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- Collection: Food Science
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Effect of Fermentation on the Chemical and Functional Properties of Nixtamalized Maize
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is…
Effect of fermentation on the quality characteristics of nixtamalized corn
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with…
Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-PeanutCow Milk Yoghurt
Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk…
Effect of Mechanical Depulping on the Biochemical, Physicochemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans
This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the…
Effect of Polymeric Coating on the Post-Harvest Quality Characteristics of Pineapple cv.‘Smooth Cayenne’Fruits
Investigations were conducted to determine the effect of polymeric coating on the post-harvest quality characteristics of pineapple (Ananas comosus) cv.‘Smooth Cayenne’fruits. A 4× 2× 4 factorial experimental design with polymeric coating…
Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours
It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins,…
Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans
Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars…
Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa (Theobroma Cacao) beans
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…
Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans
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…