11 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 World cocoa production, processing and chocolate consumption pattern Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Wiley Date A point or period of time associated with an event in the lifecycle of the resource 2016 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:EcS_2O1c4Q0C 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 Cocoa cultivation, bean composition and chocolate flavour precursor formation Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Wiley Blackwell: Oxford, UK 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 Cocoa cultivation, bean composition and chocolate flavour precursor formation Language A language of the resource English https://repository.gctu.edu.gh/files/original/d047995928ef84edc87136e3516125a6.pdf 1a480d2736971bcadc77f4e4ff8af4c2 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 spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip Roger Aidoo, Randy Adjonu Description An account of the resource Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 × 3 × 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends with a corresponding increase in acidity. Slight increases in protein and ash contents were noted with products fermented in coconut water, but ARF addition had only a … Publisher An entity responsible for making the resource available Taylor & Francis 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:HDshCWvjkbEC https://repository.gctu.edu.gh/files/original/99e1092ed2dd50167128168000915a22.pdf 3448c0c11a5e2e5f8c5cb97aed531f93 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 Microstructural and physicofunctional characterization of starches from selected cowpea (Vigna unguiculata L. Walp) varieties developed for pest and disease resistance Creator An entity primarily responsible for making the resource C Atuobi, E Sakyi-Dawson, S Sefa-Dedeh, EO Afoakwa, AS Budu Description An account of the resource The microstructure, physico-chemical and functional properties of legume starches affect their cooking quality as well as the texture and rheological behaviour of foods processed from them. Thus, this study sought to establish the microstructural, physico-chemical and functional properties of the native starches of four cowpea varieties-Bengpla, Asetenapa, Asontem and CR-06-07, that have been developed against disease and pest infestation. The starches were extracted from the cowpeas and their gelation capacity, pasting characteristics, solubility, swelling volume and swelling power were studied using standard analytical methods. Microstructures of the starches were examined using light microscopy. Isolated starch granules from the microstructural examination showed irregular shapes with predominance of spheroid and oval forms in varying sizes. Starch granule sizes ranged from 1.9 mm in Asetenapa to 2.9 mm in Asontem. Swelling power, solubility and swelling volume at 95 C was highest in Bengpla with Asetenapa recording the lowest. However Asontem had the highest value in terms of solubility. With the exception of gelation capacity, significant differences (P≤ 0.05) were observed in all the studied parameters amongst the different cowpea varieties. Thus, the cowpea starches showed wide variations in microstructure, physico-chemical and functional properties among the studied varieties and these could be used in the selection of the varieties for specific food processing applications. Date A point or period of time associated with an event in the lifecycle of the resource 2011 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:mVmsd5A6BfQC 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 ISO 22000 in comparison with HACCP on industrial processing of milk chocolate. Creator An entity primarily responsible for making the resource EO Afoakwa, H Mensah-Brown, GK Crentsil, K Frimpong, F Asante Description An account of the resource Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet were incorporated into the HACCP plan to assess the risks associated with the processes. Physical hazards such as metals, stones, fibres, plastics and papers; chemical hazards such as pesticide residues, mycotoxins and heavy metals; and microbiological hazards such as Staphyloccous aureus, coliforms, Salmonella, Aspergillus and Penicillium were identified. ISO 22000 analysis was conducted for the determination of some pre-requisite programmes (PrPs) during the chocolate processing and compared with the HACCP system. The ISO 22000 Analysis worksheet … 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:1qzjygNMrQYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/5324802fb8095e23d50300e620130431.pdf aeaf1f00b0ef8a31b7f0e10695b6ec42 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 A combined RNA preservation and extraction protocol for gene expression studies in cacao beans Creator An entity primarily responsible for making the resource Jocelyn De Wever, Dieter Tulkens, Jan Verwaeren, Helena Everaert, Hayley Rottiers, Koen Dewettinck, Steve Lefever, Kathy Messens Description An account of the resource Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue has shown many difficulties and requires optimization. Furthermore, cacao beans are mostly found at remote and under-resourced locations, which pressures the outsourcing of such analysis and thereby demands RNA-stable preservation and transportation of cacao beans. This study aims to select an appropriate RNA extraction and preservation/transportation method for cacao beans. For this purpose, three sample homogenization and five extraction protocols on cacao beans were compared. In addition, 13 preservation conditions—differing in tissue crushing degree, preservation method, duration, and temperature—were compared and evaluated. A comparative analysis revealed that CTAB-based homogenization and extraction outcompeted all tested commercial protocols in RNA yield and integrity, respectively. Preservation at −80°C affected RNA quality the least, whereas freeze-drying was most suitable for transportation at room temperature for maximum 1 week. The cacao bean RNA obtained from the selected methods