1 10 3066 https://www.repository.gctu.edu.gh/files/original/379cfa9ee5b2f649ebafb62a7de63ef5.pdf 44731fdb80e4bac0704ea68a1b36757c 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 A validated HPLC–FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder Creator An entity primarily responsible for making the resource Vincent Owusu Kyei-Baffour, John Edem Kongor, George Anyebuno, Agnes Simpson Budu, Saalia Kwesi Firibu, Emmanuel Ohene Afoakwa Description An account of the resource This study investigated mycotoxin concentrations in fermented sun-dried cocoa beans as affected by cola nut powder and cola nut extract using a 2 × 4 full factorial experimental design with treatment type (cola nut powder; cola nut extract) and treatment levels (0 g/5 kg, 50 g/5 kg, 100 g/5 kg and 150 g/5 kg) as principal factors. Aflatoxins B1, B2, G1, G2 and ochratoxin A (OTA) levels were studied using a validated HPLC – FLD analytical method. There was significant reduction in OTA (p < 0.05) from 8.32 μg/kg to 2.85 μg/kg and 3.02 μg/kg, respectively for the 150 g/5 kg cola nut extract and powder concentrations. The limit of quantification (LOQ) for the instrument was estimated as 0.60 μg/kg, 0.50 μg/kg, 0.78 μg/kg, 1.09 μg/kg and 2.30 μg/kg for aflatoxins B1, B2, G1, G2 and ochratoxin A, respectively. Aflatoxins (B1, B2, G1 and G2) levels for all treatments were below the limit of detection (LOD). The LOD was … Publisher An entity responsible for making the resource available Academic Press Date A point or period of time associated with an event in the lifecycle of the resource 2021 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:XAEgxC7iu0MC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/af3111c870be072a2174a28120cf7a0c.pdf e04a2ece11fdef745b75145f8f37af01 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 Advanced Topics in Intelligent Information and Database Systems Creator An entity primarily responsible for making the resource Dariusz Król ⋅ Ngoc Thanh Nguyen Kiyoaki Shirai Subject The topic of the resource Computer Science Publisher An entity responsible for making the resource available Springer Date A point or period of time associated with an event in the lifecycle of the resource 2017 Format The file format, physical medium, or dimensions of the resource Text 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 Announcement of my promotion to the rank of FULL PROFESSOR Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource I am really humbled by the overwhelming response I have received from friends and well-wishers all over the world on my promotion. Thank you all for your congratulatory messages and wonderful responses. Sincerely, I am grateful to you for the wonderful opportunity you gave me as a young academic to serve as Reviewer on your esteemed journal. Over the past decade, I have learnt a lot and derived great inspiration from you ever since I first met you October 2002 in Nairobi. Your dedication, commitment and professionalism have inspired me so much as a young and learning academic and these values have contributed tremendously to my success in academia. I really appreciate the opportunity to work with you and your team over the years. Publisher An entity responsible for making the resource available Rural Outreach Program Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:5awf1xo2G04C 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 Building Forum Network for Sustainable School Feeding Programmes Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Proper nutrition is critical for optimal growth, cognitive development, general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and its associated health and developmental problems. In this regard, The 2005 UN World Summit recommended the expansion of local school feeding programmes, using home-grown foods where possible as one of the “Quick impact initiatives” to achieve the Millennium Development Goals, especially for rural areas facing the dual challenge of high chronic malnutrition and low agricultural productivity. Further to this, the New Partnership for Africa’s Development (NEPAD) Secretariat and UN Millennium Project Task Force on Hunger proposed that school feeding be linked with agricultural development through the purchase of locally/domestically produced food … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:6sy8ByAbWgIC 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 Cocoa fermentation: Chocolate flavour quality Creator An entity primarily responsible for making the resource EO Afoakwa, A Paterson Publisher An entity responsible for making the resource available Taylor & Francis