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https://csirspace.foodresearchgh.site/handle/123456789/1033| Title: | Development of value-added products from anchovies in Ghana |
| Authors: | Abbey, L. D. |
| Keywords: | Anchovies;Ghana;Value addition;Product development |
| Issue Date: | 1998 |
| Publisher: | Food and Agriculture Organization |
| Citation: | Report and proceedings of the sixth FAO Expert Consultation on Fish Technology in Africa: Kisumu, Kenya, 27-30 August 1996, 57-60 |
| Series/Report no.: | FAO Fisheries Report; |
| Abstract: | Studies on development of value-added products from the Ghanaian anchovies (Engraulis encrasicolus syn. Anchoa guineensis) were carried out. Products developed with recipes formulated included, anchovy balls, golden fried anchovies, breaded anchovies (coujon of anchovies), anchovy burger, coated fried anchovies, fried anchovies and anchovies boiled in seawater and dried. Sensory evaluation and marketing trials of the products showed that they were generally well accepted. However, consumers indicated a higher preference for the anchovy burgers, balls and coujon of anchovies |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/1033 |
| ISBN: | 92-5-004121-7 |
| ISSN: | 0429-9337 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development_Valueaddedproducts_Anchovies_Ghana_Abbey.pdf | 2.74 MB | Adobe PDF |  View/Open |
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