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Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The…

Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for K=3 was used to study the combined effect of lime…

The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study…

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…

solid waste disposal methods by most Ghanaians has necessitated several interventions of which the polluter pays principle is key. However, its implementation has not yielded the desired results yet, since the exploration of the main factors…

Resolving the power crises requires the combination of different individual renewable energy sources so that one source can compensate for another. Unfortunately, renewable energy sources are not always available at certain times making their use…

This study investigates the determinants of economic expansion in the E7 nations—Brazil, China, India, Indonesia, Mexico, Russia, and Turkey—focusing on the interplay between carbon emissions (CEM), renewable energy consumption (REC), green finance…

Times are varying faster, with these changes, institutions are coming to terms with the reality that can no longer afford to stick with historic filing systems as their competitors embrace the future. Today’s world is filled with amazing technology,…