Food Science and Technology Research Papers/Topics

A SURVEY OF THE NUTRITIONAL STATUS OF WOMEN AT OTINIBI, A PERI-URBAN COMMUNITY NEAR ACCRA

ABSTRACT The purpose of this study was to assess the effects of women’s life circumstances on their health and nutritional status. The study included women of reproductive age (15 - 45 years old) and 74 women took part in the study. Study-specific semi-structured questionnaires were used to collect dietary, socioeconomic, demographic and workload data. Urinary and random blood glucose determinations were used to test for the prevalence of diabetes mellitus. The subjects had mean (± SD) ran...

Effect of zinc platting of low carbon steel on corrosion resistance in cassava fluid environment

ABSTRACT This research work investigated the corrosion of resistance of zinc plated low carbon steel in cassava fluid(i.e containing hydrogen cyanide).

CHARATERIZATION OF COMMON NIGERIA COWPEA (Vigna unguiculata L. Walp) varieties

ABSTRACT Eight cowpea (Vigna unguiculata L. Walp) varieties named Olo-1, Olo-2, Banjara, Karadua, Manyan Fari, Kananado Fari, Kananado Yar, and Akidi were charaterised based on their physical and functional properties.

BIOCONVERSION OF TUNA PROCESSING WASTE INTO FISH SAUCE

ABSTRACT Fish sauce is a fermented fish product. It is a liquid extract of fish tissues produced by fermenting fish and/or fish processing by-products, sometimes mixed with a carbohydrate source, under a salt-saturated condition. It is typical of the oriental countries where it is consumed as a condiment. Analysis of a typical fish sauce suggests varying degree of hydrolysis of the proteins and other macromolecules of the fish, which are typical of microbial and enzymatic actions, although th...

PHYSICAL , CHEMICAL AND PHYSIOLOGICAL RESPONSES OF PINEAPPLE TO GLAZING AFTER HARVEST

ABSTRACT The post harvest management of pineapple quality is a problem that many Ghanaian pineapple exporters are grappling with. Importers pay premium only on top quality fruits that satisfy market and consumer expectation. An effective Quality Management Approach (QMA) which takes into consideration market demands and consumer expectation would be the key to making Ghanaian exports competitive on the world pineapple trade. In this study, glazing or surface coating of pineapple was employed ...

ANALYSIS OF PERCEPTIONS AND EXPECTATIONS OF FOOD QUALITY AMONG FOOD MANUFACTURERS AND CONSUMERS: A CASE STUDY IN ACCRA

A BSTRA CT The consumer’s perception of quality has been identified as the benchmark for quality around which all processing and marketing activities must revolve in order to achieve maximum profitability in industry, hi spite of this awareness, the consumer’s perception o f quality is yet to be fully understood to enable manufacturers translate consumer needs and expectations into business success. A number o f factors account for this failure including the complexity, subjectivity and m...

DESIGN AND FABRICATION OF A CONTROL SYSTEM FOR A PHOTOVOLTAIC-GREENHOUSE SOLAR DRYER AND PERFORMANCE EVALUATION OF THE DRYER

ABSTRACT Solar dryers have become important components for the delivery of dried agricultural products of high quality. They generally are designed to maximize the production of a heating system based on solar radiation. This study involved the design, building and testing of a control system to allow the monitoring of temperature, solar radiations and control of humidity in a Photovoltaic (PV)- Greenhouse Solar Dryer (PVGSD). This was accomplished by assembling a solar charge controller, thr...

Effects of Iron Fortification and Fermentation on Processing, Functional, Microbiological and Storage Properties of Maize-Blend Weaning Foods

ABSTRACT Iron deficiency anaemia (IDA) has been a significant public health problem in the developing world. Fortification has been identified as one o f the most cost-effective and sustainable approaches for controlling IDA. Addition of various bionutritional substances creates several technical challenges for the Food Technologists and therefore it is necessary to maintain the overall quality o f the product in terms o f the bioavailability o f the fortifying agent. The main objective...

Physicochemical Properties of Hydrothermally Treated Cowpea Seeds

ABSTRACT Cowpeas are a relatively inexpensive source of proteins and vitamin B. Unfortunately, the problem of insect infestation is one of the main constraints to the efficient and widespread utilisation of cowpeas. The hydrothermal treatment which involves the exposure of cowpeas to steam followed by drying has been used effectively in protecting cowpeas against the insect infestations. This study set out to assess the functional, chemical and textural changes associated with the hydro...

Microbiological and Biochcmical Changes in the Production of Akyeke -A Fermented Cassava product

ABSTRACT Utilization of cassava, which contributes 22% of the gross agricultural product in Ghana, is limited by its high perisability, low protein content and toxicity due to the presence of the cyanogenic glucoside, linamarin and lotaustralin. Akyeke, a fermented and granulated, steamed-cooked cassava meal consumed extensively along the southwestern parts of Ghana is one of several products prepared from cassava in order to reduce postharvest loss of the crop. Fermenting grated cassava...

Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters

ABSTRACT The efect of therma-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected exwe parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nut were processed into meals of 750 pm and 500 pm respectively. Extrusion was carried out following a three variable response surJace methodology using a Box Behnken design. Blend of yam meal and Bambara nut meal at ratio 80:20 respect...

Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)

ABSTRACT Cassava (Manihot esculenta Crantz) peel is one of the solid wastes produced as a consequence of cassava processing. It is low in protein but contains a large amount of carbohydrate, causing an environmental problem with disposal. In order to add-value to this major cassava processing waste and also reduce its resultant environmental pollution, this study investigated the effect of submerged fermentation using Trichoderma viride ATCC 36316 on the protein content and amino acid profile...

Effect of Processing on Sensory Characteristics and Chemical Composition of Cottonseed (Gossypium hirsutum) and Its Extract

ABSTRACT The seeds of cotton (Gosspyium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot f...

Solid State Fermentation of Cassava Peel with Trichoderma viride (ATCC 36316) for Protein Enrichment

Abstract Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated. The effect of five variables: moisture content, pH, particle size (p), nitrogen source and incubation temperature; on the true protein and total sugars of cassava peel was investigated. The optimum fermentation period was established to be 8 days. Total sugars were 5-fold higher at pH 6 relative to pH 4 and 7-fold higher when cassava peels were fermented at 30oC relati...


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