91 10 3132 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 physico-functional characterization of six high yielding cassava mosaic disease-resistant cassava (Manihot esculenta Crantz) genotypes Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, A Budu, S Asiedu, C Chiwona-Karltun, DB Nyirenda Description An account of the resource Investigations were conducted to characterize six high yielding cassava mosaic disease (CMD) resistant cassava varieties (Ampong, Broni bankye, Sika, Otuhia, Amakuma and Bankye fitaa) that have been developed by the Crop Research Institute of Ghana in collaboration with the International Institute for Tropical Agriculture for their differences and similarities in viscoelastic properties and physico-functional characteristics. The viscoelastic properties (pasting temperature, peak viscosity, final viscosity, breakdown viscosity and setback viscosity), and physico-functional characteristics (swelling power, solubility and water binding capacity) were determined using standard analytical methods. The results showed wide variations in viscoelastic properties with values ranging from 270.67-380.67 BU for peak viscosity, 37.17-260 BU for final viscosity, 199.83-282.33 BU for breakdown viscosity, 21.83-98.66 BU for setback viscosity and 2.48-10.51 min time to pasting temperature. Similarly, variations in swelling power, solubility and water binding capacity were noted with values ranging between 14.34-17.04%, 73.04-79.98% and 234.53-276.63% respectively for all the different cassava genotypes. Statistical analysis showed significant differences (P< 0.05) amongst the studied cassava genotypes with Sika (improved variety) having exceptionally high viscoelastic characteristics. The differences noted in the viscoelastic properties and physico-functional characteristics of the six CMD resistant cassava genotypes could be used in their selection for specific food and industrial processing applications. 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;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:q82PccF7nXcC Language A language of the resource English https://repository.gctu.edu.gh/files/original/222396bd7177aedcc1a4861e5ebadc72.pdf cfb3ad7b340bf610692b08fd473fd05e 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 studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4–82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre … 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 2007 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:tswL-GKFg8UC Language A language of the resource English https://repository.gctu.edu.gh/files/original/9f265df8a4031855de5ce63b1a4489cc.pdf 26128ffe5069d7a0130a277da1b4801b 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 studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4–82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre … 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 2007 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:tswL-GKFg8UC Language A language of the resource English https://repository.gctu.edu.gh/files/original/703bc65d233f420796802136d72de602.pdf f8b471eb25feee2de5259cf2fbb997de 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 optimizing the pre-processing conditions of bambara groundnut (Voandzei subterranea) during canning Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from it. 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 for k= 3 were used for the canning of the bambara groundnuts 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 the … Publisher An entity responsible for making the resource available De Gruyter Date A point or period of time associated with an event in the lifecycle of the resource 2007 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:hC7cP41nSMkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/da835c970bbaf12f683ecda81501c4f8.pdf a9838dd0af1904897469b7907e3a6f44 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 Nutrition and food Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Clement Asiedu, Linley Chiwona-Karltun, Drinah B Nyirenda Description An account of the resource High yielding and cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with varying compositions and concentrations of starches and sugars. This study characterized four of these improved cassava varieties (Ampong, Broni bankye, Sika and Otuhia) together with two traditional varieties (Amakuma and Bankye fitaa) for their composition of starches and sugars using principal component and cluster analyses. The concentration of total sugars, reducing and non-reducing sugars, sucrose, starches, amylose and amylopectin were determined using standard analytical methods. Results obtained were total sugar (4.04-18.47%), non-reducing sugar (2.08-16.21%), sucrose (1.98-15.40%), starch (15.39-31.07%) and amylose (30.57-40.33%) and these were significantly different (p< 0.05) amongst the studied cassava varieties. The improved varieties (Ampong, Broni bankye, Sika and Otuhia) had high total sugar levels ranging from 7.19 to 18.47%. With the exception of Broni bankye (improved variety) all the improved and traditional varieties were high starch and amylose containing varieties. These differences in the biochemical composition of the traditional and improved cassava varieties could be used in their selection for specific food and industrial processing applications. 