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Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture…

This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing…

universities are growing more quickly than the government’s capacity to fnance
these institutions (Iruonagbe et al., 2015; Olaleye et al., 2020).
Beyond the university itself, there are challenges with internet penetration
and power supply. As…

Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green…

Milk blends from legumes are potential nutritional substitutes in cultures where cow milk is used for yoghurt production. Peanut and soy based products have been considered to have poor sensory characteristics due to the beany and off-flavours they…

Smoked fish is a major source of animal protein for Ghanaians. However, traditional methods for processing the commodity potentially expose consumers to food safety risks. The methods typically rely on burning wood as fuel to cook and flavour fish.…