Browsing by Author "Effah-Manu, Liticia"

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    Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties
    (CyTA - Journal of Food, 2022) Effah-Manu, Liticia; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Maziya-Dixon, Bussie; Oduro, Ibok N.; 0000-0003-2896-9916; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-2014-2201; 0000-0003-3731-2684
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    Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties
    (Foods, 2023) Effah-Manu, Liticia; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Maziya-Dixon, Busie; Oduro, Ibok N.; 0000-0003-2896-9916; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-2014-2201; 0000-0003-3731-2684
    Gender-disaggregated sensory evaluation has become an essential element that could enhance breeding activities by increasing the adoption of new varieties. The effect of age, sex and geographical location on descriptor preferences for boiled and pounded yam were studied using descriptive and consumer testing. Attributes with definitions and measurement scales were used to generate lexicons for boiled and pounded yam. Analytical tools employed for the inferential statistics were the independent t-test, analysis of variance, Kruskal–Wallis test, Mann–Whitney test and relative importance index (RII). Descriptive testing showed that all the D. rotundata varieties were good for boiling and pounding. The D. alata varieties afase soanyinto and afase biri were most liked, while afase pa and ahodenfo were disliked. Age had no significant effect on descriptor preferences. Being a female or male, however, influenced preferences for pounded yam descriptors such as mouldability, lumpiness and colour. The RII for the D. rotundata varieties (0.22–0.28) showed that they are all good varieties for boiling and pounding. The local D. alata varieties were still highly acceptable compared the new CRI varieties due to the aroma. Rural consumers preferred all the descriptors of boiled D. rotundata than urban consumers, whereas urban consumers liked the pounded yam varieties better than the rural consumers. Availability of the new yam varieties on local markets could therefore increase consumption and improve adoption.
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    The effect of gender on end-user preferences for yam quality descriptors
    (Food Science and Nutrition, 2022) Effah-Manu, Liticia; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Maziya-Dixon, Bussie; Oduro, Ibok N.; Baah-Ennum, Theresa Y.; 0000-0003-2896-9916; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-3731-2684; 0000-0003-1572-2076
    Improving the effectiveness of breeding programs could be achieved by breeding for consumers' preferences. The relationship between gender and consumer preferences for yam was studied using purposeful sampling for key informants, focus group discussions (FGDs), and individual interviews. Data from qualitative interviews were transcribed and quantitative data analyzed using SPSS (version 20). Cramer's V (Phi) and logistic regressions were used to explain the observations. Males prioritized income generating varieties over females, while females ranked tuber morphological characteristics high. Sex-based preference for yams showed that moldability and sweet taste are preferred by both females and males. Moderately hard boiled yams and shelf stable food products are liked by males, whereas aroma is rated highly by females. Males described yams that have a longer digestion time as “heavy” and preferred such varieties. Watery tubers and tubers not turning brown are important characteristics during processing. The Phi of 0.157 and 0.163 for sex and ethnic groups show moderate to strong associations between choices for descriptors by females, males, and various ethnic groups. These findings imply that gender disaggregation of information on preference for yam quality descriptors should be considered in future yam breeding programs as it may improve adoption rate and enhance food security.
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    Yam pectin and textural characteristics: a preliminary study
    (International Journal of Food Properties, 2022) Effah-Manu, Liticia; Maziya-Dixon, Bussie; Wireko-Manu, Faustina D.; Agbenorhevi, Jacob K.; Oduro, Ibok N.; 0000-0003-3731-2684; 0000-0003-2014-2201; 0000-0002-5020-6299; 0000-0002-8516-7656; 0000-0003-3731-2684