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Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial pr...

Rice straw, composted Triplochition scleroxylon sawdust and rice straw – T. scleroxylon sawdust (1:1 w/w ration) combination were used as substrates to cultivate three species of the oyster mushrooms, Pleurotus ostreatus strain EM1, Pleurotus ostreatus floridarus strain POF and Pleurotyus pulmonarus strain PPO. Rice straw supported the best mycelial growth for the three strains and the rice straw – T. scleroxylon sawdust was the least suitable. On the other hand, the rice straw – T. scleroxyl...

The physicochemical properties of water yam (Dioscorea alata var. Akaba and Matches) starches were determined prior to their use as congeals for yogurt production. The moisture content ranged from 9.34% to 15.8% for A100 (100% Akaba) and M100 (100% Matches), respectively, indicating lower moisture content in the Akaba variety compared to Matches variety. Similar trend was observed for their water activity. The pH ranged from 5.88 to 6.93 indicating low acidity of the water yam starches. ...

Mushroom technology involves culturing of different strains of mushrooms (production of mushroom spawns) in a mushroom laboratory and cultivating mushrooms using various agricultural wastes such as rice straw, sawdust, plantain/banana leaves, cassava peels, yam peels, cocoa husks etc. Both edible and medicinal mushrooms are produced. Compared to other crops, mushroom cultivation has a shorter cycle of 3-4 months from composting to harvesting. Mushroom cultivation does not require large acres ...

The fufu flour technology helps reduce post-harvest losses of yams, cassava, plantains and cocoyams. This technology presents a more convenient way of having fufu available in all countries across the globe. It makes transportation easier and more convenient. The technology also presents a less laborious and time saving way of preparing fufu. Preparing fufu using flours are more hygienic and safer than the traditional way of preparing the delicacy. These advantages have caused the market dema...

This technology adds value and increases the shelf-life of fruits by drying. Fruit drying technology presents fruit availability in all seasons

This training manual is purposely developed for the training of processors, Micro-Small-Medium Scale Enterprises (MSME’s), food industries, agribusiness entrepreneurs, young graduates, students, lectures, researchers, commercial farmers and anyone interested in processing cassava into improved gari and agbelima for export markets. It is also a training manual for field usage by Agricultural Extension Agents (AEAs)

Background and objectives Intermediate wheatgrass (IWG) is an environmentally sustainable perennial crop with potential food applications. This study investigated the starch hydrolysis kinetics of IWG grown in Roseau (IWG‐RS) and Rosemount (IWG‐RM), Minnesota, USA, and the molecular structure of their residual (resistant) starch after 2 hr hydrolysis. Hard red wheat (HRW) and Jasmine rice (JR) were compared to the IWG samples. Molecular size distribution and unit chain profiles of the RS f...

Background and objectives Consumption of food barley is increasing due to its health and nutritional benefits. Whole grain flours of two hulled barley varieties, Lyon and Muir, and three hull‐less barley varieties, Havener, 09WA‐265.12, and Meg's Song, were extruded with a co‐rotating twin‐screw extruder. The impacts of feed moisture, screw speed, and die temperature on functional properties of extrudates were investigated. Findings Expansion ratio (ER) of barleys was slightly lower co...

This annual report the activities performed by CSIR-Food Research Institute under the upscaling Millet sourdough technology in West Africa (MBOSS) for February 2018 to September, 2018. The report gives the breakdown of survey work, inception workshop, steps undertaken for acquisition of Twin screw extruder, millet sourdough bread trails, consumer acceptability of millet sour dough. The progress of three Master of philosophy students’ thesis is also presented in this report

A millet washing machine was fabricated to address and improve the hygienic conditions and reduce the drudgery involved in the traditional method of washing millet to improve timeliness before further processing. The major components of the millet washing machine include the washing chamber, the wastewater exit, the machine frame and the stirring system. The washing chamber consists of perforated vessel with vertical height, top and bottom diameters as 12", 19.5" and 16" respectively. The mac...

The study seeks to ascertain the levels of awareness and usage of reference management software (RMS) among researchers of the Council for Scienti¯c and Industrial Research (CSIR), Ghana. The purpose and bene¯ts as well as challenges associated with the use of these tools were also discussed. Descriptive survey methodology was employed for this study. A web-based questionnaire consisting of both multiple-choice and open-ended questions was used to collect data from 110 scientists in 13 resear...

The study focused on the implication of the introduction of new academic programmes on the resources of Balme Library in University of Ghana, Legon. The case study methodology was used with a study population of 47 staff constituting both senior members and senior staff of Balme Library and the Director of Academic Affairs respectively. Data collection instruments used were questionnaire and interview. The responses were analyzed using the Statistical Package for Social Science (SPSS). The st...

Information literacy skills have become a topical issue in the academic lives of university students. It is a skill needed to be able to identify an information need, knowing the sources of information, effectively searching for information and ethically using information in this era of the information age. Various studies have observed that university students lack the basic skills needed to make them effectively search for academic information and how to apply them. This situation, if n...