Faculty of Vocational Education

Permanent URI for this collectionhttps://ir.aamusted.edu.gh/handle/123456789/121

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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.
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    Quality Assurance in Philippine Colleges of Nursing: Difference in Quality of Nursing Education Programme According to Profile of Institutions
    (2019-09-27) Appiah Stella
    Background:The quality of nursing education in the Philippines cannot be questioned, considering employment of their graduates globally. This has increased the number of both public and private owned higher educational institutions (HEI) offering nursing programme, however, the quality of existing programme might be inadequate or not up to standard, particularly, programmes offered by private owned HEI. Aim: This study assessed the quality of nursing programme among private-owned institutions in the Philippines and also investigated whether quality of nursing education programme will differ with respect to profile of HEI. Materials and Methods: A cross-sectional survey was employed using purposive sampling to enroll 185 faculty members from fifteen (15) HEI into the study. The research work was conducted within the duration of January, 1 – June, 30, 2015. Self-administered questionnaires based on the objectives of the study were given out to participants after their consent was sought. Descriptive statistics such as frequency and percentage were used to analyze characteristics of respondents and HEI. A one-way ANOVA was used to test for differences in quality of nursing programme according to profile of HEI. Results: The quality in terms of curriculum and instruction, physical structure and equipment, and student services of nursing education programme differed significantly (p-value = 0.017), (p-value = 0.002) and (p-value = 0.034) with regards to years of existence of HEI. Similarly, curriculum and instruction, administration of nursing programmes, faculty development programme, physical structure and equipment, student services and quality assurance system differed significantly (pvalue = 0.035), (p-value = 0.007) (p-value = 0.005), (p-value = 0.033), (p-value = 0.026) and (pvalue = 0.005) with respect to Commission of Higher Education (CHED) status. Conclusion: The years of existence of HEI and CHED status were significant contributors to quality of nursing programmes, particularly in the area of curriculum and instruction, administration of nursing education, faculty development programme, physical structure and equipment, students’ services and quality assurance system.
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    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.
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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.
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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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    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.
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    Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt
    (2023-10-27) Konadu Lydia; Dedo Adi Doreen; Acquah-Mensah John; Olu Fagbemi Ellen
    This study aimed to evaluate the effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk, as well as to determine the effect of endosperm maturity and fermentation time on the physicochemical characteristics of coconut yogurt and its sensory acceptability, respectively. Varied coconut endosperm maturity (soft, medium, and hard) and fermentation time (6, 12, 18 and 24 h) were used to produce milk and yogurt. The physicochemical compositions and sensory acceptability of the samples were evaluated using standard methods. The physicochemical characteristics of coconut milk and yogurt were influenced by both endosperm maturity and fermentation time. Coconut milk produced from hard coconut endosperm was the most preferred and recorded the highest brix (3.31°), fat (6.71%), total solid (16.02%), and acidity (1.26%) levels. Coconut yogurt fermented for 6 h was the most preferred. Optimization of both coconut milk and yogurt processes could produce a commercially viable product.
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    Students’ Residential Satisfaction With Hostel Facilities In Universities In Ghana, A Study Of Aamusted-Kumasi Campus
    (2024) Tuglo Millicent Esinam; OlU Ellen. Fagbemi; Dedo Adi Doreen
    Purpose and Scope: Attempts to increase access to higher learning in Sub Sahara Africa have led to Universities’ efforts to provide and manage student accommodation on campus. Satisfying the users of hall facilities should be one of the main objectives of providing such a facility. The current study sought to assessstudents’ residential satisfaction in residence halls at Ghanaian University, AAMUSTED, Kumasi. Design/Methods: Using a mixed-method approach, the study adopted a descriptive research design. Quota and Convenience sampling techniques provided 200 respondents. Major data collection instruments included focus group discussions (FGDs), observations, and questionnaires designed under three attributes namely; Personal (in-room), Social amenities; and Management system.Result/Findings: Descriptive statistics using SPSS V.23 and thematic analysis revealed students’ Dissatisfactionwith specific facilities under Personaland Socialattributes that offer privacy, comfort, and recreation. Additionally, there was dissatisfaction with the provision of tables and chairs for room learning, utilities as well as services that ensured reliable security and cleaning.However,students “Dissatisfaction” with management's attitude and responses to their grievances and complaints in the halls in “repairing and replacement of gadgets or facilities ultimately resulted in a negative impact on student’s residential satisfaction.Practical Implication: The results of this study will help the university's hall administration enhance a few areas of the administration structure, most notably the association's dedication to facility maintenance and repairs. ConclusionIt was suggested, based on the aforementioned findings, that residence hall managers periodically interview students to get their feedback on the caliber of services they receive. In addition to having plants or generators available to replace power failures in the residence halls, university administration should also ensure a steady supply of electricity. Additional research ought to evaluate the degree of contentment experienced by students residing in privatehostels.
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    Management Perceptions of Waste Management in Ghanaian Hotels
    (2024) Bentil Linda Zipporah; Prof. Olu Fagbemi Ellen; Dedo Adi Doreen
    Waste management in the hospitality industry has become a critical environmental and operational challenge, particularly in developing economies where regulatory enforcement and infrastructure limitations hinder sustainable waste disposal practices. This study examines waste generation patterns, regulatory frameworks, existing waste management practices, barriers, and sustainable strategies in hotels, with a specific focus on Ghana’s hospitality sector. Using a systematic literature review approach, relevant academic studies were analyzed to synthesize key insights into the complexities of hotel waste management. The findings reveal that organic waste, single-use plastics, and hazardous materials constitute most of the hotel waste, with food waste being the largest contributor. While hotels in developed countries have adopted strict regulatory frameworks and advanced waste management technologies, compliance remains a significant challenge in Ghana due to weak enforcement, high compliance costs, and unreliable waste collection services. Additionally, low guest participation in recycling programs and inadequate infrastructure further exacerbate waste management inefficiencies. The study highlights that hotels implementing green procurement, AI-driven waste sorting, and circular economy principles have improved waste reduction outcomes and cost savings. Collaboration between hotels, government agencies, and waste management firms is essential to drive policy reforms, increase compliance incentives, and improve waste collection systems. This research contributes to sustainability literature by providing actionable insights into policy recommendations, industry best practices, and technological innovations for hotel waste management. Future studies should explore scalable and cost-effective waste solutions tailored to small and mid-sized hotels, ensuring wider adoption of sustainable waste management practices across the hospitality sector.
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    The Role of Plantain in Promoting Food Security: A Review
    (2024-05-16) Adi, Doreen Dedo
    Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.
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    Nutritional and Functional Characteristics of Senescent Plantain Powder Mix
    (2024-09-25) Dedo Adi 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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    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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    Microbiological quality of vendored Waakye: comparative study of caregiver vendors and solo vendors
    (2024-09-27) Osanyogmor Grace; Dedo Adi 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.
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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.
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    Enhancing end-of-life care in Ghana: nurse strategies and practices in addressing patient needs
    (BMC Palliative Care, 2025-03-14) Osei Evans Appiah; Aquah Agnes Abena; Appiah Stella; Nasreen Lalani; Oware Jenifer; Sarpong Collins; Asuboni Zachariah; Omoze Hillary Ongoyo
    Globally, end-of-life care is vital for individuals in their final months or years, emphasizing comfort and dignity. However, the provision of palliative care in low-resource countries, such as Ghana, remains inadequately documented and poorly understood. This study aimed to identify the specific end-of-life care needs of patients and families and explore strategies to enhance end of life care practices among nurses in selected settings in Accra, Ghana.