Browse Items (3117 total)

This open access book combines findings and solutions from various areas of research management, such as HR, finance, strategy, and business case development. In recent years, Europe has invested enormously into the establishment of Research…

Traditional weaning foods are made from cereals resulting in gruels of high density with viscosities not suitable for infant feeding. Reducing the bulk density in fermented weaning foods will facilitate the production of infant weaning porridges of…

The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh),…

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…

Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and…