1 10 206 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 Cocoa Production Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Over the past few decades, cocoa has increasingly gained spectacular attention on the global market as it continues to become one of the most lucrative and heavily traded food commodities in the world. This has led to interesting continuous increases in cocoa production across the world, most especially by the four main growing countries in West Africa—Côte d’Ivoire, Ghana, Nigeria and Cameroon—now together providing~ 75% of the global cocoa market. Coupled with these and the recent expansion of cocoa production from Southeast Asia—Indonesia, Malaysia and Vietnam—has raised questions by various stakeholders in the cocoa business and processors in the confectionery industry over the quality of cocoa that enters the international market. That notwithstanding, the cocoa market has become far more sophisticated than it was in the 1990s and despite the challenges it faces it is still one of the largest … 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:tFyepMjQr3wC 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 Abdul Karim, Azila, Azrina Azlan, Amin Ismail, Puziah Hashim, Siti Abd Gani, Badrul Hisyam Zainudin, and Nur Azilah Abdullah. 2016.“Efficacy of Cocoa Pod Extract as Antiwrinkle … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Angela Ryan Description An account of the resource Colmenero de Ledesma, Antonio.(1631) 1652. Chocolate; or, an Indian Drink. By the wise and moderate use whereof health is preserved, sickness diverted, and cured, especially the plague of the guts, vulgarly called the new Disease; fluxes, consumptions, & coughs of the lungs, with sundry other desperate diseases by it also, conception is caused, the birth hastened and facilitated, beauty gain’d and continued. Translated by Capt. James Date A point or period of time associated with an event in the lifecycle of the resource 2016 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:xUD2GqFNeDMC 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 Confectionery and Chocolate Engineering: Principles and Applications Creator An entity primarily responsible for making the resource Alam Zeb, Ferenc A Mohos, Barry A Law, C Anandharamakrishnan, Francesco Conto, PM Visakh, Yadunandan Lal Dar, Hilton C Deeth, Rajeev Bhat, Ramesh C Chandan, Emmanuel Ohene Afoakwa, James G Brennan, Sarina A Lim, Palmiro Poltronieri, Ingrid Aguilo-Aguayo, Daniel Granato, Anil Kumar Anal, Wolfgang Aehle, Nivedita Datta, Byong H Lee, Gustavo V Barbosa-Canovas, Amos Nussinovitch, Adnan Y Tamime, Trevor Britz Description An account of the resource Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3 Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3 Date A point or period of time associated with an event in the lifecycle of the resource 2025 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:hwlm9Y4obscC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/6f05f16a76e4115c2b19091d2ecf4ea9.pdf 1a00b773a9093cbe3f49e29602e88bb1 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 Food Chemistry Advances Creator An entity primarily responsible for making the resource Bernard Kwabena Asiedu, Emmanuel Ohene Afoakwa, Crossby Osei Tutu, Rexford Obeng, Nii Korley Kortei, Papa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect of mechanical depulping and roasting intensities on these parameters in Ghanaian cocoa beans. A 3× 3 full factorial design was employed, with depulping levels (0%, 50%, and 100%) and roasting conditions (110◦ C for 60 min, 120◦ C for 30 min, and 135◦ C for 10 min) as the principal factors. Cocoa beans were depulped mechanically, fermented for six days, dried at 55◦ C to a moisture content of 7, 8%, roasted, deshelled, and milled into cocoa liquor. The results showed that roasting intensity and mechanical depulping significantly influenced the studied parameters. Cocoa liquor obtained from mechanically depulped beans exhibited a higher total polyphenol content but lower flavonoid content and antioxidant capacity. Moderate roasting (120◦ C for 30 min) and low-temperature, long-time (110◦ C for 60 min) roasting processes preserved more flavonoids and antioxidant activity than high-temperature, short-time (135◦ C for 10 min) roasting. These findings highlight the importance of optimizing depulping and roasting conditions to balance the retention of bioactive compounds and antioxidant properties in cocoa liquor. Date A point or period of time associated with an event in the lifecycle of the resource 2025 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:OKy9v0bssVUC 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 Effect of cowpea fortification on the quality characteristics of plantain-based Ghanaian traditional foods Creator An entity primarily responsible for making the resource EO SAKYI-DAWSON, O Aduamah, SK Sefa-Dedeh, EO Afoakwa Description An account of the resource Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally improved products. This study investigated the effect of cowpea fortification on the physico-chemical, functional and sensory qualities of two popular plantain-based traditional Ghanaian foods (unripe plantain fufu and fried ripe plantain-pancake-tatale). The plantain fufu flour was fortified with cowpea at concentrations of 0, 10 and 20%. For the tatale mix, cowpea was substituted for wheat flour at levels of 0, 10, 20% and 100%. Product proximate composition, physico-chemical and functional properties were determined using standard analytical procedures. The acceptability of key sensory quality characteristics (color, taste, flavor, and softness) was assessed using a consumer panel. The softness of tatale was measured with the TA. XT2 Texture analyzer. Cowpea fortification enhanced the nutritional quality of the plantain products. In the tatale mix, protein increased from 6.1% at 0% fortification to 13.8%(dry weight basis) at 100% fortification. Protein increased from 3.3% to 6.3% in fufu flour. At 20% fortification, ash, fat and fiber also increased to significant (p< 0.05) levels for both products. Cowpea fortification reduced the water absorption capacity of both products. Swelling capacity at both 28 C and 70 C decreased with increasing cowpea concentration. Viscoamylograph indices indicated that cowpea fortification of fufu flour enhanced its viscosity characteristics. The cooked paste viscosity indices of the tatale mix … 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:738O_yMBCRsC 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 Effects of drying method, packaging and storage on the quality of cowpea-based weaning foods Creator An entity primarily responsible for making the resource SK SEFA-DEDEH, EO Sakyi-Dawson, EO Afoakwa, K Andoh-Kumi, K Tano-Debrah Description An account of the resource Traditional weaning foods in developing countries are usually not packaged thus limiting their widespread use.. The application of cost-effective packaging systems which retain the quality of the foods is important. 