Browse Items (206 total)

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free…

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen…

Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally…

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…

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…

Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk…

The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study…

Investigations were conducted to determine the effect of polymeric coating on the post-harvest quality characteristics of pineapple (Ananas comosus) cv.‘Smooth Cayenne’fruits. A 4× 2× 4 factorial experimental design with polymeric coating…

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,…

Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars…