Browsing by Author "Adi Dedo Doreen"

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    Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito”
    (2022-12-30) Opoku Hannah; Adi Dedo Doreen; Fenteng Rita Adasi
    This study was aimed at determining consumer preference and quality expectation of black hot pepper sauce “shito” in general as a basis for developing oyster mushroom black hot pepper sauce. A structured questionnaire was administered to 103 respondents in Takoradi Technical University, Takoradi, Ghana. Respondents preferred onion (4.94), oil (4.86), powdered pepper (4.50), mixed spices (4.51) ginger (4.50), salt (4.46), garlic (4.27) and tomato puree (3.99) as their ingredient to be used for their black hot pepper sauce. Respondents expected their sensory quality attributes of black hot pepper sauce to be after taste (4.18), tastiness (3.17), spiciness (3.11) and mouthfeel (2.93). Conclusively respondents are willing to patronize black hot pepper sauce “shito” produced from oyster mushroom (81%) and recommended that oyster mushroom black hot pepper sauce be produced in commercial quantities
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    Microbiological quality of vendored Waakye: comparative study of caregiver vendors and solo vendors
    (2024-09-27) Osanyogmo Grace; Adi Dedo Doreen; Olu Fagbemi Ellen Louise
    Ghana's thriving street food industry, popular for its convenience and affordability, struggles with ensuring food safety due to multiple influencing factors. This study examines the influence of childcare on the microbial quality of waakye, a popular street food in Ada. A comparative analysis was conducted between caregiver and solo vendors, sampling five vendors using convenience sampling. Waakye specimens were collected at the start and midpoint of sales, and microbiological quality was assessed using standard methods. An observational study was conducted to evaluate vendors' hygiene compliance. Observations revealed inadequate temperature control and hand-washing facilities among vendors. Statistical analysis showed significant differences (p < .001) in total coliform, Escherichia coli, and Staphylococcus aureus counts between vending groups. Additionally, the microbial quality deteriorated significantly (p < .000) from the start to the midpoint of sales. Findings suggest childcare compromises the microbial quality of vendored waakye, emphasising the need for improved hygiene practices and infrastructure.