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Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk…

The objective of this study was to investigate the impact of foreign direct investment (FDI) on economic growth in Ghana, by examining the effect of FDI flow, FDI stock and FDI per capita on economic growth. The study adopted the quantitative and…

The Ghanaian Banking industry has witnessed a revolution as a result of technological innovations that has affected structure and performance of financial institutions. The appearance of internet and telecommunication companies in Ghana present both…

The Ghanaian Banking industry has witnessed a revolution as a result of technological innovations that has affected structure and performance of financial institutions. The appearance of internet and telecommunication companies in Ghana present both…

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 to nixtamalized corn mixed with…

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…

Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally…