Browse Items (206 total)

  • Collection: Food Science

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…

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…

Precursors of chocolate aroma–flavour profile comparisons of traditionally fermented cocoa and cocoa beans from fermentation-like incubation by means of HS-SPME-GC-MS-O.pdf
This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing…

Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow…

Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans.pdf
Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is…

Selection-and-validation-of-reference-genes-for-accurate-RT-qPCR-gene-expression-normalization-in-cacao-beans-during-fermentation.pdf
To date, little attention has been paid to the genotypic plasticity and influence of the fermentation process on gene functions and biological processes in cacao beans. The primary tools for such analyses are gene expression studies with reverse…

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…

Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers.pdf
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…

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