ABSTRACT In this study, the effects of clay ingestion on iron status and other anaemia factors were investigated using rats. Rats were fed clay at the levels consumed by Ghanaians (weight for weight) who have clay pica habit. A total of 28 white stock weanling rats, aged 3 weeks, were fed experimental diet containing clay for 11 weeks, an equivalent of four years in humans on lifespan basis. The rats were randomly assigned to four different experimental diets containing different levels of cl...
ABSTRACT The process and product characteristics of the traditional palm kernel technology were studied. The study was in two phases. Firstly, a survey on the technology in some selected areas in the Eastern and Greater Accra regions was done, to collate information on processors, processing methods, equipment used, raw materials, marketing of products and some other aspects of the technology. Then the processing methods encountered were replicated in the laboratory and investigated to assess...
ABSTRACT The high utilization and consumption levels of maize in developing countries call for the investigation of new methods of processing to introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization, fermentation and cowpea fortification on maize and to identify the dominant microflora in fermented nixtamalized maize. The effect of cooking and lime concentration was determined usi...
ABSTRACT Moisture solid transfer during osmotic dehydration of three banana varieties was investigated.
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...
ABSTRACT This research work investigated the corrosion of resistance of zinc plated low carbon steel in cassava fluid(i.e containing hydrogen cyanide).
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.
ABSTRACT One of the uses of Cassia sieberiana seed is roasting for beverage.
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...
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 ...
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...
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...
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...
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...
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...