Browse Items (2906 total)

The microstructure, physico-chemical and functional properties of legume starches affect their cooking quality as well as the texture and rheological behaviour of foods processed from them. Thus, this study sought to establish the microstructural,…

Malaria is considered endemic in over hundred countries across the globe. Many cases of malaria and deaths due to malaria occur in Sub-Saharan Africa. The disease is of great public health concern since it affects people of all age groups more…

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological,…

Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue…

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…

It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins,…

Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857…

The response surface methodology and central composite rotatable design for K=3 was used to investigate the combined effects of ripening, salting and duration of fermentation on total viable cells (TVC) load, sodium chloride (NaCl) and histamine…

This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing…

Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into…