Browsing by Author "Osei, Joycelyn Anima"

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    A 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.; 0000-0002-8516-7656
    Blighia 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.
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    Formulation and Proximate Composition of Chips Produced from Ackee Aril-Wheat Flour Composites.
    (ADRRI Journal of Agriculture and Food Sciences, 2016-05) Osei, Joycelyn Anima; Kyeremateng, Owusu; Alhassan, Martha Wunnam; Agbenorhevi, Jacob K.; 0000-0002-8516-7656
    Ackee aril (Blighiasapida) is an underutilized, multipurpose 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. The utilization of this fruit will contribute tremendously to reducing, if not eliminating the food insecurity in West Africa. The aim of the present study was to assess the potential of ackee aril as a partial replacement to traditional wheat in baked products. The objectives of this research were to evaluate the proximate composition of the ackee aril-wheat flour composites and to assess the suitability and acceptability of ackee aril composite chips at different levels of ackee aril flour substitution. Four composites or blends of chips were prepared in the proportions: 80:20, 60:40, 50:50 and 40:60 and wheat were used as control. The flour blends were used to bake chips after which the proximate composition and sensory attributes of the chips were examined. Results of proximate analysis showed significant increase (p≤0.05) in protein (10.2 – 16.9%), fat (2.1 – 20.2%) and fibre (0.5 – 3.7%) contents and significant decrease in carbohydrate (72.3 – 48.1%) contents with increase in ackee aril flour. There was no significant difference in the ash content of the test samples. Sensory evaluation results showed that all chips samples had high rating for all evaluated attributes. The closeness of values obtained for all chips samples to the control sample indicate a high level of acceptance of the WF-AF chips.