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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…

John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000…

The purpose of this study was to examine the relationship between some elements of social capital, knowledge quality,
and Small and Medium Enterprises (SMEs)’ innovativeness and export performance. Data were collected from owners/
managers of SME…

This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples…

n order to determine the ideal pre-processing conditions that would result in the highest quality canned product from the recently produced cowpea variety, seeds of the cowpea (IT87D195Y) were canned. For a Central Composite Rotatable Design, the…

Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design…

A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school…

Fashion, Gaming and Digital (including Animation). Key areas include SDGs,
Fashionomics, Photography and Photojournalism. There are also higher education institutions such as the Nollywood Centre at the Pan Atlantic University
(Lagos, Nigeria) and…

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 with nixtamalization to maize, it is…