Showing results 1 to 20 of 34
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| Title | Author(s) | Issue Date | Type |
| Assessing the sensory characteristics and consumer preferences of yam-cowpea-soybean porridge in the Accra Metropolitan Area | Tortoe, C.; Akonor, P. T.; Nketia, S.; Owusu, M.; Glover-Amengor, M.; Hagan, L. L.; Padi, A. | 2014 | Article |
| Consultancy report on training of trainers of fish value addition using anchovies from 2nd-3rd February, 2021 at the Lord`s Penticostal Church International Church auditorium, Volta region | Oduro-Yeboah, C.; Saka, E.; Asiedu, G. A.; Padi, A. | 2021 | Other |
| Consultancy report on training of trainers on the use of composite flour from 25th-26th of November, 2020 at Effia-Kwesimentim Municipal Assembly office, Takoradi, Western region | Oduro-Yeboah, C.; Asiamah, E.; Padi, A. | 2020 | Technical Report |
| Consultancy report on training of trainers workshop on the use composite flour from cassava and plantain for bread and pastries at Bogoso, Western region | Oduro-Yeboah, C.; Padi, A. | 2022 | Other |
| Consultancy report on training of trainers workshop on the use of composite flour from maize, sweetpotatoes, and cassava for bread and pastries at Ketu South Municipal Assembly, Denu, Volta region | Oduro-Yeboah, C.; Asiamah, E.; Ofori, H.; Padi, A. | 2021 | Other |
| Consultancy report on training workshop for bakers on the use of composite flour from 29th-30th of October, 2020 at Bakhita Hospitalities Limited, Dodowa, GreaterAccra, Ghana | Oduro-Yeboah, C.; Asiamah, E.; Boateng, C.; Padi, A. | 2020 | Technical Report |
| Consultancy report on training workshop for training of trainers on business opportunities on the use of composite flour from maize, cassava and sweet potatoes, 28th-29th of July 2021 at the Church of Pentecost, Dambai, Oti region | Oduro-Yeboah, C.; Asiamah, E.; Najah, T.; Padi, A. | 2021 | Other |
| Consultancy training report on business opportunities in the utilization of orange fleshed sweetpotato (OFSP) for processors and other value chain actors in the Central region, Ministry of Food and Agriculture office, Cape Coast, 15th-16th March 2021 | Kongor, J. E.; Oduro-Yeboah, C.; Nketia, S.; Padi, A. | 2021 | Other |
| Consultancy training report on business opportunities on one of CSIR technologies utilization of cassava and orange fleshed sweet potato for processors and other value chain actors in Volta region, Ministry of Food and Agriculture Office, Ho | Kongor, J. E.; Oduro-Yeboah, C.; Nketia, S.; Padi, A. | 2021 | Other |
| Consultancy training report on good handling of cereals and vegetables, organised for extension officers, wiad officers and civil servants from Department of Food and Agriculture, Ketu South | Ofori, H.; Oduro-Yeboah, C.; Asiamah, E.; Padi, A. | 2021 | Other |
| Consumer preference for rice and chicken meat from different origins | Owusu, M.; Atter, A.; Arthur, W.; Boateng, C.; Padi, A.; Agbezudor, J. | 2018 | Other |
| Cowpea waffle making manual | Buckman, E. S.; Mboom, F. P.; Boateng, C.; Padi, A.; Asiamah, E. | 2018 | Other |
| Development of innovative food products based on local agro-biodiversity | Atter, A.; Buckman, E.; Blessie, E.; Nketia, S.; Padi, A.; Boateng, C.; Peget, F.; Akonor, P. T.; Quartey, Q.; Agarkwah, S. | 2022 | Other |
| Development of new value-added products from yam (Dioscorea rotundata), consumer data collection and analysis for commercial viability | Tortoe, C.; Nketia, S.; Glover-Amengor, M.; Owusu, M.; Hagan, L. L.; Akonor, P. T.; Dowuona, S.; Padi, A. | 2013 | Other |
| 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 |
| 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 |
| Manual for chicken chips preparation | Buckman, E. S.; Asiamah, E.; Peget, F.; Boateng, C.; Padi, A. | 2020 | Other |
| Manual on the utilization of orange-fleshed sweet potato for processors and value chain actors | Kongor, J. E.; Oduro-Yeboah, C.; Nketia, S.; Padi, A. | 2021 | Other |
| Physical properties and consumer perceptions of Pearl millet sourdough fresh bread | Oduro-Yeboah, C.; Obodai, M.; Obadina, A.; Nyako, J.; Padi, A.; Peget, F. | 2020 | Article |
| Report on investors` foru on parboiled plantain chunks technology held at Directors` Conference room, CSIR-Food Research Institute, Accra on 9th August, 2022 | Oduro-Yeboah, C.; Kongor, J. E.; Asiamah, E.; Padi, A.; Boateng, C. | 2022 | Technical Report |
