Browse Items (206 total)

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…

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…

Studies were conducted on the viscoelastic properties, as well as the changes in pasting characteristics, of trifoliate yam, Dioscorea dumetorum, starch during post-harvest hardening of the tubers. A 3×4 factorial experiment with blanching treatment…

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…

This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing…

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 trifoliate yam, Dioscorea dumetorum tuber is the most nutritious among the yam species consumed. Its consumption is however constrained by a rapid post-harvest hardening phenomenon that occurs after 24 hours of harvest, rendering them unsuitable…

Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The…