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Extracellular Laccase from Pleurotus ostreatus Strain EM-I: Thermal Stability and Response to Metal Ions
The metal ion response profile and thermal stability of extracellular laccase from Pleurotus ostreatus strain EM-1, which is widely cultivated in Ghana, were investigated to provide information essential for the establishment of laccase-based applications in the country. P. ostreatus (Jacq. ex. fr) Kummer strain EM-1 was cultivated on a mixture of Triplochiton scleroxylon (wawa) sawdust, rice bran and lime. -
Antibiotic use, Abuse and their Public Health Implication: The Contributory role of management Flaws in the Poultry Industry in two Agro-Ecological Zones in Ghana
Fifty randomly selected registered commercial poultry farms in two agro-eccological zones in Ghana were investigated for contributory factors for antibiotic use and abuse and the public health implications thereof by means of questionnaires, interviews and on-the-spot inspections. -
Grounding institutions through informal practice: Credibility in artisanal mining of aggregates, Ghana
Artisanal mining is mainly carried out as an informal activity without a mining license, the payment of public fees or compliance with environmental and labour regulations. -
Multilinear Regression Approach in Predicting Osmo-Dehydration Processes of Apple, Banana and Potato
The potential for improving food quality through osmo-dehydration is tremendous but limited by quantitative data and methods. A Multiple Linear Regression (MLR) approach was developed for water loss and solid gain during osmo-dehydration of apple, banana and potato taking into account the effect of temperature, concentration, time of immersion, sample size, sample type and agitation. -
Susceptibility of steeped and heat dried cowpea flour to fungal growth and aflatoxins production
In vitro studies were carried out to determine the susceptibility of flours from steeped and heat dried cowpea to fungal growth and aflatoxins production. A 2 x 7 factorial experimental design with 2 levels of steeping time of cowpea grain in water (0 and 3 min steeping) and 7 levels of drying temperatures of the grains ranging from 35 to 120°C were used for flour production. -
Physicochemical properties and sensory attributes of local snacks fortified with powdered fish processing by-products and an underutilized fish species.
Fish processing by-products and small pelagic fish could provide minerals and protein in diets of vulnerable populations as these could be more affordable than seafood. The study objectives were to determine the proximate nutrient content of tuna processing by-products and burrito fish and also assess the acceptability of fish powder-fortified local carbohydrate snacks. -
Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate
The combined effect of two cocoa fermentation methods – heap and tray – and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatography-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. -
Litterfall production and nutrient return in different-aged Chinese fir (Cunninghamia lanceolata) plantations in South China
The amounts of litter produced and nutrients returned play a fundamental role in the productivity and biogeochemical and nutrient cycling of forest ecosystems. -
Geosensors to Support Crop Production: Current Applications and User Requirements
Sensor technology, which benefits from high temporal measuring resolution, real-time data transfer and high spatial resolution of sensor data that shows in-field variations, has the potential to provide added value for crop production. The present paper explores how sensors and sensor networks have been utilised in the crop production process and what their added-value and the main bottlenecks are from the perspective of users. -
Introduction to Forests, roots and soil carbon
Below-ground components including roots are key contributors to the total forest ecosystem biomass and productivity.