Browsing by Author "Agbenorhevi, Jacob K."
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- ItemA Survey of Ackee Fruit Utilization in Ghana(Jamaican Journal of Science & Technology, 2014-12) Osei, Joycelyn Anima; Essuman, Edward Ken; Kyeremateng, Daniel Owusu; Agbenorhevi, Jacob K.; 0000-0002-8516-7656Blighia sapida is a woody perennial fruit tree species native to West Africa. The fleshy arils of the ripened fruits are edible while the seeds and capsules of the fruits are used for soap making. Our ethnobotanical survey revealed that although the ackee fruit is overlooked by researchers in Ghana, the fresh ackee aril is traded in some local markets. People have different interests in using ackee and variable knowledge of its uses. Preferred bakery products from suggestions in the survey conducted were cake, chips and rock cake.
- ItemAckee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties(International Journal of Nutrition and Food Sciences, 2014-11-10) Dossou, Veronica M.; Agbenorhevi, Jacob K.; Combey, Sussana; Afi-Koryoe, Sarah; 0000-0002-8516-7656The limited information on the health and nutritional benefits of edible arils of the ackee (Blighia sapida) tree makes it underutilized in West Africa. This study was to investigate the nutrient content, total phenols, antioxidant activity and phytochemical constituents of freeze and oven dried ackee arils. Phytochemical analysis was done using standard protocol whereas antioxidant activity and total phenol content was determined using the DPPH and Folin-Ciocalteau methods, respectively. The minerals content was determined by means of atomic absorption spectrophotometry. The moisture, crude fat, crude protein, crude fibre, ash, carbohydrate and energy content were in the range of 4.83-5.20%, 51.60-56.66%, 10.94-11.67%, 3.63-3.88%, 8.01-8.56%, 14.41-20.62% and 590.67-614.26 kcal/100g, respectively. The ackee arils also contained appreciable minerals (Ca, P, Mg, Na, K and Zn) with K (425.10-475.71 mg/100g) being the highest while Zn (1.95-2.08 mg/100g) was the least mineral. Phytochemical screening revealed the presence of tannins, saponins and glycosides in the arils. The total phenolic content was 5235.04±103.9 and 5175.38±178.46 mg GAE/100g in oven-dried and freeze-dried samples, respectively. The vitamin C content was 29.6 and 35.7 mg/100 g whereas antioxidant activity was 66.0 and 29.4 % DPPH inhibition (with trolox equivalence of 91.0±9.4 and 40.6±0.6 µM TE/g) in the oven and freeze dried ackee arils, respectively. Drying method had effect on the phytochemicals and antioxidant activity of the ackee flour sample. The findings suggest that ackee aril had considerable total phenols content and antioxidant activity, which implies that the fruit aril has the potential for application in food systems to maintain food quality
- ItemAckee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties(International Journal of Nutrition and Food Sciences, 2014) Dossou, Veronica M.; Agbenorhevi, Jacob K.; Combey, Sussana; Afi-Koryoe, Sarah; 0000-0002-8516-7656
- ItemAntinutrient contents of watermelon seeds(MOJ Food process Technol., 2018) Addo, Philip W.; Agbenorhevi, Jacob K.; Adu-Poku, David; 0000-0002-8516-7656However, previous studies have shown watermelon seeds as considerable source of food for human nutrition and health. In the present study, seeds of three (3) varieties of watermelons (Kaolak, Crimson sweet and Sugar baby) were analysed for their moisture content and antinutrients; oxalate, phytate and tannin levels. The oxalate, phytate and tannin contents were determined by means of potassium permanganate titration method, Iron (I) chloride titration method and Folin‒Ciocalteau assay, respectively. The seeds were also boiled‒oven dried and roasted to determine the effects of the processing on the antinutrient levels. Results indicated that the fresh watermelon seeds had moisture content in the range of 10.81‒12.04%; oxalate, 0.43‒0.48 g/100g db; phytate, 0.23‒0.30 g/100g db and tannin, 5.06‒6.45 g/100g db. The boiling‒oven drying and roasting significantly reduced the levels of the antinutrients. Decrease in the oxalate levels was in the range of 92‒96% for boiled‒oven dried samples and 49‒64% for roasted samples. Decrease in the phytate levels ranged 58‒76% and 73‒82% for boiled‒oven dried and roasted samples, respectively. However, decrease in the tannin levels ranged 15‒35% for boiled‒oven dried samples and 23‒38% for roasted samples. The present findings suggest watermelon seeds contain antinutrients which are minor components and can be reduced by boiling and roasting of the seeds.
