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Browsing by Keyword Cassava flour

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Showing results 1 to 19 of 19
TitleAuthor(s)Issue DateType
Application of response surface methodology to optimize the process characteristics of cassava flour used for cassava-plantain fufu flourJohnson, P. N. T.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Budu, A. S.2006Other
Awareness creation on the uses of high quality cassava flour and follow-up meetings with trained bakers and confectioners in Atebubu and Sene districts of Brong Ahafo regionKrampa, L.; Dziedzoave, N. T.; Faisidey, P.; Aduko, M.; Dorkenoo, M.2003Technical Report
Colorimetric measurement of cassava starch and flour from five different varieties of cassavaOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.2008Technical Report
Consumer acceptability of wheat/cassava composite breadKomlaga, G. A.; Glover-Amengor, M.; Dziedzoave, N. T.; Hagan, L. L.2012Article
Degradation of cyanogenic glycosides during the processing of high quality cassava flour (HQCF)Akonor, P. T.; Dziedzoave, N. T.; Ofori, H.2015Article
Effect of processing methods on the chemical composition and rheological properties of cassava from four new varietiesSakyi-Dawson, E. O.; Lamptey, J.; Johnson, P. N. T.; Annor, G. A.; Budu, A. S.; Oduro-Yeboah, C.2006Other
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
Factory visits and participatory trials on the production of high quality cassava flour (HQCF), rice malts and glucose syrupsKomlaga, G. A.; Abusah, D. D.; Gyato, C.; Dziedzoave, N. T.; Kudjawu, B. D.2004Technical Report
Fermentation of high quality cassava flour into agbelima, an indigenous fermented cassava doughOwusu, M.; Feglo, P.; Amoa-Awua, W. K.2002Technical Report
Optimisation of procedures for conversion of cassava flour into glucose syrups by plant enzymesDziedzoave, N. T.2004Thesis
Procedures for establishing cassava flour distribution centres in Brong Ahafo Region of GhanaKomlaga, G. A.; Krampah, L.; Dziedzoave, N. T.; Glover-Amengor, M.; Yawson, I.; Kudjawu, B. D.2005Technical Report
Report on initial technical training on high quality cassava flour production in Volta, Brong Ahafo and Greater Accra regions in GhanaTortoe, C.; Oduro-Yeboah, C.; Gyato, C.2009Technical Report
Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powderAkonor, P. T.; Dziedzoave, N. T.; Buckman, E. S.; Mireku Essel, E.; Lavoe, F.; Tomlins, K. I.2017Article
Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassavaJohnson, P. N. T.; Gallat, S.; Oduro-Yeboah, C.; Osei-Yaw, A.; Westby, A.2006Article
The status of RTIP cassava flour plantsVowotor, K. A.; Amoa-Awua, W. K.2002Other
Training of trainers on quality management of high quality cassava flour (HQCF) productionKomlaga, G. A.2020Technical Report
Training of women and youth in high quality cassava flour (HQCF) processing and marketingKomlaga, G. A.; Najah, T.; Dalabor, P.2019Other
Training workshop on production of high quality cassava flour and glucose syrupsDziedzoave, N. T.; Gyato, C.; Abusah, D. D.; Komlaga, G. A.2003Technical Report
Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelimaAmoa-Awua, W. K.; Owusu, M.; Feglo, P.2005Article
Showing results 1 to 19 of 19