15 10 206 https://repository.gctu.edu.gh/files/original/5920601cd4e1864297d211de7b31f469.pdf 474059e95282682250106642a91f9e04 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 Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers Creator An entity primarily responsible for making the resource Seth Graham-Acquaah, George Sodah Ayernor, Betty Bediako-Amoa, Firibu Kwesi Saalia, Emmanuel Ohene Afoakwa Description An account of the resource Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total phenolic content was observed to be highest in the head and mid sections of the cultivars than at the tail end. PPO activity did not have any specific distribution pattern whereas POD activity was found to be more concentrated in the head than in the middle and tail regions. Browning was found to be most intense in the head regions of the two cultivars studied; and was observed to correlate with total phenol and dry matter … Publisher An entity responsible for making the resource available Springer India Date A point or period of time associated with an event in the lifecycle of the resource 2014 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:r0BpntZqJG4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/ae55466d259ce98ae56828949abddac5.pdf c742df831876ebd7730d4b7cbd6f7742 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 chemical properties of dreid cocoa (Theobroma cacao) beans during fermentation Creator An entity primarily responsible for making the resource Mulono Apriyanto Description An account of the resource Changes in acidification and sugars of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 3 × 3 full factorial experimental design with tree level treatment (control (TI), inoculum added in begin fermentation (IA), inoculum added in step (IB) and fermentation time as principal factors. pH, non-volatile (titratable) acidity, reducing sugars, and fermentation indexes of cocoa beans were studied using standard analytical methods. pH of the cocoa nibs increased with inoculum added and fermentation with consequential decrease in non-volatile acidity. Contrary, inoculum added and fermentation decreased the reducing sugars in cocoa nib. The most abundant fermentation indexes in unfermented cocoa bean with values of (TI) 0.31–0.88, (IA) 0.32–0.99, (IB) 0.33–1.03). Publisher An entity responsible for making the resource available New Delhi Publishers 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Fx13dKtzC7kC 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 Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature Creator An entity primarily responsible for making the resource Michael Hinneh, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Sarah Termote, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck Description An account of the resource The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans. The beans had been subjected to different treatments following a 3 × 4 full factorial experiment, consisting of PS (0, 3, 7 days) and RT (100, 120, 140, 160 °C). Statistical analysis of the results from HS-SPME-GC–MS revealed significant (p < .05) impact of both PS and RT as well as their interaction effects on the ten groups of volatiles (acids, alcohols, esters, terpenes, aldehydes, ketones, pyrazines, furans, pyrroles and others) and their overall aroma concentration. An exception … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:-TLX1-BxFiYC 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 Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, E Sakyi-Dawson, S Sefa-Dedeh Description An account of the resource Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed with cowpea and co-milled into a meal. A 50%-moisture dough was made with the addition of water and fermented for 24 hours. The product was dried using solar drier (40-60 C for 72 hours) and oven drier (60 C for 8 hours), and packaged in polypropylene bags prior to the analysis. Proximate analysis, pH, titratable acidity, fat acidity, water absorption and cooked paste viscosity were monitored over six months under tropical ambient conditions (28 C, RH 85-100%). Cowpea addition caused only minimal changes in the studied indices with the exception of protein content, which increased from 10.54-14.34% and 10.71-14.42% with 20% cowpea level, respectively, for the solar and oven-dried products. Likewise, no major changes in proximate composition were detected during storage. The product pH and fat acidity increased with concomitant decreases in titratable acidity in the stored samples. The pH levels increased from 4.67–5.18 and 4.13-4.71, respectively, in the solar-dried and oven-dried products within … Publisher An entity responsible for making the resource available Rural Outreach Program 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:MXK_kJrjxJIC https://repository.gctu.edu.gh/files/original/c540c2712c9fca3772c8402853a1f8e1.pdf a8185918b32d3874a11ede305729c33d 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 STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)‐BASED TEMPEH Creator An entity primarily responsible for making the resource George Amponsah Annor, ESTHER SAKYI‐DAWSON, Firibu K Saalia, SAMUEL SEFA‐DEDEH, Emmanuel Ohene Afoakwa, KWAKU TANO‐DEBRAH, Agnes Simpson Budu Description An account of the resource Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack‐of‐fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions … Publisher An entity responsible for making the resource available Blackwell Publishing Inc 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:_Qo2XoVZTnwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e924e353857714ae36a0d035fd0b3a6f.pdf 99ff228828e5be93ab2da81125df6aa3 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 Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa Creator An entity primarily responsible for making the resource Linley Chiwona-Karltun, Drinah Nyirenda, Cornelius Nkonkola Mwansa, John Edem Kongor, Leon Brimer, Steven Haggblade, Emmanuel Ohene Afoakwa Description An account of the resource Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa Cassava (Manihot esculenta Crantz) varieties are ethnobotanically classified by farmers into two distinct classes—“sweet” or “bitter”—based on their taste, most often reflecting the inherent cyanogenic glucoside potential and intended end use. Varietal preference based on general utilization as well as more targeted end use for preferred local and improved varieties is poorly understood and not well documented. The objectives of this study were to investigate prevailing varietal preferences based on utilization and the biochemical composition of local and recently improved cassava varieties. Interviews were conducted with farmers to document the existing varieties, their origin and taste classification, and processing in relation to end use. Biochemical composition … Publisher An entity responsible for making the resource available Springer US 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:_B80troHkn4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/8761670a6afb17bcfb511e898a061203.pdf 777b0d927df27379205fa3d88d24ae1e 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 fermentation on the quality characteristics of nixtamalized corn Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa Description An account of the resource Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3×5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, texture and viscosity. The pH of all the blends decreased with a corresponding increase in titratable acidity as … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2003 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Se3iqnhoufwC https://repository.gctu.edu.gh/files/original/59495da4d414e01da61862efa647c9d0.pdf ec6f2b0d857ad212e6954233e1c7870b 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 Extrusion cooking of rice‐groundnut‐cowpea mixtures–effects of extruder characteristics on nutritive value and physico‐functional properties of extrudates using response … Creator An entity primarily responsible for making the resource Emmanuel Kwasi Asare, SAMUEL SEFA‐DEDEH, Emmanuel Ohene Afoakwa, ESTHER SAKYI‐DAWSON, Agnes Simpson Budu Description An account of the resource Response surface methodology was used to study the effect of extruder characteristics on product quality of rice‐groundnut‐cowpea extrudates using a single‐screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture (12.02–44.06%) were used to formulate the products. Product moisture, protein, fat, ash, bulk density, expansion ratio, water absorption capacity (WAC) and swelling capacity were determined. Well‐expanded rice‐legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Addition of legumes resulted in significant increases in protein, fat and ash contents of the rice‐legume extrudates while increasing cowpea increased all the physico‐functional properties. The models developed gave R2 values ranging from 64.01% (WAC at 70C) to 86.5% (bulk density) and suggested that the optimal process … Publisher An entity responsible for making the resource available Blackwell Publishing Inc 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:hFOr9nPyWt4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/144441d8019545f94ac2b03ba4b65f89.pdf aa8365e01ff8e87607340f6ced48bc0e 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 pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, John Edem Kongor, Jemmy Felix Takrama, Agnes Simpson Budu, Henry Mensah-Brown Description An account of the resource Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content (total polyphenols and O-diphenols) and anthocyanins content of cocoa beans Publisher An entity responsible for making the resource available David Publishing 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:e5wmG9Sq2KIC 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 Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate Creator An entity primarily responsible for making the resource Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Michael Amoafo Mensah, Jim Van Durme, Koen Dewettinck Description An account of the resource Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:rQKKVauEoioC Language A language of the resource English