Articles
Effect of spontaneous fermentation and amylase rich flour (ARF) on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize (with Philip Roger Aidoo and Randy Adjonu), Inter national Journal of Food Sciences and Nutrition (2010)
Studied were conducted to evaluate the combined effects of spontaneous fermentation and Amylase Rich Flours...
Acidification and Starch Behaviour during Co-Fermentation of Cassava and Soybean into Gari. (with Edem John Kongor, George Annor, and Randy Adjonu), International Journal of Food Sciences and Nutrition (2010)
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into...
Response Surface Methodology for Studying the Quality Characteristics of Cowpea (Vigna Unguiculata)-Based Tempeh. (with George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Kwaku Tano-Debrah, and Agnes Simpson Budu), Journal of Food Process Engineering, (2010)
Response surface methodology was used to optimize the processing conditions in the preparation of cowpea...
Viscoelastic Properties and Pasting Characteristics of Fermented Maize: Influence of the Addition of Malted Cereals (with Randy Adjonu and Justice Asomaning), International Journal of Food Science and Technology (2010)
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted...
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate (with Alistair Paterson, Mark Fowler, and Joselio Vieira), International Journal of Food Science and Technology (2009)
Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy,...
Comparison of rheological models for determining dark chocolate viscosity (with Alistair Paterson, Mark Fowler, and Joselio Vieira), International Journal of Food Science and Technology (2009)
Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and...
Fat Bloom Development and Structure-Appearance Relationships during Storage of Under-tempered Dark Chocolates (with Alistair Paterson, Mark Fowler, and Joselio Vieira), Journal of Food Engineering (2009)
Fat bloom development and associated changes in microstructure, texture, appearance and melting properties were studied....
Matrix Effects on Flavour Volatiles Release in Dark Chocolates Varying in Particle Size Distribution and Fat Content using GC-Mass spectrometry and GC-Olfactometry (with Alistair Paterson, Mark Fowler, and Angela Ryan), Food Chemistry (2009)
Influences of matrix particle size distribution (PSD) (18, 25, 35, 50 μm) and fat content...
Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health Implications, African Journal of Food, Agriculture, Nutrition & Development (AJFAND) (2008)
Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology (with Alistair Paterson, Mark Fowler, and Joselio Vieira), Innovative Food Science and Emerging Technologies (2008)
Central Composite Rotatable Design (CCRD) for K=2 was used to study the combined effects of...
Cocoa and chocolate consumption – Are there aphrodisiac and other benefits for human health?, South African Journal of Clinical Nutrition (2008)
Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health...
Flavor Formation and Character in Cocoa and Chocolate: A Critical Review (with Alistaiar Paterson, Mark Fowler, and Angela Ryan), Critical Reviews in Food Science and Nutrition (2008)
Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated...
Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry (with Alistair Paterson, Mark Fowler, and Joselio Vieira), Food Research International (2008)
Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin...
Effects of tempering and fat crystalization behaviours on microstructure, mechanical properties and appearance in dark chocolate systems. (with Alistaiar Paterson, Mark Fowler, and Joselio Vieira), Journal of Food Engineering (2008)
Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18,...
Relationship between rheological, textural and melting properties of dark chocolate as infuenced by particle size distribution and composition (with Alistair Paterson, Mark Fowler, and Joselio Vieira), European Food Research and Technology (2008)
In dark chocolate, rheological properties during processing are influenced by particle size distribution (PSD), fat...
Particle size distribution and compositional effects on textural properties and appearance of dark chocolates (with Alistair Paterson, Mark Fowler, and Joselio Vieira), Journal of Food Engineering (2008)
Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on...
Biosafety Regulations and International Trade in Africa, African Journal of Food, Agriculture, Nutrition and Development (2007)
Biosafety Regulations and International Trade in Africa The editorial can be read online via: http://www.ajfand.net/Issue17/Issue17editorial.htm
Effects of particle size distribution and composition on rheological properties of dark chocolate (with Alistair Paterson and Mark Fowler), European Food Research and Technology (2007)
Control of chocolate viscosity is vital to its quality and production cost, and directly influenced...
Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning (with Agnes Simpson Budu and Alan Bullock Merson), International Journal of Food Sciences and Nutrition (2007)
The response surface methodology and central composite rotatable design for K=3 was used to study...
Factors influencing rheological and textural qualities in chocolate - a review (with Alistair Paterson and Mark Fowler), Trends in Food Science and Technology (2007)
Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of...
Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods (with Ann Nancy Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Kwaku Tano-Debrah, and George Amponsah Annor), African Journal of Biotechnology (2007)
To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional...
Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-Based Cowpea-Fortified Nixtamalized Foods (with Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, and Justice Asomaning), African Journal of Food, Agriculture, Nutrition and Development (2007)
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them....
Application of Response Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning (with Agnes Simpson Budu and Alan Bullock Merson), International Journal of Food Engineering (2007)
Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing...
Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize (with Philip R. Aidoo), International Journal of Food Engineering (2007)
Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement...
Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize (with Philip Roger Aidoo), International Journal of Food Engineering (2007)
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to...
Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (with Samuel Yenyi), Journal of Food Engineering (2006)
Response surface methodology and central composite design for K = 3 was used to study...
Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety (with Samuel Yenyi and Esther Sakyi-Dawson), Journal of Food Engineering (2006)
Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that...
Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends (with Emmanuel Asare and Samuel Sefa-Dedeh), International Journal of Food Sciences and Nutrition (2004)
Response surface methodology (with central composite rotatable design for k=3 was used to investigate the...
The microflora of fermented nixtamalized corn (with Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, and Esther Sakyi-Dawson), International Journal of Food Microbiology (2004)
Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a...
Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods. (with Samuel Sefa-Dedeh and Esther Sakyi-Dawson), African Journal of Food, Agriculture, Nutrition and Development (2004)
Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is,...
Food Security in Africa - A Reality or an Illusion?, African Journal of Food, Agriculture, Nutrition & Development (AJFAND) (2004)
Food security for the increasing populations in Africa is threatened by both long term and...
Effect of nixtamalization on the chemical and functional properties of maize (with Samuel Sefa-Dedeh and Beatrice Cornelius), Food Chemistry (2004)
The high utilization and consumption levels of maize in developing countries calls for investigations into...
Effect of fermentation on the quality characteristics of nixtamalized corn (with Samuel Sefa-Dedeh and Beatrice Cornelius), Food Research International (2003)
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to...
Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize (with Samuel Sefa-Dedeh, Beatrice Cornelius, and Esther Sakyi-Dawson), Innovative Food Science and Emerging Technologies (2003)
Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using...
Viscoelastic properties and changes in pasting characteristics of trifoliate yam (Dioscorea dumetorum) starch after harvest (with Samuel Sefa-Dedeh), Food Chemistry (2002)
Studies were conducted on the viscoelastic properties, as well as the changes in pasting characteristics,...
Textural and microstructural changes associated with post-harvest hardening of trifoliate yam (Dioscorea dumetorum) pax tubers (with Samuel Sefa-Dedeh), Food Chemistry (2002)
The textural and microstructural changes associated with the post-harvest hardening phenomenon of Dioscorea dumetorum tubers...
Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers (with Samuel Sefa-Dedeh), Food Research International (2002)
In an attempt to investigate the changes leading to the rapid post-harvest hardening of the...
Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest (with Samuel Sefa-Dedeh), Food Chemistry (2002)
Biochemical and textural changes were investigated in trifoliate yam Dioscorea dumetorum tubers, after harvest, in...
Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest (with Samuel Sefa-Dedeh), Food Chemistry (2002)
Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after...
Biochemical, textural and microstructural changes associated with the post-harvest hardening of trifoliate yam Dioscorea dumetorum tubers. (with Samuel Sefa-Dedeh), Journal of the Ghana Science Association (2002)
INFLUENCE OF FERMENTATION AND COWPEA STEAMING ON SOME QUALITY CHARACTERISTICS OF MAIZE-COWPEA BLENDS (with Samuel Sefa-Dedeh and Yvonne Kluvitse), African Journal of Science and Technology (2001)
Fermentation and cowpea steaming can be used to improve the protein quality and quantity of...
Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest (with Samuel Sefa-Dedeh), Food Chemistry (2001)
Studies were conducted on the chemical composition, as well as the biochemical and textural changes,...
Books
Chocolate Science and Technology (2010)
This book provides an overview of the science and technology of chocolate manufacture from cocoa...
Canning Technology: Principles, Applications and Recent Technological Advancements (2008)
Canned foods are a significant component of the diet of most people in both developed...
Contributions to Books
CANNING TECHNOLOGY – RECENT ADVANCES THROUGH OPTIMIZATION AND MODELLING TECHNIQUES, Food Engineering Research Developments (2007)
Canned foods are a significant component of the diet of most people in both developed...
