58 10 3106 https://www.repository.gctu.edu.gh/files/original/e2428adb3d71306167e917699e56af39.pdf d9cc0a6f7fe31b36e56459c22b09b7fd 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 Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm. Creator An entity primarily responsible for making the resource D Polycarp, EO Afoakwa, AS Budu, E Otoo Description An account of the resource This study characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their chemical composition and anti-nutritional factors. Matured yam cultivars grown under the same climatic and edaphic factors were harvested from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were analyzed for proximate composition, mineral content and levels of tannins, phytates and oxalates using standard analytical methods. Significant differences (p< 0.05) existed between the means of the yam varieties based on their chemical characteristics. The moisture content of the fresh tubers ranged between 58.18 to 77.79%. The varieties had low fat (< 1.0%), protein (4.0-6.5%) and fibre (1.25-3.47%) with high carbohydrate (77.5-87.3%) and energy (1451.2-1574 … Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://openurl.ebsco.com/EPDB%3Agcd%3A8%3A22073080/detailv2?sid=ebsco%3Aplink%3Ascholar-a&amp;id=ebsco%3Agcd%3A154917977&amp;crl=c&amp;jrnl=19854668&amp;id_token_hint=eyJraWQiOiIxNjg2MTQ5MjEzNjMxIiwiYWxnIjoiUlMyNTYifQ.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.MgE4ZK8-9THEfdWj_WKxdQhznFHLvm5Fufmgw380drxid3v-dYiKnA9X_5BNVhe0_F91BHVZTGq47TV9SsP-62ENv6KIjdpPZ-xmleVGeyyt5Url8qgjl4FiaR_OLbIFQGdSHCH5KRMQwyNcXh3UPlvP-eMwWDBsYWsT-mPawbQRPRHBge-Ps1tylkmD8e3i0_cuj8AKIZsU5Tw_YYETGlq5rrtJtMvqp4tktzGCUa2igtB9VrQgqDup84bASazEr8Kqb_5smOI1YfTDr_spzRFMROSSi37hzhSPADliwV6sIfBnzcNNI0YGgwW7LtWnrXkfFNTfUR7rxMP516ww5A&amp;link_origin=scholar.google.com Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/080bca89ffd5047077075cbcc2d1bf00.pdf 42c159985a9b742c6970a220dbe39978 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 Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and ΔHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and ΔHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of fat and lecithin content. Significant … 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 2008 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0963996908001130 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 Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair, M Fowler, J Vieira Description An account of the resource Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50 μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and DHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and DHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and DHmelt independent of fat and lecithin content. Significant decreases in Tend and Tindex were noted with PS increases at all fat and lecithin contents. Similar increases in Tend and Tindex were noted with increases in fat content at all PS and lecithin levels. Contrary, increasing lecithin content in products resulted in significant decreases in Tend, Tindex and DHmelt. Thus, variations in fat and lecithin contents during dark chocolate manufacture influence the crystallinity of products, and with PSD, they all influence the melting index (duration) of their derived products Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=200&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:0kYikfLtzSYC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/6335ab48501a45082c6feab09376c22f.pdf 0a041454c5d5d673a67b9a7976327f14 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 Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta Crantz) varieties Creator An entity primarily responsible for making the resource DB Nyirendah, EO Afoakwa, C Asiedu, AS Budu, L Chiwona-Karltun Description An account of the resource High yielding cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with distinct chemical composition and cyanogenic glucoside concentrations. This study characterized these improved varieties (Ampong, Broni bankye, Sika and Otuhia) together with some traditional varieties (Amakuma and Bankye fitaa) for their nutritional properties and cyanogenic potential (toxicity). The proximate composition, mineral content and cyanogenic potential were determined using standard methods. The different cultivars had moisture content (33.14-45.86%), protein (1.17–3.48%), ash (1.71–2.34%), crude fibre (1.38-3.20%), fat (0.74-1.49%) and carbohydrate (83.42-87.35%) and these varied significantly among cultivars. Mineral contents were 0.60-1.60, 1.35-1.58 and 1.06-2.13 mg/100g for Ca, Mg and P respectively, and 0.16-0.24, 0.021-0.030, 0.04-0.13, 0.25-0.36 and 0.25-0.37 mg/100g for Fe, Mn, Zn, K and Na respectively. Cyanogenic potential ranged from 0.08-0.12 mgHCN/kg. Wide variations exist in chemical composition of the improved and traditional cassava cultivars but all possess safe levels of cyanogenic potential and thus safe for human consumption. