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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. -
Validating a HACCP System for the Production of Vegetable Shito.
Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. -
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics
Export of cocoa beans is of great economic importance in Ghana and several other tropical countries.Rawcocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste. -
An in vitro Evaluation of Pleurotus ostreatus EM-1-modified Maize (Zea mays) Cob as a Non-conventional Energy Source for Livestock in Ghana
Treatment with Pleurotus ostreatus strain EM-1 recently has been proposed as an effective means of transforming maize cob into nutritive animal feed for livestock production in the West African sub-region. -
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. -
Physicochemical characteristics and microbiological quality of senescent plantain products
Senescent plantains have relatively very rapid deterioration rate compared to plantains at other ripening stages. In Ghana, they are used for products which are consumed either as a snack or a main meal. -
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. -
Artifical neural networks in modeling osmotic dehydration of foods
Tortoe, C., Orchard, J., Beezer, J., Tetteh, J.
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Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour
To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flourDOI: https://doi.org/10.9734/BJAST/2015/14773 -
Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour
: ABSTRACT Aims: To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using a 2 x 3 factorial design. Place and Duration of Study: Yam bean roots were obtained from the CSIR-Crops Research Institute, Kumasi, Ghana. All reagents used were obtained from accredited suppliers in Accra, Original Research Article Buckman et al.; BJAST, 6(2): 138-144, 2015; Article no.BJAST.2015.074 139 Ghana. Actual experimental studies were conducted at the laboratories of the CSIR-Food Research Institute, Accra, Ghana, between August 2012 and November 2013.