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The quality of human resources is critical to the development of any country. To enhance sustainable development and poverty reduction, governments need human capacities, especially in the public sector, to transform their commitments on these issues…

Investigations were conducted to elucidate changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp preconditioned Ghanaian cocoa beans. A 4x4 factorial experiment was conducted with the principal factors…

Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is…

Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which…

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…

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…

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,…

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,…

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…

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…