CSIRSpace CSIR Ghana Digital Repository
CSIRSpace is the Institutional Repository of the Council for Scientific and Industrial Research Ghana, an open access electronic archive collecting, preserving and distributing digital materials created, owned and hosted by the CSIR Ghana.
Recent Submissions
Microbial safety of powdered burrito, tuna trimmings, tuna gills and tuna bones
See
Bottling of burukutu: improving the safety and shelf life of burukutu, a traditional sorghum beer
See
Preliminary assessment of kudeme: a traditional cassava based inoculum for amylolytic and cellulolytic enzyme activities
See
Sensory properties of pre-treated blast-chilled yam (Dioscorea rotundata) chips as a convenience food product
See
Development of new value-added products from yam (Dioscorea rotundata), consumer data collection and analysis for commercial viability
See
Nutritional and sensory evaluation of weaning food formulated with low grade broken rice fractions (Oryza sativa), soybeans (Glycine max) and kent mangoes (Mangifera indica)
See
Impact assessment of a community-based milling and fortification of cereal flours in poor communities in Ghana
See
Association between anthropometry and blood pressure among female Ghanaian teachers of child bearing age
See
Influence of roasting and conching conditions on aroma volatiles of chocolate
See
Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentation
See
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types
See
Characterization of the fingers, flour and starch properties of two varieties of plantains, apem and apentu from Ghana
See
Cassava and yam starches used as thickener in yoghurt
See
The acceptability of five varieties of cassava for Ghanaian food uses based on their pasting characteristics
See
Studies on functionality of plantain-cowpea blends for extruded snacks
See
Effect of processing methods on the chemical composition and rheological properties of cassava from four new varieties
See
Application of response surface methodology to optimize the process characteristics of cassava flour used for cassava-plantain fufu flour
See
A case study to develop an appropriate quality assurance system for two cassava-based convenience foods
See
Micro-mineral concentrations in fresh vegetable leaf in Northern Ghana
See
Development and optimization of peanut chocolate spread for Ghanaian consumers
See
Browse