ABSTRACT THERMOBACTERIOLOGY OF SOME GHANAIAN CANNED FOODS F. ATO-AUSTIN Dept, of Nutrition and Food Science, University of Ghana, SUPERVISING COMMITTEE 1976. Dr. M„L. Woolfe Dr. R.J. Priest!^ Dr. So Grondin. The m i c r o b io lo g i c a l content and the therma l p r o c e s s e s in use fo r s ix l o c a l l y canned vegetables , Bambara Beans in sauce , Garden egg s in B r in e , Okro in b r in e , Whole Tomato in tomato juice and Pepper puree were studied to establish causes of spoi...
ABSTRACT Nsiho kenkey is a bland tasting stiff porridge produced from dehulled maize grains and consumed mainly in some parts of Southern and Eastern Regions of Ghana. This study was carried out to identify the microorganisms responsible for nsiho fermentation and to develop a starter culture for its controlled fermentation in order to improve the safety and quality of the product. A brief field study was carried out in two districts in the Eastern Region of Ghana to observe the processing o...
ABSTRACT Wagashie is a traditional West African cottage cheese produced by the Fulani who are seminomadic. It is a good protein source and can replace fish or meat in the diet of low income families in Africa. However, it is a product with high moisture content (60%) which is favourable for the growth of microorganisms and thus has a short shelf life of 3 days; it also has a bland taste with limited patronage. This research was therefore carried out to reengineer wagashie for a larger market ...
ABSTRACT Fish from artisanal sources constitute the most important animal protein in the Ghanaian diet. The availability and safety of fish on the Ghanaian market is however now unpredictable owing to potential rapid microbial growth which results from high ambient temperatures and poor handling along the artisanal value chains. Little is known about the artisanal fish value chains as well as the food safety knowledge and handling practices of key stakeholders involved. This study aimed at ma...
ABSTRACT Burkina is a milk/millet product which has suddenly become popular in Ghana in the last few years. The product is thought to have originated from Burkina Faso but Burkina is unknown in that country. Rather Degue, a Fulani fermented milk product containing millet is well known in West African Sahelian countries including Burkina Faso. This work was carried out to compare the burkina and Degue processes, and develop a starter culture for the production of Burkina/ Degue in Ghana. A sur...
ABSTRACT Incorporating orange-fleshed sweet potato (OFSP) into gari could increase the nutritional value of gari. This work sought to improve the nutritional quality of gari by incorporating OFSP into the gari. Multivariate response surface was used for the optimization of the optimum amount of OFSP and the fermentation duration required in producing a good quality gari. The results showed that beta-carotene content increased with increasing fermentation duration and increasing OFSP percentag...
Abstract Complementary foods were formulated from fonio and cowpea, indigenous cereal and legume grains respectively. Both fonio and cowpea grains were prepared into flours. Blends of 50:50, 60:40 and 70:30 (w/w) fonio and cowpea flours respectively were prepared. The blends were conditioned to 22% moisture content (dry basis) by adding calculated distilled water and 5% vegetable oil was thoroughly mixed with each blend. The blends were separately extruded using a single screw extruder at 140...
ABSTRACT The objectives of this study were to assess the consumption trends of grasscutter meat among consumers in Ga-West Municipality, to determine the thermal process parameters (cooking time and sterilization temperature, i.e F0 values) of canned minced grasscutter meat, to evaluate consumer acceptability of canned minced grasscutter meat and to assess the quality changes of canned minced grasscutter meat during storage. A cross sectional survey was conducted to establish the consumption ...
ABSTRACT The eating patterns of Ghanaians are changing due to urbanization, globalization, economic trends, as well as changes in social structure as a result of the increasing number of women working outside the home. These changes in eating patterns include higher consumption of snack foods by all age groups. A snack food is often smaller than a regular meal and normally consumed between meal times. Among cereal-based snacks, wheat and corn are the most popularly used cereals as compared to...
ABSTRACT A sociological and techno-economic survey of komi processing was carried out in the Accra-Tema metropolis. The results indicated that the Komi industry is essentially controlled by women in their prime of life having very little or no formal education. Men play a supportive role. Production is on small-scale and profit margin generally increases with increase in quantity of maize used per batch of komi. The industry is heavily dependent on household hands and locally fabricated and m...
ABSTRACT Premix was formulated from cowpea flour, pepper powder and onion powder by mixing the ingredients together by mixing this was then packed.
ABSTRACT In this study, the effects of clay ingestion on iron status and other anaemia factors were investigated using rats. Rats were fed clay at the levels consumed by Ghanaians (weight for weight) who have clay pica habit. A total of 28 white stock weanling rats, aged 3 weeks, were fed experimental diet containing clay for 11 weeks, an equivalent of four years in humans on lifespan basis. The rats were randomly assigned to four different experimental diets containing different levels of cl...
ABSTRACT The process and product characteristics of the traditional palm kernel technology were studied. The study was in two phases. Firstly, a survey on the technology in some selected areas in the Eastern and Greater Accra regions was done, to collate information on processors, processing methods, equipment used, raw materials, marketing of products and some other aspects of the technology. Then the processing methods encountered were replicated in the laboratory and investigated to assess...
ABSTRACT The high utilization and consumption levels of maize in developing countries call for the investigation of new methods of processing to introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization, fermentation and cowpea fortification on maize and to identify the dominant microflora in fermented nixtamalized maize. The effect of cooking and lime concentration was determined usi...
ABSTRACT Moisture solid transfer during osmotic dehydration of three banana varieties was investigated.