Showing results 1 to 20 of 26
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| Title | Author(s) | Issue Date | Type |
| Biomass-based value chain analysis of plantain in two regions in Ghana | Tortoe, C.; Quaye, W.; Akonor, P. T.; Oduro-Yeboah, C.; Buckman, E. S.; Asafu-Adjaye, N. Y. | 2021 | Article |
| Cashew fruit: adding value for food security | Ackah, N. B.; Barreto, A. L. H.; Buckman, E. S.; Appiah, A. H. K.; Andoh-Odoom, A. H.; Atter, A.; Amoo-Gyasi, M.; Annan, T.; Sallah, D. | 2017 | Technical Report |
| Cashew fruit: adding value for food security | Ackah, N. B.; Buckman, E. S.; Appiah, A. H. K.; Andoh Odoom, A. H.; Atter, A.; Annan, T.; Amoo-Gyasi, M.; Sallah, D. | 2017 | Other |
| Cowpea waffle making manual | Buckman, E. S.; Mboom, F. P.; Boateng, C.; Padi, A.; Asiamah, E. | 2018 | Other |
| Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems | Buckman, E. S.; Oduro, I.; Plahar, W. A.; Tortoe, C. | 2018 | Article |
| Developing biomass-based value chain of plantain and reduce postharvest losses of plantain through the development of value added products for small scale farmers and processors in two regions in Ghana | Tortoe, C.; Quaye, W.; Akonor, P. T.; Buckman, E. S.; Oduro-Yeboah, C. | 2016 | Technical Report |
| Development and optimization of peanut chocolate spread for Ghanaian consumers | Diako, C.; Buckman, E. S.; Plahar, W. A.; Saka, E. A.; Chinnan, M. S.; Florkowski, W. J.; Resurreccion, A. V. A. | 2012 | Other |
| Effect of added purple-fleshed sweet potato and cassava flour on the quality of wheat-based biscuits | Akonor, P. T.; Pobee, R. A.; Buckman, E. S.; Ziegler, G. R. | 2015 | Article |
| Effect of processing and storage on physical and texture qualities of oyster mushrooms canned in different media | Nketia, S.; Buckman, E. S.; Dzomeku, M.; Akonor, P. T. | 2020 | Article |
| Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls | Asiamah, E.; Buckman, E. S.; Peget, F.; Akonor, P. T.; Padi, A.; Boateng, C.; Affrifah, N. S. | 2022 | Article |
| Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour | Buckman, E. S.; Plahar, W. A.; Oduro, I. N.; Carey, E. E. | 2015 | Article |
| Evaluation of Cocoyam-Wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory properties | Akonor, P. T.; Tortoe, C.; Buckman, E. S. | 2018 | Article |
| Indigenous cereal composite flour processing and recipe training manual | Addo, P. A.; Tortoe, C.; Hagan, L. L.; Buckman, E. S.; Akonor, P. T.; Padi, A.; Addy, P.; Dawson, A. E.; Wayo, T. C. A. | 2015 | Other |
| Investigating the adoption of the root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery industry in Ghana | Quaye, W.; Onumah, J. A.; Tortoe, C.; Akonor, P. T.; Buckman, E. S. | 2018 | Article |
| Manual for chicken chips preparation | Buckman, E. S.; Asiamah, E.; Peget, F.; Boateng, C.; Padi, A. | 2020 | Other |
| Nutritional and sensory evaluation of weaning food formulated with low grade broken rice fractions (Oryza sativa), soybeans (Glycine max) and kent mangoes (Mangifera indica) | Pobee, R. A.; Buckman, E. S.; Akonor, P. T.; Obeng, H. O. | 2014 | Other |
| Physicochemical and elemental analyses of banana composite flour for infants | Twum, L. A.; Kottoh, I. D.; Asare, I. K.; Torgby-Tetteh, W.; Buckman, E. S.; Adu-Gyamfi, A. | 2015 | Article |
| Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products | Tortoe, C.; Akonor, P. T.; Buckman, E. S. | 2017 | Article |
| Product development of cocoa-dawadawa powdered drink | Oduro-Yeboah, C.; Buckman, E. S.; Annan, A. H.; Boateng, C.; Mboom, F. P. | 2016 | Other |
| Proximate composition and sensory evaluation of root and tuber composite flour noodles | Akonor, P. T.; Tortoe, C.; Buckman, E. S.; Hagan, L. L. | 2017 | Article |
