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Full-Text Articles in Agronomy and Crop Sciences
Effect Of Fermentation On The Quality Characteristics Of Nixtamalized Corn, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Effect Of Fermentation On The Quality Characteristics Of Nixtamalized Corn, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Professor Emmanuel Ohene Afoakwa
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3_5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) …
Why Model Landscapes At The Level Of Households And Fields?, Jerome K. Vanclay
Why Model Landscapes At The Level Of Households And Fields?, Jerome K. Vanclay
Professor Jerome K Vanclay
Sustainable resource management relies upon many disciplines and deals with complex interactions at the landscape scale. Many of the issues at the landscape scale arise from decisions taken at the household level and affect land use in fields and in small patches of forest. Spatially-explicit modelling of these units is desirable because it enables rigorous testing of model predictions, and thus of underlying propositions. The greatest insights may be obtained by participatory modelling of these processes as we understand them. Despite this, few models simulate dynamics at the household and field level. FLORES, the Forest Land Oriented Resource Envisioning System, …