Food Science and Technology

Physico-Functional Properties Of Wheat-Morama Bean Composite Flour And Its Performance In Food Systems

ABSTRACT There is an increasing demand for variety in food products, mankind rely

Process And Product Optimization And Storage Characteristics Of Canned Peanut Soup Base

ABSTRACT Peanut soup is very popular in Ghana and the entire West Africa region.

Extending The Application Of Root And Tuber Crops Into Ready-To-Eat Breakfast Foods

ABSTRACT The demand for convenience, instant breakfast foods has resulted in impo

A Study Of Beta-Carotene Stability In Processed Vitamin A-Rich Foods

ABSTRACT Vitamin A deficiency (VAD) is a public health problem in Ghana, leading

Effects Of Cola Nut Extract And Powder On Fungal Growth, Mycotoxin Production, Physico-Chemical Properties And Fat Quality During Drying Of Fermented Cocoa Beans (#25653)

ABSTRACT Cocoa beans are the main ingredient for making chocolate and in Ghana, i

Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

ABSTRACT Nutritional quality of market samples of some fruit drinks were assessed

Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean).

ABSTRACT Some selected tropical root and stem tubers (cassava, cocoyam, sweet pot

Antimicrobial Activities And Preservative Potentials Of Some Plant Extracts In Minced Meat.

ABSTRACT The antimicrobial activities and preservative potentials of crude plant

Physicochemical Properties Of Hydrothermally Treated Cowpeas Seeds *.

ABSTRACT Cowpeas are a relatively inexpensive source of proteins and vitamin B. U

Production of Miso-like Products using Local Grain Legumes

ABSTRACT Miso is a semi-solid fermented food made commonly in Japan from soybeans

Effects of Cola Nut Extract and Powder on Fungal Growth, Mycotoxin Production, Physico-Chemical Properties and Fat Quality During Drying of Fermented Cocoa Beans (#24811)

ABSTRACT Cocoa beans are the main ingredient for making chocolate and in Ghana, i

The Efficacy of Iron-Fortified Weaning Food in Improving Iron Status of Infants and Young Children

ABSTRACT Iron deficiency is the most widespread nutritional problem in the world.

Effect Of Mechanical Depulping On Biochemical, Physiochemical And Polyphenolic Constituents During Fermentation And Drying Of Ghanian Cocoa Beans

ABSTRACT This work investigated the effects of mechanical depulping (asa means of

Development of Cowpea-Fortified Weaning Food; Consumer Expectations, Functional and Chemical Properties

ABSTRACT Questionnaires were administered to a hundred and thirty- two mothers (1

Microbial Growth Responses In Fermented Maize Dough Systems

ABSTRACT Food safety and the occurrence of diarrhoea are a challenge in the manag

The Design And Evaluation of A Green House Type Solar Dryer And its Performance on Two Food Commodities; Cassava And Cocoa

ABSTRACT Drying, a process for food preservation involves subjecting a food commo

Food Habits, Nutrition Knowledge and Nutrient Intakes of Adolescent Students in Selected Boarding Schools in Ghana

ABSTRACT The eating habits, nutrient intakes and nutrition knowledge of one hundr

Cashew Processing And Quality Indices

ABSTRACT Cashew is made up of the nut attached to the apple (false fruit) both of

Radiation Preservation Of Smoked Guinea Fowl (Numida Meleagris) Meat For Enhanced Shelf Life

ABSTRACT Guinea fowl “(Numida meleagris) production is the”main basis of liveliho

Storage And Packaging Studies On Degermed Maize Flour

ABSTRACT Preservation and storage of whole maize flour poses a lot of problems ow

Identification And Concentration of Selected Pesticides Residues in Ghanaian Cocoa Beans

ABSTRACT Pest and disease have been the major causes of low cocoa production worl

Chemical, Functional Characteristics of Varieties of Melon Seeds; Asushie (CUCUMERDPSIS EPULIS HOOK.F) And Neri (CITRULLUS LANATUS )

ABSTRACT  Melon seeds namely Agushie variety 1 and variety 2 (Cucumeropsi.s eduli

The Application Of Kudeme as Fermentable Modifiers in Nixtamalized Maize

ABSTRACT Fermentation and nixtamalization have been used to enhance the quality a

Traditional Fermentation And The Quality Of Balancotta Variety of Black Pepper {PIPER NIGRUM)

ABSTRACT A study was made of the effect on pepper quality of the traditional meth

Design, Fabrication and Evaluation of a Plantain Roaster

ABSTRACT Roasted plantain (boli) is a delicacy in Nigeria. The conventional metho

Physico-Chemical Characteristics And Antimicrobial Effectiveness Of A Food Grade Detergent Developed From Local Raw Materials

ABSTRACT Cleaning is central to any food process operation and it entails the rem

ThermaBacteBiology of Some Ghanaian Canned Foods

ABSTRACT THERMOBACTERIOLOGY OF SOME GHANAIAN CANNED FOODS F. ATO-AUSTIN Dept, of

Development of Starter Culture for the Fermentation of Dehulled Maize into Nsiho (White Kenkey)

ABSTRACT Nsiho kenkey is a bland tasting stiff porridge produced from dehulled ma

OPTIMISING THE WAGASHIE (A TRADITIONAL COTTAGE CHEESE) PROCESS AND SENSORY QUALITY

ABSTRACT Wagashie is a traditional West African cottage cheese produced by the Fu

MICROBIAL QUALITY OF FISH ALONG THE TILAPIA, AFRICAN CATFISH AND SARDINELLA ARTISANAL VALUE CHAINS IN KPONG AND JAMES TOWN, GHANA

ABSTRACT Fish from artisanal sources constitute the most important animal protein