ABSTRACT Biscuits were produced from blends of acha and cowpea flours. The blends were lWO& 90% 80% 70% and 60% acha with cowpea flour to make 100% in each. Proximate composition, trypsin inhibition activity, functional properties including water absorption index, fat absorption index, gelation capacity, bulk density and emulsifying capacity of the blends were determined. Biscuits were produced from the blends. Trypsin inhibition activity, physical properties of the biscuit including break st...
Abstract The postharvest losses in fruits and vegetables in developing countries vary between 15-90%. Many organizations are actively promoting the processing of fruits and vegetables to find a solution to the difficulties encountered in storing large quantities of fresh produce without incurring heavy losses. This study evaluated the chemical, microbiological and sensory properties of leather blends produced from 'Ogbomoso' mango and carrot. Purees of mango (Mangifera indica 'Ogbomoso') and...
ABSTRACT Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from cowpea and Bambara. The functional properties investigated included foam-ability, foam-stability, gelation capacity, dispersibility and dehull-ability while proximate chemical composition of the flours was also invest...
Abstract This study was conducted to investigate effects of extrusion conditions on physicchemical properties of blend of yam and bambara nut flours. Blend of white yam grit (750 pm) and Bambara nut flour (500 pm) in ratio 4: 1 respectively was extrusion cooked at varying screw speeds 50-70rpm, feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150 OC. Extrusion variables employed included barrel temperature (BT), screw speed (SS) and feed moisture content (FM), while physico-c...
ABSTRACT Cocoa beans are the main ingredient for making chocolate and in Ghana, it is a major contributor to the economy as it generates an annual foreign exchange of about US $2 billion. The ability to produce high quality cocoa beans free from moulds and mycotoxin contamination has therefore become critical due to the impact mycotoxins have on health of consumers and global trade. This study investigated changes in fungal growth, mycotoxin concentrations, physico-chemical properties and coc...
ABSTRACT Despite the fact that a variety of improved traditional African complementary foods have been developed from cereal-legume blends (1,2), the traditional products that are a leading cause of protein-energy malnutrition, still remain the primary weaning foods, especially in rural communities, largely because of the high cost of improved complementary foods, The ingredients for low-cost complementary foods must be derived from dietary staples available and affordable in the region of in...
ABSTRACT The prevalence of under nutrition in many communities requires the need for the availability of nutrient dense affordable food supplements such as Ready-to-use supplementary foods. An energy dense, drinkable ready to use supplementary food produced by enzyme hydrolysis of cooked mixture of peanuts, cowpeas and rice with added vitamin mineral mix was both acceptable to consumers and showed promise of efficacy in improving the nutritional status of women of child bearing age through ...
ABSTRACT Open sun drying (OSD) has been a fish processing method for ages. In Ghana women form a large number of processors. Post-harvest losses still prevail in the trade due to poor fish handling, processing and storage which results in poor quality of dried fish. Solar drying has been introduced to improve on quality of OSD dried fish. A survey of open sun drying practices (OSD) at Kasoa (Central Region) and Tema (Greater Accra Region) showed poor hygiene practices and low value of product...
ABSTRACT. The evolution of extrusion into cereal processing has widened the available assortment of puffed snack foods and ready-to-eat (RTE) breakfast cereal formulations. In producing these nutritious products, cereals can be fortified with pulse proteins, as these legumes are important sources of food proteins and other nutrients. Response Surface Methodology (RSM) was used in investigating the effects of 3 process variables (viz. Cowpea level, groundnut level and feed moisture) on pr...
ABSTRACT Consumer preference for low fat content foods is increasing over the years. High fat content in most fried food products is a major factor affecting consumer acceptance of fried products today. Low-fat food products are becoming more popular, due to the health risk associated with the consumption of high fatty foods. Koose is a widely consumed street food in Ghana. It is prepared either by wet or dry milling of soaked and dehulled cowpea seasoned with salt, pepper and onions. ...
ABSTRACT Cocoa is the mainstay of the economy of Ghana as it contributes about 28% of foreign exchange earnings. In recent times, cocoa has come under scrutiny because of high levels of heavy metals which are generally considered toxic. Due to the toxicity of these metals, there have been several agitations to reduce their levels as much as possible in foods; thus the setting up of stringent standards in several countries which in most cases are not supported by any scientific basis. T...
ABSTRACT In this study, the appropriate technology for processing three indigenous spices for enhancement of their quality and flavour retention was investigated. Some freshly harvested fruits of Tetrapleura tetraptera (oshorisho), Xylopia aethiopica (uda) and Piper nigrum (uziza) were processed in ground and liquid forms, and packaged and stored in plastic cans, high density polyethylene and metal cans for six months. The samples were analysed for some non – sensory quality attribu...
Currently, there is a growing interest in the consumption of probiotic foods due to their reported health benefits. In developed countries, probiotics have been extensively studied and this has led to the production of a variety of probiotic foods especially with dairy milk. However, the use of beverages from plant materials as a potential carrier of probiotic microorganisms is receiving increasing attention. Various indigenous fermented foods containing probiotic bacteria have been part of l...
Summary Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein dige...
Abstract: The physical, thermal and pasting properties of “gari”, a fermented and toasted cassava granule, enriched with 10% full fat soy-melon protein supplements, at different processing stages, were studied. The stages at which the gari meal was enriched were: after fermentation but before toasting (PRT, soak-mix method) and after toasting (AFT, dry-mix method). Based on the result of the analysis of the physical properties, the swelling index of the samples decreased from 3.79 for the...