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:9vf0nzSNQJEC 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 Effects of fermentation and cowpea fortification on the quality characteristics of maize-based nixtamalized foods Creator An entity primarily responsible for making the resource SK SEFA-DEDEH, S Asare, EO Sakyi-Dawson, EO Afoakwa Description An account of the resource A 3 x 2 x 2 factorial experiment with fermentation time (0, 24, 48 hours), cowpea (0 and 15%) and alkaline treatment (nixtamalized and non-nixtamalized corn) was used. The blends were dried using a cabinet drier, milled into flour and spices added and processed into a snack food. Samples were analysed for moisture, fat acidity, water absorption and swelling capacity. The cylinder probe test cell was used in a TA-XT2 Texture Analyzer to measure the hardness of processed snack foods. Sensory analysis was conducted to determine the overall acceptability of the snack products. Fermentation and cowpea levels showed no significant effect (p< 0.05) on the moisture contents of the products. Cowpea addition caused decreases in the water absorption capacities from 192.23 to 117.15% in the unfermented nixtamalized sample whereas general increases were observed in the non-nixtamalized products. Similar observations were made for the swelling capacities of the products. No significant variations were observed in the fat acidity levels of the nixtamalized products with fermentation time and cowpea fortification. The texture (hardness) of the formulated products was acceptable. Sensory evaluation indicated that the presence of cowpea and fermentation in the products did not influence their acceptability by the panel. 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:eJXPG6dFmWUC 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 The Woman’s Role In Agricultural Policy Formulation and Implementation Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Gender issues in agricultural technology development are focused on. In spite of a general perception of the vital role of women in agricultural production, some models and concepts still undermining this reality are identified and discussed. The prevalent model of modal rural households assumes a male head who acts as the single farm decision maker and many economic models of farm enterprises assume a commonality of interest among household members. Similarly, the conceptual and modelling biases of studies of production, commodities and annual field monocrops, and the focus on single utilities are also discussed, drawing examples from several developing countries. It is suggested that irrationality and waste of research and extension inevitably result in a non-adoption of technological innovation. It is concluded that entrenched normative and methodological problems continue to inhibit adequate data … 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:cUMtEw7vMgQC 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 Influence of the Addition of Cereal Malt on the Viscoelastic and Functional Properties of Cereal-Based Weaning Foods Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Yvonne Kluvitse, Esther Sakyi-Dawson Description An account of the resource Traditional weaning foods are made from cereals resulting in gruels of high density with viscosities not suitable for infant feeding. Reducing the bulk density in fermented weaning foods will facilitate the production of infant weaning porridges of improved caloric density and lower viscosity. Our objective was aimed at investigating the influence of the addition of cereal malts on the viscoelastic and functional properties of cereal-based weaning foods. A 3x3x2 factorial experiment with sprouting time (2, 3, 4 days), malt concentration (5 and 10%) and cereal malt (maize, millet and sorghum) was used. The cereals were sprouted for 2, 3, and 4 days and then incorporated into fermented maize dough at concentrations of 5% and 10%(dry matter basis). Samples were analysed for their viscoelastic properties using 8% slurries in a Brabender Viscoamylograph, and functional properties (pH, titratable acidity, water holding capacity and swelling capacity). Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold viscosities of the fermented maize dough. Maize and millet malts liquefied the dough considerably during both the hot and cold paste viscosities. However, the effect of 4-day sprouted cereal malts was most pronounced whilst the optimum activity of maize malt was observed after three days of sprouting. The pH of the products decreased (5.38-3.84) with increasing malt concentration with concomitant increase in acid production (0.238–0.624 gLactic acid/100g dry sample) and no significant effect (p< 0.05) was noted for the type of cereal malt. Water holding and swelling capacities however decreased … Date A point or period of time associated with an event in the lifecycle of the resource 2003 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:dTyEYWd-f8wC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/bf650152a59369ee3998dd5369ec9a8f.pdf d087e50bf4b6609c6b177035c76fd9cd 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 HIV/AIDS and Food/Nutrition Security in Africa: he Way Forward. Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Ellen Ohene Afoakwa Description An account of the resource Hunger and malnutrition have reached crisis proportions in much of Africa where about 200 million people are undernourished. Africa is the only region in the world to have experienced such substantial increase in the number of undernourished in the past 30 years, reasons for which HIV/AIDS has been noted as a major factor. HIV/AIDS depletes both human resources and capital, leading to a reduction in land area cultivated, changes in crop patterns, declines in food yields and human nutritional status. While there are many dimensions to the HIV/AIDS pandemic, little attention has been focussed on the impact of the disease on agricultural production, nutrition security, household food security and ultimately the health of the African populace. This paper draws implications from various nutritional and epidemiological studies conducted in Africa. It also presents a framework for analysing the problems and highlights key effects of the disease on food and nutrition security, farm households and larger production units as well as the health of people in different parts of Africa. Date A point or period of time associated with an event in the lifecycle of the resource 2003 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:sSrBHYA8nusC Language A language of the resource English