Best Sludge and Temperature for Making Methane from Waste
Comparison of performance of three different seeding sludge under three different hyper-thermophilic temperatures Authors: Isaac Mbir Bryant; Marko Burkhardt; Marion Martienssen Abstract: This study compared how well three different types of waste (sludge) produce methane gas at three very high temperatures (60°C, 65°C, and 70°C). We also looked at their performance at lower temperatures (37°C […]
Improving the quality of Ghanaian garlic: Comparing three pretreatment methods
Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics Authors: Raphael N. Alolga, Richard Osae, Gloria Essilfie, Firibu Kwasi Saalia, Selorm Akaba, Fadzai Chikari Abstract: This study explores three methods to enhance the quality of Ghanaian garlic before drying: basic ultrasound [sonication (US)], ultrasound with a soaking […]
Using infrared technology to improve the quality and safety of cocoa beans
Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: a review Authors: Ernest Teye, Ellliot Kwaku Anyidoho, Robert Agbemafle, Livingstone K. Sam-Amoah, Chris Elliott Abstract: This review discusses how Near Infrared (NIR) spectroscopy can be used to quickly and accurately measure the quality of cocoa beans and cocoa products. NIR spectroscopy […]
Portable tool plus Smartphone technology for fast cocoa bean quality examination
Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification Authors: Ernest Teye, Xingyi Huang, Huang Dai, Quansheng Chen Abstract: Quick, accurate and reliable technique for discrimination of cocoa beans according to geographical origin is essential for quality control and traceability management. This current study presents the application of Near Infrared Spectroscopy […]
How climate-smart farming can help secure food in Ghana
Sustainability responses to climate-smart adaptation in Africa: implication for food security among farm households in the Central Region of Ghana Authors: Samuel Kwesi Ndzebah Dadzie, Emmanuel W. Inkoom, Selorm Akaba, Festus Annor-Frempong, James Afful Abstract: This study explores how farming practices that adapt to climate change impact food security in Ghana’s Central Region. It finds […]
How storing tiger nuts at different temperatures can change their milk quality
Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof. Authors: Nazir Kizzie-Hayford,Kwabena DabieBaffour,Kyei-AsanteJerry,Ampofo-AsiamaSusann Zahn,Doris Jaros,Harald Rohm Abstract: This study investigates how different storage temperatures affect the nutrients, enzymes, and fermentation of tiger nuts and their milk. Refrigerating tiger nuts increases […]
Enhancing tiger nut milk for better stability and consumer appeal
Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability Authors: Kizzie-Hayford, N., Ampofo-Asiama, J., Zahn, S., Jaros, D., Rohm, H. Abstract: Tiger nut milk (TNM) faces challenges with its stability (i.e. uneven distribution of suspended particles such as proteins, fats, and other solids), affecting consumer satisfaction, especially […]