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Showing 10 out of a total of 30 results for community: College of Basic and Applied Sciences.
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Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
Asare, E.K.
;
Sefa-Dedeh, S.
;
Afoakwa, E.O.
;
Sakyi- Dawson, E.
;
Budu, A.S.
(
International Journal Food Engineering 6(6)
,
2010
)
Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempeh
Amponsah, A.G.
;
Sakyi-Dawson, E.
;
Saalia F.K.
;
Sefa-Dedeh, S.
;
Ohene, A.E.
;
Tano-Debrah, K.
;
Budu S.A.
(
2009
)
Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-Based Cowpea-Fortified nixtamalized Foods
Ohene- Afoakwa, E.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
;
Budu, A.S.
;
Asomaning, J.
(
African Journal of Food and Agriculture Nutrition and Development 1(7): 2-18
,
2007
)
Response Surface Methodology for Studying the Quality Characteristics of Cowpea (Vigna Unguiculata)-Based Tempeh
Amponsah, A.G.
;
Sakyi-Dawson, E.
;
Saalia, F.K.
;
Sefa-Dedeh, S.
;
Ohene, A.E.
;
Tano-Debrah, K.
;
Budu, A.S.
(
Journal of Food Process Engineering 33(4): 606-625
,
2010
)
Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods
Etsey, A.N.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
;
Ohene- Afoakwa, E.
;
Tano-Debrah, K.
;
Amponsah A.G.
(
African Journal of Biotechnology 6(6): 799-809
,
2007
)
Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum- Groundnut –Cowpea Blends using Response Surface Methodology
Asare, E.K.
;
Sefa-Dedeh, S.
;
Afoakwa, E.O.
;
Sakyi- Dawson, E.
;
Budu, A.S.
(
International Journal Food Engineering 6(4): DOI: 10.2202/1556-3758.1974
,
2010
)
Viscoelastic Characteristics of Kpejigaou: A Griddled Cowpea Food
Amonsou, E.O.
;
Saalia, F.K.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
;
Abbey, L.D.
(
Journal of Food Process Engineering 34(1): 1-14
,
2009
)
Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using esponse Surface Methodology
Amonsou, E.
;
Sakyi-Dawson, E.
;
Saalia, F.
;
Sefa-Dedeh, S.
;
Abbey, L.D.
(
Food Science and Technology International 16(4): 351-356
,
2010
)
Optimization of the sorghum malting process for pito production in Ghana
Djameh, C.
;
Saalia, F.K.
;
Sinayobye, E.
;
Budu, A.
;
Essilfie, G.
;
Mensah-Brown, H.
;
Sefa-Dedeh, S.
(
Journal of the Institute of Brewing
,
2015-01
)
Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments
Sanni, A.I.
;
Ayernor, G.S.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
(
Plant Foods for Human Nutrition
,
2000-02
)
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Author
Sefa-Dedeh, S. (30)
Sakyi-Dawson, E. (14)
Afoakwa, E.O. (13)
Budu, A.S. (5)
Asare, E.K. (4)
Cornelius, B. (4)
Saalia, F.K. (3)
Tano-Debrah, K. (3)
Abbey, L.D. (2)
Amponsah, A.G. (2)
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Subject
Fermentation (6)
Dioscorea dumetorum (5)
Nixtamalization (5)
Maize (4)
Chemical composition (3)
Functional properties (3)
Textural changes (3)
Aroma (2)
Biochemical changes (2)
Candida krusei (2)
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Date Issued
2010 - 2015 (6)
2000 - 2009 (24)
Has File(s)
No (27)
Yes (3)