- ItemAntioxidant activity, total phenols and phytochemical constituents of four underutilised tropical fruits(International Food Research Journal, 2015) Boakye, Abena A.; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Oduro, Ibok N.; 0000-0003-0344-2683; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-3731-2684The antioxidant activity, total phenols content and phytochemical constituents of edible portions of four underutilised tropical fruits; Irvingia gabonensis (African mango), Artocarpus altilis (breadfruit), Annona muricata (soursop) and Annona squamosa (sweetsop) were determined. Extracts of fruit samples were screened for selected phytochemicals using standard methods whereas the total phenols content and antioxidant activity (by free radical scavenging action) was determined by the Folin-Ciocalteu method and DPPH assay, respectively. The antioxidant activities were high with values ranging from 63% inhibition (breadfruit) to 78% inhibition (African mango pulp). African mango seeds had the highest total phenols content (20.96 mg GAE /100g). Tannins, triterpenoids, saponins, sterols, cardiac glycosides, flavanoids and coumarins were detected in most of the fruit extracts. The study revealed that these underutilised tropical fruits have considerable free radical scavenging (antioxidant) activity and an array of phytochemicals necessary to significantly impact health of consumers.
- ItemAssessing the Association between Nutritional Status and Asymptomatic Malaria Parasitaemia of Children Under Five Years in Ghana(Pyrex Journal of Nutrition and Metabolism, 2017-03) Nyaaba, Daniel Ayine; Brown, Patricia K.; Agbenorhevi, Jacob K.; 0000-0003-3116-5724; 0000-0002-8516-7656Background: Undernutrition and malaria are major public health challenges and are the main causes of morbidity and mortality in low and/or middle income settings. To fulfil a research need, this study was conducted to determine the association between nutritional status including anaemia and asymptomatic malaria parasitaemia in children under five years old. Methods: This was a community based cross-sectional study, conducted in four communities from randomly selected regions in Ghana. Blood samples and anthropometric measures of 250 children were collected for analyses. Parents of children involved in the study, also completed a questionnaire. Results: The prevalence of asymptomatic malaria parasitaemia was 14.8% and anaemia (Hb < 11.0 g/dl) was 58.8%. Binomial logistic regression analysis predicted no significant association between asymptomatic malaria parasitaemia and weight-for-height z-scores (p = 0.592; OR = 1.234; 95% CI: 0.573-2.658), height-for-age z-scores (p = 0.169; OR = 0.651; 95% CI: 0.353-1.200) and weight-for-age z-scores (p = 0.832; OR = 1.094; 95% CI: 0.478- 2.504). However, asymptomatic malaria parasitaemia was a significant predictor of anaemia (p = 0.04; OR = 2.419; 95% CI: 1.041-5.622) and ages beyond two years were risk factors for anaemia. Stunting however was associated with a significant lower odds of being anaemic (p = 0.003; OR = 0.484; 95% CI: 0.301- 0.778). Conclusions: Asymptomatic malaria parasitaemia may have no effect on anthropometric measurements of young children or asymptomatic malaria parasitaemia have no significant influence on anthropometric measures of young children in the short or long term. However, children with asymptomatic malaria parasitaemia are more likely to be anaemic especially after two years. Stunting however may reduce the risk of anaemia in children. This suggests that, asymptomatic malaria parasitaemia may be a contributory factor to the existing burden of anaemia in children from developing countries. Efforts should therefore be made to screen for asymptomatic malaria parasitaemia during routine growth monitoring sessions.
