Ibok Oduro

The role of antioxidant micronutrients in the rate of recovery of burn patients: a systematic review

Burn injury can be detrimental to the health of individuals, meanwhile victims lose proteins and micronutrients in wound exudates. Victims also experience extensive protein catabolism. These make them prone to malnutrition. Burn patients also suffer a lot of emotional trauma that reduce nutrient intake. The aim of this paper was to review primary evidence on the effect of antioxidant micronutrients on the recovery rate of burn patients. Electronic databases such as PubMed, BioMed, and Cochrane were systematically searched between January 1, 2014, and January 30, 2014. Keywords include vitamin A, vitamin C, vitamin E, ascorbic acid, zinc, copper, selenium, tocopherol, carotenoids, dietary intake, supplementation, wound healing, infection, recovery rate, and burn patients. The systematic search was done to retrieve all published data from 1990 to 2013. A total of 518 journal articles were obtained, and after the removal of duplicates, reviews, commentaries, and studies with non-human subjects, 11 papers were accepted for review. The review considered only papers that were published, and there might be some unpublished data that may have been omitted. Generally, the wound healing time and infection rates were reduced by the administration of the antioxidant micronutrients. The review revealed that there was no such published work in developing countries and children were excluded from most studies. It was also stated clearly that there was no uniformity in burn management; hence, there is a need for more studies on burn management in various populations.

Yield and quality of Pycnanthus kombo kernel butter as affected by temperature-moisture interactions

Article published in African Journal of Food Science, 2012. Also available at http://www.academicjournals.org/AJFS.

Dietary fibre, ascorbic acid and proximate composition of tropical underutilised fruits

The 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, ascorbic acid and proximate composition of edible portions of four underutilised fruits namely; Annona muricata (soursop), Irvingia gabonensis (African mango), Artocarpus altilis (breadfruit) and Annona squamosa (sweetsop) were studied. Dietary fibre fractions were determined by an enzymatic-gravimetric method, ascorbic acid by titrimetry while proximate compositions were also by standard methods. Total dietary fibre obtained for the samples was least in sweetsop (11.50 g/100 g) and highest in African mango pulp (22.70 g/100 g). The soluble fractions ranged from 2.28 (soursop) to 7.35 g/100 g (African mango seeds) while the insoluble fractions ranged from 8.01 (breadfruit) to 18.00 g/100 g (African mango pulp); obtained fractions being higher than that reported for most fibre-rich foods. Ascorbic acid content of fruit mesocarps ranged from 20.33 (sweetsop) to 63.67 mg/100 g (soursop). Proximate contents were in the range of 2.63 - 6.71, 2.44 - 4.00 and 0.65 - 23.24% for protein, ash and carbohydrate, respectively. The findings suggest these underutilised fruits may serve as rich sources of dietary fibre and ascorbic acid to significantly impact health of consumers in the treatment and prevention of chronic diseases. The appreciable ash and carbohydrate content will significantly supplement the overall nutrient needs of consumers. Thus, these fruits could be exploited for optimum health benefits of the populace.

Anti-diabetic effect of dandelion leaves and roots in type two diabetic patients

Purpose – The purpose of this paper was to synthesis all primary evidence relevant to the anti-diabetic effect of dandelion. Dandelion leaf and root have been used extensively for its medicinal and health benefits since hundreds of years ago. This systematic review was conducted to gather scientific evidence that are available with regards to the anti-diabetic effect of dandelion leaf and root. Design/methodology/approach – A systematic search was conducted using PubMed, BioMed, PLUSONE and Cochrane databases between June 6, 2013 and June 30, 2013. Manual search was also done on books and journals in the KNUST library and its electronic database for possible documented effects of dandelion leaf or root on diabetic patients. Key words “dandelion”, “Taraxacum”, “dandelion and diabetes”, “Taraxacum officinale”, “Taraxacum and diabetes”, “dandelion and hypoglycemia” and “dandelion and hyperglycemia” were used in the search. Findings – The search yielded 713 papers, and after the removal of duplicates and pape...

Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour

Aims: T o determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean ( Pachyrhizus erosus ) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using a 2 x 3 factorial design. Place and Duration of Study : Yam bean roots were ob tained from the CSIR - Crops Research Institute, Kumasi, Ghana. All reagents used were obtained from accredited suppliers in Accra,

Recipe standardization of bread using cassava-wheat composite flour

ABSTRACT A culturally acceptable standard recipe was developed for two types of breads using cassava-wheat composite flour. Twenty-nine commercial recipes for tea and sugar breads were collected, average weight of basic ingredients determined and used as test recipe. Wheat flour of test recipe was substituted with high-quality cassava flour (HQCF) at 10 and 20% levels with 0% HQCF as control. Comments from stakeholders, including commercial bakers, were factored into the modification of the test recipe to produce the standardized recipes used in this study. Physical characteristics of bread from the standard recipe were determined by standard methods and sensory evaluation by 105 consumers. Increasing HQCF resulted in decrease in specific volume, crumb color intensity and increase in crust color intensity, browning index, hardness, chewiness, and gumminess. Substitution levels up to 20% HQCF for sugar bread and 10% HQCF for tea bread were established to be culturally acceptable; hence can be commercialized. Practical Application Cassava is produced in Ghana, therefore its use in the production of bread which is commonly consumed in the country will increase the consumption of cassava; hence larger production and increased income for farmers. Jobs will be created for processors who will produce cassava roots into high-quality cassava flour (HQCF). HQCF is also cheaper, therefore production of bread from this standard recipe will be relatively cheaper than using only wheat flour. Since the standard recipe was developed based on a large number of recipes already used and bread produced from it largely accepted, its market potential will be high.

Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review

Abstract The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.

Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems

Abstract Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean include 5.8% moisture content, 5.7% crude fat, 6.2% crude fiber, and 85% available carbohydrate, indicating appropriate shelf‐stable flour, low fat, and abundant energy. The results also showed a reducing sugar content of 2.0% and 21.0% starch. Pasting temperature was 70.6°C with peak viscosity of 14.5 BU, which supports ease of cooking of the flour. The swelling power obtained was 752.9 g/100 g at 85°C with a solubility index of 54%. Water holding capacity (WHC) obtained for the flour was 363.88%, whereas swelling volume was 14.0 ml and makes the flour appropriate for the production of infant foods. The P. erosus flour therefore exhibits good functional and chemical properties that would make the flour quite suitable as a substitute for other flours in food systems.

Physicochemical characteristics and microbiological quality of senescent plantain products

Abstract Senescent plantains have relatively very rapid deterioration rate compared to plantains at other ripening stages. In Ghana, they are used for products which are consumed either as a snack or a main meal. This paper presents results of a study conducted in five regions of Ghana to investigate processing of senescent plantain products and evaluate their physicochemical characteristics and microbial quality. Survey data were collected on product types and processing methods. Freshly prepared products obtained from respondents were packaged in Ziploc bags and transported in a clean ice chest to the lab for physicochemical and microbial analyses. Samples were stored in the refrigerator (5°C) prior to analyses. Products made by respondents include Apitsi or Apiti, Bodongo, Akankyie, Ofam, Kumaku, Agbetenya; which were either baked or steamed. There were variations in cooking methods, time, type and quantity of ingredients used to produce these products. The products had relatively high moisture (47.63% − 68.42), appreciable crude fat (0.06% − 9.50%), crude protein (1.66% − 7.87%) contents and were good sources of energy (129.64 kcal/g − 241.19/g). The products were slightly acidic, with pH ranging from 4.53 to 5.38. Aerobic plate count, yeast and mold, coliform and E. coli ranged between <10 to 1.7 × 105 CFU/g; 0 and 3.9 × 105 CFU/g; 0 and 1.5 × 102 CFU/g; and 0 and <10 CFU/g, respectively. The bacteriological quality of samples A to I are more superior than samples J and K. Product standardization is required.

Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana

Abstract Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semistructured questionnaires to 395 randomly selected and willing respondents in the Accra Metropolis. Information was obtained on the socioeconomic profile, consumption pattern, knowledge, and acceptance of tomato processing technologies and assessment of quality attributes important to consumers. Most consumers (74%) preferred tomato powder that is conveniently packaged to retain the characteristic intense taste and the flavor using Friedmans rank mean procedure. The study indicated that consumers were more concerned about good manufacturing practices during the production of solar‐dried tomato (48.8%) rather than the quality attributes (8.6%). These findings indicate the need for safe solar drying procedures in order to increase consumer acceptability of solar‐dried tomato products in Ghana.