Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans.

Several benefits give credence to the importance of maintaining the reference values of the physicochemical properties of cocoa beans at all stages along the cocoa chain. Every drying method confers significant effects on quality with implications on demand and prices. In this work, the modified greenhouse dryers were tested as potential equipment for the production of high quality cocoa beans.

Production of an herbal green tea from ambang () leaves: Influence of drying method and temperature on the drying kinetics and tea quality.

Decoctions of ambang ( leaves are claimed to have therapeutic potentials but they are seasonal and highly perishable because of its high moisture content. To improve on the use of this plant, drying studies were carried out on its leaves in an effort to produce a green tea. Green tea was produced under 3 different drying conditions including shade, sun and electric drying.

ESolvent-free, enzyme-catalyzed biodiesel production from mango, neem, and shea oils via response surface methodology.

Mango, neem and shea kernels produce non-conventional oils whose potentials are not fully exploited. To give an added value to these oils, they were transesterified into biodiesel in a solvent-free system using immobilized enzyme lipozyme from Mucor miehei. The Doehlert experimental design was used to evaluate the methyl ester (ME) yields as influenced by enzyme concentration-EC, temperature-T, added water content-AWC, and reaction time-RT.