- ItemAssessment of knowledge and socioeconomic status of caregivers of children with malnutrition at a district hospital in Ghana(African Health Sciences,, 2023) Ameyaw, Rita; Ameyaw, Emmanuel; Agbenorhevi, Jacob K.; Hammond, Charles Kumi; Arhin, Benard; Afaa, Taiba Jibril; 0000-0002-8516-7656Background: Malnutrition is a significant public health problem and is a major cause of morbidity and mortality in children. Aims: To assess knowledge and socioeconomic status of caregivers of children under 5 years with malnutrition at a district hospital in Ghana. Methods: Case Report forms were used to gather data in a cross-sectional study which was carried out among 189 caregivers and their children aged from zero to fifty-nine months at the Out-Patient Department clinic. Results: Most (80.95%) children had marasmus. Sixty-two point four-two percent had severe wasting, while 35.45% had mild stunting. The rest, 21.69% had moderate stunting; while only 2.12% severe stunting. Almost all caregivers (94.71%) had heard of exclusive breast feeding as a good feeding practice but only 58.20% practiced it. Most caregivers (68.26%) had no education or only up to basic level, p=0.035. The average number of children per family was 4.8 per household (SD: 1.69) with majority of them (64.55%) having 4-6 children per family and 13.23% of them had more than 7 children per family, p=0.009. More than a third (37.04%) of the caregivers earned less than a hundred Ghana cedis (GhC 100 [US$ 19] per month and 50.26% of them earned between GhC 101 (US$ 19) and GhC 500 (US$ 96) per month. Conclusion: Lower level of caregivers’ education and large family size were risk factors for developing malnutrition among children.
- ItemAssessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana(Journal of Food Security, 2018) Adams, Ayisaa; Agbenorhevi, Jacob K.; Alemawor, Francis; Lutterodt, Herman E.; Sampson, Gilbert O.; 0000-0002-8516-7656; 0000-0003-0985-8727; 0000-0001-7015-7597; 0000-0002-2175-4683The consumers’ awareness and willingness to pay premium for organic fruits and vegetables as well as the marketing prospects of these organic foods in the Techiman Market of Ghana were assessed. A face-to-face interview technique was employed using a structured questionnaire for this cross-sectional study. Out of 330 questionnaires administered, 318 were valid and included in the data analysis accordingly. Results showed that most of the consumers (74.53%) were aware of organic foods and the majority willing to pay up to 50% premium for the organic fruits and vegetables. The study revealed that key factors such as age, marital status, income and knowledge of chemical residues and their associated health risks significantly influenced consumers’ choice and willingness to pay a premium for organic fruits and vegetables. The estimated market potential for the organic fruits and vegetables were GH¢3,514,383,194.70 (~926 million USD) and GH¢5,341,348,087.50 (~1407 million USD) per year, respectively. Most consumers are aware of organic foods in the Techiman market of Ghana and they became aware generally through the radio and school/books. Most of the consumers acknowledged that they had concerns about the environmental and health risks associated with chemically grown fruits and vegetables on their health and wellbeing. Almost all the consumers were willing to pay up to 50% premium for the organic fruits and vegetables purchased in the Techiman municipality
- ItemCharacterization of pectin extracted from muskmelon (Cucumis melo L.)(Journal of Science and Technology, 2021-10) Nyarko, Benjamin; Agbenorhevi, Jacob K.; Wireko-Manu, Faustina D.; Kpodo, Fidelis M.; 0000-0002-8516-7656; 0000-0002-5020-6299; 0000-0002-7949-0502Muskmelon (Cucumis melo L.) fruits are cultivated for their seeds, but the peels are potential sources of pectin for food and pharmaceutical applications. The objective of this study was to extract and characterize pectin from muskmelon peels subjected to two different drying techniques. The pectin was extracted using acid treatment and the structure, chemical composition and functional properties determined. Oven and solar dried muskmelon pectin extracts gave comparable yields (6.48% and 5.27%), high degree of methylation (60.53 and 64.97%) and anhydrouronic acid content of 46.99% and 56.60%, respectively. Intrinsic viscosity was 0.3 gdL-1 irrespective of drying technique used. The pectin extracts from the oven and solar dried muskmelon demonstrated good water absorption (208g/100g and 269g/100g), oil absorption (237g/100g and 152g/100g) and emulsion (50% and 46%) capacities, respectively. The different drying techniques used did not significantly influence physicochemical and functional properties. The findings show that muskmelon pectin are high methoxyl pectin with good functional properties which can be tailored for use in food and pharmaceutical formulations.
