Food Science and Technology

DEVELOPMENT OF STARTER CULTURE FOR THE PRODUCTION OF DEGUE, A WEST AFRICAN TRADITIONAL FERMENTED MILK PRODUCT

ABSTRACT Burkina is a milk/millet product which has suddenly become popular in Gh

ORANGE-FLESHED SWEET POTATO (OFSP) – CASSAVA COMPOSITE GARI: EFFECTS OF PROCESSING VARIABLES AND STORAGE ON BETA-CAROTENE AND SENSORY QUALITIES

ABSTRACT Incorporating orange-fleshed sweet potato (OFSP) into gari could increas

Chemical and Nutritional Evaluation of Extruded Complementary Foods from Blends of Fonio (Digitaria Exilis Stapf) and Cowpea (Vigna Unguiculata L. Walp) Flours

Abstract Complementary foods were formulated from fonio and cowpea, indigenous ce

ASSESSMENT OF THE CONSUMPTION TRENDS FOR GRASSCUTTER MEAT IN GA- WEST MUNICIPALITY AND DEVELOPMENT OF A THERMAL PROCESS SCHEDULE FOR CANNED MINCED GRASSCUTTTER MEAT

ABSTRACT The objectives of this study were to assess the consumption trends of gr

PROCESS DEVELOPMENT AND PRODUCT CHARACTERISTICS OF EXTRUDED RICE-SOYBEAN SNACK

ABSTRACT The eating patterns of Ghanaians are changing due to urbanization, globa

EVALUATION OF KOMI PROCESSING - PROCESS AND PRODUCT CHARACTERISTICS

ABSTRACT A sociological and techno-economic survey of komi processing was carried

Physiochemical properties of premixes for preparation of Akara

ABSTRACT Premix was formulated from cowpea flour, pepper powder and onion powder

A STUDY OF THE EFFECTS OF CLAY EATING ON IRON STATUS AND GROWTH RATE USING RATS.

ABSTRACT In this study, the effects of clay ingestion on iron status and other an

TRADITIONAL PALM KERNEL OIL PROCESSING IN GHANA PROCESS AND PRODUCT CHARACTERISTICS

ABSTRACT The process and product characteristics of the traditional palm kernel t

CHEMICAL MODIFICATION AND COWPEA FORTIFICATION OF MAIZE

ABSTRACT The high utilization and consumption levels of maize in developing count

MOISTURE SOLID TRANSFER DURING OSMOTIC DEHYDRATION OF BANANA (MUSA SAPIETUM) VARIETIES

ABSTRACT Moisture solid transfer during osmotic dehydration of three banana varie

A SURVEY OF THE NUTRITIONAL STATUS OF WOMEN AT OTINIBI, A PERI-URBAN COMMUNITY NEAR ACCRA

ABSTRACT The purpose of this study was to assess the effects of women’s life circ

Effect of zinc platting of low carbon steel on corrosion resistance in cassava fluid environment

ABSTRACT This research work investigated the corrosion of resistance of zinc plat

CHARATERIZATION OF COMMON NIGERIA COWPEA (Vigna unguiculata L. Walp) varieties

ABSTRACT Eight cowpea (Vigna unguiculata L. Walp) varieties named Olo-1, Olo-2, B

CHANGES IN SOME PHYSIOCHEMICAL PROPERTIES OF CASSIA SIEBERIANA SEEDS DURING ROASTING

ABSTRACT One of the uses of Cassia sieberiana seed is roasting for beverage.

BIOCONVERSION OF TUNA PROCESSING WASTE INTO FISH SAUCE

ABSTRACT Fish sauce is a fermented fish product. It is a liquid extract of fish t

PHYSICAL , CHEMICAL AND PHYSIOLOGICAL RESPONSES OF PINEAPPLE TO GLAZING AFTER HARVEST

ABSTRACT The post harvest management of pineapple quality is a problem that many

ANALYSIS OF PERCEPTIONS AND EXPECTATIONS OF FOOD QUALITY AMONG FOOD MANUFACTURERS AND CONSUMERS: A CASE STUDY IN ACCRA

A BSTRA CT The consumer’s perception of quality has been identified as the benchm

DESIGN AND FABRICATION OF A CONTROL SYSTEM FOR A PHOTOVOLTAIC-GREENHOUSE SOLAR DRYER AND PERFORMANCE EVALUATION OF THE DRYER

ABSTRACT Solar dryers have become important components for the delivery of dried

Effects of Iron Fortification and Fermentation on Processing, Functional, Microbiological and Storage Properties of Maize-Blend Weaning Foods

ABSTRACT Iron deficiency anaemia (IDA) has been a significant public health probl

Physicochemical Properties of Hydrothermally Treated Cowpea Seeds

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

Microbiological and Biochcmical Changes in the Production of Akyeke -A Fermented Cassava product

ABSTRACT Utilization of cassava, which contributes 22% of the gross agricultural

Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters

ABSTRACT The efect of therma-extrusion processing of white yam (Dioscorea rotunda

Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)

ABSTRACT Cassava (Manihot esculenta Crantz) peel is one of the solid wastes produ

Effect of Processing on Sensory Characteristics and Chemical Composition of Cottonseed (Gossypium hirsutum) and Its Extract

ABSTRACT The seeds of cotton (Gosspyium hirsutum) fall among the lesser known oil

Solid State Fermentation of Cassava Peel with Trichoderma viride (ATCC 36316) for Protein Enrichment

Abstract Solid state fermentation of cassava peel with emphasis on protein enrich

Quality Attributes of Biscuit from Acha (Digitaria exilis) Flour Supplemented with Cowpea ( Vigna unguiculata) Flour

ABSTRACT Biscuits were produced from blends of acha and cowpea flours. The blends

Chemical, Microbiological and Sensory Characteristics of Leather Blends Produced from

Abstract The postharvest losses in fruits and vegetables in developing countries

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’

ABSTRACT Bambara nut was subjected to different treatments prior to mechanical dr

Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and barn bara nut ( Vi~na subterranean) blends

Abstract This study was conducted to investigate effects of extrusion conditions