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:WA5NYHcadZ8C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/2b99baa3445aa6cc76e740e5c8252b99.pdf 103f60500b27a083f2b210103a23516f 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 Chemical composition and effect of processing on oxalate content of taro corms Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, EK Agyir-Sackey Description An account of the resource The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh), Xanthosoma (red-flesh) and Colocasia) and corm section (distal, middle and apical) was performed to determine the chemical composition of the corms. Oxalate content of the various corms were also evaluated and the effect of processing assessed using standard analytical methods. The mean values of the proximate composition of the three cocoyam species evaluated were; crude protein 2.98-5.50 g/100g, total fat 0.28-0.97 g/100g, ash 1.56-2.98 g/100g, starch 12.23-36.04 g/100g and crude fibre 1.11-3.00 g/100g. The apical section of all the species had high protein content while the distal section had high levels of ash, fibre and minerals. Potassium, zinc, magnesium and phosphorus were the most abundant minerals. Oxalate compositions of the fresh samples were in the range of 253.49-380.55 µg/100g for the Xanthosoma sagittifolium (red-flesh), 302.19-322.82 µg/100g for the Xanthosoma sagittifolium (white-flesh) and 328.4-459.85 µg/100g for the Colocasia esculenta. No significant differences (p< 0.05) were found between the oven-dried and solar-dried samples. However, drum drying reduced the oxalate levels by approximately 50% to average levels ranging from 99.94-191.16 µg/100g, implying that solar, oven and drum drying techniques can be used for the development of marketable dehydrated products from taro with reduced oxalate contents. 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:wuYnf3tzzDUC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/06d3e8ee4d5139362b05f8b1f5869ba2.pdf 4eed2498d19ad852db9ba53f37100f35 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 Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Jennifer Quao, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P< 0.05) decreases in ash (3.48–2.92%), protein (21.63–17.62%) and fat (55.21–50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage ... Publisher An entity responsible for making the resource available Springer India 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 Journal of food science and technolog Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/c2fa329bbec4770be46febe20c9b4ac0.pdf 25e79272d0ff35635059e53d66e355ab 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 Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and cold room conditions (4°C) for 24, 48 and 72 h. The samples were evaluated for moisture, starch, sugars, fibres and textural properties. Chemical analysis showed no significant differences between the means obtained for moisture, ash, protein, fibre, fat, carbohydrate, calcium, phosphorus, iron, vitamin A and vitamin C contents of the cultivars (white and yellow) studied. During storage, moisture contents decreased by approximately 6–10% after 72 h of harvest due to dehydration. Starch levels declined from 70.5–66.5 g/100 g, while sugars and fibre contents increased slightly in the samples. Textural properties (peak force and curve areas) also increased … Total citations Cited by 194 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 2001 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814601001911 Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/b87bfc60ded9e527d7ab8fa8e4c71dbc.pdf 044420cb95b2cf1b08ac5ce99c975f64 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 Engineering 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 Chemistry, 2nd Edition Creator An entity primarily responsible for making the resource Paul Flowers, Klaus Theopold, William R. Robinson, Richard Langley, William R. Robinson Subject The topic of the resource General Chemistry Publisher An entity responsible for making the resource available OpenStax Date A point or period of time associated with an event in the lifecycle of the resource 2019 Format The file format, physical medium, or dimensions of the resource PDF Rights Information about rights held in and over the resource This work is licensed under a Creative Commons Attribution 4.0 International License. Language A language of the resource English Type The nature or genre of the resource Text https://www.repository.gctu.edu.gh/files/original/a98ff85befe7661adefe417590477cc1.pdf a9db7c69602b7c5350652f677d5e4e41 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 Engineering 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 Chemistry: Atoms First, 2nd Edition Creator An entity primarily responsible for making the resource Paul Flowers, Klaus Theopold, William R. Robinson, Richard Langley, William R. Robinson Subject The topic of the resource Applied Chemistry Publisher An entity responsible for making the resource available OpenStax Date A point or period of time associated with an event in the lifecycle of the resource 2019 Format The file format, physical medium, or dimensions of the resource PDF Rights Information about rights held in and over the resource This work is licensed under a Creative Commons Attribution 4.0 International License. Language A language of the resource English Type The nature or genre of the resource Text https://www.repository.gctu.edu.gh/files/original/55541f73064557c54c3295fc52d697a1.pdf ae8e0443d3817413eea9784709e4cf9c 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 Engineering 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 CHM 151: Chemistry Around Us Creator An entity primarily responsible for making the resource Erin Avram Subject The topic of the resource Chemistry Publisher An entity responsible for making the resource available LibreTexts Date A point or period of time associated with an event in the lifecycle of the resource 2026 Format The file format, physical medium, or dimensions of the resource PDF Rights Information about rights held in and over the resource This resource is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License Language A language of the resource English Type The nature or genre of the resource Text