- ItemCharacterization of Starch from New Cassava Accessions at Different Maturity(Journal of Food Security, 2019) Williams, G.; Ansah, K. O.; Agbenorhevi, Jacob K.; Oduro, Ibok N.; Bobobee, E.; 0000-0002-8516-7656; 0000-0003-3731-2684; 0000-0002-1949-9396Cassava (Manihot esculanta) is a root crop which serves as an important source of starch on a global scale. The objective of this work was to investigate the characteristics of starch from some new cassava accessions at different maturity. Six new cassava accessions (Abrabopa, Agra, Amansen, Ampong, Bankyehemma and Duadekpakpa) were harvested at four different months (from April – July 2017; i.e., 7-10th month) after planting. The starch was extracted using the conventional method of starch extraction and their yield calculated. The amylose was determined by means of spectrophotometry whereas pasting properties of the starches were analyzed using Rapid Visco Analyzer. Average starch yield ranged from 18-29% with the highest yield recorded in the 10th month for the various varieties studied. There were no significant differences (p > 0.05) in the peak viscosity, final viscosity, peak time and pasting temperature but significant differences were recorded for setback, trough and breakdown of the starch samples. The amylose (14-25%) and amylopectin (76-85%) content of the varieties differed significantly (p < 0.05). The present work shows that maturity affects the starch yield, composition and pasting properties of the new cassava accessions and this should be considered in deciding the time to harvest each accession for specific food and non-food industrial applications.
- ItemChemical, functional and pasting properties of starches and flours from new yam compared to local varieties(CyTA - Journal of Food, 2022) Effah-Manu, Liticia; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Maziya-Dixon, Bussie; Oduro, Ibok N.; 0000-0003-2896-9916; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-2014-2201; 0000-0003-3731-2684
- ItemConsumption pattern, heavy metal content and risk assessment of Akpeteshie-local gin in Ho municipality of Ghana(Scientific African, 2023) Agbley, E. N.; Kpodo, Fidelis M.; Kortei, N. K.; Agbenorhevi, Jacob K.; Kaba, G.; Nyarsordzi, J.; 0000-0002-7949-0502; 0000-0002-8516-7656Akpeteshie is a locally distilled alcoholic beverage produced by fermentation of palm wine and other substrates. This study investigated akpeteshie consumption patterns in Ho municipality and assessed the content of ethanol and contaminants (methanol, lead, copper and iron) in the akpeteshie samples. Alcohol consumption pattern of 140 participants was determined using the Daily Drinking Questionnaire in a cross-sectional study in Ho municipality, Ghana. The levels of ethanol and methanol in ten (10) samples of akpeteshie obtained from distillers across the municipality was determined using AOAC methods. Heavy metals were determined using atomic absorption spectrophotometer. The health risk associated with akpeteshie consumption was also assessed. About 67.86% of the respondents preferred Akpeteshie as their alcoholic beverage. Majority of respondents who consumed akpeteshie were males (93.6%), however the female participants (66.67%) exceeded the recommended number of drinks. Although methanol and lead were not detected, copper (1.39–4.12 mg/l) and iron (1.98 mg/l) were present and exceeded allowed standards. The study observed high akpeteshie consumption levels among males, but increased alcohol abuse among females beyond the recommended limits of 1–2 drinks/day. Although iron (1.98 mg/l) and copper (4.12 mg/l) levels in the akpeteshie samples were high, risk assessment of the consumed toxic metals through akpeteshie posed no adverse health effects on the populace of the various locations. However excessive consumption of akpeteshie could lead to incremental life cancer risk due to the minute accumulation of these toxic metals hence the need to intensify regulatory and health promotion efforts.
