Browsing by Author "Alhassan, Martha Wunnam"

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    Formulation and Proximate Composition of Chips Produced from Ackee Aril-Wheat Flour Composites.
    (ADRRI Journal of Agriculture and Food Sciences, 2016-05) Osei, Joycelyn Anima; Kyeremateng, Owusu; Alhassan, Martha Wunnam; Agbenorhevi, Jacob K.; 0000-0002-8516-7656
    Ackee aril (Blighiasapida) is an underutilized, multipurpose fruit tree species native to West Africa. The fleshy arils of the ripened fruits are edible while the seeds and capsules of the fruits are used for soap making. The utilization of this fruit will contribute tremendously to reducing, if not eliminating the food insecurity in West Africa. The aim of the present study was to assess the potential of ackee aril as a partial replacement to traditional wheat in baked products. The objectives of this research were to evaluate the proximate composition of the ackee aril-wheat flour composites and to assess the suitability and acceptability of ackee aril composite chips at different levels of ackee aril flour substitution. Four composites or blends of chips were prepared in the proportions: 80:20, 60:40, 50:50 and 40:60 and wheat were used as control. The flour blends were used to bake chips after which the proximate composition and sensory attributes of the chips were examined. Results of proximate analysis showed significant increase (p≤0.05) in protein (10.2 – 16.9%), fat (2.1 – 20.2%) and fibre (0.5 – 3.7%) contents and significant decrease in carbohydrate (72.3 – 48.1%) contents with increase in ackee aril flour. There was no significant difference in the ash content of the test samples. Sensory evaluation results showed that all chips samples had high rating for all evaluated attributes. The closeness of values obtained for all chips samples to the control sample indicate a high level of acceptance of the WF-AF chips.
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    Modeling microwave protein-glycoconjugates formulations from protein-starch composites
    (2014-08-12) Alhassan, Martha Wunnam
    Glycation of food proteins has the great potential of improving the functionality of food systems which can lead to increased utilization of food and ultimately contribute to the reduction of food insecurity. The aim of this project was to produce a glycated protein as food ingredient to effect food functional properties of food model systems. The glycation of two types of composites; Bambara protein-rice starch and Bambara protein-cassava starch was achieved by microwave heat treatment at varying composite ratios and microwave times. Conditions for glycation were optimized using the mixture composite design of response surface methodology. Composites of Bambara protein-cassava starch gave higher glycation values as compared to composites of Bambara protein-rice starch. The maximum glycation for Bambara protein-cassava starch composite was 51.9 (μg/10mg) whiles that for Bambara protein-rice starch composite was 10 (μg/10mg). The optimum conditions were found to be 0.7 g protein, 0.3 g cassava starch and 2.0 min microwave time for Bambara protein-cassava starch composites and 0.6 g protein, 0.4 g rice starch and 6.0 min microwave time for Bambara protein-rice starch composites. It was generally observed that for both types of composites, glycation generally increased with increasing protein content whiles a decrease in both protein content and microwave time led to a reduction in glycated protein content. Bambara proteins can be used in food industries especially in the formation of glycated food proteins to improve the functionalities of locally manufactured food systems with unique food functionalities.