HIV/AIDS and Agriculture in Africa: The Woman’s Role in Agricultural Policy Formulation and Implementation, Gender in Agriculture and Technology (2005)
This chapter was motivated by the multi-dimensional nature of the HIV/AIDS pandemic in Africa, in...
Peace & Well Being for All, Cultures of Peace: From Words to Deeds (2004)
Peace is not only the absence of armed conflict, it is also a dynamic set...
Presentations
Enhancing Chocolate Flavour Quality – Effects of Technological Modifications during Fermentation of Ghanaian Cocoa Beans, Paper Presented at the Faculty of Biosciences Engineering, Ghent University, (2010)
Current Approaches, Practices and Developments of Home-Grown School Feeding Programmes in Africa, Paper Presented at the Global Child Nutrition Forum and School Feeding Development Conference (2010)
Quality Function Deployment During Industrial Chocolate Manufacture, Ghent University Chocolate Technology Laboratory Inauguration Ceremony, (2009)
School Feeding Programmes in Africa - A Case Study, The Global Child Nutrition Forum 2008 and School Feeding Development Conference (2008)
Effects of tempering and fat crystallisation behaviours on microstructure, mechanical properties and appearance in dark chocolates, Annual Meeting of the Institute of Food Technologists (IFT), Ernest Morial Convention Center, New Orleans, LA, USA, June 28 - July 1, 2008. (2008)
Factors Influencing Quality Charateristics of Chocolate Systems during Industrial Manufacture, Ghanaian Scholars UK (AGGOSS) Seminar 2008, Ghana High Commission, Highgat Hill, London, U. K. (2008)
Building Sustainable Agricultural Development through Home-Grown School Feeding - The African Approach (with Linley Chiwona-Karltun), Meeting Global Challenges in Research Cooperation (2008)
Proper nutrition is critical for optimal growth, cognitive development, general well-being and academic performance of...
African Network for School Feeding Programmes - Developments and Strategies for Sustainability of School Feeding Progammes in Africa, NEPAD/WFP Regional Consultative Meeting on Home-Grown School Feeding Programmes in African Countries. (2007)
Building Forum Network for Sustainable School Feeding Programmes in Africa, Global Child Nutrition Forum and School Feeding Development Conference (2007)
Relationship between rheological and textural properties of dark chocolate systems as influenced by particle size distribution and compositional variations (with Alistair Paterson, Mark Fowler, and Joselio Vieira), Annual Meeting of the Institute of Food Technologists (IFT) (2007)
Chocolate rheology is important for the efficiency of mixing, pumping and transportation during processing, with...
Cowpea fortification of Tatale: A traditional plantain-based snack food (with George Amponsah Annor, Esther Sakyi Dawson, Aduama Obed, and Joseph Ashong), BIOAVAILABILITY 2006 Conference (2007)
Comparative evaluation of rheological models used for evaluating dark chocolate viscosity (with Alistair Paterson and Mark Fowler), 1st International Chester Food Science and Technology Conference, University of Chester, Chester, U. K. (2007)
Control of chocolate viscosity is vital to its quality and production cost, and is directly...
School Feeding Programmes in Africa - Current Developments and Challenges, WISHH / Ghana Food Industry Conference, M-Plaza Hotel, Accra, Ghana, September 13-14, (2007)
Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam. (with Dorinda Nartey, Joseph Ashong, and George Annor), Paper Presented at the 13th World Food Congress. (2006)
Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology (with Alan Bullock Merson), The 13th World Food Congress, Nantes, France (2006)
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology (with George Amponsah Annor, Joseph Ashong, and O Ogunseye), IuFost, 13th Word Congress of Food Science and Technology (2006)
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than...
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology. (with Kemi Ogunseye, George Annor, and Joseph Ashong), Paper Presented at the 13th World Food Congress. (2006)
Getting the best out of Global Child Nutrition Forum of the Child Nutrition Foundation , The Global Child Nutrition Forum 2006, Los Angeles, California, USA (2006)
Application of the response surface methodology for the formulation of cassava-cowpea composite flour and evaluation of the quality characteristics of the composite flour biscuits (with Esther Sakyi-Dawson, Jocelyn Lamptey, Paa-Nii Johnson, Samuel Sefa-Dedeh, and Agnes Budu), Annual Meeting of the Institute of Food Technologists (IFT) (2006)
Cassava and cowpeas are crops of major dietary and economic importance in West Africa. The...
Effect of soybean fortification and fermentation techniques on the nutritional composition (with George Amponsah Annor, Edem Joseph Kongor, and Joseph Ashong), BIOAVAILABILITY 2006 Conference (2006)
Application of pedagogy-based information and communication technonogy (ICT) in nutrition training at the University of Ghana , The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
The use of ICT in Nutrition training has recently gained much prominence at the Department...
Chemical composition and changes in the physico-chemical and rheological properties during fermentation of tiger nut (Cyperus esculentus) milk – cow’s milk yoghurt (with Sardia Battuta), The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods in Ghana. (with Esther Sakyi-Dawson, Ann Etse, Samuel Sefa-Dedeh, and George Amponsah Annor), Paper presented at the 1st International Edible Legume Conference and 4th World Cowpea Congress. (2005)
Functional properties and sensory characteristics of soy-fortifed gari. (with Edem Kongor, George Annor, and Joseph Ashong), Paper presented at the Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005). (2005)
Influence of cowpea addition on the nutritional, functional and rheological properties of unripe plantain flour. (with Esther Sakyi-Dawson, George Amponsah Annor, and Obed Aduamoah), Paper presented at the 1st International Edible Legume Conference and 4th World Cowpea Congress. (2005)
Influence of the addition of cereal malts and cowpea (Vigna unguiculata) on the nutritional, functional and physico-chemical properties of fermented traditional weaning foods. (with Justice Asomaning), Paper presented at the Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005) . (2005)
Souring and starch behaviour during co-fermentation of cassava and soybean into gari, an African fermented product (with Edem Kongor and George Annor), The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
Enhancing the Quality of School Feeding Programmes in Ghana , The Global Child Nutrition Forum 2005, Baltimore, Maryland, USA (2005)
In vitro” iron bioavailability of complementary fermented maize gruels and meals from Cameroon. (with Marie Modestine Kana Sop, Tetanye E. Tchoumbougnang, and Amvam Zollo), Book of Abstracts Number T3P-6. Abstract Published at the Conference on Food Safety Under Extreme Conditions. (2004)
Lactic acid fermentation and its influence on the quality characteristics of cowpea-fortified weaning foods. (with Samuel Sefa-Dedeh, Emmanuel Kwasi Asare, and Esther Sakyi-Dawson), Book of Abstracts Number T3P-4. Abstract Published at the Conference on Food Safety Under Extreme Conditions (2004)
Mycotoxin contamination in fermented foods: The present situation in West Africa (with George Annor and Esther Sakyi-Dawson), The Conference on Food Safety Under Extreme Conditions, Jaen, Spain (2004)
Response surface methodology for studying the effects of fermentation, cowpea fortification and nixtamalization on the quality characteristics of maize (with Samuel Sefa-Dedeh and Beatrice Cornelius), The Conference on Food Safety Under Extreme Conditions, Jaen, Spain (2004)
Functional and physico-chemical characteristics of different cowpea varieties and their performance in some staple Ghanaian traditional foods. (with Esther Sakyi-Dawson and Samuel Sefa-Dedeh), Paper Presented at the IFT Annual Meeting, July 12-16, 2004, Las Vegas, NV, USA. (2004)
Functional and physico-chemical characteristics of different cowpea varieties and their performance in a Ghanaian traditional food (with Samuel Sefa-Dedeh and Esther Sakyi-Dawson), The Annual Meeting of the Institute of Food Technologists, Las Vegas, Nevada, USA (2004)
Influence of Cowpea Addition and Dehydration Technique on the Nutritive Value and Rheological Properties of Maize-based Traditional Foods (with Samuel Sefa-Dedeh, Esther Sakyi-Dawson, and George Annor), The Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso (2003)
The Influence of Fermentation and Cowpea Fortification on the Quality Characteristics of Maize-based Weaning Foods. (with Samuel Sefa-Dedeh, Yvonne Kluvitse, and Esther Sakyi-Dawson), Paper Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists. (2003)
HIV/AIDS and Food/Nutrition Security in Africa: The Way Forward. (with Ellen Ohene Afoakwa), The 24th African Health Sciences Congress on Challenges and Strategies in Combating Health Problems in Africa, Towards Development Efforts, Addis Ababa, Ethiopia, (2003)
