9 10 206 https://repository.gctu.edu.gh/files/original/9d58f4f39816af704d7774d9cf7f1d4d.pdf a52749bbe69c4e73beaec17ccc6b3d7d 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 Souring and starch behaviour during co-fermentation of cassava and soybean into gari ‘farina’ Creator An entity primarily responsible for making the resource EO Afoakwa, JE Kongor, AS Budu, GA Annor Description An account of the resource Investigations were conducted to dete rmine changes in souring/acidification and starch behaviour during co-fermentation of cassava and soybean into gari, ‘farina’ an African fermented product. A 3 x 4 factorial experiment was performed with fermentation time (0, 24 and 48 h) and soybean conce ntration (0, 10, 20 and 30%) as variables. Titratable acidity, pH and starch content were studied using standard analytical methods. Starch breakdown and pasting characteristics were also evaluated . The results revealed that pH decreased with concomitant increases in titratable acidity during co -fermentation of the cassava dough. Soy - fortification up to 30% caused significant (p<0.05) effects on the pH, titratable acidity and starch content during the fermentation period with only minimal and insignificant (p<0.05) effect noted at 20% soy level. Fermentation caused significant differences (p<0.05) in the pH, titratable acidity and starch concentration. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample with similar trends noted at all levels of fortification. Starch pasting characteristics showed that the pasting temperature significantly increased with increasing fermentation time and soybean concentration. Contrary to this, viscosity at 95°C and at 50°C HOLD decreased with increasing fermentation time and soybean concentration. Peak viscosity decreased from 1150 BU to 820 BU and 750 BU after 48 hours of fermentation, with 0% and 30% soybean levels respectively. Cassava could be cofermented with soybean up to 20% concentration during gari processing, without significant effect on its process and … 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:SdhP9T11ey4C 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 processing and chocolate technology Creator An entity primarily responsible for making the resource EMMANUEL OHENE Afoakwa Description An account of the resource Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up of cocoa butter (Afoakwa et al. 2007). e cocoa solids used are derived from beans obtained from fruit of the cocoa tree (Theobroma cacao), with world production dominated by Forastero varieties. Another type, Criollo, is presently rare in production. e Trinitario type is a diseaseresistant hybrid of Criollo and Forastero that is often regarded as a flavor bean and accounts for about 5% of world production (Afoakwa et al. 2008c). Growth of Forastero beans to give the trade name basic or bulk cocoa occurs mainly in West Africa and Brazil. Criollo (flavor cocoa) is largely grown in Central and South America. West Africa now produces between 70% and 75% of world cocoa … 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:s_OEDnM-dbEC Language A language of the resource English https://repository.gctu.edu.gh/files/original/089719da559b15afc32cec268aff9a01.pdf 1e05f1bd9611ccfd968daec741e1eb0f 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 Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A Creator An entity primarily responsible for making the resource Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx, Koen Dewettinck Description An account of the resource John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium b Department of Nutrition & Food Science, University of Ghana, PO Box LG 134, Legon-Accra, Ghana c Isotope Bioscience Laboratory (ISOFYS), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium abstract articleinfo 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:cocyvO7vrcwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/6ea3f8f4d7f174345a90f1d68e008069.pdf 2b24cf7c0fe1e585909cf448928276e1 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 Physico-functional and starch pasting properties of cassava (Manihot esculenta Cruntz) flours as influenced by processing technique and varietal variations Creator An entity primarily responsible for making the resource EO Afoakwa, GO Sampson, D Nyirenda, CN Mwansa, L Brimer, L Chiwona-Karltun Description An account of the resource This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27oC and 70oC), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p< 0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p< 0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9 C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95oC (683 BU) and viscosity at 95oC-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products. 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:OC7j4ufeY2cC 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 Optimization of the nutritional quality characteristics of cowpea-fortified nixtamalized maize using computer-generated response surface models Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius Description An account of the resource n order to determine the ideal pre-processing conditions that would result in the highest quality canned product from the recently produced cowpea variety, seeds of the cowpea (IT87D195Y) were canned. For a Central Composite Rotatable Design, the independent variables were the time spent blanching, the amount of time spent soaking, and the amount of sodium hexametaphosphate [(NaPO3)6] salt used (CCRD). When canning cowpeas, the pre-processing parameters from the CCRD were applied, and response surface approach was used to analyze the quality traits (seed hardness, moisture content, pH of the drained liquid, weight, splitting of the seeds, and leached particles) of the canned goods. Response surface curves were plotted using regression models created through regression analysis. suitability of the model equation for prediction Date A point or period of time associated with an event in the lifecycle of the resource 2002 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:QIV2ME_5wuYC 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 studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea … Creator An entity primarily responsible for making the resource Emmanuel K Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Agnes S Budu Description An account of the resource Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12 to 44 percent), groundnut concentration (zero to 10 percent) and cowpea level (zero to 20 percent) on the chemical composition and appearance of extruded ready-to-eat sorghum-legume blends in a single screw extruder. Product moisture, crude protein, crude fat, ash (minerals), crude fibre, carbohydrate and colour (L, a and b-values) were determined on the products using standard analytical methods. The results showed that irrespective of the feed moisture level, the extrusion process could reduce the product moisture to levels between six to 10 percent and low enough to extend the shelf … 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 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:4JMBOYKVnBMC 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 influence of fermentation and cowpea fortification on the quality characteristics of maize-based weaning foods Creator An entity primarily responsible for making the resource EO Afoakwa, S Sefa-Dedeh, Y Kluvitse, EO Sakyi-Dawson 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:TQgYirikUcIC Type The nature or genre 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 Enhancing the quality of school feeding programme in Ghana.“ Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school performance. If under-nutrition is present in educational institutions and is carried further in life (7-18 years age group) the health of the population is compromised. Proper nutrition is critical for optimal growth, development and the general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and all its associated health and developmental problems. In this regard, efforts to promote health should begin as early in life as possible and the educational institutional settings provide a good opportunity. In Ghana, the Ministry of Food and Agriculture recognizes that the optimal use of Ghanaian food resources can contribute to addressing some of the challenges in institutional feeding in schools. This report therefore provides a critical review of nutritional status of children and the current state of institutional feeding in Ghana and the challenges faced with the current 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 Unpublished article. Legon: Department of Nutrition and Food Science 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 solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip Roger Aidoo 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 with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated 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 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:7PzlFSSx8tAC 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 souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip R Aidoo Description An account of the resource Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using … 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 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:RHpTSmoSYBkC Language A language of the resource English