Hayford Ofori

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L ⁎ = 47.4) than the air-oven-dried (L ⁎ = 49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p < 0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

Heavy Metal Analysis of Fruit Juice and Soft Drinks Bought From Retail Market in Accra, Ghana

Aims: To determine the levels of Cu, Fe, Pb, and Zn in fruit juice and soft drinks bought from retail markets in Accra as heavy metals contamination has become a matter of public health concern but this has not received much research attention in Ghana especially fruit juice and soft drinks contamination through heavy metals. Study Design: The results obtained from the analysis were compared with WHO specifications of heavy metals in drinking water. Place and Duration of Study: Food Chemistry Division of CSIR- Food Research Institute in Accra, Ghana between June and December 2012 Methodology: Twenty bottles comprising of fruit juice and soft drinks bought from retail markets in Accra, were analysed using the dry ashing method. Acid digestion was carried out during the sample preparation and Flame Atomic Absorption Spectrophotometer used to read the absorbance values at appropriate wavelength of the interested metal in the sample solution. The metal content of the samples were derived from calibration curves made up of minimum of three standards. Results: The mean concentrations of heavy metals were in the order Fe>Zn>Pb>Cu for fruit juice and soft drinks. In the fruit juice samples analysed, the mean concentrations of heavy metals determined were 0.83±0.48 mg.L -1

Kenkey production, vending, and consumption practices in Ghana

A survey was conducted to study production, vending, and consumption of kenkey, a sour dumpling in Ghana. Information was obtained on the socio-cultural profile of the actors, processing technologies, practices which adversely affected product quality, shelf life, and quality attributes important to consumers. Kenkey production and retailing was the domain of women, and carried out mainly as a family business in home-based operations. Three types of kenkey were encountered: Ga-, Fanti-, and nsiho-kenkey. Production was dominated by the Ga and Fanti socio-cultural groups but consumption cut across all socio-cultural groups. The majority of producers processed 10–100 kg of maize per week but frequency of production varied from 1 to 10 times in a week. Unit operations in kenkey production were labour intensive and manually carried out apart from milling. The texture of kenkey was more critical to most consumers than taste and depended on a procedure called aflatalization yielding a product with a semi-sticky...

Trace metal concentrations in three pastry products prepared from root and tuber and cereal crops composite flours

Abstract The concentrations of Arsenic (As), Lead (Pb), Mercury (Hg), Copper (Cu), Iron (Fe), and Zinc (Zn) in doughnuts, cookies, and bread prepared from root and tuber and cereal crops composite flours were quantitatively measured by Atomic Absorption Spectrophotometry. Varying concentrations of trace metals were identified in three pastry products. Concentration of Hg was <0.01 mg/kg wet weight in all three pastry products. The As levels in all three pastry products ranged between <0.01 and 0.03 mg/kg. Concentrations of Pb was <0.01–0.05 mg/kg, far lesser than 10 mg/kg recommended limit by World Health Organization (WHO). The highest Fe level of 66.3 mg/kg occurred in cookies made from millet composite flour, whereas the lowest value of 10.4 mg/kg was in doughnuts made from water yam composite flour. Concentrations of Cu (1.03–1.83 mg/kg) and Zn (5.49–13.72 mg/kg) were lower than the tolerance limit of 40 mg/kg set by WHO. The presence of trace metals at varying concentrations in all three pastry products demonstrates the need for observing food safety controls in sourcing for raw materials and during processing of flours from root and tuber and cereal crops.