All Stories

  1. Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution
  2. Physicochemical and microstructural characteristics of Frafra potato ( Solenostemon rotundifolius ) starch
  3. Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato
  4. Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger
  5. Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger
  6. Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome
  7. Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties
  8. Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods
  9. Alternative Ready-To-Use Therapeutic Food Yields Less Recovery Than the Standard for Treating Acute Malnutrition in Children From Ghana
  10. West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance
  11. West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products
  12. Application of a value chain approach to understanding white kenkey production, vending and consumption practices in three districts of Ghana.
  13. Milk Powder Added to a School Meal Increases Cognitive Test Scores in Ghanaian Children
  14. Microbial quality of leafy green vegetables grown or sold in Accra metropolis, Ghana
  15. Effects of corn steep water pretreatment on the rheological and microstructural properties of Ga-kenkey
  16. Anaemia prevalence and nutrient intake among women in peri-urban settlements in Accra, Ghana
  17. Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk
  18. Defining the Overall Quality of Cowpea‐Enriched Rice‐Based Breakfast Cereals
  19. Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana
  20. Soybean-Enriched Snacks Based on African Rice
  21. Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains
  22. Acceptability of locally produced ready-to-use therapeutic foods in Ethiopia, Ghana, Pakistan and India
  23. Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars
  24. Impact of Cowpea-Based Food Containing Fish Meal Served With Vitamin C–Rich Drink on Iron Stores and Hemoglobin Concentrations in Ghanaian Schoolchildren in a Malaria Endemic Area
  25. Optimization of the sorghum malting process forpitoproduction in Ghana
  26. Improving complementary feeding in Ghana: reaching the vulnerable through innovative business-the case of KOKO Plus
  27. Polycyclic aromatic compounds (PAHs and oxygenated PAHs) and trace metals in fish species from Ghana (West Africa): Bioaccumulation and health risk assessment
  28. Effect of Blanching and Frying on Textural Profile and Appearance of Yam (Dioscorea rotundata) French Fries
  29. Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
  30. Knowledge and consumption patterns of coffee creamers in Accra, Ghana
  31. The Effect of Thermal and Ultrasonic Treatment on Amino Acid Composition, Radical Scavenging and Reducing Potential of Hydrolysates Obtained from Simulated Gastrointestinal Digestion of Cowpea Proteins
  32. Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources
  33. Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers
  34. Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage
  35. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk
  36. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
  37. Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates
  38. Reduction of aflatoxins in peanut meal by extrusion cooking in the presence of nucleophiles
  39. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans
  40. VISCOELASTIC CHARACTERISTICS OF KPEJIGAOU: A GRIDDLED COWPEA FOOD
  41. Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage
  42. Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology
  43. Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles
  44. EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD)
  45. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture
  46. The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein
  47. RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA ( VIGNA UNGUICULATA )-BASED TEMPEH
  48. Dehulling characteristics, sensory and functional properties of flours from selected cowpea varieties
  49. Angiotensin converting enzyme inhibitory activity of proteolytic digests of peanut (Arachis hypogaea L.) flour
  50. Formulation and Evaluation of Snack Crackers Made with Peanut Flour
  51. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks
  52. Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables
  53. Consumer-guided development of a peanut butter tart: Implications for successful product development
  54. The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables
  55. Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels
  56. BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS
  57. Utilization of cowpeas for human food
  58. Extrusion of Maize–Cowpea Blends in a Modified Oil Expeller
  59. Extrusion of Maize-Cowpea Blends in a Modified Oil Expeller