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Browsing Research Articles by Author "0000-0001-6993-4731"
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- ItemEffect of soaking, autoclaving and repeated boiling on oligosaccharides in cowpea.(Nigerian Food Journal, 2007) Agbenorhevi, Jacob K.; Oduro, Ibok N.; Ellis, William Otoo; Abodakpi, V. D.; Eleblu, S.E.; 0000-0002-8516-7656; 0000-0003-3731-2684; 0000-0001-6993-4731Oligosaccharides in beans are known to be the major cause of flatulence associated with beans consumption. The effects of soaking, autoclaving and repeated boiling on the oligosaccharide levels in ten cowpea varieties were studied. The oligosaccharides were extracted in 70% aqueous ethanol and separated by thin layer chromatography(TLC) method. The quantitation was done using the spectrophotometer. The results showed that, the total oligosaccharide content varies among the cowpea varieties; 0.197 - 0.918g/100g. IT93K-596 had the lowest oligosaccharide content (0.197g/100g) and IT94K-410-2 the highest (0.918g/100g). Autoclaving, soaking and repeated boiling had a reductive effect on the total oligosaccharides content in the cowpeas used. Autoclaving reduced raffinose level by 23-68%,stachyose level by 12-81% and total oligosaccharides level by 23-74%. Repeated boiling reduced the raffinose level by 23-61%; stachyose, 20-58% and total oligosaccharide by 15-55%. The loss of raffinose and stachyose after soaking ranged from 18.2-53.6% and 20.4-75.1% respectively and the total oligosaccharide loss, 25.1-63.9%. These treatments are therefore recommended for oligosaccharide reduction in cowpeas however their efficiency is variety dependent. These processing methods promise improved utilization or consumption of cowpea in the sense of curbing flatulence associated with beans meal.
- ItemPentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization(Scientific African, 2023) Timtey, Josephine Akuba; Alemawor, Francis; Ellis, William Otoo; Peprah-Ameyaw, Nana Baah; Agbenorhevi, Jacob K.; 0000-0003-1674-8227; 0000-0003-0985-8727; 0000-0001-6993-4731; 0000-0003-4904-4947; 0000-0002-8516-7656This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standard analytical methods. The results of the focus group study showed that P. butyracea is essentially used for its butter which is prepared by women processors who hand down the skill of butter processing to their children. The butter is used for cooking, frying, and preparing traditional delicacies, and the plant is known to possess some therapeutic potential. The seed recorded the following mean proximate values: fat content of 35.82%, carbohydrate of 50.97%, 1.81% ash, 2.68% protein, 1.34% crude fibre, and moisture of 7.39%. The most abundant mineral in the seed is potassium (32.93 mg/100 g). Calcium, magnesium, phosphorus, sodium, iron, and zinc were at levels of <10 mg/100 g. Antinutritional factors found present in P. butyracea seed include oxalate (2737.42 mg/100 g), tannins (55.44 mg/100 g), saponins (10.23 mg/100 g), and alkaloids (9.18 mg/100 g). Also, the P. butyracea seed recorded mean total phenolics of 725.85 mg GAE/gdw), total flavonoids of 2313.15 μg (QE)/gdw, and DPPH activity of 82.02%. Although rich in fat, carbohydrates, and some minerals that can be exploited in food applications, the high contents of some antinutrients may pose nutritional challenges to its use. The findings from the indigenous knowledge investigation about Pentadesma butyracea seeds would partly influence the choice of appropriate processing approaches to maximising its value regarding food security challenges of indigenes in the study areas.
- ItemPhysicochemical and pasting properties of flour and starch from two new cassava accessions(International Journal of Food Properties, 2023) Aidoo, Raphael; Oduro, Ibok N.; Agbenorhevi, Jacob K.; Ellis, William O.; Pepra-Ameyaw, Nana` B.; 0000-0002-2891-5128; 0000-0003-3731-2684; 0000-0002-8516-7656; 0000-0001-6993-4731; 0000-0003-4904-4947Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures.
- ItemQuality Characteristics of Native Starch fr om Selected Improved V arieties of Sweetpotato (Ipomoea batatas)(Agricultural and Food Science Journal of Ghana, 2017-08) Adu-Kwarteng, E.; Oduro, Ibok N.; Ellis, William O.; Agbenorhevi, Jacob K.; 0000-0003-3731-2684; 0000-0001-6993-4731; 0000-0002-8516-7656Sweetpotato (Ipomoea batatas L.) is a starchy root crop with a wide range of diversity in physical and compositional characteristics. Links between starch properties and processing characteristics are known to have an impact in utilization. Starches were extracted from six (6) improved varieties of sweetpotato harvested at 3, 4 and 5 months after planting. Starch granule morphologies were characterized at 4 months using Light Microscopy, and starch pasting properties were determined at all harvest times by Rapid Visco Analyzer. Granular shapes were generally heterogeneous and approximate size distributions varied from 2 to 15m to 8 to 40m. peak viscosity ranged from 4077 to 5260 centipoise, pasting temperature ranged from 77.95 to 82.45oC, setback ratio ranged from 1.25 to 1.61 and stability ratio ranged from 0.52 to 0.73. Starches with smaller granules had relatively low peak viscosities and high stability or resistance to breakdown while those with larger granule size ranges had lower setback ratio, indicating less retrogradation and better long-term cold paste stability. The influence of both variety and harvest maturity on all RVA pasting properties were significant at p< 0.001. Small starch granule size varieties harvested at 4 and 5 months had the lowest peak viscosities and highest setback ratio; larger granule size varieties harvested at 4 months had the highest peak viscosities and lowest setback ratio. These results are relevant in understanding the processing and utilization quality of the varieties studied, and also in identifying potential niche applications for sweetpotato starch as food ingredients or in other applications