In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet),
pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch …

Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin
detoxification of food and feed has been a technically uphill task for the industry. In the …

Limited agricultural land areas combined with increasing demands for food require
breakthroughs in land use development using agroforestry systems. Intercropping root crops …

The greatest risks posed by heavy metals to human health are linked to exposure to
hazardous metals, which may be present in staple foods such as cereals and legumes. In …

Despite its high protein, fat, and mineral contents, fish contains trace amounts of
carbohydrates and vitamins, notably vitamin A. The perishable nature of fresh fish makes it …

Sorghum grains (Sorghum bicolor) are used as food components for man as well as feed for
animals. However, there have been reported cases of microbial contamination on sorghum …

Consumption of maize and maize-based products contributes a significant percentage to the
total food energy intake in Uganda. However, the production of maize-derived foodstuffs is …

Abstract The concentrations of Arsenic (As), Lead (Pb), Mercury (Hg), Copper (Cu), Iron (Fe),
and Zinc (Zn) in doughnuts, cookies, and bread prepared from root and tuber and cereal …

Bread is a main staple food and the vital diet that gives approximately 50-90% daily intake of
whole calories and proteins. This study was aimed at investigating the content of heavy …

The present study was undertaken to investigate the physicochemical and microbiological
qualities of melon seed powder sold in some open Ghanaian markets. Twenty‐five samples …