Browsing by Author "Adi Dedo Doreen"

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    Nutritional and Functional Characteristics of Senescent Plantain Powder Mix
    (2024-09-25) Adi Dedo Doreen; Oduro Ibok N.; Tortoe Charles
    Post-harvest loss of plantain peeks at senescence. Drying senescent plantain enhances its culinary applications. This study aimed to determine the biochemical and functional properties of foam-mat dried senescent plantain samples, and their respective powdered mixes prepared for baking ofam (an Indigenous spicy cake). The nutritional benefits of foam-mat dried senescent plantain, with its high vitamin C and total carotenoid content, make it a valuable addition to dietary interventions. Foam-mat dried plantain samples and their respective powdered mixes were evaluated for their proximate composition, vitamin C, total carotenoids, amino acid contents, water and oil absorption capacities, and least gelation concentration using standard methods. The products were predominantly carbohydrates (73.3g - 80.4g/100g) with low moisture contents (9.19 - 20.68 g/100g). Vitamin C and total carotenoids ranged from 17.42 mg/100g to 33.99 mg/100g and 3.4 to 7.2 µg/g respectively. The samples had appreciable amounts of calcium (78.90 - 175.18 mg/100g), magnesium (112.13 - 113/79 mg/100g), potassium (95.76 - 77.09 mg/100g), iron (17.65 - 12.76 mg/100g) and zinc (10.94 - 15.82 mg/100 g). The most abundant amino acids were phenylalanine, histidine, methionine and aspartic acid. Sample SPPFSCF exhibited the best gelation capacity (22 g/100 mL). The water absorption capacities of the samples were influenced by the flour type used. However, the variations in the oil absorption capacities of the powdered mixes were statistically insignificant. EAPFRCF absorbed the least oil (0.84 g/g) while SPPFSCF absorbed the most (0.94 g/g). Foam-mat dried senescent plantain and their powdered mixes have the potential for utilization in nutritional interventions. Its low moisture content will support a longer shelf life than the fresh overripe plantain.
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    Traceability: Availability and Efficiency among Food Industries in Ghana
    (2013-01-03) Ababio Patricia Foriwaa; Adi Dedo Doreen; Commey Vida
    Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical/supervisory positions. Documentation was poor and although there was awareness on traceability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufacturing/processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food industry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation.