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Effects Of Cowpea Fortification And The Level Of Ripeness Of Plantain On The Nutritive Value Of Plantain Based Snack Foods , Ann Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Emmanuel Afoakwa, Kwaku Tano-Debrah, George Annor
Effects Of Cowpea Fortification And The Level Of Ripeness Of Plantain On The Nutritive Value Of Plantain Based Snack Foods , Ann Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Emmanuel Afoakwa, Kwaku Tano-Debrah, George Annor
George Amponsah Annor Mr.
To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft …
Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam. , Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam. , Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
George Amponsah Annor Mr.
Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology., Emmanuel Afoakwa, Kemi Ogunseye, George Annor, Joseph Ashong
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology., Emmanuel Afoakwa, Kemi Ogunseye, George Annor, Joseph Ashong
George Amponsah Annor Mr.
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for jam, but because it is seasonal, processing the fruit into jam is a means of keeping this out of season produce available throughout the year. This study sought to investigate the effect of sugar concentration and pH balance on the chemical, physiochemical and physical properties of watermelon jams. Through the response surface methodology (RSM), the effect …
Effect Of Processing Method On The Chemical Composition And Rheological Properties Of Flour From Four New Cassava Varieties, George Annor, Esther Dawson, Jocelyn Lamptey, Paa Johnson, Agnes Budu
Effect Of Processing Method On The Chemical Composition And Rheological Properties Of Flour From Four New Cassava Varieties, George Annor, Esther Dawson, Jocelyn Lamptey, Paa Johnson, Agnes Budu
George Amponsah Annor Mr.
Cassava (Manihot esculenta) features prominently in the diets of most West Africans. Traditionally, cassava roots are processed by a variety of methods into many different food products. One of the more recent uses of cassava is to produce flour for baking. There is therefore the need to study the effects of varying processing methods on the chemical composition of cassava have been reported, there is still the need for more studies on cassava flour production. This study investigated the effects of different flour processing methods on the chemical composition and rheological properties of new cassava varieties in order to determine …
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology, George Annor, Joseph Ashong, Emmanuel Afoakwa, O Ogunseye
Optimization Of The Processing Conditions And Quality Characteristics Of Water Melon Jams Using Response Surface Methodology, George Annor, Joseph Ashong, Emmanuel Afoakwa, O Ogunseye
George Amponsah Annor Mr.
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for jam, but because it is seasonal, processing the fruit into jam is a means of keeping this out of season produce available throughout the year. This study sought to investigate the effect of sugar concentration and pH balance on the chemical, physiochemical and physical properties of watermelon jams. Through the response surface methodology (RSM), the effect …
Effect Of Cowpea Addition On Quality And Sensory Characteristics Of Cassava-Cowpea Composite Flour Biscuits, George Annor, Esther Dawson, Paa Johnson, Jocelyn Lamptey, Agnes Budu
Effect Of Cowpea Addition On Quality And Sensory Characteristics Of Cassava-Cowpea Composite Flour Biscuits, George Annor, Esther Dawson, Paa Johnson, Jocelyn Lamptey, Agnes Budu
George Amponsah Annor Mr.
In recent years the use of cassava flour for bakery products other than bread is being promoted though the very low protein content of cassava is of some concern. As a means of increasing the protein content of cassava flour in order to enhance both the nutritional quality and functionality of the cassava flour addition of cowpea flour (a starchy high protein legume) to cassava to formulate a composite flour has been suggested. This study evaluated the quality characteristics of biscuits baked from high quality cassava-cowpea composite flours. Cassava-cowpea composite flours with varying cowpea levels ranging from 30-55% were used …