Browsing by Author "Ellis, William Otoo"

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    Effect 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
    Oligosaccharidesin 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.
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    Effect 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; 0000-0001-6993-4731
    Oligosaccharides 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.
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    Health risks of toxic metals (Al, Fe and Pb) in two common street vended foods, fufu and fried-rice, in Kumasi, Ghana
    (Scientific African, 2020-01-22) Ankar-Brewoo, Gloria Mathanda; Darko, Godfred; Abaidoo, Robert Clement; Dalsgaard, Anders; Paa-Nii Johnson; Ellis, William Otoo; Brimer, Leon; 0000-0001-7157-646X
    The preparation practices, handling and raw materials for street food vending could be sources of toxic metals in street food vending business which is yet to be explored indepth as microbial contamination. The concentrations and dietary risk of the toxic metals Al, Fe, and Pb were assessed in fufu and fried-rice, two commonly consumed street vended foods in Ghana. The mean concentrations for Pb found to be between 3.30 and 11.25 mg kg−1 in the cooked foods, far exceeded the maximum tolerable daily intake of 0.3 mg kg−1 body weight per day for consumers. Al and Fe concentrations were between 3.04 and 18.49 mg kg−1 and 1.44 and 7.82 mg kg−1, respectively. Hazard index was less than 1 at the 5th percentile level of consumption, but greater than 1 at the 50th and 95th percentile level of consumption; indicating risk of metal toxicity with increasing probability as the level of consumption and HI increase. The patronage of street vended foods is unlikely to reduce. Hence vendors must be educated on safe preparation and handling processes such as the use of stainless steel utensils will likely reduce the levels of the toxic metals to acceptable levels.
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    Pentadesma 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; 0000-0002-8516-7656
    This 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.