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Articles 1 - 4 of 4
Full-Text Articles in Social and Behavioral Sciences
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Studied were conducted to evaluate the combined effects of spontaneous fermentation and Amylase Rich Flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2x3x3 factorial design, with fermentation medium, fermentation time and ARF level was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends …
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Professor Emmanuel Ohene Afoakwa
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3x3x2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably …
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using Brabender Viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy-fortification upto 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8%-60.4% within the 48 h fermentation time …
Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and directly influenced by product particle size distribution (PSD) and composition. The Casson model was the standard confectionery industry strategy to quantify rheological properties of molten chocolate until in 2000, the International Confectionery Association recommended the use of interpolation data to describe viscosity. The two strategies are compared and correlated in defining rheological properties of molten dark chocolates prepared using different PSD, fat and lecithin content. Rheological parameters were determined using a shear rate-controlled rheometer and data examined using correlation, regression and principal component analyses to …