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This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the…

Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture…