Browse Items (206 total)

Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results…

Investigations were conducted to characterize six high yielding cassava mosaic disease (CMD) resistant cassava varieties (Ampong, Broni bankye, Sika, Otuhia, Amakuma and Bankye fitaa) that have been developed by the Crop Research Institute of Ghana…

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.…

The textural and microstructural changes associated with the post-harvest hardening phenomenon of Dioscorea dumetorum tubers were studied to determine how texture relates to microstructure during the hardening process. A 2×2×4 factorial experiment…

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min.…

Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods…

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…

Response surface methodology was used to study the effect of extruder characteristics on product quality of rice‐groundnut‐cowpea extrudates using a single‐screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture…

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…