10 10 206 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Optimization of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing time on vitamin C content, microbial quality and sensory characteristics during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Henry Mensah-Brown, Michael Hinneh Description An account of the resource Response surface methodology and central composite rotatable design (CCRD) for K= 3 were used to investigate the combined effect of blanching time (0-1 min), processing time (10-30 min) and sodium metabisulphite (Na2S2O5) salt concentration (0%-2%) on vitamin C content, hardness (texture), microbial count and color intensity of green pepper (Capsicum sinensis) during canning. Blanching, processing time and sodium metabisulphite (Na2S2O5) salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (78.7%-97.0%). Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned … Publisher An entity responsible for making the resource available David Publishing Company, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:M3NEmzRMIkIC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in nib acidity, proteolysis and sugar concentration as influenced by pod storage and roasting conditions of fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Eric Ofosu-Ansah, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Takrama, Emmanuel Ohene Afoakwa Description An account of the resource Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4× 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P< 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P< 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars. Publisher An entity responsible for making the resource available David Publishing Company, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:TiLqlu47W2oC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Comparative evaluation of cowpea varieties and their performance in a fermented food product Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, PROF ESTHER SAKYI-DAWSON, Emmanuel Ohene Afoakwa Description An account of the resource This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for 72 h. Standard procedures were used to assess the proximate, mineral and functional properties of the resultant condiments. Sensory evaluation was also conducted. The results showed that the protein content of P. biglobosa (49.69%) was not significantly (P>0.01) different from that of G. max (47.39%) but both were significantly higher than that of T. africana (21.28%). On the other hand, T. africana had a significantly higher (P<0.01) carbohydrate content (45.91%) than the other 2 crops. G. max had the highest K (1460 mg/100 g), Na (124 mg/100 g) and Ca (2400 mg/100 g) contents, while T. africana was highest in Mg (816 mg/100 g) and P (424 mg/100 g … Date A point or period of time associated with an event in the lifecycle of the resource 2001 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:R3hNpaxXUhUC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Palm oil processing technology: Palm oil and palm kernel oil Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson Publisher An entity responsible for making the resource available Scholar's Press Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:fMcxjvj1mj8C Language A language of the resource English https://repository.gctu.edu.gh/files/original/3a6a251fb8cbdf1d7abb3d2456770082.pdf 818cb4d64c80e5e3768aced79203304d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods Creator An entity primarily responsible for making the resource Ann Nancy Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Kwaku Tano-Debrah, George Amponsah Annor Description An account of the resource To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft ripe plantain also increased from 3.80% to 8.45% and 3.75% to 8.15% respectively. The 10% fortified Kaklo and Ofam were Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:bEWYMUwI8FkC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The chemistry of flavour development during cocoa processing and chocolate manufacture Creator An entity primarily responsible for making the resource E Ohene Afoakwa Publisher An entity responsible for making the resource available Wiley-Blackwell Date A point or period of time associated with an event in the lifecycle of the resource 2010 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:XiSMed-E-HIC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effect of sugar, pectin and acid balance on the quality characteristics of pineapple (Ananas comosus) jam Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, E Nartey, J Ashong, G Annor Description An account of the resource 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 of the jam. Non-sugar jam was too soft, and could not hold their form. The jam balanced to pH 3.2 and 3.5 with the addition of lemon juice as a source of acid was of acceptable finished pH. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jam. Sufficient pectin levels (0.5%) however improved the texture, gel formation and enhanced spreadability of the jam. Non-pectin jam was hard, tough and stiff and this was more evident in the 100% sugar with no pectin jam formulations. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. Sensory … Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:qUcmZB5y_30C Language A language of the resource English https://repository.gctu.edu.gh/files/original/703bc65d233f420796802136d72de602.pdf f8b471eb25feee2de5259cf2fbb997de Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Application of response surface methodology for optimizing the pre-processing conditions of bambara groundnut (Voandzei subterranea) during canning Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from it. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3) 6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD for k= 3 were used for the canning of the bambara groundnuts and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response surface methodology. Regression models were generated using regression analysis and used for the plotting of response surface curves. Adequacy of the model equation for predicting the … Publisher An entity responsible for making the resource available De Gruyter Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:hC7cP41nSMkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/da36afa2f9f99e3b8a54ecbe30162080.pdf 24386adec3a9d3239ed6c0f3e42092c9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Optimization of the processing conditions and quality characteristics of watermelon jams using response surface methodology Creator An entity primarily responsible for making the resource E Afoakwa, O Oguseye, G Annor, J Ashong Description An account of the resource Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for jam, but because it is seasonal, processing the fruit into jam is a means of keeping this out of season produce available throughout the year. This study sought to investigate the effect of sugar concentration and pH balance on the chemical, physiochemical and physical properties of watermelon jams. Through the response surface methodology (RSM), the effect of refractive index, soluble solids, pH, total acidity, moisture, ash, total carbohydrate, hardness and colour with respect to sugar concentration and pH were determined. Response surface models were generated using regression analysis and used to plot graphs for each of the indices studied. The results revealed that inclusion of 60% sugar improved the soluble solids content, texture, colour and gel set of the jam. Inclusion of sugar concentration above 60% did not increase soluble solids content of the jam and resulted in jams of sticky consistency which is unacceptable from the standpoint of the consumer. The low sugar jams failed to set and had unacceptable texture, colour and soluble solids content. Sugar significantly contributes to the quality of the jam but above 60% sugar concentration, the quality of the jam is not improved. Acid had significant effect on the gel set, texture, total acidity and pH of the finished jam. All the pH levels studied resulted in jams of acceptable pH when analyzed. The optimal conditions required achieving the optimum soluble … Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:k_IJM867U9cC Language A language of the resource English https://repository.gctu.edu.gh/files/original/762e09125ff0e21082ca535746afd3a2.pdf e3d6543b244ee6abaa08ba55b1521651 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region Creator An entity primarily responsible for making the resource L Chiwona-Karltun, EO Afoakwa, D Nyirenda, CN Mwansa, JE Kongor, L Brimer Description An account of the resource Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p<0.05) effects on the starch and sugar content of the different cassava varieties. Flour made from chips from all six cassava varieties had relatively high cyanogenic potentials with values ranging between 30.1 mg HCN/kg in Chila A to 64.3 mg HCN/kg in Bangweulu. Grating and soaking of the roots, however resulted in drastic reductions in the levels of the cyanogenic glucosides in all the varieties. The high HCNp levels in the chips from Chila A and Bangweulu were reduced to 16.2 and 13.5 mg HCN/kg by the grating and soaking treatments respectively. Similar reductions in HCNp levels were noted for all the other varieties. Likewise, grating and soaking also caused significant (p<0.05) increase in the L*-values of the cassava flours compared to the cassava chip flours. Soaked Kampolombo had the highest L*-value of 78.40 suggesting that the soaked Kampolombo cassava sample was whiter than the … Publisher An entity responsible for making the resource available Faculty of Food Science & Technology, UPM Date A point or period of time associated with an event in the lifecycle of the resource 2015 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:_xSYboBqXhAC Language A language of the resource English