Browsing by Author "Appiah, Francis"

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    Nutrient composition, functional properties, digestibility and formulation of selected food products from breadfruits (Artocarpus Spp. and Treculia Africana)
    (2011-07-12) Appiah, Francis
    Breadfruits (Artocarpus altilis, Artocarpus camansi, Artocarpus heterophyllus and Treculia africana) which grow in Ghana have been used as food security crops. In order to expand their use a survey was carried out in selected regions of Ghana using structured questionnaires to solicit baseline information on indigenous knowledge and traditional uses of the breadfruits. Standard procedures were then used to assess the physicochemical properties of the breadfruit flours as well as their digestibility. The data on chemical composition were used to establish predictive relationships for predicting digestibility, dry matter intake, net energy for production as well as relative food value. Selected food products were then formulated using breadfruit flours as substitute. The results of the survey showed that Artocarpus altilis and A. camansi were used for food (95.4%) while T. africana was mainly used for medicinal purposes (59%) and cocoa agroforestry (50.9%). With respect to their nutritional composition, the protein content of the flours of the nut-derived species (A. heterophyllus, A. camansi and T. africana) ranged between 12.23% and 17.72% whereas the crude fiber content varied between 1.67% and 2.91%, the carbohydrate content was between 57.00% and 70.15%. Potassium was the predominant mineral ranging from 533.95mg/100g in T. africana to 1313.3mg/100g in A. camansi. Magnesium levels varied widely between A. camansi (10.18mg/100g) and T. africana (167.71mg/100g). T. africana had significantly higher (P<0.01) calcium content (65mg/100g) than both A. heterophyllus (65mg/100g) and A. camansi (93mg/100g). On the other hand, sodium content ranged between 37.5mg/100g in A. camansi and 54.0mg/100g in T. africana. Phosphorus content varied widely between 201.60mg/100g and 440.00mg/100g. The iron content was highest in A. heterophyllus (9.38mg/100g) while A. camansi had the least (2.20mg/100g). The nut flours had bulk densities ranging between 0.53 and 0.76g/cm3. The functional properties were water absorption capacity (1.25-3.67g/g), oil absorption capacity (0.5-2.50ml/g), solubility (8.01-11.29%) and swelling power (4.84-6.32). The flours had peak viscosities ranging between 21.00BU and 125.00BU and setback values ranging between 7.67 and 38.00BU. On the other hand, the pulp (A. altilis) flours had the following attributes: crude protein (3.80%), crude fibre (3.12%), carbohydrates (79.24%), K (673.50mg/100g), Na (69.00 mg/100g), Fe (3.91 mg/100g), Mg (90.63 mg/100g), P (140.00 mg/100g), Ca (60.83 mg/100g), bulk density (0.57 mg/100g); water and oil absorption capacities (3.67g/g and 1.50ml/g respectively), solubility (11.55%), and peak viscosity of 354.33BU. No significant differences (P>0.01) were found in the tannin contents (3.44mg/100g to 4.30 mg/100g) of the breadfruit species. Lignin content was highest in A. camansi (12.1%) compared to the least (3.54%; T. africana). T. africana had the highest Digestible Dry Matter (78.51%) whereas A. camansi had the least (70.21%). Dry Matter Intake was highest in A. altilis (2.65% per kg body weight) and lowest in T. africana (1.72%/kg body weight). T. africana having the highest Net Energy for Production (88.00 Mca/lb) was similar to A. heterophyllus (86.77 Mcal/lb) but higher than A. camansi. A. altilis had higher Relative Feed Value (156.48) compared to A. camansi (137.13), A. heterophyllus (126.18) and T. africana (104.88). The predictors for Digestible Dry Matter were Acid Detergent Lignin, lignin, hemicelluloses and Nuetral Detergent Fibre. Dry Matter Intake was dependent on carbohydrate, fat, Acid Detergent Fiber, hemicelluloses and Neutral Detergent Fiber contents. On the other hand Net Energy for Production was predictable from Acid Detergent Lignin, lignin and hemicelluloses while Relative Feed Value was dependent on the carbohydrate, fat and Neutral Detergent Fibre content. Predictive equations were derived in this study. The products formulated from the breadfruit flours were of acceptable quality in terms of colour, mouthfeel, aroma, taste and overall acceptability with levels of substitution being 20% for breakfast meal, shortcake and koose and 40% for tatale. The results showed that the breadfruit species had good physicochemical properties and digestibility and vindicate their use as stop-gap food. The flours could be suitable for food applications. Thus, increased use of these flours in food product applications would enhance and expand their use.
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    Studies on traditional cheese (woagashie) processing in the Ashanti Region
    (2000) Appiah, Francis
    Woagashie is a traditional cheese prepared from cow milk. A study was carried out to obtain information on the processing and nutritional quality of Woagashie in the Ashanti Region. The result showed that Woaghashie was used as food substitute Quality indicators for Woagashie were established to be taste and flavour as indicated in the survey and sensory evaluation. Laboratory trials were carried out on Woagashie from different sources to ascertain the extent of variation in moisture, protein, fat and ash content. Woagashie produced at UST using whole milk powder (UST 1) had the highest moisture level (67.33%) with that produced at UST using fresh milk (UST II) having the least. However, it was the inverse for fat with UST II having the highest (36.80%) and UST I (17.49%) the least. For protein, the trend was as for the fat with UST II having the highest protein content (18.32 %). Ejura II had the highest ash content (1 .80%) with Yeji having, the lowest (1.39%). The study also showed that Woagashie is a highly nutritious product in terms of its protein content. Moisture, protein, fat and weight of Woagashie samples declined during storage while titratable acidity, curd finnness, rancidity levels increased. The coloured samples did not show any significant difference from the uncoloured samples at P<0.05 in all the parameters measured. Salting Woagashie samples in 10% NaCI solution retarded the rate of change in all parameters (protein, fat, titratable acidity, oxidative rancidity and microbial load) measured. Raw Woagashie samples had a shelf life of 3 days. I.epeated boiling in water and in 10% NaC1 solution extended the shelf life to 7 and 20 days respectively. Sensory results showed liking for Woagashie samples salted in l0% NaCl solution followed by samples salted in 5% NaCl solution, Market sample and raw (untreated) sample in decreasing order of liking. Colouring Woagashie in millet dye solution did not have any significant effect on the overall acceptability of the samples.