44 results on '"Amoa-Awua, Wisdom"'
Search Results
2. Tilapia consumption patterns and consumer preferences: Predictors and perspectives of consumers in Ghana
3. Reducing Bacterial Contamination of Fresh Cabbage Using Vinegar and Salt
4. Assessing aflatoxin safety awareness among grain and cereal sellers in greater Accra region of Ghana: A machine learning approach
5. Comparison of the microbial composition of African fermented foods using amplicon sequencing
6. Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Sardinella sp. in Ghana: Impact of an Improved Oven on Public Health Protection
7. Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge
8. Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Sardinella sp. in Ghana: Impact of an Improved Oven on Public Health Protection.
9. Utilization of Unfermented Cassava Flour for the Production of an Indigenous African Fermented Food, Agbelima
10. Lactobacillus garii sp. nov., isolated from a fermented cassava product
11. Kenkey
12. Developing a performance measurement framework to enhance the impact orientation of the Food Research Institute, Ghana
13. Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
14. Prevalence of foodborne pathogens in food from selected African countries – A meta-analysis
15. D 5.4.2.1. Report on near-market consumer testing of new improved products in Europe for Group 1. Project AFTER 'African Food Tradition rEvisited by Research'
16. D 5.4.1.1. Final Report on sensory testing in Europe for Group 1. Project AFTER 'African Food Tradition rEvisited by Research'
17. D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER 'African Food Tradition rEvisited by Research'
18. D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER 'African Food Tradition rEvisited by Research'
19. Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains
20. POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS.
21. D 2.2.1. Intermediary report on new combined processes and cereal products. Project AFTER 'African Food Tradition rEvisited by Research'
22. Value-addition to Kenkey, an indigenous African fermented food, targeting the international market
23. D 5.3.2.1. Initial report on sensory and African consumer acceptance for Group 1. Project AFTER 'African Food Tradition rEvisited by Research'
24. Safety of a street vended traditional maize beverage, ice-kenkey , in Ghana
25. Kenkey production, vending, and consumption practices in Ghana
26. EFFECT OF FERMENTATION ON THE CHEMICAL QUALITY OF BURUKUTU A TRADITIONAL BEER IN GHANA.
27. Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa
28. Microbial deterioration of white variety sweet potato (Ipomoea batatas) under different storage structures
29. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
30. The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana
31. Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations
32. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa
33. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa
34. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)
35. The microflora of fermented nixtamalized corn
36. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke
37. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala
38. 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 pathogens
39. Microbial modification of the texture of grated cassava during fermentation into akyeke
40. Institutionalizing Impact Orientation: Building a Performance Management Approach that Enhances the Impact Orientation of Research Organizations - Food Research Institute Case Study Summary
41. Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms
42. Lactic acid fermentation of cassava dough into agbelima
43. Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains.
44. Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Sardinella sp. in Ghana: Impact of an Improved Oven on Public Health Protection.
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