Nutritional Care and Support for People Living with HIV/AIDS in Sub-Saharan Africa (with Rose Madodzi Adjei), The 24th African Health Sciences Congress on Challenges and Strategies in Combating Health Problems in Africa, Towards Development Efforts, African Union Confeence Centre, Addis Ababa, Ethiopia (2003)
Nutrition, Health and Economic Development; Policy Priorities and Intercultural Education for Achievable Social Justice and Human Rights, The UNESCO Conference on Teaching and Learning for Intercultural Education (UNESCO 2003), Jyvaskyla, Finland (2003)
Ways of Promoting A Culture of Peace for Well-being , The UNESCO Pre-Conference on The Ways of Promoting A Culture of Peace, Espoo-Tapiola, Helsinki, Finland (2003)
Effect of Fermentation on the Physico-chemical and Functional Properties of Nixtamalized Maize (with Samuel Sefa-Dedeh and Beatrice Cornelius), The International Working Meeting of Foods In Africa (Food Africa 2003), Yaounde, Cameroon, (2003)
Rheological and viscoelastic properties of trifoliate yam (Dioscorea dumetorum) starches (with Samuel Sefa-Dedeh), The Third Taro Symposium on Research and Developments on Taro and other Related Crops, Nadi, Fiji Islands (2003)
The Microflora of Fermented Nixtamalized Maize. (with Samuel Sefa-Dedeh, Beatrice Cornelius, and Wisdom Amoa-Awua), Paper Presented at the International Working Meeting of Foods In Africa (Food Africa 2003). (2003)
HIV/AIDS and Agriculture in Africa: The Woman’s Role In Agricultural Policy Formulation and Implementation. , Paper presented at the 8th Inter-disciplinary Congress on Women (Womens World 2002 Congress). (2002)
Optimization of the Nutritional Quality Characteristics of Cowpea-fortified Nixtamalized Maize using Computer-generated Response Surface Models (with Samuel Sefa-Dedeh and Beatrice Cornelius), The First Pan-African Conference (ITANA 2002) on IT in the Advancement of Nutrition in Africa, Nairobi, Kenya. (2002)
Effect of cowpea fortification on the quality characteristics of plantain-based Ghanaian traditional foods (with Esther Sakyi-Dawson, Samuel Sefa-Dedeh, and Obed Aduamuah), The Annual Meeting of the Institute of Food Technologists, Anaheim, California, USA (2002)
Effect of cowpea fortification on the quality characteristics of plantain-based Ghanaian traditional foods. (with Esther Sakyi-Dawson, Samuel Sefa-Dedeh, and Obed Aduamoah), Paper presented at the Annual Meeting of the Institute of Food Technologists, (2002)
The relationship between starch microstructure, cell wall constituents and texture during post-harvest hardening of trifoliate yam Dioscorea dumetorum tubers. (with Samuel Sefa-Dedeh), The Annual Meeting of the Institute of Food Technologists, Anaheim, California, USA (2002)
Effect of fermentation and cowpea fortification on the chemical and functional properties of cereal-based weaning foods (with Samuel Sefa-Dedeh and Yvonne Kluvitse), European Conference on Advanced Technology for Safe and High Quality Foods, Berlin, Germany. (2001)
Effect of fermentation and cowpea fortification on the chemical and functional properties of cereal-based weaning foods. (with Samuel Sefa-Dedeh and Yvonne Kluvitse), European Conference on Advanced Technology for Safe and High Quality Foods. (2001)
Response Surface Methodology for Optimizing Process Development of Cowpea-fortified traditional foods. (with Samuel Sefa-Dedeh and Kwabena Frimpong), European Conference on Advanced Technology for Safe and High Quality Foods. (2001)
Application of Response Surface Methodology for Optimizing the Quality Characteristics of Cowpea-fortified Nixtamalized Maize (with Samuel Sefa-Dedeh and Beatrice Cornelius), International Conference of Agricultural Sciences and Technology, Beijing, China, (2001)
Biochemical and Textural Changes in trifoliate yam Dioscorea dumetorum tubers after harvest (with Samuel Sefa-Dedeh), Paper Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA, USA June 23-27. (2001)
Comparative Evaluation of Cowpea Varieties and their Performance in a Fermented Food Product (with Samuel Sefa-Dedeh and Esther Sakyi-Dawson), The Annual Meeting of the Institute of Food Technologists, New Orleans, LA, USA (2001)
Effects of Drying Method, Packaging and Storage on the Quality of Cowpea-Based Weaning Foods. (with Samuel Sefa-Dedeh, Esther Sakyi-Dawson, and Kwame Andoh-Kumi), IFT Book of Abstracts 88E-22 and Paper Presented at the Annual Meeting of the Institute of Food Technologists, (2001)