Isaac Godfred Antwi

Modelling Water Absorption Kinetics of Abrohemaa, Omankwa, and Akposoe Maize Varieties

Isaac Godfred Antwi · Asian Food Science Journal · 2022

The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravime...

Open access Research Article 10.9734/afsj/2022/v21i630433

Effects of Temperature and Variety on Rehydration Parameters and Solute Loss during Soaking of Omakwa and Abrohemaa Maize Varieties

Isaac Godfred Antwi, Ahmad Addo & Ato Bart-Plange · Asian Food Science Journal · 2022

This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties. Sun-dried kernels of the maize varieties (Omakwa and Abrohemaa) were soaked at four di...

Open access Research Article 10.9734/afsj/2022/v21i330417