Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana.

Background: Fish smoking is a traditional fish preservation method that is affordable, and hence employed by most artisanal fish processors in Ghana. Traditional kilns are used but are less fuel efficient and the end-product has lower quality. This study therefore sought to test and compare the efficiency and quality of smoked fish for two improved kilns, the Cabin and Abuesi gas fish smoker (AGFS), against the traditional Chorkor smoker.

Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives.

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal.

Drivers-of-Liking (DOL) for Boiled Milk among Women of Reproductive Age and Children Aged between One and Five Years in Peri-Urban Communities in Ghana.

Raw milk is heat treated in different ways to improve the safety of the milk for consumption. The heat treatment imparts different sensory properties to the milk that may influence its acceptance by consumers. In Ghana, fresh milk is boiled and sold locally to consumers.