Browsing by Author Buckman, E. S.

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TitleAuthor(s)Issue DateType
Biomass-based value chain analysis of plantain in two regions in GhanaTortoe, C.; Quaye, W.; Akonor, P. T.; Oduro-Yeboah, C.; Buckman, E. S.; Asafu-Adjaye, N. Y.2021Article
Cashew fruit: adding value for food securityAckah, N. B.; Barreto, A. L. H.; Buckman, E. S.; Appiah, A. H. K.; Andoh-Odoom, A. H.; Atter, A.; Amoo-Gyasi, M.; Annan, T.; Sallah, D.2017Technical Report
Cashew fruit: adding value for food securityAckah, N. B.; Buckman, E. S.; Appiah, A. H. K.; Andoh Odoom, A. H.; Atter, A.; Annan, T.; Amoo-Gyasi, M.; Sallah, D.2017Other
Cowpea waffle making manualBuckman, E. S.; Mboom, F. P.; Boateng, C.; Padi, A.; Asiamah, E.2018Other
Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systemsBuckman, E. S.; Oduro, I.; Plahar, W. A.; Tortoe, C.2018Article
Developing biomass-based value chain of plantain and reduce postharvest losses of plantain through the development of value added products for small scale farmers and processors in two regions in GhanaTortoe, C.; Quaye, W.; Akonor, P. T.; Buckman, E. S.; Oduro-Yeboah, C.2016Technical Report
Development and optimization of peanut chocolate spread for Ghanaian consumersDiako, C.; Buckman, E. S.; Plahar, W. A.; Saka, E. A.; Chinnan, M. S.; Florkowski, W. J.; Resurreccion, A. V. A.2012Other
Effect of added purple-fleshed sweet potato and cassava flour on the quality of wheat-based biscuitsAkonor, P. T.; Pobee, R. A.; Buckman, E. S.; Ziegler, G. R.2015Article
Effect of processing and storage on physical and texture qualities of oyster mushrooms canned in different mediaNketia, S.; Buckman, E. S.; Dzomeku, M.; Akonor, P. T.2020Article
Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flourBuckman, E. S.; Plahar, W. A.; Oduro, I. N.; Carey, E. E.2015Article
Evaluation of Cocoyam-Wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory propertiesAkonor, P. T.; Tortoe, C.; Buckman, E. S.2018Article
Indigenous cereal composite flour processing and recipe training manualAddo, P. A.; Tortoe, C.; Hagan, L. L.; Buckman, E. S.; Akonor, P. T.; Padi, A.; Addy, P.; Dawson, A. E.; Wayo, T. C. A.2015Other
Investigating the adoption of the root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery industry in GhanaQuaye, W.; Onumah, J. A.; Tortoe, C.; Akonor, P. T.; Buckman, E. S.2018Article
Manual for chicken chips preparationBuckman, E. S.; Asiamah, E.; Peget, F.; Boateng, C.; Padi, A.2020Other
Nutritional and sensory evaluation of weaning food formulated with low grade broken rice fractions (Oryza sativa), soybeans (Glycine max) and kent mangoes (Mangifera indica)Pobee, R. A.; Buckman, E. S.; Akonor, P. T.; Obeng, H. O.2014Other
Physicochemical and elemental analyses of banana composite flour for infantsTwum, L. A.; Kottoh, I. D.; Asare, I. K.; Torgby-Tetteh, W.; Buckman, E. S.; Adu-Gyamfi, A.2015Article
Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry productsTortoe, C.; Akonor, P. T.; Buckman, E. S.2017Article
Product development of cocoa-dawadawa powdered drinkOduro-Yeboah, C.; Buckman, E. S.; Annan, A. H.; Boateng, C.; Mboom, F. P.2016Other
Proximate composition and sensory evaluation of root and tuber composite flour noodlesAkonor, P. T.; Tortoe, C.; Buckman, E. S.; Hagan, L. L.2017Article
Report on the training of small fruit processors on value addition to fruits by drying using a gas cabinet dryer conducted at the factory premises of Quarcoo Initiatives, Madina new road, AccraTortoe, C.; Ampah, J.; Akonor, P. T.; Buckman, E. S.2016Technical Report