Browse Items (206 total)

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological,…

Investigations were conducted employing a three-component constrained mixture design to formulate milk blends from soy milk, peanut milk and cow milk. Variations in chemical composition and physico-chemical properties of 10-soy-peanut-cow milk (SPCM)…

Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0-12 min), soaking time (0-24 h) and sodium hexametaphosphate [(NaPO3)(6)] salt concentration (0-1%) on moisture, ash,…

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…

Response surface methodology and central composite design for K=3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached…

Response surface methodology (with central composite rotatable design for k0/3) was used to investigate the product properties of extruded riceÁ/cowpeaÁ/groundnut blends in a single screw extruder. The combined effect of cowpea (0Á/20%), groundnut…

Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice–cowpea–groundnut blends in a single screw extruder. The combined effect of cowpea (0–20%), groundnut…

Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for K=3 was used to study the combined effect of lime…

In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of…

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor…