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https://csirspace.foodresearchgh.org/handle/1/543Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ankrah, E. K. | - |
| dc.date.accessioned | 2017-10-25T08:54:10Z | - |
| dc.date.available | 2017-10-25T08:54:10Z | - |
| dc.date.issued | 1995 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/543 | - |
| dc.description.abstract | The levels of sugars in three samples of ripening plantain were determined daily for a period of four days. It was found that on dry weight basis, the amount of reducing sugars (as invert sugar) and total sugars (as invert sugar) increased by 15.0% and 18.2% respectively over the four days period. On the wet weight basis the reducing sugars (as invert sugar) increased by 5.9% whilst that of total sugars (as invert sugar) increased by 5.0% | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Product development | en_US |
| dc.subject | Sugars | en_US |
| dc.subject | Musa paradisiaca | en_US |
| dc.subject | Plantain | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Development of sugars in samples of ripening plantain (Musa paradisiaca) | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development_Sugars_Plantain.pdf | 2.06 MB | Adobe PDF |  View/Open |
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