I. Ogan
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View article: Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life
Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life Open
Background/objectives Fish is a highly perishable food, and in the absence of cold chain technologies, is often preserved using traditional technologies in rural fishing communities of Zambia. High fish losses contribute to food insecurity…
View article: Production and Characterization of Fruit Bars Produced from the Mucilaginous Pulp of Garcinia kola
Production and Characterization of Fruit Bars Produced from the Mucilaginous Pulp of Garcinia kola Open
Fruit bars were produced from exotic Garcinia kola fruit pulp puree at different concentrations. The bars were sweetened using 'date fruit paste', aspartame and sucrose. Hydrocolloids such as guar gum, xanthan gum and gelatin were added fo…
View article: Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans
Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans Open
Post-harvest characteristics of common beans influences its classification, which significantly affects processing time and energy requirements. In this work, ten bean cultivars were classified as either easy-to-cook (ETC) or hard-to-cook …
View article: Kinetic modelling of polyphenol degradation during common beans soaking and cooking
Kinetic modelling of polyphenol degradation during common beans soaking and cooking Open
Phenolic compounds are phytonutrients with anti-inflammatory attributes that are significant for brain, heart and gut health. Losses of natural phenolic compounds in foods occur due to degradation during processing. The extent of degradati…