George Amponsah Annor is a Lecturer at the Department of Nutrition and Food Science, University of Ghana Legon. He holds an MPhil degree in Food Science and a BSc. (Honors) degree in Nutrition and Food Science, awarded by the University of Ghana. He is also the Coordinator of the West African Food Data Systems (WAFOODS).Mr. Annor has been trained by the International Foundation for Science (IFS)/African Women in Agricultural Research and Development (AWARD), on Proposal and Scientific Writing. He has also received training in Participatory Risk Assessment at the University of Pretoria, South Africa. Mr. Annor has been involved in research in the areas of new product development, process optimization, food safety and Legume processing. He currently has 3 peer reviewed articles and 18 scientific papers presented at international conferences with published abstracts. He is a member of the Ghana Institute of Food Technologist, the Ghana Nutrition Association, African Nutrition Graduate Students Network and the Information Technology in the Advancement of Nutrition in Africa (ITANA) Society. Mr. Annor has a lot of research experience in the processing of legumes, especially cowpeas. He worked on the USAID Sponsored CRSP/Cowpea Project for 6 years and has over those years gained a lot of experience with industry especially small to medium scale industries in Ghana. He was also contracted by Royal Ahold ASAP/ Ghana Private-Public Partnership Food Industry Development Programme to introduce Cowpea-fortified fermented maize dough to selected rural communities in Ghana in 2004. He has attended a number of international workshops and conferences. Notable amongst them are the Workshop on Proposal and Scientific Writing in Zambia, Workshop on Participatory Risk Assessment in South Africa, Global Cassava Partnership I Conference in Belgium, The 10th ASEAN Food Conference in Malaysia, Bioavailability 2006 in Thailand, The 2nd Congress on Information Technology in the Advancement of Nutrition in Africa (ITANA) in South Africa and the 18th International Congress of Nutrition, ICC Durban also in South Africa. Mr. Annor, have been involved in the organization of seminars and workshops under the Bean/Cowpea CRSP Project. He served as a resource person and a facilitator at Bean/cowpea CRSP Workshop on the refining of a Bean/cowpea CRSP training manual with Agricultural extension personnel and health workers at the District Office of the Ministry of Agriculture, Suhum, Ghana in 2006 and the Bean/cowpea CRSP Workshop on the training of Small-scale food processors on the processing of Cowpea-fortified products held in Accra and Porto-Novo, Benin in September, 2007 and October, 2007 respectively. Mr. Annor was actively involved in the development of a training manual on the preparation of cowpea-fortified maize dough and cowpea fortified gari. Currently, Mr. Annor is part of a team of distinguished scientists put together by the International Foundation for Science (IFS) to train African women scientists on Proposal and Scientific Writing with sponsorship from the African Women in Agricultural Research and Development (AWARD) under the Gender and Diversity Program
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...
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....
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...