Agnes Simpson Budu

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Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing(More)
Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4 × 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were(More)
Investigations were conducted to dete rmine changes in souring/acidification and starch behaviour during co-fermentation of cassava and soybean into gari, ‘farina’ an African fermented product. A 3 x 4 factorial experiment was performed with fermentation time (0, 24 and 48 h) and soybean concentration (0, 10, 20 and 30%) as variables. Titratable acidity, pH(More)
Emmanuel Ohene Afoakwa1*, Agnes Simpson Budu1, Henry Mensah-Brown2, Jemmy Felix Takrama3 and Evans Akomanyi1 1Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana 2Department of Food Process Engineering, University of Ghana, Legon–Accra, Ghana 3Cocoa Research Institute of Ghana, New Tafo Akim Eastern Region, Ghana Journal of(More)
The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the(More)
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