All Stories

  1. Evaluation of 10 genotypes of sweetpotato for fries
  2. Formulation and characterization of sweetpotato-based complementary food
  3. Recipe development and standardization of bread using cassava-wheat composite flour
  4. Consumer perception of traditional foods in Ghana
  5. Date fruit powder as sugar replacer in rock buns
  6. Effect of steeping temperature on the quality of malt andPito(an indigenous Ghanaian drink)
  7. Assessing biscuit developed from cashew nut flour
  8. Cassava flour in cocoa powder-based biscuit