CSIR Ghana Institutional Repository: Research Articles

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Comparison of the microbial composition of African fermented foods using amplicon sequencing See

Growth and yield of three Pleurotus species on rice straw See

Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt production See

Starch hydrolysis kinetics of intermediate wheatgrass (Thinopyrum intermedium) flour and its effects on the unit chain profile of its resistant starch fraction See

Hulled varieties of barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion See

Assessing the awareness and usage of reference management software (RMS) among researchers of the Council for Scienti¯c and Industrial Research (CSIR) Ghana See

Assessment of new academic programmes at the University of Ghana and their implication on library services: case study See

Assessing the information literacy skills among undergraduate students at the University of Mines and Technology (UMaT), Tarkwa, Ghana See

Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana See

Constraints for future cocoa production in Ghana See

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review See

Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region See

Farmer preference, utilization and biochemical composition of improved cassava (Manihot esculenta Crantz) varieties in Southeastern Africa See

Changes in some biochemical qualities during drying of pulp pre-conditioned fermented cocoa (Theobroma cacao) beans See

Effects of fermentation and drying on the fermentation index and cut test of pulp pre-conditioned Ghanaian cocoa (Theobroma cacao) beans See

Effects of pulp preconditioning on total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beans See

Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans See

Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans See

Souring and starch behaviour during co -fermentation of cassava and soybean into gari ‘farina’ See

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food See

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Research Articles : [468] Community home page

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