Browse Items (206 total)

Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive…

Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3
Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck,…

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68)…

The typical flavour characteristics of cocoa are related to the cocoa bean genotype and the growing environmental conditions. However, the flavour does not exist in freshly harvested beans. Flavour is generated by a series of procedures that begins…

To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20…

Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is…

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…

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…