266 10 3117 https://www.repository.gctu.edu.gh/files/original/8761670a6afb17bcfb511e898a061203.pdf 777b0d927df27379205fa3d88d24ae1e 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 fermentation on the quality characteristics of nixtamalized corn Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa Description An account of the resource 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 traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3×5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, texture and viscosity. The pH of all the blends decreased with a corresponding increase in titratable acidity as … Publisher An entity responsible for making the resource available Elsevier 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Se3iqnhoufwC 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 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 nixtamalization on the chemical and functional properties of maize Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization on the chemical and functional characteristics of maize. A 2×4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time and lime concentration significantly (p⩽0.05) influenced the moisture, pH and colour of the samples. Water absorption capacity was dependent on the lime concentration and all the indices increased with increasing lime concentration used … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2004 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814603004400 Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/c59408a520c7d8a99c5d848dc0b0c83a.pdf df8821c48f1c5c6c44fbc1b609a755de 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 Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource 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 concentration (0–1%), moisture content (55–65%) and cowpea level (0–30%) on pH, titratable acidity, water absorption, protein and viscosity of fermented nixtamalized maize. Regression models were developed to predict the variables. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, protein content and the cooked paste viscosity of the fermented cowpea-fortified maize. The presence of lime during fermentation generally decreased titratable acidity, water absorption and cooked paste viscosity while the addition of cowpea increased most of the studied indices. Cowpea fortification can therefore be used to increase the nutritive … Publisher An entity responsible for making the resource available Elsevier 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:YsMSGLbcyi4C 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 microflora of fermented nixtamalized corn Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of cleaned whole corn were subjected to the process of nixtamalization, using two concentrations of lime (0.5 or 1.0%), milled, made into a dough (50% moisture) and fermented spontaneously for 72 h. A control sample was prepared without alkaline treatment. pH and titratable acidity of the dough were measured. Aerobic mesophiles, lactic acid bacteria, yeasts and molds were enumerated on Plate Count Agar (PCA), deMan, Rogossa and Sharpe (MRS) Agar and Malt Extract Agar (MEA), respectively. The identity of lactobacilli present … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2004 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:_FxGoFyzp5QC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/ba50097823e2f5269eb4c88095a4c2cc.pdf 88a3765424a0fb28ae53ce9449a42271 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 Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa Description An account of the resource Biochemical and textural changes were investigated in trifoliate yam Dioscorea dumetorum tubers, after harvest, in an attempt to study the chemical and physical changes associated with the raw and cooked tubers and how these relate to the hardening phenomenon of the tubers after harvest. A 2×2×3×4 factorial experiment, with cultivar, storage condition, treatment and storage time as their respective variables, was done. Samples were analysed for moisture, starch, reducing sugars, alcohol-soluble sugars, acid and neutral detergent fibre, cellulose, hemicellulose and lignin. The Warner–Bratzler test cell was used in a TA.XT2 Texture Analyser to measure the hardness of cooked tubers. The moisture and starch contents of the tubers decreased from 77.8 to 70.4% and 70.5 to 66.5 g/100g, respectively in a period of 72 h of storage, suggesting rapid dehydration after harvest and breakdown of starch. All the other … Publisher An entity responsible for making the resource available Elsevier 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:5nxA0vEk-isC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/97f68ee5a67935ec9276425f3d18d1ff.pdf a2549b7d8a5cb415bc05b965cdb60c5e 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 Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut... Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa Description An account of the resource 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 (0Á/10%), and feed moisture (14Á/48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded riceÁ/legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 values ranging from 52.8%(for the b-value) to 86.5%(for bulk density). The models developed suggested that the optimal process variables for the production of a puffed snack with an enhanced nutrition and spongy structure from a riceÁ/cowpeaÁ/groundnut blend are low feed moisture of 14Á/20% and maximum additions of 20% cowpea and 10% groundnut. A lack-of-fit test showed no significance, indicating that the models adequately fitted the data. Date A point or period of time associated with an event in the lifecycle of the resource 2004 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:irE4lMk4wWMC 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 Comparative evaluation of cowpea varieties and their performance in a fermented food product Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, PROF ESTHER SAKYI-DAWSON, Emmanuel Ohene Afoakwa Description An account of the resource This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for 72 h. Standard procedures were used to assess the proximate, mineral and functional properties of the resultant condiments. Sensory evaluation was also conducted. The results showed that the protein content of P. biglobosa (49.69%) was not significantly (P>0.01) different from that of G. max (47.39%) but both were significantly higher than that of T. africana (21.28%). On the other hand, T. africana had a significantly higher (P<0.01) carbohydrate content (45.91%) than the other 2 crops. G. max had the highest K (1460 mg/100 g), Na (124 mg/100 g) and Ca (2400 mg/100 g) contents, while T. africana was highest in Mg (816 mg/100 g) and P (424 mg/100 g … 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:R3hNpaxXUhUC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/e63f7192d92e73a4e449c8b2efa7d424.pdf 8a41517e6688f1ecc0247c26335b5c79 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 fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Yvonne Kluvitse, Emmanuel Ohene Afoakwa Description An account of the resource Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:roLk4NBRz8UC 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 Faculty of IT Business 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 Working Capital Management at Chennai Petroleum Corporation Limited Creator An entity primarily responsible for making the resource Sandra Adu-Ameyew and Dr. Benet Ebenezer Emmanuel Attah Kumah, M. Daniel Rajkumar, Owusu-Bempah Godfred Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=5gEXTVUAAAAJ&cstart=20&pagesize=80&citation_for_view=5gEXTVUAAAAJ:3fE2CSJIrl8C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/a0c10cf9b00f649edfb061bbf753efd2.PDF 9880fdfc704135aa43305643fa5291f8 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 Faculty of Computing and Information Systems 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 Confluence of AI, Machine, and Deep Learning in Cyber Forensics Creator An entity primarily responsible for making the resource Sanjay Misra,Chamundeswari Arumugam, Suresh Jaganathan Subject The topic of the resource Computer Forensics (Cybersecurity) Publisher An entity responsible for making the resource available Information Science Reference Date A point or period of time associated with an event in the lifecycle of the resource 2020 Format The file format, physical medium, or dimensions of the resource pdf Language A language of the resource English