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- Food Process Engineering (8)
- Food Chemistry and Quality Control (6)
- Chocolate (5)
- Fermentation (5)
- Maize (4)
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- Viscosity (4)
- Cowpea (3)
- Viscoelastic properties (3)
- Cereals (2)
- Cocoa (2)
- Infant foods (2)
- Malting (2)
- Response surface methodology (2)
- Rheological properties (2)
- Agriculture (1)
- Amylase rich flour (1)
- Blooming (1)
- Child nutrition (1)
- Chocolate quality (1)
- Coconut water (1)
- Corn; Fermentation; Nixtamalization; Chemical properties; Functional properties (1)
- Fat crystallisation (1)
- Fat migration (1)
- Food Safety / Biotechnology (1)
- Food contaminatin (1)
- Food safety (1)
- Food security (1)
- Fortification (1)
- Functional properties (1)
- Groundnuts (1)
Articles 1 - 16 of 16
Full-Text Articles in Food Science
Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd)
Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd)
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Studied were conducted to evaluate the combined effects of spontaneous fermentation and Amylase Rich Flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2x3x3 factorial design, with fermentation medium, fermentation time and ARF level was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends …
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Professor Emmanuel Ohene Afoakwa
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3x3x2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably …
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using Brabender Viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy-fortification upto 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8%-60.4% within the 48 h fermentation time …
Response Surface Methodology For Studying The Quality Characteristics Of Cowpea (Vigna Unguiculata)-Based Tempeh., George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Dr. Emmanuel Ohene Afoakwa (Phd), Kwaku Tano-Debrah, Agnes Simpson Budu
Response Surface Methodology For Studying The Quality Characteristics Of Cowpea (Vigna Unguiculata)-Based Tempeh., George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Dr. Emmanuel Ohene Afoakwa (Phd), Kwaku Tano-Debrah, Agnes Simpson Budu
Professor Emmanuel Ohene Afoakwa
Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50°C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack-of-fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions observed for the preparation of cowpea tempeh were boiling time of about 20 min, incubation time of about 28 h and incubation temperature of about 37°C.
Quality Function Deployment During Industrial Chocolate Manufacture, Emmanuel Ohene Afoakwa
Quality Function Deployment During Industrial Chocolate Manufacture, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Home Grown School Feeding Programmes In Africa, Emmanuel Ohene Afoakwa
Home Grown School Feeding Programmes In Africa, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Microstructure And Mechanical Properties Related To Particle Size Distribution And Composition In Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Microstructure And Mechanical Properties Related To Particle Size Distribution And Composition In Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle size distribution (PSD) (D90 of 18, 25, 35 and 50 lm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the …
Fat Bloom Development And Structure-Appearance Relationships During Storage Of Under-Tempered Dark Chocolates, Dr. Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Fat Bloom Development And Structure-Appearance Relationships During Storage Of Under-Tempered Dark Chocolates, Dr. Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Fat bloom development and associated changes in microstructure, texture, appearance and melting properties were studied. Dark chocolates varying in particle size (PS) (D90 of 18, 25, 35 and 50 µm) were processed and pre-crystallised to under-temper regime. Bloom was induced by storing products under ambient conditions (18 ± 2 °C, RH 50%) and changes in texture, surface whiteness, gloss and melting properties evaluated on cooling and after every 24 h in storage until reaching asymptotic values. Microstructure of products were characterised during blooming using stereoscopic binocular microscopy. Measurements on texture and surface whiteness showed initial rapid increases with consequential reductions …
Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and directly influenced by product particle size distribution (PSD) and composition. The Casson model was the standard confectionery industry strategy to quantify rheological properties of molten chocolate until in 2000, the International Confectionery Association recommended the use of interpolation data to describe viscosity. The two strategies are compared and correlated in defining rheological properties of molten dark chocolates prepared using different PSD, fat and lecithin content. Rheological parameters were determined using a shear rate-controlled rheometer and data examined using correlation, regression and principal component analyses to …
Melamine Contamination Of Infant Formula In China: The Causes, Food Safety Issues And Public Health Implications, Emmanuel Ohene Afoakwa
Melamine Contamination Of Infant Formula In China: The Causes, Food Safety Issues And Public Health Implications, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
No abstract provided.
Response Surface Methodology For Optimizing The Pre-Processing Conditions During Canning Of A Newly Developed And Promising Cowpea (Vigna Unguiculata) Variety, Emmanuel Ohene Afoakwa, Samuel Yenyi, Esther Sakyi-Dawson
Response Surface Methodology For Optimizing The Pre-Processing Conditions During Canning Of A Newly Developed And Promising Cowpea (Vigna Unguiculata) Variety, Emmanuel Ohene Afoakwa, Samuel Yenyi, Esther Sakyi-Dawson
Professor Emmanuel Ohene Afoakwa
Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD were used for the canning of the cowpeas and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response …
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Response surface methodology (with central composite rotatable design for k=3 was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice-legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 …
Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson
Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson
Professor Emmanuel Ohene Afoakwa
Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed …
Effect Of Nixtamalization On The Chemical And Functional Properties Of Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa
Effect Of Nixtamalization On The Chemical And Functional Properties Of Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization on the chemical and functional characteristics of maize. A 2X4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time …
Effect Of Fermentation On The Quality Characteristics Of Nixtamalized Corn, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Effect Of Fermentation On The Quality Characteristics Of Nixtamalized Corn, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Professor Emmanuel Ohene Afoakwa
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3_5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) …