Reduction in mycotoxin levels of African nutmeg () powder using a high-energy electron beam.

This study investigated the role of irradiation with a high-energy electron beam in reducing mycotoxin levels of African nutmeg powder (ANP) samples. African nutmeg was procured from a local market in Accra, Ghana, cleaned, milled, packaged and irradiated using electrons of energy 9 MeV at doses of 2, 4, 6 and 8 kGy. Un-irradiated ANP served as a control.

Microbial food safety of lettuce produced under irrigated wastewater from Onyasia River in Ghana.

Fresh produce continues to be the main source of foodborne illness outbreaks, particularly in developing countries where water stress results in the use of surface wastewater all year round for irrigation of vegetables. The objective of the current study was to evaluate the microbial quality of lettuce irrigated with wastewater from Onyasia river. Lettuce and soil were sampled from selected vegetable farms on the Eastern gate of the Ghana Atomic Energy Commission land alongside surface wastewater from the Onyasia river, which is used as the main source for irrigation.

Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana.

Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic browning and reducing power, a measure of antioxidant activity, of processed yam are affected by pre-treatment.

Effects of stearic acid and irradiation alone and in combination on properties of amylose-lipid nanomaterial from high amylose maize starch.

This study determines the effects of stearic acid and gamma irradiation, alone and in combination, on properties of amylose-lipid nanomaterials from pasted high amylose maize starch (HAMS) with and without alpha amylase hydrolysis. HAMS was incorporated with stearic acid (0, 1.5% and 5%, w/w), irradiated at 0, 30 and 60 kGy and pasted under pressure in a rheometer.

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp.

Effects of stearic acid and gamma irradiation, alone and in combination, on pasting properties of high amylose maize starch.

The effects of stearic acid and gamma irradiation on pasting properties of high amylose maize starch (HAMS) were studied. Stearic acid (0%, 1.5%, and 5%) was added to HAMS, and then irradiated at 0, 30, and 60 kGy before pasting.