous fermented sweet potato (control) respectively. The peaks at 2930, 2928.10, 2930.33, 2929.48, 2929.31 and 2927.29 cm-1 are attributed to C-H bond stretching. Functional groups such as hydroxyl, aldehydes, alcohol and carboxyl were detected in the fermented samples. The GCMS analysis detected the presence of alcohol such as ethanol, butanol etc., and carboxylic acid such as hexadecanoic acid, octadecadienoic acid etc. They were produced in situ from the fermentation process and this can serve as antioxidants, help inhibit spoilage organisms and serve as preservatives, thereby increasing shelf life of the product.

The properties of extracellular cellulase obtained from Bacillus species (FIIRO Strain B223) on supplying cellulose from Brewers Spent Grain (BSG) were studied. Generally, a crude cellulase activity between 11,757 Units to 13,930 Units was observed for both sources of carbon (BSG and crystalline cellulose). The optimum pH and temperature of 5.0, and 30˚C -40˚C for both sources of carbon was observed. Heavy metals such as copper, zinc, and iron inhibited the activities of B223 cellulase while the cellulase activities on alkaline earth metal (manganese) were moderate. The co-factor behaviour of manganese ion was also established. Local production of cellulase in Nigeria using local raw materials such as Brewers Spent Grain reduces enzyme cost; cost of finished products and increases gross domestic products.