Research Papers/Topics in Food Science and Nutrition

Development of Starter Culture for Fermentation of Millet into Fura and Preservation of Fura by Gamma Radiation

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...

Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice

ABSTRACT Rice production in Ghana is faced with the major challenge of low patronage. This is due to its poor physical and sensory quality rendering it ‘low grade’ rice. Among the many local varieties of rice in Ghana, Viwonor is perceived to be a low grade rice whereas Jasmine 85 a high grade. Large quantities of rice are imported to address the issue of quality and quantity gap. Protein energy malnutrition (PEM) is a serious nutritional problem facing many countries including Ghana. Co...