English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Mycoflora of copra cultivars and effect of brining on the preservation of the product was investigated. Brining at 0, 10, 20, 30 and 40% concentrations irrespective of the cultivar, had no significant effect on the total oil contents of the copra, total free fatty acid and iodine value but significantly affected the severity of infection of the mycoflora. Aspergillus niger, Aspergillus Flavus and Rhizopus stolonifer were isolated from the copra cultivars and were found to reduce total oil content, and increased the free fatty acid and iodine value of the oil, indicating deteriorative processes of the oil. Brining increased the acceptability of the taste but reduced the weights of the copra. Similarly, the acceptability of the physical characteristics was generally reduced by brining irrespective of time and cultivar used. In general, 10% brine concentration and reduced time of dipping (6 hours) appears to hold promise for the preservation of copra. Other recommendations are also addressed.

Mycoflora of copra and effect of brining on some properties of copra in Nigeria