92 10 3070 https://repository.gctu.edu.gh/files/original/bf650152a59369ee3998dd5369ec9a8f.pdf d087e50bf4b6609c6b177035c76fd9cd 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 HIV/AIDS and Food/Nutrition Security in Africa: he Way Forward. Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Ellen Ohene Afoakwa Description An account of the resource Hunger and malnutrition have reached crisis proportions in much of Africa where about 200 million people are undernourished. Africa is the only region in the world to have experienced such substantial increase in the number of undernourished in the past 30 years, reasons for which HIV/AIDS has been noted as a major factor. HIV/AIDS depletes both human resources and capital, leading to a reduction in land area cultivated, changes in crop patterns, declines in food yields and human nutritional status. While there are many dimensions to the HIV/AIDS pandemic, little attention has been focussed on the impact of the disease on agricultural production, nutrition security, household food security and ultimately the health of the African populace. This paper draws implications from various nutritional and epidemiological studies conducted in Africa. It also presents a framework for analysing the problems and highlights key effects of the disease on food and nutrition security, farm households and larger production units as well as the health of people in different parts of Africa. Date A point or period of time associated with an event in the lifecycle of the resource 2003 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:sSrBHYA8nusC Language A language of the resource English https://repository.gctu.edu.gh/files/original/dca9193373a5dd4dbbb32165801bc850.pdf bf4219427aadc68e1eda18f8694be6cd 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 Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Eric Ofosu-Ansah, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Takrama Description An account of the resource 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 influenced by factors such as temperature, time and pod storage. Antioxidants are compounds that help to inhibit oxidation reactions caused by free radicals such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite thereby preventing damage to the cells and tissues. Their mechanisms of action include scavenging reactive oxygen and decreasing localised oxygen concentration thereby reducing molecular oxygen’s oxidation potential, metabolising lipid peroxides to non-radical products and chelating metal ions to prevent generation of free radicals in humans. The study aimed at investigating changes in total polyphenols, anthocyanins, o-diphenols and antioxidant activity (free-radical scavenging activities) after roasting of pulp preconditioned and fermented cocoa beans using standard analytical methods. A 4× 4 full factorial design with the principal experimental factors as pod storage time (0, 3, 7 and 10 days) and roasting duration (0, 15, 30 and 45 minutes) at 120 o C were used to study the changes in the total polyphenols, anthocyanins, o-diphenols and% free-radical scavenging activities of the cocoa beans. Variable decrease in total polyphenols, odiphenols and anthocyanins were observed with increase in pre-conditioning (pod storage time) and roasting duration. However, variable trends were observed for the% free-radical scavenging activities. The total … Date A point or period of time associated with an event in the lifecycle of the resource 2015 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:SP6oXDckpogC 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 Palm oil processing technology: Palm oil and palm kernel oil Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson Publisher An entity responsible for making the resource available Scholar's Press 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:fMcxjvj1mj8C 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 https://repository.gctu.edu.gh/files/original/8398d8ef05a034355606526f79077c30.pdf 7220b45738d705123aecdee9be6678fb 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 Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Fidelis Mawunyo Kpodo Description An account of the resource Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) and partially defatted peanut-soy milk yoghurt (DPSY). Proximate analysis and consumer studies were carried out on the 10 FPSY and 10 DPSY formulations developed using a three component constraint mixture design. Balanced Incomplete Block Design (BIBD) was used to assign samples to consumers and the optimized formulations were validated. Samples of the FPSY were high in crude protein and fat whereas the DPSY formulations were high in carbohydrate and total solids. Consumers preferred more soy milk in their full fat vegetable milk yoghurts but … 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;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:o0tJHVzi6PsC 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 Optimization of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing time on vitamin C content, microbial quality and sensory characteristics during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Henry Mensah-Brown, Michael Hinneh Description An account of the resource Response surface methodology and central composite rotatable design (CCRD) for K= 3 were used to investigate the combined effect of blanching time (0-1 min), processing time (10-30 min) and sodium metabisulphite (Na2S2O5) salt concentration (0%-2%) on vitamin C content, hardness (texture), microbial count and color intensity of green pepper (Capsicum sinensis) during canning. Blanching, processing time and sodium metabisulphite (Na2S2O5) salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (78.7%-97.0%). Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned … 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:M3NEmzRMIkIC 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/bd1eb9d0eedeb2c9bb1a681300c0978c.pdf 04ce927daa06dc6daeefcc5df57a2dc6 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 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 Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, JE Kongor, JF Takrama, Agnes Simpson Budu, H Mensah-Brown Description An account of the resource 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 and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage … Publisher An entity responsible for making the resource available Wiley-Blackwell Publishers 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:ThYxFsVAhEkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/fba6e778e7aacdf49785637063491df5.pdf c7a8fa55845c84d00d2e0aa472d375db 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 Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Jennifer Quao, Agnes Simpson Budu, Jemmy Takrama, Firibu Kwesi Saalia Description An account of the resource Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing PS consistently decreased the non-volatile acidity with concomitant increase in pH during fermentation of the beans. Fermentation decreased the pH of the unstored beans from 6.7 to 4.9 within the first 4 days and then increased slightly again to 5.3 by the sixth day. Protein, total sugars and non-reducing sugars decreased significantly (p < 0.05) during fermentation, whereas reducing sugars and FFA increased. PS increased the FFA levels, reduced the protein content but did not have any effect on the sugars. The rate of total and non-reducing sugars … Publisher An entity responsible for making the resource available Taylor & Francis Date A point or period of time associated with an event in the lifecycle of the resource 2011 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:aqlVkmm33-oC Language A language of the resource English https://repository.gctu.edu.gh/files/original/06d3e8ee4d5139362b05f8b1f5869ba2.pdf 4eed2498d19ad852db9ba53f37100f35 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 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 Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Jennifer Quao, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P< 0.05) decreases in ash (3.48–2.92%), protein (21.63–17.62%) and fat (55.21–50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage ... Publisher An entity responsible for making the resource available Springer India 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 Journal of food science and technolog Language A language of the resource English