Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

2010

Food Process Engineering

Articles 1 - 3 of 3

Full-Text Articles in Life Sciences

Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd) Oct 2010

Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd)

Professor Emmanuel Ohene Afoakwa

No abstract provided.


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 Apr 2010

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 ...


Response Surface Methodology For Studying The Quality Characteristics Of Cowpea (Vigna Unguiculata)-Based Tempeh., George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Dr. Emmanuel Ohene Afoakwa (Phd), Kwaku Tano-Debrah, Agnes Simpson Budu Dec 2009

Response Surface Methodology For Studying The Quality Characteristics Of Cowpea (Vigna Unguiculata)-Based Tempeh., George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Dr. Emmanuel Ohene Afoakwa (Phd), Kwaku Tano-Debrah, Agnes Simpson Budu

Professor Emmanuel Ohene Afoakwa

Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50°C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack-of-fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions observed for the preparation of cowpea tempeh were boiling time of about 20 min, incubation time of about 28 h and incubation temperature of about 37°C.