Browse Items (206 total)

This review examined the factors that influence flavour volatiles of cocoa beans and the volume of work that needs to be done on these factors and their impact on the flavour volatiles of commercial cocoa beans. Cocoa bean flavour is one of the most…

Inadequate or lack of prudent soil fertility management by cocoa farmers leads to nutrient depletion in cocoa production fields. The objective of this study was to assess current soil fertility status of cocoa farms from six cocoa growing regions in…

Smoked fish is a major source of animal protein for Ghanaians. However, traditional methods for processing the commodity potentially expose consumers to food safety risks. The methods typically rely on burning wood as fuel to cook and flavour fish.…

[...] a risk assessment showed that should the FTT be used instead of traditional kilns to smoke fish in Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption.[...] in 2017, the International Association…

Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products,…

Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved…

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…

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.…

The use of alternative equipment for chocolate production is gaining attention in recent times in many countries. This is due to the lower cost of investment and maintenance, multi-functionality, and lower throughput. This study was conducted to…

Conventional dark chocolate production methods that are applied in the industry consist of several steps, which require equipment with big investment costs. There are however few cost-effective alternatives suggested for small-scale production.…