April 2009
Effects of two processing methods on some nutrients and anti-nutritional factors in yellow yam (Dioscorea cayenensis)
Raw and processed tubers from eight genotypes of yellow yam (Dioscorea cayenensis) were evaluated for their contents of iron, zinc, calcium, phosphorus, total carotenoids, vitamin C, phytic acid and tannin. The mean values obtained (in mg/kg on dry weight basis) were 7.2 for iron, 9.2 for zinc, 169.3 for calcium, 1331.3 for phosphorus, 181.8 for phytate and 353.6 for tannin. Similarly, 6.31 µg/g of...
April 2009
A comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana
The role of fruits and fruit juices in nutrition and health cannot be overemphasized. And as consumers look for better quality of fruits with regard to certain characteristics, new varieties are coming up to meet demand. It is against this background that this present study was carried out to assess the quality of MD2 pineapple variety with respect to the other varieties on the Ghanaian market....
April 2009
Microbiological and physicochemical analysis of different UHT milks available in market
The aim of the study was to diagnose physiochemical, microbiological, sensorial changes and to differentiate the milk collection systems of the commercial milk market competitor during storage of 12 weeks. The parameters used for physicochemical analysis are; sedimentation, solids non fats (SNF), fat and protein %, total titratable acidity and pH and for microbiological analysis; total plate,...
April 2009
Evaluation of mineral content and functional properties of fermented maize flour blended with bambara groundnut (Vigna subterranean L)
The mineral content, essential amino acids and selected functional properties of composite blend of maize flour (MF) and boiled bambara groundnut flour (BGF) in the ratio 70:30 w/w were investigated using standard processing technique. Results obtained showed that maize flour blended with 30% bambara groundnut in addition to germination significantly improved the mineral and amino acids profile of the...
April 2009
Effect of dry and wet milling processing techniques on the nutrient composition and organoleptic attributes of fermented yellow maize (Zea mays)
The Study compared the chemical composition and sensory attributes of fermented yellow maize (Zea mays) processed by two methods. The grains were divided into two equal portions and fermented for 48 h. One portion was drained, sun-dried, dry-milled and subdivided into two equal parts: one was unsieved-dried-milled flour (UDM) and the other was sieved-dried-milled flour (SDM). The second portion of the...
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