Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions.

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.

The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans.

Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana.

Background: Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison.

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian cocoa beans.

Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers.

Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities.

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation.

Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4 × 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods.

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans.

Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing PS consistently decreased the non-volatile acidity with concomitant increase in pH during fermentation of the beans.

Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.

Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content.

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph.

Flavor formation and character in cocoa and chocolate: a critical review.

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear.

Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning.

The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.

Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends.

Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods.

The microflora of fermented nixtamalized corn.

Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough.