ABSTRACT Melon seeds namely Agushie variety 1 and variety 2 (Cucumeropsi.s edulis) and Neri (Citrullus lanatus) were studied. These were distinguished from each other by the colour of their seedcoat and1 their size. Neri was found to have the lowest protein content (19.62%) compared to approximately 28% for the agushie. All three melonseeds contained approximately 4-7'/. oil. There was very little carbohydrate in all the varieties and starch was absent. The oils extracted from the three va...
ABSTRACT Fermentation and nixtamalization have been used to enhance the quality and nutritional value of cereals. “Kudeme” a product of microbial and biochemical disintegration of cassava was inoculated into nixtamalized maize dough and fermented, to study the influence of the addition of kudeme on the characteristics of nixtamalized maize dough. The functional and physico-chemical indices were monitored. A 4 x 5 factorial design of kudeme level by fermentation time was used in pre-testi...
ABSTRACT A study was made of the effect on pepper quality of the traditional method of processing the "Balancotta" variety of Piper nigrum (black pepper). The study comparatively considered the microbiological quality, drying method, drying rate, colour and appearance, washing or cleaning method, prior to fermentation or heaping as well as an alternative method - heat treatment processing of the commodity. Using a solar dryer as a drying apparatus resulted in 9.8% moisture content of the sam...
ABSTRACT Roasted plantain (boli) is a delicacy in Nigeria. The conventional method of processing this food is crude, stressful and unhygienic In this work, an electric roaster capable of roasting twenty-one plantain fingers per batch was designed, fabricated and tested.
ABSTRACT Cleaning is central to any food process operation and it entails the removal of soils from processing equipment, food contact surfaces and production floor. It is done with the aid of a cleaning agent and key among several are the soaps and detergents. Most detergents currently used in the industry are petroleum based, which are not easily biodegradable. Moreover they are imported, and add costs to the operations of industry. The use of locally available material that are biodegradab...
ABSTRACT THERMOBACTERIOLOGY OF SOME GHANAIAN CANNED FOODS F. ATO-AUSTIN Dept, of Nutrition and Food Science, University of Ghana, SUPERVISING COMMITTEE 1976. Dr. M„L. Woolfe Dr. R.J. Priest!^ Dr. So Grondin. The m i c r o b io lo g i c a l content and the therma l p r o c e s s e s in use fo r s ix l o c a l l y canned vegetables , Bambara Beans in sauce , Garden egg s in B r in e , Okro in b r in e , Whole Tomato in tomato juice and Pepper puree were studied to establish causes of spoi...
ABSTRACT Nsiho kenkey is a bland tasting stiff porridge produced from dehulled maize grains and consumed mainly in some parts of Southern and Eastern Regions of Ghana. This study was carried out to identify the microorganisms responsible for nsiho fermentation and to develop a starter culture for its controlled fermentation in order to improve the safety and quality of the product. A brief field study was carried out in two districts in the Eastern Region of Ghana to observe the processing o...
ABSTRACT Wagashie is a traditional West African cottage cheese produced by the Fulani who are seminomadic. It is a good protein source and can replace fish or meat in the diet of low income families in Africa. However, it is a product with high moisture content (60%) which is favourable for the growth of microorganisms and thus has a short shelf life of 3 days; it also has a bland taste with limited patronage. This research was therefore carried out to reengineer wagashie for a larger market ...
ABSTRACT Fish from artisanal sources constitute the most important animal protein in the Ghanaian diet. The availability and safety of fish on the Ghanaian market is however now unpredictable owing to potential rapid microbial growth which results from high ambient temperatures and poor handling along the artisanal value chains. Little is known about the artisanal fish value chains as well as the food safety knowledge and handling practices of key stakeholders involved. This study aimed at ma...
ABSTRACT Burkina is a milk/millet product which has suddenly become popular in Ghana in the last few years. The product is thought to have originated from Burkina Faso but Burkina is unknown in that country. Rather Degue, a Fulani fermented milk product containing millet is well known in West African Sahelian countries including Burkina Faso. This work was carried out to compare the burkina and Degue processes, and develop a starter culture for the production of Burkina/ Degue in Ghana. A sur...
ABSTRACT Incorporating orange-fleshed sweet potato (OFSP) into gari could increase the nutritional value of gari. This work sought to improve the nutritional quality of gari by incorporating OFSP into the gari. Multivariate response surface was used for the optimization of the optimum amount of OFSP and the fermentation duration required in producing a good quality gari. The results showed that beta-carotene content increased with increasing fermentation duration and increasing OFSP percentag...
Abstract Complementary foods were formulated from fonio and cowpea, indigenous cereal and legume grains respectively. Both fonio and cowpea grains were prepared into flours. Blends of 50:50, 60:40 and 70:30 (w/w) fonio and cowpea flours respectively were prepared. The blends were conditioned to 22% moisture content (dry basis) by adding calculated distilled water and 5% vegetable oil was thoroughly mixed with each blend. The blends were separately extruded using a single screw extruder at 140...
ABSTRACT The objectives of this study were to assess the consumption trends of grasscutter meat among consumers in Ga-West Municipality, to determine the thermal process parameters (cooking time and sterilization temperature, i.e F0 values) of canned minced grasscutter meat, to evaluate consumer acceptability of canned minced grasscutter meat and to assess the quality changes of canned minced grasscutter meat during storage. A cross sectional survey was conducted to establish the consumption ...
ABSTRACT The eating patterns of Ghanaians are changing due to urbanization, globalization, economic trends, as well as changes in social structure as a result of the increasing number of women working outside the home. These changes in eating patterns include higher consumption of snack foods by all age groups. A snack food is often smaller than a regular meal and normally consumed between meal times. Among cereal-based snacks, wheat and corn are the most popularly used cereals as compared to...
ABSTRACT A sociological and techno-economic survey of komi processing was carried out in the Accra-Tema metropolis. The results indicated that the Komi industry is essentially controlled by women in their prime of life having very little or no formal education. Men play a supportive role. Production is on small-scale and profit margin generally increases with increase in quantity of maize used per batch of komi. The industry is heavily dependent on household hands and locally fabricated and m...