Food Chemistry and Quality Control
Effect of cowpea addition on quality and sensory characteristics of cassava-cowpea composite flour biscuits (with Esther Sakyi Dawson, Paa Nii Johnson, Jocelyn Lamptey, and Agnes Budu), IuFost, 13th World Congress of Food Science and Technology (2006)
In recent years the use of cassava flour for bakery products other than bread is...
Effect of Processing Method on the Chemical Composition and Rheological Properties of Flour from Four New Cassava varieties (with Esther Sakyi Dawson, Jocelyn Lamptey, Paa Nii Johnson, and Agnes Budu), IuFost, 13th Word congress of Food Science and Technology (2006)
Cassava (Manihot esculenta) features prominently in the diets of most West Africans. Traditionally, cassava roots...
Effect of soybean fortification and fermentation techniques on the nutritional composition (with Emmanuel Ohene Afoakwa, Edem Joseph Kongor, and Joseph Ashong), BIOAVAILABILITY 2006 Conference (2006)
Souring and starch behaviour during co-fermentation of cassava and soybean into gari, an African fermented product (with Emmanuel Ohene Afoakwa and Edem Kongor), The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
Souring of cassava dough during fermentation is an important and desirable quality attribute in the...
Influence of Cowpea Addition and Dehydration Technique on the Nutritive Value and Rheological Properties of Maize-based Traditional Foods (with Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, and Esther Sakyi-Dawson), 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)
Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. The objective...
Food Process Engineering
Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam. (with Emmanuel Ohene Afoakwa, Dorinda Nartey, and Joseph Ashong), Paper Presented at the 13th World Food Congress. (2006)
Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance...
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology (with Joseph Ashong, Emmanuel Ohene Afoakwa, 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 Emmanuel Ohene Afoakwa, Kemi Ogunseye, and Joseph Ashong), Paper Presented at the 13th World Food Congress. (2006)
Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than...
Food Safety / Biotechnology
Microbial quality of Street fruit Juices retailed in (with Kweku Tano Debrah and Emmanuel Kaw), 2nd African Epidemiology conference (ANEC) (2006)
Mycotoxin contamination in fermented foods: The present situation in West Africa (with Emmanuel Ohene Afoakwa and Esther Sakyi-Dawson), The Conference on Food Safety Under Extreme Conditions, Jaen, Spain (2004)
Mycotoxins are toxic secondary metabolites produced by fungi that contaminate a wide variety of foods...
New Product Development
Cowpea fortification of Tatale: A traditional plantain-based snack food (with Esther Sakyi Dawson, Emmanuel Ohene Afoakwa, Aduama Obed, and Joseph Ashong), BIOAVAILABILITY 2006 Conference (2007)
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, Emmanuel Ohene Afoakwa, and Kwaku Tano-Debrah), African Journal of Biotechnology (2007)
To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional...
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 Emmanuel Ohene Afoakwa), Paper presented at the 1st International Edible Legume Conference and 4th World Cowpea Congress. (2005)
Cowpea may be used as a fortifying agent because it’s high protein level and its...
Functional properties and sensory characteristics of soy-fortifed gari. (with Emmanuel Ohene Afoakwa, Edem Kongor, and Joseph Ashong), Paper presented at the Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005). (2005)
A major drawback of gari is that, it is basically a carbohydrate meal and thus...
Influence of cowpea addition on the nutritional, functional and rheological properties of unripe plantain flour. (with Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa, and Obed Aduamoah), Paper presented at the 1st International Edible Legume Conference and 4th World Cowpea Congress. (2005)
Cowpea fortification has been used to effectively improve the protein content of some traditional foods....