- ItemDetermination of some herbicide residues in sweet potato(Cogent Food & Agriculture, 2021) Hormenoo, Yvonne A.; Agbenorhevi, Jacob K.; Ekyem, Seth O.; Bonsu, Kwasi O.; Torve, Vincent; Voegborlo, Bright R.; 0000-0002-8516-7656; 0000-0002-0674-2625Abstract: The use of herbicides in weed control is on the increase but such chemical residues in crop plants mostly cause health risks. The objective of this work was to determine the level of some herbicide residues in sweet potato. The sweet potatoes were cultivated in randomized complete block design (RCBD) with four replications at the Crops Research Institute Agronomy fields, Kwadaso, Ghana. The different treatments made up of combinations of five pre-emergence herbicides (butachlor [50 g/L—3 L/Ha], imazethapyr [240 g/L—3 L/Ha], metolachlor [333 g/L—4 L/Ha], pendimethalin [500 g/L—3 L/Ha] and terbutryn [167 g/L—4 L/Ha]) and one (1) post emergence herbicide (propaquizafop [100 g/L—1.2 L/Ha]) were applied. After harvest, samples were randomly selected and extracted using a modified QuEChERS extraction method followed by liquid chromatography-mass spectrometry (LC-MS) to determine the residual levels of the herbicides. The results showed that butachlor, imazethapyr, terbutryn and propaquizafop were not detected in their respective sweet potato samples analysed. However, pendimethalin and metolachlor residues were detected at concentrations of 0.0023 µg/g and 0.0029 µg/g, respectively. The findings suggest that the herbicide residue levels detected were considerably lower than the maximum acceptable limit (0.05 µg/g) and thus the application of these pre-, and post-emergence herbicides at the recommended rates in sweet potato is safe from the residual point of view.
- ItemDevelopment and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles(Cogent Food & Agriculture, 2020) Abe-Inge, Vincent; Asaam, Esumaba Serwaa; Agbenorhevi, Jacob K.; , Bawa, Nadratu Musah; Kpodo, Fidelis M.; 0000-0002-4898-6046; 0000-0002-8516-7656; 0000-0002-3861-779X; 0000-0002-7949-0502Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall accept ability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.
- ItemDevelopment and Quality Assessment of Cassava Sweetpotato Non-Alcoholic Beverage(MOJ Food Processing & Technology, 2016) Wireko-Manu, Faustina D.; Agyare, Anita; Agbenorhevi, Jacob K.; Oduro, Ibok N.; 0000-0002-5020-6299; 0000-0001-9991-0546; 0000-0002-8516-7656; 0000-0003-3731-2684Most Non-alcoholic beverages (NABs) are produced from fruits, dairy, cocoa etc.,but seldom from roots and tubers. This study aimed at producing NAB from cassava and sweetpotato roots. Four different formulations were prepared; cassava roots : sweetpotato roots - 100:0%, 90:10%, 70:30%, 50:50%. The clean, peeled, grated roots were weighed in percentages, blended and the juice extracted. The juice was allowed to stand, decanted, filtered and heated with maize malt, sugar, ginger and water and finally packaged hot. Consumer preference was done with 49 panelists and pH, total solids, total soluble solids (TSS), titratable acidity (TA) and Vitamin C were determined on all formulations. Titratable acidity ranged from 0.51 to 0.77% with the 50:50 formulation being the highest. Total solids, varied significantly and ranged from 8.96 - 12.00% and the 90:10 formulation had the highest value. Vitamin C content was low with a range from 2.43-3.99mg/100g for 100:0 and 50:50% respectively. TSS of the beverages were within 8.50 and 10.50 with the 100% having the least value. Generally, as sweetpotato