Abstract: Common beans (Phaseolus vulgaris L.) are extensively cultivated in sub-Saharan Africa as a cheap source of proteins, starch, dietary fiber, and excellent mineral salts and vitamins. However,beans are lost due to poor post-harvest handling and storage practices that provide insufficient protection against storage insect pests. Therefore, farmers are forced to apply insecticides more than once in a storage period to achieve protection. Excessive use of chemicals is not safe for healt...
This study assessed the storage practices of five licensed buying companies (LBC) and pests which affected the quality of stored cocoa beans in the study area. The study comprised of field survey using questionnaires. Samples of stored cocoa beans were collected for periods of 0, 2 and 4 weeks of storage. Laboratory experiments were done to check physical quality characteristics using the cut test method, insect damage, purpleness and weight loss. Insects present in beans were checked u...
In recent times, the concerns of the government of Ghana have been on the need to increase the share of locally processed cocoa by 50%. To this end, there has been efforts through campaign by Ghana Cocoa Board (COCOBOD) to whip up interest amongst Ghanaians to cultivate the habit of cocoa consumption to sustain the sector which continues to export huge raw cocoa beans with minimal value addition. The concerns are whether or not cocoa consumption by farmers has the potential to contribute to t...
ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick) ‘abacha’ slices (0.5 mm x 60 mm) and gari. Part of the chips was processed into ‘abacha’ slices and gari to compare the products with those made from fresh roots. The mechanical properties of the products, the hydration kinetics of the chips and the ‘abacha’ shreds as well as the chemical, functional, rheologica...
ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) batches after smoking and cooling. One batch was kept at room tem...
ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were applied on the vegetables to obtain the samples: blanching, oven drying and milling; oven drying and milling; steam blanching, wet-milling, filtration, and fermentation; fermentation, wet-milling and filtration. After, a preliminary study to evaluate the antinutritional factors at different interv...
Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground yeast and 21.19% other ingredients was used as the control sample, since this combination formed the best dough nee...
ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were analyzed at intervals of 1 h for 5 h for the short set yoghurt and at intervals...
ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 minutes) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carried out using standard methods. The result showed that whereas some parameters analyzed va...
ABSTRACT The study determined nutrient composition and organoleptic attributes of fresh and sundried carica papaya L pawpaw (Mbuer) and solanum macrocrpon L.garden egg (Mngishim) fruit soups consumed in Tiv communities of Benue State, Nigeria. Processing, preparation and utilization of fresh and sundried pawpaw and garden egg fruits for soup production information was obtained from focus group discussion (FGD).The recipes used for the work was based on t mean values after (FGD). The fruits we...
ABSTRACT Samples from Nturukpa leaf were processed using different processing methods. The first portion was oven dried at 50oC for 8 hours while the second portion was further divided into four parts and steam blanched at 100oC for 2, 4, 6 and 8 minutes, respectively. After blanching, each part was also oven dried at 50oC for 10 hours. Each dried sample was milled into flour. The third portion was wet milled (1:2 leaf: water, w/v), filtered and the filtrate was pasteurized at 65oC for 30 min...
ABSTRACT Undamaged and uninfested maize grains were hand picked, packaged in moisture proof package and disinfested in the deep freezer for 96 hours. Thirty six sets (500g per set) of disinfested maize were weighed into prepared containers. Each set of maize was infested with 200 live maize weevils (Sitophilus zeamais). The weevils were reared on whole maize at room temperature inside a plastic bucket covered with muslin cloth. Graded levels (0 to 10%) of coarsely ground spices Monodora myris...
ABSTRACT Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals. The products were further analysed to determine the nutritional and anti – nutritional components. The best samples were selected based on the iron content of the products. Bioassay study was carried out on albino rats to determine the effect of treatment on blood sugar level, haemoglobin, cholesterol, liver and kidney function. From the results, fermented juice and powder fr...
Abstract This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for 10 days at 4ᵒC. Physicochemical and microbial (acidity, pH, total solids, solids not fat, ash, protein, Fat, lactose, moisture, crude fiber, synere...
ABSTRACT Lactic Acid Bacteria (LAB) are the most widespread of organisms responsible for food fermentation and have been applied as commercial starter cultures in many food industries. A study was conducted to develop a starter culture for the fermentation of millet into Fura and to extend the shelf life of Fura by gamma radiation. The isolation, characterization and identification of the LAB and yeasts responsible for Fura fermentation was carried out using physiological methods. A brief su...