Browse Items (206 total)

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…

Eva Rabinowics, SLI, admitted that we do share food to some extent today through food aid, but that is no long term solution. Climate change will lead to crop failure and shortages. The present price spike on food is due to low global stocks. We…

Two Sida/SAREC supported PhD students, one based at Addis Ababa University (AAU) and one at SLU, have been working on different areas within this project. The AAU student has been part of a “sandwich” program, but for both students mobility between…

Proper nutrition is critical for optimal growth, cognitive development, 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…

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…

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 with nixtamalization to maize, it is…

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,…

Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3 × 3 × 2 factorial experimental design with malting time, cereal malt…

Response surface methodology and central composite design for K=3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached…