Browse Items (2920 total)

Tempering, a technique of shearing chocolate mass at controlled temperatures is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, the process is used to obtain the stable form V…

This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing…

This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples…

Risk analysis was conducted during processing of Vacuum-Packed Pouched Tuna Chunks using HACCP systems. The hazards likely to occur and their levels of severity and chances of occurrences were identified. Critical control points, critical limits,…

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological,…

Investigations were conducted to elucidate changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp preconditioned Ghanaian cocoa beans. A 4x4 factorial experiment was conducted with the principal factors…

Investigations were conducted to dete rmine changes in souring/acidification and starch behaviour during co-fermentation of cassava and soybean into gari, ‘farina’ an African fermented product. A 3 x 4 factorial experiment was performed with…

Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and…