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Refreshing and Nutritious Tiger Nut Drink
Tiger nut, Cyperus esculentus, also known locally as "atadwe" is a wild crop tuber species that is used for a sweet, milk like beverage
Hawa Issaka
Oct 22, 20242 min read


NUTRITIONAL BENEFITS OF TAMARIND FRUIT
Eating well throughout life is our ticket to good health and longevity. There’s a clear link between our diet and our health, yet many of us
Oforiwaa vivian
Oct 21, 20245 min read


Fascinating Ways Food Shapes Our Memory
The food we eat has a major effect on the development of our brains as we grow older.
Hawa Issaka
Oct 18, 20247 min read


New Horizons for Millet: Food and Nutrition Security
Food and nutrient insecurity are threats to human survival, and in the wake of climatic modifications, water scarceness, increasing world po
Elikem Folivi Tayko
Oct 17, 20242 min read


Why do I cry when I chop onions?
Onions are a central element when it comes to our diets as it is used in the preparation of stews, soups, gravies, sauces and also in salads
Elikem Folivi Tayko
Oct 16, 20244 min read


Easy 1-Minute Microwave Mug Cake
A mug cake is a single-serving dessert that is made directly in a mug and typically cooked in the microwave.
Hawa Issaka
Oct 15, 20242 min read


WHY DO WE FEEL SLEEPY AFTER EATING?
Feeling sleepy after eating is known as post-prandial somnolence. When this occurs after lunch, it’s often referred to as the post-lunch dip
Oforiwaa vivian
Oct 14, 20247 min read


ARE WE THROWING AWAY GOOD FOOD DUE TO EXPIRY DATE MISINTERPRETATION?
Therefore, label date confusion has become a factor in home food waste, an issue that is becoming more and more of a socioeconomic
Hawa Issaka
Oct 11, 20248 min read


Why is there a bitter aftertaste when you drink water after eating pineapple?
Pineapple is a fruit that belongs to the family Bromeliaceae. Pineapple is a rich source of vitamins such as vitamin C, B, E, and K.
Elikem Folivi Tayko
Oct 9, 20244 min read


Traditional Ghanaian Potato Pottage (Mpotompoto)
Mpotompoto is a comforting, filling and easy to make dish that is often served as a main meal especially in cooler seasons.
Hawa Issaka
Oct 8, 20241 min read


ANTIOXIDANT ACTIVITY OF MADD FRUIT (Saba senegalensis)
A free radical is any molecule with an unpaired electron. Free radicals include Reactive Oxygen Species (e.g., the superoxide radical)
Oforiwaa vivian
Oct 7, 20245 min read


DO ALL COOKING OILS POSE RISKS OF HEART DISEASES AND HYPERTENSION?
In today’s health conscious world, there is a growing interest among consumers about the nutritional quality of the oils they take in
Hawa Issaka
Oct 4, 20248 min read


Physico-chemical and chemometric analysis of milk chocolate sold in Ghana using NIR spectroscopy
This study developed a rapid and non-destructive method to predict the quality of chocolate obtained from three different sales outlets .
Elikem Folivi Tayko
Oct 3, 20241 min read


MSGs: POISON OR HELP?
MSGs have been used for over centuries in the food production due to its flavour enhancing role in foods.
Elikem Folivi Tayko
Oct 2, 20245 min read
Bringing Hidden GMOs Into Light: Near-Infrared Spectroscopy Unmasks Genetic Modifications
We are now in a revolution, we are now in a period where the food production industry is witnessing significant changes due to the...
Nelson Quarshie Attipoe
Aug 22, 20245 min read


Preserving Perfection: The Science and Benefits of Pickling.
In an age of refrigeration and global food supply chains, the art of pickling might seem like an old-fashioned technique of the past that...
Patricia Bourba Korneh
Aug 13, 20245 min read


Harnessing the Power of Waves: Microwave Heating
Welcome to a world where your favourite ready-to-eat meal is cooked in a fraction of the time it takes traditional methods, while...
Patricia Bourba Korneh
Jul 29, 20246 min read


Molecular Spectroscopy: A Wild “Industrial” Revolution Making Waves in Food Authenticity
In today's global market, where consumer demand for high-quality, authentic food products is at an all-time high, food fraud is gradually...
Nelson Quarshie Attipoe
Jul 9, 20243 min read


The Evolution of Food Quality Assessment: E-tongue, E-nose, and NIR Spectroscopy
In today's global food market, especially considering the rising world population, it is more important, now more than ever, to ensure...
Nelson Quarshie Attipoe
Jul 8, 20244 min read


Electronic nose & tongue (Advanced Sensor Based Instruments) – Making your meat, poultry & fish safer by the hour
You would be surprised how many meals come with chicken, meat, fish, and their numerous processed forms, just name them. Who would not...
Nelson Quarshie Attipoe
Jul 3, 20243 min read
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