Food Science and Nutrition Research Papers/Topics

Evaluation And Design Of A Steam Cooking Process For Gakenkey Production

ABSTRACT  Kenkey is a traditional fermented cornmeal product that is native to the coastal regions of Ghana. The traditional method of cooking Ga-kenkey takes a lot of time and features a high degree of variability in the sensory attributes of the kenkey balls. A major source of variability is due to the way the Ga-kenkey balls are arranged in the cooking pot in relation to the amount of water used in cooking. The objective of this study was to develop a cooking process that would reduce the...

Process Optimization And Product Characteristics Of White Kenkey (Nsiho)

ABSTRACT Kenkey, is a maize based sour, stiff dumpling, and it is among the most common fermented cereal food products in Ghana. There are several types of kenkey, and while some are made from whole maize grains others are produced using degermed/and dehulled maize grains. The kenkey types made using dehulled maize grains are less popular and have largely remained at the level of “ethnic food”, restricted to very few socio-cultural communities. Current trends in urbanization, and the incr...

Effects of Inclusion of Oyster Mushroom (Pleurotus sajor-caju) on The Physico-Chemical, Sensory And Microbial Properties of The Hamburger

ABSTRACT This research was conducted to determine the contribution of mushroom to the Physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different combinations (0%, 20%, 40% and 60%) of mushroom. The inclusion of mushroom caused a general decrease in the protein, fat, moisture, ash, mineral element, vitamin as well as a soluble protein and an increase in the carbohydrate contents of hamburgers. The proximate and soluble protein contents of...

Design, Construction and Assessment of an Improved Hybrid Charcoal-LPG Cookstove

ABSTRACT Globally three (3) billion people use inefficient cook stoves and fuels and the smoke emitted from these cook stoves leads to 4.3 million deaths per year. In Ghana, 70% of households use traditional cook stoves and solid fuels whose emissions lead to 17,000 deaths every year with 50% of them being children under five (5) years of age. Whilst the negative health impacts of the emissions generated by these cook stoves is increasingly being recognized, there are limited varieties of imp...

Quality Evaluation Of Artisanally Produced Honey Sold On Ghanaian Markets

ABSTRACT Honey is the most commercialized bee product in Ghana. It is utilized by all age groups and religious bodies with increasing demand. However, the production, packaging and handling has been associated with unsanitary and unhygienic practices with scanty documented information on production practices. Most of the artisanal honey are also mainly retailed in places where environmental conditions and handling practices do not meet fundamental food hygiene standards. This study sought to ...

Nutritional Status Of Adolescent Offenders In Accra

ABSTRACT Background: Adolescent offenders in juvenile detention centers are generally dependent on the centers for their nutrient intakes, and therefore their food selection may be limited, which could have a negative consequences for their nutritional status. We examined the nutritional status of adolescent inmates at the Senior Correctional Centre, Junior Girls Correctional Centre and the Boys Remand Home in Accra Methods: The study was cross-sectional involving inmates (N= 79) between 13-1...

Heavy Metal Pollution of Fish And Fish Oils From Some Coastal And Inland Waters of Ghana

ABSTRACT While fish and fish oil promote good health, increasing environmental pollution may introduce heavy metals into the fish which may render them injurious to health. Nine commonly consumed fish samples in Ghana, five from marine sources and four from freshwater sources were analysed for their heavy metal contents. The heavy metals are Cadmium (Cd), Lead (Pb), Mercury (Hg), Arsenic (As) and Selenium (Se). The fish samples are Herring (Sardinella species), Redfish (Red mullet), Mackerel...

Molecular Diversity And Technological Properties Of Predominant Microorganisms Associated With The Processing Of Millet Into Fura, A Fermented Food In Ghana

ABSTRACT Fura is a millet-based spontaneously fermented dumpling produced and consumed in parts of West Africa, particularly Nigeria, Burkina Faso and Ghana. From eight (8) traditional fura production sites in northern Ghana, lactic acid bacteria (LAB) and yeasts were isolated, characterized and identified using genotypic methods. These included (GTG)5-based rep-PCR fingerprinting, sequencing of the 16S rRNA gene, multiplex PCR by means of recA gene sequence comparison and sequencing of D1/D2...

Variations In Body Composition Among Adult Males With Different Lifestyles

Knowledge about body composition is essential when one considers nutritional status, body weight, and health. Excess body fat is associated with chronic diseases such as diabetes mellitus, coronary heart diseases and strokes, while underweight or under-nutrition in adults can result in reduced work capacity and affect productivity. Both conditions exist in developing countries. Research on body composition is widespread in developed countries. Literature is, however, not readily availab...

Physicochemical And Nutritional Profiling Of Fermented Tiger Nut-Cereal-Based Synbiotic Dairy Drink

ABSTRACT Tiger nut and millet are indigenous crops in Ghana. These crops have been on the radar recently due to their versatile applications in food processing and their increase in consumption by low-income households. The nut is rich in fermentable carbohydrates and resistant starch, rich in fiber and micronutrients, and it is an ideal candidate for synbiotic foods. The objective of this study was to utilize whole tiger nut in dairy-cereal based beverage, make the product synbiotic, and ass...

Stabilisation and Characterisation of a Peanut Based Ready to Use Supplementary Food (RUSF)

ABSTRACT The prevalence of under nutrition in many communities requires the need for the availability of nutrient dense affordable food supplements such as Ready-to-use supplementary foods. An energy dense, drinkable ready to use supplementary food produced by enzyme hydrolysis of cooked mixture of peanuts, cowpeas and rice with added vitamin mineral mix was both acceptable to consumers and showed promise of efficacy in improving the nutritional status of women of child bearing age throug...

Microbiological Quality Assessment And Characterisation Of Salmonella Spp. Associated With Chicken From Different Live Bird Processing Outlets In Accra, Ghana.

ABSTRACT Live bird markets (LBM) are generally known as a storefront or open market slaughter operations that slaughter, dress, and trade dressed or live poultry on demand. Poultry meat is a major vehicle for foodborne pathogens (Salmonella, Campylobacter and E. coli O157:H7) responsible for more than half of the global burden of foodborne illnesses. The activities of theses live bird operators are scarcely monitored hence many of them do not conform to regulations, increasing the risk of mic...


121 - 132 Of 132 Results