56 10 3070 https://repository.gctu.edu.gh/files/original/0f15e27a9f8c2a52ca7a8ded259b0a2e.pdf 759ccda2270568b3ec7477176c289d68 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty of Computing and Information Systems Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Change Request Impacts in Software Maintenance Creator An entity primarily responsible for making the resource Madapuri, R. Kumar. Kalli S. N Prasad., Annaluri, S. Rao., Gunjan V. Kumar Subject The topic of the resource SOFTWARE ENGINEERING ( Software Maintenance) Publisher An entity responsible for making the resource available CRC Press Date A point or period of time associated with an event in the lifecycle of the resource 2020 Format The file format, physical medium, or dimensions of the resource pdf Language A language of the resource English https://repository.gctu.edu.gh/files/original/d493ac2d9185005aba206408477dfc0f.pdf 392d13736092d0bb77047a276e572fff Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource CHANGES IN ACIDIFICATION AND STARCH BEHAVIOUR DURING CO-FERMENTATION OF CASSAVA (MANIHOT ESCULENTA CRANTZ) AND SOYBEAN (GLYCINE MAX MERR) INTO GARI'FARINA' Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, John E Kongor, Agnes S Budu, George A Annor Publisher An entity responsible for making the resource available KARGER Date A point or period of time associated with an event in the lifecycle of the resource 2009 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=200&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:b0M2c_1WBrUC Language A language of the resource English https://repository.gctu.edu.gh/files/original/aaf8190f3faed78ee57159fc30a4b2c7.pdf 1da0f6899790ad7a50dbf414455f3b88 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in biochemical and physico-chemical qualities during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Description An account of the resource This study investigated the effects of post-harvest pod storage as a means of pulp preconditioning on the souring production, flavour precursors development and free fatty acids during drying of fermented Ghanaian cocoa beans. A 4 x 4 full factorial experiment was conducted with pod storage (0, 7, 14, 21 days) and drying times (0, 2, 4 and 6 days) as the principal factors. The souring/acidification indices (pH and titratable acidity), total sugar, total nitrogen and free fatty acids (FFA) were studied using standard analytical methods. The results showed that titratable acidity, total sugars and total nitrogen in cocoa beans decreased during drying and with increasing pod storage durations probably due to their participation in Maillard nonenzymatic reactions to form flavour volatiles and colour pigments as Amadori intermediates. By contrast, FFAs and pH increased during drying and with increasing pod storage durations. Pod storage for up to 7 days followed by 6 days of fermentation and drying respectively produced beans with acceptable FFA values below 1.75% whilst enhancing the flavour precursors development and reductions in nib acidity. However, these observed changes were more dependent on pod storage than on drying. Date A point or period of time associated with an event in the lifecycle of the resource 2014 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:BqipwSGYUEgC Language A language of the resource English https://repository.gctu.edu.gh/files/original/fce0253c3fc5f10e76840eb752d76613.pdf 94dce15ef7c5f321afd4ddc6a82ddffc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource In an attempt to investigate the changes leading to the rapid post-harvest hardening of the white cultivars of Dioscorea dumetorum tubers, alterations in the plant cell wall constituents and mechanical properties of the tubers were monitored. A 4 × 2 factorial experiment with storage time (0, 24, 48 and 72 h) and storage conditions [cold room (4 °C, 85–100% RH) and tropical ambient (28 °C, 62–100% RH)] as variables were performed. Harvested tubers were stored for 24, 48 and 72 h under 4 and 28 °C. Changes in mechanical properties, acid and neutral detergent fibres, lignin, cellulose and hemicellulose contents were monitored. Mechanical properties comprising peak force (hardness) and curve areas (adhesiveness) increased rapidly from 1203.0–5816.5 g and 12.4214–29.2612 g, respectively, during the 72 h of storage at ambient conditions. Similarly, all the plant cell wall constituents evaluated increased to … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2002 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=80&amp;citation_for_view=EZuX1N8AAAAJ:_kc_bZDykSQC Language A language of the resource English https://repository.gctu.edu.gh/files/original/ae55466d259ce98ae56828949abddac5.pdf c742df831876ebd7730d4b7cbd6f7742 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in chemical properties of dreid cocoa (Theobroma cacao) beans during fermentation Creator An entity primarily responsible for making the resource Mulono Apriyanto Description An account of the resource Changes in acidification and sugars of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 3 × 3 full factorial experimental design with tree level treatment (control (TI), inoculum added in begin fermentation (IA), inoculum added in step (IB) and fermentation time as principal factors. pH, non-volatile (titratable) acidity, reducing sugars, and fermentation indexes of cocoa beans were studied using standard analytical methods. pH of the cocoa nibs increased with inoculum added and fermentation with consequential decrease in non-volatile acidity. Contrary, inoculum added and fermentation decreased the reducing sugars in cocoa nib. The most abundant fermentation indexes in unfermented cocoa bean with values of (TI) 0.31–0.88, (IA) 0.32–0.99, (IB) 0.33–1.03). Publisher An entity responsible for making the resource available New Delhi Publishers Date A point or period of time associated with an event in the lifecycle of the resource 2016 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Fx13dKtzC7kC Language A language of the resource English https://repository.gctu.edu.gh/files/original/3b0a9cbdc8be23fb8fb52558f112c7e1.pdf 9a72c072262c409dd9e73467db81b57a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, JE Kongor, J Takrama, AS Budu Description An account of the resource Studies were conducted to establish changes in nib acidification and biochemical composition (sugars concentration, proteins and free fatty acids) during fermentation of pulp pre-conditioned cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and fermentation time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), proteins and free fatty acids of the beans were studied using standard analytical methods. Pod storage caused consistent increases in pH of the nibs at