Vol 9, Issue 1, 2021
Vol 9, Issue 1, 2021 Read More »
Journals
Functional properties and sensory evaluations of ‘chin-chin’, bread and biscuits produced from composite flours from African yam bean, Orange fleshed sweet potatoes, plantain, cocoyam, maize, and wheat
The aim of this study was to produce ‘’chin-chin’’, bread and biscuit from composite flours of African yam bean (AYB), plantain, maize, orange fleshed sweet potatoes (OFSP), wheat and cocoyam.AYB seeds were fermented in citric acid medium (0.5%). Maize seeds were fermented in tap water for 48hrs. Green matured plantain fruit, cocoyam corm and OFSP
The Efficacy of African Locust Beans in the production of Shortbread biscuits
African Locust bean (Parkia Biglobosa) fruit pulp “Dozim” was investigated and used in producing shortbread biscuits. The study examined the possibility of combining “Dozim” and wheat flour to produce shortbread biscuits. “Dozim” currently is being used minimally in Northern parts of Ghana where it grows in abundance. The investigation was in search for local nutritious
The Efficacy of African Locust Beans in the production of Shortbread biscuits Read More »
Effect of Substitution of Soya Beans and Moringa Oleifera Leaf Flour on the Properties of a Traditional Weaning Food
Traditional weaning foods are made from monotonous cereals which contributes to malnutrition in young children. Fermented millet (FMF), soya beans (SBF)and moringa oleifera leaf flour (MLF) were used to formulate weaning food blends in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was
Comparison of Α-Tocopherol with Some Nigerian Spices as Natural Antioxidants in Stored Crude Groundnut Oil
The antioxidant effects of M. myristica, M. tenuifolia and A. danielli in comparison to α-tocopherol in crude groundnut oil stored at room temperature for 24 weeks were studied. Crude groundnut oil samples mixed with 200 ppm each of the grits (0.5 mm) and n-hexane extracts of the three spices were compared to two controls: untreated
Microbial quality of processed water melon fruit sold in Koforidua Market in Ghana
Most fresh-cut vendors on the streets are not formally educated on the hygienic way of food processing. It was suspected that fresh-cut water melon that has been processed by these vendors may be contaminated with microorganisms. Five fresh-cut water melon fruit vendors were randomly selected and samples were taken from them in three replicates. The
Microbial quality of processed water melon fruit sold in Koforidua Market in Ghana Read More »
Nutritional Properties and Microbiological loads of Meat Floss Prepared from Mutton of Four Breeds of Rams
Mutton plays a useful role in providing nutrients to the general population, with a potential for demand. This study tried to appraise the eating quality of meat floss (MF) from mutton as affected by breeds of rams. Forty-eight Semitendinosus muscles were harvested from the carcasses of West Africa Dwarf, Yankasa, Ouda and Balami for the
Effect of Mycodeteriorative Fungi on the Vegetable Oil from Kernels of Irvingia Gabonensis Sold In Parts of Nigeria
Sanitary survey was conducted on the kernels of Irvingia gabonensis sold within the four ecological zones of Nigeria. The aim was to ascertain the effect of mycodeteriorative fungi on the dietary quality of vegetable oil from kernels of Irvingia gabonensis. The study screened for presence of lipid degrading saprotrophs as well as ascertained the quantity
Effect of Fermentation Time and Blending Ratio on Nutrients and Some Anti Nutrient Composition of Complementary Flour
Most complementary foods used in low income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are an easily applicable approach to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to develop nutritionally adequate complementary flour with