Browse Items (206 total)
- Collection: Food Science
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Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest
Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions…
Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented …
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…
Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety
Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time,…
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products,…
Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans
Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which…
Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans
Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is…
Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3 × 3 × 2 factorial experimental design with malting time, cereal malt…