Jerry Ampofo-Asiama

Effect of Storage Temperature on the Microbial Quality of Fura

Jerry Ampofo-Asiama, Ernest S. Atsrim & Patrick Asiamah · Asian Food Science Journal · 2019

Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodic...

Open access Research Article 10.9734/afsj/2019/v13i230101

The Effect of Pasteurisation on the Physicochemical and Nutritional Quality of Soursop (Annona muricata L.) Juice

Jerry Ampofo-Asiama & Bright Quaye · Asian Food Science Journal · 2019

The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...

Open access Research Article 10.9734/AFSJ/2019/45610