Browsing by Author "Sampson Gilbert Owiah"

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Assessing Consumer Acceptability of Composite Cassava (Manihot esculenta) Bread
(2020-11-24) Sampson Gilbert Owiah
Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. The aim of the study was to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4 × 3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour + 80% wheat flour and D = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was significant difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall acceptability 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.
Pasting properties of starch-okra pectin mixed system
(Taylor & Francis, 2020-10-11) Musah Bawa Nadratu; Agbenorhevi K. Jacob; Kpodo M. Fidelis; Sampson Gilbert Owiah
The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixedsystem. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem,and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch wereinvestigated. The pasting properties of the mixed systems were determined using the Rapid Visco-Analyzer. The results showed that okra pectin decreased the peak viscosity and setback value ofstarch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch wasincreased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. Thepeak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting tempera-ture for the mixed systems ranged from 51.24 oC (for 10% Sengavi) to 80.65°C (for 15% Agbagoma).Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation.
ssessment of Knowledge of Non-Communicable Diseases and Influences on the Lifestyle of Community Members in Afigya-Kwabre South District in Ghana
(2023-06) Danquah Felix Alex; Sampson Gilbert Owiah; Brenyah Florence; Brenyah Kwasi Joseph; Mensah Kofi Akohene
Background: Non-communicable diseases have become the primary health concern for most countries around the world. Efforts put in place to stem the surge of non-communicable diseases are overly curative rather than preventive. If policymakers can adopt more preventive measures, community members should have adequate knowledge of the mechanisms surrounding noncommunicable diseases’ existence and occurrence. Objective: This study seeks to assess the knowledge level of non-communicable diseases and how they shape the modifiable lifestyle of community members in the Afigya-Kwabre South District in Ghana. Methods: A cross-sectional study with a quantitative approach involving 504 respondents in five communities. Data was collected using a structured questionnaire. Excel format was made and data was imported into STATA version 14.0 (Stata Corp LP, College Station, Texas, USA) for statistical analysis. Results were presented in Charts and Tables. Results: The age category 46-50 years was the majority representing 27.0%. Females accounted for 58.4% and the educational completion category ‘Primary’ accounted for 31.7% of the respondents. We found that 77.7% of the respondents know that, NCDs are not transmissible from one person to another. More than a third of the respondent mentioned that unhealthy dietary behaviour, physical inactivity, alcohol consumption, and tobacco use are major risk factors forNCDs. We noted that respondents have the knowledge of NCDs occurring most in the self-employed-unskilled (43.0%). Also, 41% mentioned that the major healthcare option available to them is the use of herbal-based centres. The communities adjudged that, the most efficacious NCDs treatment option is the faith-based centres representing 47%. Only 4.4% strongly agreed that they take a lot of fruits a day. Also, only 24% of the respondents mentioned that they do not patronize commercially prepared foods. About 51% mentioned that the knowledge of non-communicable diseases has shaped their modifiable lifestyle. Conclusion: The study found that rural communities have moderate knowledge of the characteristics of NCDs and that has considerable implications for shaping their modifiable lifestyle practices.