Publishing Inc Date A point or period of time associated with an event in the lifecycle of the resource 2010 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:yD5IFk8b50cC 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 Cocoa processing and chocolate technology Creator An entity primarily responsible for making the resource EMMANUEL OHENE Afoakwa Description An account of the resource Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up of cocoa butter (Afoakwa et al. 2007). e cocoa solids used are derived from beans obtained from fruit of the cocoa tree (Theobroma cacao), with world production dominated by Forastero varieties. Another type, Criollo, is presently rare in production. e Trinitario type is a diseaseresistant hybrid of Criollo and Forastero that is often regarded as a flavor bean and accounts for about 5% of world production (Afoakwa et al. 2008c). Growth of Forastero beans to give the trade name basic or bulk cocoa occurs mainly in West Africa and Brazil. Criollo (flavor cocoa) is largely grown in Central and South America. West Africa now produces between 70% and 75% of world cocoa … Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:s_OEDnM-dbEC 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 Cocoa Processing and Modern Chocolate Manufacturing Techniques. Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Angela Ryan Description An account of the resource Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications. Keywords: Theobroma cacaogenetic origincocoa fermentationroastingconchingchocolate flavor Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:DGpvO1n63MYC 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 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 Cocoa production and processing technology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation. Publisher An entity responsible for making the resource available CRC Press Date A point or period of time associated with an event in the lifecycle of the resource 2014 Source A related resource from which the described resource is derived https://books.google.com.gh/books?hl=en&lr=&id=wp0QEQAAQBAJ&oi=fnd&pg=PP1&dq=info:pLh6a6SZHS4J:scholar.google.com&ots=6GpqKL-rrz&sig=9caR57Hb_VxWoL11ZlegNbHuFqA&redir_esc=y#v=onepage&q&f=false https://www.repository.gctu.edu.gh/files/original/85de6adb7e01803a63fe3afe76a92067.pdf 34021c0ee9b30f6aed3f7ebbfab5da7d 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 Computer and Information Science Creator An entity primarily responsible for making the resource Roger Lee - Editor Subject The topic of the resource Computer Science Date A point or period of time associated with an event in the lifecycle of the resource 2020 https://www.repository.gctu.edu.gh/files/original/24dad2a4a5130d8c0c531f5b4b922ee8.pdf 42bf937253cf009ae8b63aad072013ae 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 Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna … Creator An entity primarily responsible for making the resource Agnes Simpson Budu, Emmanuel Ohene Afoakwa, Vincentia Naa Ayele Hammond, Anna Lartey Description An account of the resource Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive value. This study investigated the influence of cowpea addition and fermentation on the biochemical, chemical and sensory characteristics of cowpea-fortified gari. A 4 x 4 factorial experiment was conducted with fermentation time (0, 24, 48 72h) and cowpea concentration (0, 10, 20 and 30%) as variables. Samples were analyzed for their biochemical and sensory characteristics. Starch and reducing sugars decreased from 62.27% to 55.57% and 406 mg/g to 153.5 mg/g respectively, with cowpea fortification and fermentation time from 0% to 30% cowpea fortification after 72h. Amylose content increased from 9.8% to 40.9% with increasing levels of cowpea fortification but no significant difference with fermentation time. Protein content increased with cowpea fortification from 2.60% for the unfortified gari sample to 9.85% with the 30% cowpea fortification whilst fat content increased from 0.38% to 0.79%. Crude fiber however reduced from 3.15% to 2.35% with increasing level of cowpea fortification. The degree of lightness (L) decreased with consequential reduction yellowness (b*) with increase cowpea levels irrespective of the fermentation time. L-value decreased from 90.09 in the 0% cowpea gari to 74.65 with 30% cowpea fortification. The 10% cowpea fortified gari was the most preferred in terms of colour, taste, mouth-feel and overall acceptability. Cowpea fortified gari can contribute to food security in … 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:wZJMF1LD7PcC