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;cstart=80&amp;citation_for_view=EZuX1N8AAAAJ:35N4QoGY0k4C 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/9d43c33f8095a6e49a64c2d78a57bd01.pdf 4554feeeff86c98e50bfc4bd037d8af5 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 roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa (Theobroma Cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Henry Mensah-Brown, JF Takrama, E Ofosu-Ansah Description An account of the resource Appearance is an important quality determinant of cocoa beans and it is used as standard criteria to establish the degree of fermentation and drying of the beans. Changes in browning index and colour (L* a* b*) during roasting of pulp pre-conditioned and fermented cocoa beans were studied using standard analytical methods. Increasing pod storage and roasting time at 120oC led to variable increases in browning index (BI) and b*-values of the beans with decreases in the L* and a* values. Cocoa pod stored for 10 days showed the highest BI (1.144) with the least L* value (24.15) whilst beans from the unstored pods showed the least BI (1.007) with the highest L* value (25.55). The rates of change in BI and colour (L*, a*, b*) were however more pronounced during roasting than pod storage. Brown pigment formation (BI) and the L* value were more pronounced after 30 minutes of roasting in beans from pods stored for 3 to 7 days. The colour changes in beans from 10 days pod storage was significant (p< 0.05) after 45 minutes of roasting. The beans from the pods stored for 3 to 7 days showed consistent decrease in L* and a* values with increasing roasting time whiles the beans from the 10 days of pod storage were observed to produce lower L* value (darker beans) after 45 minutes of roasting. Pod storage between 3 to 7 days could be used to improve the brownness and appearance of roasted cocoa nibs. Beans from cocoa pod stored between 3 to 7 days produced the most acceptable BI and L* value after roasting for 30 minutes at 120oC. 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=80&amp;citation_for_view=EZuX1N8AAAAJ:eMMeJKvmdy0C Language A language of the resource English https://repository.gctu.edu.gh/files/original/cf40f2a8ed72ccc2782976570e8c2cb1.pdf 988092bcf51f082c28102f819f702ff0 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 the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alan Bullock Merson Description An account of the resource Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning parameters 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) for the canning of the bambara groundnuts and the quality characteristics (moisture content, drained weight, leached solids and seed hardness) of the canned products. Regression models were generated and their adequacy used to predict the optimum response values using blanching time of 2-12 min, soaking time 0-24 h and salt concentration [(NaPO3) 6] of 0-1%. The optimal conditions were determined using regression models. The results revealed that soaking time, blanching time and salt concentration all significantly (p< 0.05) influenced most of the quality indices of the canned products. Soaking and blanching caused significant reductions in the hardness of the seeds with consequential increases in the moisture content, drained weight and leached solids. The presence of the sodium salt influenced the hardness of the seeds. Increasing salt concentration increased the drained weight and seed hardness but decreased the splitting of the products. The optimal conditions required to achieve the optimum moisture content, pH level and other quality indices studied on the canned bambara groundnuts were blanching time of 5 mins, soaking time of 12 hours and [(NaPO3) 6] salt concentration of 0.5%. 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=200&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:NhqRSupF_l8C 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 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 Factors influencing rheological and textural qualities in chocolate–a review Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler Description An account of the resource Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at ambient temperature and on ingestion melt to undergo dissolution in oral saliva, with a final assessment of texture after phase inversion. Particle size distribution and ingredient composition play important roles in shaping its rheological behaviour and sensory perception but are poorly understood. With opportunities for improvements in quality possible through improved and more transparent supply chain management, plant breeding strategies and new product development, associated with fair trade and development of niche premium quality products, there is a need for greater understanding of variables. 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 2007 Source A related resource from which the described resource is derived Trends in Food Science & Technology 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 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 particle size distribution and composition on rheological properties of dark chocolate Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler Description An account of the resource Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were investigated by varying PSD [D90 (90% finer than this size) of 18, 25, 35 and 50 μm], fat 25, 30 and 35% and lecithin (0.3 and 0.5%) using a shear rate-controlled rheometer. PSD, fat and lecithin content significantly affected all rheological parameters, with significant interaction among factors. Increasing particles size gave significant reductions in Casson plastic viscosity, Casson yield value, yield stress, apparent viscosity and thixotropy, with greatest effect with 25% fat and 0.3% lecithin, which reduced with increasing fat and lecithin contents. Statistical analysis revealed that fat exerts the greatest effect on the variability in all the rheological properties followed by PSD … Publisher An entity responsible for making the resource available Springer-Verlag Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://link.springer.com/article/10.1007/s00217-007-0652-6 Language A language of the resource English