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Browsing by Author Budu, A. S.

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Showing results 1 to 14 of 14
TitleAuthor(s)Issue DateType
The acceptability of five varieties of cassava for Ghanaian food uses based on their pasting characteristicsOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E. O.; Budu, A. S.2008Other
The acceptability of five varieties of cassava for local food uses based on pasting characteristicsOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.; Budu, A. S.2008Technical Report
Application of response surface methodology to optimize the process characteristics of cassava flour used for cassava-plantain fufu flourJohnson, P. N. T.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Budu, A. S.2006Other
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J. F.; Budu, A. S.2013Article
Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J.; Budu, A. S.2013Article
Changes in some biochemical qualities during drying of pulp pre-conditioned fermented cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Budu, A. S.; Mensah-Brown, H.; Takrama, J. F.2015Article
Effect of processing methods on the chemical composition and rheological properties of cassava from four new varietiesSakyi-Dawson, E. O.; Lamptey, J.; Johnson, P. N. T.; Annor, G. A.; Budu, A. S.; Oduro-Yeboah, C.2006Other
Effects of fermentation and drying on the fermentation index and cut test of pulp pre-conditioned Ghanaian cocoa (Theobroma cacao) beansKongor, J. E.; Takrama, J. F.; Budu, A. S.; Mensah-Brown, H.; Afoakwa, E. O.2013Article
Effects of pulp preconditioning on total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J. F.; Budu, A. S.; Mensah-Brown, H.2013Article
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypesAkonor, P. T.; Osei Tutu, C.; Arthur, W.; Adjebeng-Danquah, J.; Affrifah, N. S.; Budu, A. S.; Saalia, F. K.2023Article
Influence of pretreatments and storage conditions of taro (Colocasia esculenta (L.) Schoot) on functional properties of its floursBaidoo, E. A.; Johnson, P. N. T.; Budu, A. S.2010Article
Profiling the textural attributes of fufu from cassava-plantain flour using sensory profile analysisOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E. O.; Budu, A. S.2007Other
Souring and starch behaviour during co -fermentation of cassava and soybean into gari ‘farina’Afoakwa, E. O.; Kongor, J. E.; Budu, A. S.; Annor, G. A.2010Article
A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: effect of cola nut extract and powderKyei-Baffour, V.; Kongor, J. E.; Anyebuno, G.; Budu, A. S.; Firibu, S.K.; Afoakwa, E. O.2021Article
Showing results 1 to 14 of 14