all fermentation times with consequential decrease in non-volatile (titratable) acidity. Bean fermentation from pods stored between 3–7 days resulted in cocoa nibs with pH between 5.10–5.36 with only minimal changes in FFA. However, fermentation significantly (p < 0.05) decreased the non-reducing sugars, total sugars and protein content of the beans whilst reducing sugars increased. Similarly, pod storage caused marginal reductions in total and non-reducing sugars with consequential increase in reducing sugars whiles protein content was reduced significantly. Storage of cocoa pod between 3–7 days with 6 days of fermentation led to considerable reductions in nib acidification, sugars (non-reducing and total sugars) and proteins with concomitant increases in reducing sugars and acceptable FFA levels Publisher An entity responsible for making the resource available Faculty of Food Science & Technology, UPM Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:IWHjjKOFINEC Language A language of the resource English https://repository.gctu.edu.gh/files/original/adb4105e004388fd3f739e9333c80201.pdf dc8f6ac141261b1439a5dd05f9fb1a56 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in nib acidification, flavour precursors development and free fatty acid concentration during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Evans Akomanyi, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification, flavour precursors development (FPD) and free fatty acids (FFA) concentrations during drying of pulp preconditioned and fermented Ghanaian cocoa beans. A 4 x 4 full factorial design with experimental factors as pod storage (0, 7, 14 and 21 days) and drying times (0, 2, 4 and 6 days) were used. pH, non-volatile (titratable) acidity, total sugars, protein nitrogen and FFA concentrations were studied using standard methods. The results showed that pod storage and drying influenced the nib acidification, flavour precursors (protein nitrogen and total sugars) and FFA levels in fermented cocoa beans. Increasing pod storage consistently decreased non-volatile acidity, protein nitrogen and total sugars with concomitant increases in pH and FFAs during drying of the fermented beans. Drying had minimal effect on protein nitrogen and total sugars but consistently increased pH and FFA of the fermented beans at all levels of pod storage. Nibs from 10 days pod storage had FFA levels exceeding 1.75% after drying, suggesting that to obtain fermented cocoa beans with acceptable FFA levels, cocoa pods should not be stored for up to 10 days. Pod storage and drying influenced nib acidification, FPD and FFA levels in fermented cocoa beans. However, the rates of change in nib acidification, sugars degeneration, protein degradation and FFA concentrations were largely dependent on pod storage than on drying. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:C6rTQemI8T8C Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in nib acidity, proteolysis and sugar concentration as influenced by pod storage and roasting conditions of fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Eric Ofosu-Ansah, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Takrama, Emmanuel Ohene Afoakwa Description An account of the resource Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4× 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P< 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P< 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars. Publisher An entity responsible for making the resource available David Publishing Company, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:TiLqlu47W2oC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e7c21f678bd11f0d4271e5c5c2d70724.pdf 783e23739d810bb9514fd49074d7f8cf Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk Creator An entity primarily responsible for making the resource Fidelis Kpodo, E Afoakwa, K Saalia, B Amoa Description An account of the resource Milk blends from legumes are potential nutritional substitutes in cultures where cow milk is used for yoghurt production. Peanut and soy based products have been considered to have poor sensory characteristics due to the beany and off-flavours they generate in food products that contain them. The high polyunsaturated fatty acid content of legumes makes these products susceptible to lipid oxidation leading to rancidity and development of off-flavours. Acceptability ratings of these products have been significantly lower than the traditional dairy products. Nonetheless, food scientists are still faced with the challenge of formulating foods that are appealing and acceptable to consumers, but still contain significant amounts of these oilseed proteins for their health benefits. The development of a storage stable yoghurt product from these vegetable seeds has the potential to increase utilization and market for peanut and soy beans. The study investigated the keeping quality of Soy-peanut-cow milk yoghurt (SPCY), Defatted peanut-soy milk yoghurt (DPSY) and Cow milk yoghurt (CMY) refrigerated at 5 C over a period of 21 days during storage. Volatile flavor compounds in the different yoghurt samples were determined by static head space technique using Gas Chromatography-Mass Spectrometer (GC-MS). Titratable acidity increased in all samples after one week of storage but was highest in CMY (1.2%-2.60%) followed by DPSY (0.57%-0.89%). SPCY had the least titratable acidity value (0.23%-0.44%). CMY and DPSY were more susceptible to syneresis. Free fatty acid (FFA) and peroxide value (PV) were high in the full fat product compared to … Date A point or period of time associated with an event in the lifecycle of the resource 2016 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:X1xEhyGaivYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/935b9b72b8b40040fdcf944abb04c823.pdf ea6ff122ad2ed565d389ffc3630bbf09 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions (4 °C) for 12, 24 and 36 h. The D. dumetorum starches were extracted from the tubers under study and samples were evaluated for changes in their rheological properties (paste characteristics) during storage and to study the action of amylases on D. dumetorum starch after harvesting. The post-harvest activities of α and β-amylases were also studied to evaluate their rate of action on D. dumetorum starch. Storage caused decreases in the rheological properties (paste characteristics) of the tubers within 36 h of harvest. Similarly, α and β-amylase activities in the tubers more than doubled within 24 h after harvesting. Blanching, however, effectively decreased the action … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2002 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:KlAtU1dfN6UC Language A language of the resource English