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Full-Text Articles in Social and Behavioral Sciences
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Response surface methodology (with central composite rotatable design for k=3 was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice-legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 …
The Microflora Of Fermented Nixtamalized Corn, Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa
The Microflora Of Fermented Nixtamalized Corn, Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of cleaned whole corn were subjected to the process of nixtamalization, using two concentrations of lime (0.5 or 1.0%), milled, made into a dough (50% moisture) and fermented spontaneously for 72 h. A control sample was prepared without alkaline treatment. pH and titratable acidity …
Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson
Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson
Professor Emmanuel Ohene Afoakwa
Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed …
Effect Of Nixtamalization On The Chemical And Functional Properties Of Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa
Effect Of Nixtamalization On The Chemical And Functional Properties Of Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help 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 on the chemical and functional characteristics of maize. A 2X4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time …