were compatible for downstream applications. The results of this study will facilitate on-field sampling and transportation of genetically sensitive cacao material prior to cacao bean transcriptomic studies. In addition, valuable insights on sample homogenization, extraction, preservation, and transportation have been provided, which is of interest to every plant geneticist. Publisher An entity responsible for making the resource available Frontiers Media SA Date A point or period of time associated with an event in the lifecycle of the resource 2020 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:8moDcb_GFzgC https://repository.gctu.edu.gh/files/original/379cfa9ee5b2f649ebafb62a7de63ef5.pdf 44731fdb80e4bac0704ea68a1b36757c 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 A validated HPLC–FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder Creator An entity primarily responsible for making the resource Vincent Owusu Kyei-Baffour, John Edem Kongor, George Anyebuno, Agnes Simpson Budu, Saalia Kwesi Firibu, Emmanuel Ohene Afoakwa Description An account of the resource This study investigated mycotoxin concentrations in fermented sun-dried cocoa beans as affected by cola nut powder and cola nut extract using a 2 × 4 full factorial experimental design with treatment type (cola nut powder; cola nut extract) and treatment levels (0 g/5 kg, 50 g/5 kg, 100 g/5 kg and 150 g/5 kg) as principal factors. Aflatoxins B1, B2, G1, G2 and ochratoxin A (OTA) levels were studied using a validated HPLC – FLD analytical method. There was significant reduction in OTA (p < 0.05) from 8.32 μg/kg to 2.85 μg/kg and 3.02 μg/kg, respectively for the 150 g/5 kg cola nut extract and powder concentrations. The limit of quantification (LOQ) for the instrument was estimated as 0.60 μg/kg, 0.50 μg/kg, 0.78 μg/kg, 1.09 μg/kg and 2.30 μg/kg for aflatoxins B1, B2, G1, G2 and ochratoxin A, respectively. Aflatoxins (B1, B2, G1 and G2) levels for all treatments were below the limit of detection (LOD). The LOD was … Publisher An entity responsible for making the resource available Academic Press Date A point or period of time associated with an event in the lifecycle of the resource 2021 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:XAEgxC7iu0MC Language A language of the resource English https://repository.gctu.edu.gh/files/original/f79fe849652791a4753f7ac6ebe72753.pdf 44731fdb80e4bac0704ea68a1b36757c 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 pretreatments and processing conditions on anti-nutritional factors in climbing bean flours Creator An entity primarily responsible for making the resource Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse Description An account of the resource It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p> 0.05) affect phytates in climbing bean flours but processing conditions significantly (p< 0.05) reduced it. Pretreatments and processing conditions significantly (p< 0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p< 0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Â Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an … Date A point or period of time associated with an event in the lifecycle of the resource 2017 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:rKYHOwt5kWwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/bb7171c17474072c968410c470c799fe.pdf 85f5d9ddcfddc5b17cb11092f8929780 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 Melamine Contamination of Infant Formula in China: The Causes: ,Food Safety Issues and Public Health Implications Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857 cases of nephrolithiasis (and, in some instances, renal failure) had been reported in China linked to consumption of this contaminated powdered formula. There have been approximately 13,000 hospitalizations, and at least 4 deaths confirmed to date. The vast majority of illnesses involved children under the age of 3 years (82%< 2 years; 17% 2-3 years; 0.8%> 3 years; and no cases involved adults)[1]. The results of an investigation conducted in China indicated that Chinese-produced powdered infant formula was linked to these illnesses; no cases were associated with liquid infant formula. An investigation of powdered formulas was conducted nationally by China's General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) and revealed contamination of powdered formulas produced by 22 companies. Test results conducted in China on samples of the powdered infant formula showed that they contained a wide range of concentrations (0.1 ppm to greater than 2,500 ppm melamine powder (Fig. 1). In addition, other countries have Date A point or period of time associated with an event in the lifecycle of the resource 2008 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:mB3voiENLucC 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 Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into Lanhouin Creator An entity primarily responsible for making the resource V Anihouvi, Joseph Hounhouigan, Djidjoho Hounhouigan, Emmanuel Ohene Afoakwa Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to investigate the combined effects of ripening, salting and duration of fermentation on total viable cells (TVC) load, sodium chloride (NaCl) and histamine contents during fermentation. Regression models were generated to predict the effects of the processing parameters on the studied quality indices. The fit of the models was expressed by the coefficients of regression R2 , which were found to be 0.807, 0.813 and 0.920 for TVC, NaCl and histamine respectively, indicating that 80.7, 81 and 92.0 % of the variability in the responses could be explained by the models. Significant (p<0.05) interaction was also observed between salt ratio and fermentation time. The optimum fermentation conditions required to obtain TVC load, histamine content and salt concentration within acceptable levels were established as: repining … Date A point or period of time associated with an event in the lifecycle of the resource 2012 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:96M4k3P_OWMC Language A language of the resource English