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Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which…

Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products,…

Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time,…

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…

Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions…

Background
Hypertension has become an important public health concern in the developing world owing to rising prevalence and its adverse impact on ailing health systems. Despite being a modifiable risk factor for cardiovascular disease, hypertension…

Students pick up the perception that mathematics is abstract and therefore, the learning of mathematics would yield to them no benefit. With their attitude towards mathematics modelled and their interest for mathematics impacted by this automatic…