June 2023

Higher amounts of proximate and minerals in composite biscuit made from African locust beans pulp

Food insecurity (FI) is still endemic in most parts of Low and Middle Income Countries (LMICs), including Ghana. This study was a quasi-experimental design carried out in the Wa Municipality. We assessed the proximate and minerals in African locust fruit pulp (Parkia biglobosa) and biscuits made from composite flours. We also did sensory evaluation on the formulated biscuits. We also assessed the acceptability of...

Author(s): Jacob Setorglo, Matilda Lenia and Christiana Nsiah-Asamoah

June 2023

Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture

The influence of extrusion factors on bulk density, water absorption capacity, and oil absorption capacity of aerial yam-soybean flour mixture was examined utilizing a research facility scale single-screw extruder with the flour blending proportion of 25% aerial yam: 75% soybean. Response surface strategy in light of Box-Behken plan at three factors, five levels of barrel temperature (95, 100, 105, 110, and115?), screw...

Author(s): Enobong Okon Umoh and Madu Ofo Iwe

June 2023

Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique

Tubers from wild Tacca leontopetaloides plants are frequently used as a food commodity, but when consumed raw it has a bitter taste and can be toxic, thus threatening food security. This study aimed to evaluate the nutritional composition of flour from T. leontopetaloides subjected to distinct washing treatments, hoping to improve its suitability as a pivot food commodity in regions affected by poverty and food...

Author(s): Arminda Uachisso,, Marta Nunes da Silva, Daniel Agostinho, Olívia Pinho, Marta W. Vasconcelos and Susana M. P. Carvalho