Browsing by Author "Sampson, Gilbert Owiah"
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- ItemGlycemic Index of Five Ghanaian Corn and Cassava Staples(Journal of Food and Nutrition Research, 2019) Yeboah, Eunice Serwaa; Agbenorhevi, Jacob K.; Sampson, Gilbert Owiah; 0000-0002-8516-7656; 0000-0002-2175-4683Glycemic index (GI) quantifies and measures the blood glucose raising effect of a food containing a specific amount of carbohydrate. Due to this concerns have been raised on the quality of carbohydrate and the indices that influence its metabolism. The objective of study was to investigate the effect of processing on the glycemic index of five Ghanaian corn and cassava staples. The research design was a cross over trial. Ten healthy subjects consisting of five males and five females were included in the study. Study subjects were served 50g of pure glucose containing 50g of available carbohydrate and 200ml of pure water. Glucose which served as the reference food was given to subjects on two different occasions. The subjects were also served specific 50g of abolo, akple, kafa, local kokonteand processed kokonte on specific days. The glycemic index figures were assessed by using official methods and reported as mean for the ten study subjects. Locally made kokonte had the least GI of 7 followed by processed kokontewhich had a GI of 18 whiles kafa had a low GI of 29. Abolo had a medium GI value of 58 and akple also had a medium glycemic index value of 69. There was no significant difference between the GI of locally made kokonte and processed kokonte (p > 0.05) indicating processing had no significant effect on the GI of kokonte.
- ItemPasting properties of starch-okra pectin mixed system(CyTA - Journal of Food, 2020) Bawa, Nadratu Musah; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Sampson, Gilbert Owiah; 0000-0002-3861-779X; 0000-0002-8516-7656; 0000-0002-7949-0502; 0000-0002-2175-4683system. 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 were investigated. The pasting properties of the mixed systems were determined using the Rapid ViscoAnalyzer. The results showed that okra pectin decreased the peak viscosity and setback value of starch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch was increased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. The peak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting tempera ture for the mixed systems ranged from 51.24 o C (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation.
- ItemProximate Composition and Functional Properties of Some New Groundnut Accessions(Journal of Food Security, 2017) Khalid, Alhassan; Agbenorhevi, Jacob K.; Asibuo, James Y.; Sampson, Gilbert Owiah; 0000-0002-5960-9529; 0000-0002-5960-9529; 000-0002-2175-4683Ten new accessions of groundnut (Arachis hypogea) were oven dried and processed into full fat powdered forms and analysed for the proximate and functional properties using AOAC official methods. The crude protein ranged 20.7-25.3%, crude fat 31- 46%, ash 1.2-2.3%, crude fiber 1.4 -3.9%, carbohydrate 21-37% and moisture 4.9-6.8 %. Energy values of the groundnut accessions were between 525 kcal/100g and 606 kcal/100g. The ash, moisture, carbohydrate, fat and fiber values of all groundnut accessions proved to be significantly different whereas there was no significant difference amongst the protein values at p ≤ 0.05. The bulk density ranged between 0.63 g/cm3and 0.88 g/cm3 whereas water absorption capacities were between 20 % and 30 %. Swelling power ranged from 2.98 g/g to 4.18g/g and solubility index was between 26.5% and 57% with no significant difference at p ≤ 0.05. Foaming capacity ranged from 4.0-16.2 % and stability 94-100%. Samples showed a significant difference in terms of bulk density at p ≤ 0.05. The relatively high protein content of all the accessions as well as their functional properties make them a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.