percentage increased, the vitamin C content, TA, TSS increased but the pH decreased. The sensory results showed that there were no significant differences (p < 0.05) among the three different formulations that contained sweetpotato but rather significant differences in overall acceptability and taste between the control (100% cassava) and the other samples. Generally the beverage had good consumer preference with the most preferred being the 50:50% formulation. The quality parameters of all formulations were within the acceptable quality range specified by Ghana Standards Authority for beverages. The potential to use liquid extract from cassava and sweetpotato during processing for beverages is high. This could expand utilization base of the crops while reducing potential hazards of untreated water from root and tubers
- ItemDevelopment and Quality Assessment of Cassava Sweetpotato Non-Alcoholic Beverage(MOJ Food Processing & Technology, 2016) Wireko-Manu, Faustina D.; Agyare, Anita; Agbenorhevi, Jacob K.; Oduro, Ibok N.; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-3731-2684Most Non-alcoholic beverages (NABs) are produced from fruits, dairy, cocoa etc., but seldom from roots and tubers. This study aimed at producing NAB from cassava and sweetpotato roots. Four different formulations were prepared; cassava roots : sweetpotato roots - 100:0%, 90:10%, 70:30%, 50:50%. The clean, peeled, grated roots were weighed in percentages, blended and the juice extracted. The juice was allowed to stand, decanted, filtered and heated with maize malt, sugar, ginger and water and finally packaged hot. Consumer preference was done with 49 panelists and pH, total solids, total soluble solids (TSS), titratable acidity (TA) and Vitamin C were determined on all formulations. Titratable acidity ranged from 0.51 to 0.77% with the 50:50 formulation being the highest. Total solids, varied significantly and ranged from 8.96 - 12.00% and the 90:10 formulation had the highest value. Vitamin C content was low with a range from 2.43-3.99mg/100g for 100:0 and 50:50% respectively. TSS of the beverages were within 8.50 and 10.50 with the 100% having the least value. Generally, as sweetpotato percentage increased, the vitamin C content, TA, TSS increased but the pH decreased. The sensory results showed that there were no significant differences (p < 0.05) among the three different formulations that contained sweetpotato but rather significant differences in overall acceptability and taste between the control (100% cassava) and the other samples. Generally the beverage had good consumer preference with the most preferred being the 50:50% formulation. The quality parameters of all formulations were within the acceptable quality range specified by Ghana Standards Authority for beverages. The potential to use liquid extract from cassava and sweetpotato during processing for beverages is high. This could expand utilization base of the crops while reducing potential hazards of untreated water from root and tubers.
- ItemDietary fibre ascorbic acid and proximate composition of tropical underutilised fruits(African Journal of Food Science, 2014-06) Boakye, Abena A.; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Oduro, Ibok N.; 0000-0003-0344-2683; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-3731-2684The current surge in the prevalence of chronic diseases has necessitated the call for the increased consumption of fruits to curtail the phenomenon.The dietary fibre fractions .......................................
- ItemDiversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana(Scientific African, 2023) Dzomeku, Matilda; Alemawor, Francis; Agbenorhevi, Jacob K.; Oduro, Ibok N.; Obodai, Mary; 0000-0002-6527-6978; 0000-0003-0985-8727; 0000-0002-8516-7656; 0000-0003-3731-2684; 0000-0003-0776-6095Edible mushrooms commonly found in forest reserves are important for food security but they are underutilized in Ghana. The Atewa forest reserve in the Eastern Region and Bia Biosphere in the Western Region are among the largest forest reserves in Ghana. However, human activities including illegal mining activities pose a threat to the existence of the rich mushroom diversity within these forests. The objective of this study, therefore, was to collect, characterize and domesticate mushrooms from the Atewa forest reserve and the Bia Biosphere. Wild mushroom samples were randomly photographed, collected, dried and stored. Edible and wild mushrooms were characterized morphologically and compared with literature. A total of 86 mushroom samples (comprising 45 from the Atewa forest reserve and 41 from the Bia Biosphere) were collected and identified. The two forest reserves contained a rich diversity of wild mushrooms namely: Cookeina speciosa, Marasmiellua inoderma, Auricularia cornea, Daldina concentrica, Pleu rotus sp. Polypores. Cultivated Auricularia auricula strain AUAT recorded the highest ash content (16.70%) while cultivated Ganoderma sp. strain GLB recorded the lowest ash content (5.12%). On the other hand, cultivated Pleurotus ostreatus strain POB recorded the highest fat content of 19.88% and cultivated Pleurotus saju-caju strain PSCAT gave the least value of 12.02%. Cultivated Auricularia auricula strain AUAT again recorded the highest protein value of 33.38% while wild Ganoderma sp. Strain GLB had the least protein value. A total carbohydrate level of 64.22% was observed in cultivated Ganderma sp. strain GLB. The highest oxalate content of 30.93 mg/100 g was recorded in cultivated Pleurotus ostreatus strain EM1 with cultivated Auricularia auricula strain AUAT being the least value of 4.73 mg. A high phytate value of 149.35 mg was observed in cultivated Auricularia auricula strain AUAT and cultivated Pleurotus saju-caju strain PLAT showed the lowest value of 31.60 mg/100 g. The present findings provide considerable data on fungal diversification, conservation and domestication as well as a reference point for future studies.
- ItemEffect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour(Food Research, 2018-08) Abe-Inge, Vincent; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Adzinyo, O. A.; 0000-0002-4898-6046; 0000-0002-8516-7656; 0000-0002-7949-0502African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of different drying methods on the quality characteristics of the flour. The fresh pulp was oven, solar, and freeze-dried. Proximate, physicochemical and functional properties of the flours were determined. The flours had high amount of crude fibre (14.04-19.52%), carbohydrates (64.56-73.60%), energy (281.92 - 73.60 kCal/ 100g), relatively high water absorption capacity (307.18-517.66%), swelling power (433.0-556.92%), oil absorption capacity (83.48-164.38%) and good flowability (Hausner Ratios below 1.4 and Carr’s Indices below 23%). The present findings show that APP flour could be used as a potential ingredient in various food products such as pasta, puddings, cakes, biscuits, bread, crackers and doughnuts
- ItemEffect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam(Cogent Food & Agriculture, 2020) Abe-Inge, Vincent; Agbenorhevi, Jacob K.; Katamani, Grace D.; Ntim-Addae, Samuella B.; Kpodo, Fidelis M.; 0000-0002-8516-7656; 0000-0002-4898-6046; 0000-0002-7949-0502The objective of this study was to investigate the effect of okra pectin as a stabilizer and a texturizer on the quality and consumer acceptability of tigernut milk and fried yam, respectively. Okra pectin concentrations 0% (control), 0.2%, 0.4% and 0.6% were used in the preparation of tigernut milk as well as to pretreat yam slices before deep frying. The viscosity and microbial quality of the tigernut milk samples were evaluated, whilst the moisture content, oil uptake and colour of fried yam were also determined. Consumer acceptability test was conducted on both the tigernut milk and fried yam using 50 semi-trained panelists. The viscosity of the tigernut milk samples which ranged from 4.67 cP to 10.50 cP increased with increasing concentrations of okra pectin. The microbial load of all tigernut milk samples were within the acceptable limits. With the exception of sample appear ance, okra pectin also had no significant effect (p > 0.05) on the sensory quality of tigernut milk. On the other hand, okra pectin treatment in the fried yam samples resulted in significantly different moisture (54.33–56.71%), oil uptake/fat content (4.00–5.50%) and colour (L*a*b*) values. Results showed that okra pectin had no significant effect (p > 0.05) on all sensory quality parameters of fried yam samples though 0.2% okra pectin treated yam had the highest mean overall acceptability. The findings suggest that treatment with okra pectin can be exploited to make appreciable impact on the quality and consumer acceptability of fried yam.