94 10 3070 https://repository.gctu.edu.gh/files/original/19b0b3d8c9bd9519e034c7cdb2a9f915.pdf 16e2c8201fb84b1bc7fab67a42fb1b3b 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 Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Randy Adjonu, Justice Asomaning Description An account of the resource 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 concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably during both the hot and cold paste viscosities. The effect of 4-day malted millet was most pronounced whilst the highest activity of maize malt was observed with the 3-day malted flours. The addition of maize and millet … Publisher An entity responsible for making the resource available Oxford University Press Date A point or period of time associated with an event in the lifecycle of the resource 2010 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=80&citation_for_view=EZuX1N8AAAAJ:ZeXyd9-uunAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/21966ba0b4f55431abffa2659a462b28.pdf 76c07d1c4332a8dd3f206e39b32597a7 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 Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Errie Yenyi Description An account of the resource Response surface methodology and central composite design for K=3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content, leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression coefficients (72.0–91.4%). The use of blanching and soaking prior to canning led to increasing moisture content and leached solids while significant decreases were observed for phytates, tannins and hardness of the canned cowpeas … 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 2006 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=80&citation_for_view=EZuX1N8AAAAJ:M3ejUd6NZC8C 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 Application of response surface influence of soaking, blanching a salt concentration on some methodology for studying the rid sodium hexametaphosphate biochemical and physical … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Errie Yenyi Description An account of the resource Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0-12 min), soaking time (0-24 h) and sodium hexametaphosphate [(NaPO3)(6)] salt concentration (0-1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content. leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression coefficients (72.0-91.4%). The use of blanching and soaking prior to canning led to increasing moisture content and leached solids while significant decreases were observed for phytates, tannins and hardness of the canned cowpeas … Publisher An entity responsible for making the resource available ELSEVIER SCI LTD Date A point or period of time associated with an event in the lifecycle of the resource 2006 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:KxtntwgDAa4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/e4cb10bd3b5f5f4725f15889b366ab74.pdf 347546a285dfdf2dee1e069e82354197 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 Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Errie Yenyi, Esther Sakyi-Dawson Description An account of the resource Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD were used for the canning of the cowpeas and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response surface methodology. Regression models were generated using regression analysis and used for the plotting of response surface curves. Adequacy of the model equation for predicting optimum … 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 2006 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:4DMP91E08xMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/c2fa329bbec4770be46febe20c9b4ac0.pdf 25e79272d0ff35635059e53d66e355ab 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 quality changes occurring in Dioscorea dumetorum pax tubers after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and cold room conditions (4°C) for 24, 48 and 72 h. The samples were evaluated for moisture, starch, sugars, fibres and textural properties. Chemical analysis showed no significant differences between the means obtained for moisture, ash, protein, fibre, fat, carbohydrate, calcium, phosphorus, iron, vitamin A and vitamin C contents of the cultivars (white and yellow) studied. During storage, moisture contents decreased by approximately 6–10% after 72 h of harvest due to dehydration. Starch levels declined from 70.5–66.5 g/100 g, while sugars and fibre contents increased slightly in the samples. Textural properties (peak force and curve areas) also increased … Total citations Cited by 194 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 2001 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814601001911 Language A language of the resource English https://repository.gctu.edu.gh/files/original/8ffa1694f1571a7e981d3db8177d0962.pdf 55c91efffe6c1e3fbd75b91fbc8a4a80 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 Viscoelastic properties and changes in pasting characteristics 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 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 time (0, 15 and 30 s) and storage time (0, 12, 24 and 36 h) as the respective variables was performed. The samples were evaluated for pasting temperature, viscosity at 95 °C, viscosity at 95 °C-Hold, viscosity at 50 °C and viscosity at 50 °C-Hold, as well as their changes during storage of the tubers, to determine the starch behaviour of the D. dumetorum tubers during the hardening phenomenon and how blanching affects the process during storage. No significant differences (P⩽0.05) in the viscoelastic properties were observed between the means obtained for pasting temperature, viscosity at 95 °C, viscosity at 95 °C-Hold, viscosity at 50 °C and viscosity at 50 °C-Hold in … 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&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:hqOjcs7Dif8C Language A language of the resource English https://repository.gctu.edu.gh/files/original/14d0b2835fa0a139936d0e08ce054b2e.pdf 21e75ac3956dac821b525f911c5ea4dc 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 Textural and microstructural changes associated with post-harvest hardening of trifoliate yam (Dioscorea dumetorum) pax tubers Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource 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 with sample treatment, storage conditions and storage time as variables was performed. The tubers were harvested, matured and stored under prevailing tropical ambient conditions (28 °C) and cold room conditions (4 °C) for the study. All the samples were evaluated for their hardness (peak force) and adhesiveness (curve areas). Starch microscopy was done on the freshly harvested tubers, hardened tubers and tubers stored under low temperature conditions (4 °C) during the study. TA.XT2 analyses on the textural properties revealed consistent increases in the hardness and adhesiveness levels, measured during the hardening process of the tubers. Hardness … 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&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:0EnyYjriUFMC 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&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:KlAtU1dfN6UC 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&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:_kc_bZDykSQC Language A language of the resource English https://repository.gctu.edu.gh/files/original/0c415ad6de2d2ba303c039952bb7dece.pdf 231f9c8e646881f32436a3a23b95cb0c 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 Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, Justice Asomaning Description An account of the resource Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and sensory qualities of maize based foods thereby improving the qualities as well as broadening the food processing techniques in sub-Saharan Africa. This study was therefore aimed at investigating the influence of spontaneous fermentation on the functional, physico-chemical and sensory characteristics of maize-based cowpeafortified nixtamalized foods. A 3x3x2 factorial experiment with fermentation time (0, 24, 48 h), cowpea (0, 10 and 20%) and alkaline treatment (nixtamalized and nonnixtamalized maize) was used. Samples were analyzed for pH, titratable acidity and water absorption capacity (27 C and 70 C). The blends were dried using the cabinet drier, milled into flour and processed into a snack food. The cylinder probe test was used in a TA-TX2 Texture Analyzer to measure the hardness of processed snack foods and sensory analysis was conducted to determine the acceptability of the snack products. The pH of all the nixtamalized samples decreased with fermentation time and cowpea fortification with concomitant increase in titratable acidity. Cowpea addition caused decreases in the pH from 9.68 to 6.12 in the unfermented nixtamalized samples. Contrary to this trend, general increases in titratable acidity were observed with fermentation and cowpea addition of the products. The water absorption capacities at both 27 C and 70 C of all the nixtamalized blends generally decreased with … Date A point or period of time associated with an event in the lifecycle of the resource 2007 Rights Information about rights held in and over the resource https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:4TOpqqG69KYC Language A language of the resource English