Paa Toah Akonor

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.

Proximate composition and sensory evaluation of root and tuber composite flour noodles

Abstract Noodles are popular convenient wheat-based food consumed throughout the world. In this study, different proportions (50, 60, and 70%) of cocoyam, plantain, yam, cassava or sweet potato flour was used to replace wheat flour in the production of noodles. Proximate composition and organoleptic properties of the noodles were analyzed by standard methods. Results of the proximate composition showed that protein ranged between 10.9% for plantain noodles to 14.2% for cocoyam noodles. Fat and ash also ranged from 5.4 to 8.8% and 1.9 to 2.9% correspondingly for these nutrients. Variations in proportions of wheat flour replaced resulted in significant changes in the nutritional content of the composite flour noodles. Sensory evaluation also revealed differences in the scores for some of the attributes assessed. Generally the aroma, taste and texture of noodles did not vary with increasing proportions of tuber flours, except for the taste of cassava flour noodles and the texture of cocoyam flour noodles, in which significant differences were observed. Cassava-wheat composite flour noodles showed promising results, with its acceptability closely following the acceptability of commercial noodles used as a control.

Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products

ABSTRACT Frafra potato is an underutilized crop with enormous potential as a food security crop. Sensory attributes of bread and koose (a traditional Ghanaian pastry) produced from 10 varieties of Frafra potato flour as composite flour and nutritional values were analyzed. Bread and koose produced from partial substitution of Frafra potato flour were comparable to wholly wheat flour, especially 20% substitution with variety UW022 for bread and 30% substitution with variety UE021 for koose. Using a 9-point Hedonic scale, overall acceptability level was 7.8 for variety UW022 for bread compared to 7.9 for wheat flour, similar to koose. Variety UW022 bread was carbohydrate dense (72.58 g/100 g) whereas variety UE023 bread was richer in ash, fat, protein, crude fiber and energy. Variety UE023 koose at 20% was highest in protein content (20.75 g/100 g) but lower carbohydrates (47.3 g/100 g).

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.

Investigating the adoption of the root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery industry in Ghana

A survey was conducted to investigate the extent of adoption of root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery and pastry industry in Ghana. A total of 268 respondents were surveyed from the Brong Ahafo, Ashanti, Eastern, Volta, Western and Central regions in Ghana. The overall adoption rate of the RTCF technology among the 268 respondents was estimated at approximately 40%; Ashanti (75.7%), Eastern (43.1%), Volta (41%) and Brong Ahafo (21.4%). Results confirmed that adoption rate of the RTCF was tied to availability, accessibility and affordability of the RTCF in the local communities. Modelling adoption decision of the RTCF technology using the Probit model indicated that process innovation and age of bakers had significant positive influence on the decision to adopt the RTCF technology. Younger bakers with less experience also increased the probability of adoption It is therefore important to encourage bakers to be innovative through the adoption of best practices and technologies that have the potential to increase productivity and efficiency. Adoption of the RTCF technology has significant implications for enhanced food security situation in Ghana.

Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

Abstract Crackers produced from high‐quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispiness, puffiness, and acceptability on a 7‐point hedonic scale. A mean score of 4.7, 5.6, 5.2, and 5.2 was obtained correspondingly for taste, crispiness, puffiness, and acceptability. Scores for these attributes indicated that the crackers were acceptable. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. Verification of the optimal formulation with acceptability studies confirmed that the newly developed snack had a likeness score of 6.3 and was highly acceptable to consumers. The study demonstrates the suitability of HQCF in processing value added snack products.

Examining the physicochemical, functional and rheological properties in flours of farmers’ 7 key yam (Dioscorea spp.) varieties in Ghana to enhance yam production

Abstract Yam (Dioscorea spp.) is an important tuber crop in Ghana with high industrial potential. However the suitability of some yam varieties for diverse culinary and industrial purposes have not been widely studied to inform in their production. This study determined the physicochemical, functional and pasting characteristics in flours of farmers’ 7 key varieties of Dioscorea rotundata (white yam) and Dioscorea alata (water yam). Colour, pH, proximate composition, solubility index, swelling power and pasting properties were determined. Flours from the yam varieties were light in colour and fairly neutral in pH (6.3–6.6). Crude protein levels were between 3.7% for matches and 5.9% Serwah varieties, whereas crude fat was less than 0.5% and the mean ash content was 2.1%. Although significant differences existed between the flours, no clear trend was established to differentiate between D. rotundata and D. alata varieties based on their proximate composition. Swelling power (SP), solubility index (SI) and water absorption capacity (WAC) of the flours differed clearly. D. rotundata varieties had a relatively higher SP (12.5%) and WAC (7.1%), whereas D. alata (20.1%) had the highest SI. Significant differences (p < 0.05) in pasting behaviour were observed. Apart from Serwah and Mutwumudoo varieties, higher peak viscosity and positive retrogradation tendency were observed in the D. rotundata varieties. Among the 7 varieties, pastes from Akaba and Pona varieties were the most stable. The study has revealed that the properties of these varieties of Ghanaian yams make them suitable in diverse culinary and industrial applications.

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Vitamin A deficiency is a major public health problem in developing countries, specifically Ghana. The high beta-carotene content of orange-fleshed sweetpotato (OFSP) may help alleviate vitamin A deficiency because beta-carotene is converted to vitamin A when consumed. It is hypothesized that complementary food formulated with OFSP, rice, soybean and cowpea or peanut would contain >50% of the estimated average requirement (EAR) of vitamin A for infants 6 to 12 months of age. Three different blend formulations (OFSP Rice-1, OFSP Rice-2 and OFSP Rice-3) were prepared. OFSP Rice-1 was prepared with 50% rice, 30% OFSP and 20% soybeans flours as control; OFSP Rice-2 was prepared with 45% rice, 30% OFSP, 20% cowpea flours and 5% vegetable oil; and OFSP Rice-3 was prepared with 55% rice, 20% OFSP, 20% soybeans flours and 5% peanuts. Each formulation was evaluated for its nutritional quality, sensory characteristics and pasting properties using standard AOAC methods, a 9-point hedonic scale, and Brabender viscoamylograph, respectively. All three formulations met >50% EAR for energy (386.2 to 391.8 kcal/100 g), protein (10.4 to 16.9 g/100 g), carbohydrates (68.4 to 72.2 g/100 g), iron (3.6 to 7.6 mg/100 g) and beta-carotene (2112 to 7879 µg/100 g). OFSP-Rice2 had a significantly higher concentration of beta-carotene (7879.20 µg/100 g). OFSP-Rice3 had the highest acceptability score of 8.0, highest peak viscosity (41.5 BU), highest viscosity after holding (37.0 BU), and the highest final viscosity (53.5 BU). Rice with 20 or 30% OFSP may provide >50% EAR of vitamin A for infants 6 to 12 months of age. This may provide an acceptable vitamin A rich food that could help alleviate vitamin A deficiency in Ghana. Key words: Complementary food, orange-fleshed sweetpotato (OFSP), vitamin A, broken rice.