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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…

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…

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…

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…

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 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…