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Issue DateTitleAuthor(s)
2010Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using esponse Surface MethodologyAmonsou, E.; Sakyi-Dawson, E.; Saalia, F.; Sefa-Dedeh, S.; Abbey, L.D.
2010Effect of fortification of maize with cowpea and iron on growth and anaemia status of childrenAdom, T.; Steiner-Asiedu, M.; Sakyi-Dawson, E.; Anderson, A.K.
2008Kpejigaou: An indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West AfricaAmonsou, E.O.; Sakyi-Dawson, E.; Saalia, F.K.; Houssou, P.
2009Locally processed roasted-maize based weaning foods Fortified with legumes: factors affecting their availability and competitiveness in Accra, GhanaNagai, T.; Staaz, J.M.; Bernsten, R.H.; Sakyi-Dawson, E.; Annor, G.A.
2007Instrumental and Sensory Texture Profile Attributes of Fufu from Cassava-Plantain FlourOduro-Yeboah, C.; Johnson, P.N.T.; Sakyi-Dawson, E.; Abb, L.D.
2007Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin productionAnihouvi, V.B.; Sakyi-Dawson, E.; Ayernor, G.S.; Hounhouigan, J.D.
2010Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain fufu flourOduro-Yeboah, C.; Johnson, P-N. T.; Sakyi-Dawson, E.; Budu, A.
2009Biochemical Changes and Aroma Development during the Spontaneous Fermentation of Cassava Fish into Lanhouin and Their Influence on Product AcceptabilityAnihouvi, V.B.; Sakyi-Dawson, E.; Ayernor, G.S.; Hounhouigan, J.D.
2009Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempehAmponsah Annor, G.; Sakyi-Dawson, E.; Saalia Firibu, K.; Sefa-Dedeh, S.; Ohene Afoakwa, E.; Tano-Debrah, K.; Budu Simpson, A.
2010Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture.Aidoo, H.; Sakyi-Dawson, E.; Tano-Debrah, K.; Saalia, F.K.