Browsing by Author Sakyi-Dawson, E.

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TitleAuthor(s)Issue DateType
The acceptability of five varieties of cassava for local food uses based on pasting characteristicsOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.; Budu, A. S.2008Technical Report
Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogensMante, E. S.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2003Article
Application of a value chain approach to understanding white kenkey production, vending and consumption practices in three districts of GhanaOduro-Yeboah, C.; Amoa-Awua, W. K.; Saalia, F. K.; Bennett, B.; Annan, T.; Sakyi-Dawson, E.; Anyebuno, G. A. A.2018Article
Colorimetric measurement of cassava starch and flour from five different varieties of cassavaOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.2008Technical Report
The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawaTerlabie, N. N.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2006Article
Consumer perceptions knowledge and preferences for aromatic rice types in GhanaDiako, C.; Sakyi-Dawson, E.; Bediako-Amoa, B.; Saalia, F. K.; Manful, J. T.2010Article
Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)Dakwa, S.; Sakyi-Dawson, E.; Diako, C.; Annan, N. T.; Amoa-Awua, W. K.2005Article
Effect 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.2010Article
Evaluation of determinants for effective adoption of an improved fish processing technology in GhanaNti, C. A.; Quaye, W.; Sakyi-Dawson, E.2002Article
Instrumental and sensory texture profile attributes of fufu from cassava-plantain flourOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.; Abbey, L. D.2007Article
The microbiota of dried traditional vegetables produced in the Sudan Savannah and Guinea Savannah agro-ecological zones of GhanaKudjawu, B. D.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2011Article
The microflora of fermented nixtamalized cornSefa-Dedeh, S.; Cornelius, B.; Amoa-Awua, W. K.; Sakyi-Dawson, E.; Afoakwa, E. O.2004Article
Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milkAidoo, H.; Sakyi-Dawson, E.; Abbey, L. D.; Tano-Debrah, K.; Saalia, F. K.2012Article
Optimization of the griddling process of Kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodologyAmonsou, E.; Sakyi-Dawson, E.; Saalia, F.; Sefa-Dedeh, S.; Abbey, L. D.2010Article
Physicochemical characterization of four commercial rice varieties in GhanaDiako, C.; Manful, J. T.; Johnson, P. N. T.; Sakyi-Dawson, E.; Bediako-Amoa, B.; Saalia, F. K.2011Article
The role of bacillus species in the characteristic aroma of traditionally fermented soy dawadawaDarkwa, S.; Amoa-Awua, W. K.; Sakyi-Dawson, E.2003Article
Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawaAmoa-Awua, W. K.; Terlabie, N. N.; Sakyi-Dawson, E.2006Article
Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grainsOduro-Yeboah, C.; Mestres, C.; Amoa-Awua, W. K.; Fliedel, G.; Durand, N.; Matignon, B.; Michodjehoun, V. L.; Saalia, F. K.; Sakyi-Dawson, E.; Abbey, L. D.2016Article
Texture profile analysis applied to pounded yamOtegbayo, B.; Aina, J.; Abbey, L. D.; Sakyi-Dawson, E.; Bokanga, M.; Asiedu, R.2007Article
Viscoelastic characteristics of kpejigaou: a griddled cowpea foodAmonsou, E. O.; Saalia, F. K.; Sakyi-Dawson, E.; Sefa-Dedeh, S.; Abbey, L. D.2009Article