Browsing by Author "Kpodo, Fidelis M."

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    Characterization of pectin extracted from muskmelon (Cucumis melo L.)
    (Journal of Science and Technology, 2021-10) Nyarko, Benjamin; Agbenorhevi, Jacob K.; Wireko-Manu, Faustina D.; Kpodo, Fidelis M.; 0000-0002-8516-7656; 0000-0002-5020-6299; 0000-0002-7949-0502
    Muskmelon (Cucumis melo L.) fruits are cultivated for their seeds, but the peels are potential sources of pectin for food and pharmaceutical applications. The objective of this study was to extract and characterize pectin from muskmelon peels subjected to two different drying techniques. The pectin was extracted using acid treatment and the structure, chemical composition and functional properties determined. Oven and solar dried muskmelon pectin extracts gave comparable yields (6.48% and 5.27%), high degree of methylation (60.53 and 64.97%) and anhydrouronic acid content of 46.99% and 56.60%, respectively. Intrinsic viscosity was 0.3 gdL-1 irrespective of drying technique used. The pectin extracts from the oven and solar dried muskmelon demonstrated good water absorption (208g/100g and 269g/100g), oil absorption (237g/100g and 152g/100g) and emulsion (50% and 46%) capacities, respectively. The different drying techniques used did not significantly influence physicochemical and functional properties. The findings show that muskmelon pectin are high methoxyl pectin with good functional properties which can be tailored for use in food and pharmaceutical formulations.
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    Consumption pattern, heavy metal content and risk assessment of Akpeteshie-local gin in Ho municipality of Ghana
    (Scientific African, 2023) Agbley, E. N.; Kpodo, Fidelis M.; Kortei, N. K.; Agbenorhevi, Jacob K.; Kaba, G.; Nyarsordzi, J.; 0000-0002-7949-0502; 0000-0002-8516-7656
    Akpeteshie is a locally distilled alcoholic beverage produced by fermentation of palm wine and other substrates. This study investigated akpeteshie consumption patterns in Ho municipality and assessed the content of ethanol and contaminants (methanol, lead, copper and iron) in the akpeteshie samples. Alcohol consumption pattern of 140 participants was determined using the Daily Drinking Questionnaire in a cross-sectional study in Ho municipality, Ghana. The levels of ethanol and methanol in ten (10) samples of akpeteshie obtained from distillers across the municipality was determined using AOAC methods. Heavy metals were determined using atomic absorption spectrophotometer. The health risk associated with akpeteshie consumption was also assessed. About 67.86% of the respondents preferred Akpeteshie as their alcoholic beverage. Majority of respondents who consumed akpeteshie were males (93.6%), however the female participants (66.67%) exceeded the recommended number of drinks. Although methanol and lead were not detected, copper (1.39–4.12 mg/l) and iron (1.98 mg/l) were present and exceeded allowed standards. The study observed high akpeteshie consumption levels among males, but increased alcohol abuse among females beyond the recommended limits of 1–2 drinks/day. Although iron (1.98 mg/l) and copper (4.12 mg/l) levels in the akpeteshie samples were high, risk assessment of the consumed toxic metals through akpeteshie posed no adverse health effects on the populace of the various locations. However excessive consumption of akpeteshie could lead to incremental life cancer risk due to the minute accumulation of these toxic metals hence the need to intensify regulatory and health promotion efforts.
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    Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles
    (Cogent Food & Agriculture, 2020) Abe-Inge, Vincent; Asaam, Esumaba Serwaa; Agbenorhevi, Jacob K.; , Bawa, Nadratu Musah; Kpodo, Fidelis M.; 0000-0002-4898-6046; 0000-0002-8516-7656; 0000-0002-3861-779X; 0000-0002-7949-0502
    Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall accept ability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.
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    Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
    (Food Research, 2018-08) Abe-Inge, Vincent; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Adzinyo, O. A.; 0000-0002-4898-6046; 0000-0002-8516-7656; 0000-0002-7949-0502
    African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of different drying methods on the quality characteristics of the flour. The fresh pulp was oven, solar, and freeze-dried. Proximate, physicochemical and functional properties of the flours were determined. The flours had high amount of crude fibre (14.04-19.52%), carbohydrates (64.56-73.60%), energy (281.92 - 73.60 kCal/ 100g), relatively high water absorption capacity (307.18-517.66%), swelling power (433.0-556.92%), oil absorption capacity (83.48-164.38%) and good flowability (Hausner Ratios below 1.4 and Carr’s Indices below 23%). The present findings show that APP flour could be used as a potential ingredient in various food products such as pasta, puddings, cakes, biscuits, bread, crackers and doughnuts
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    Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam
    (Cogent Food & Agriculture, 2020) Abe-Inge, Vincent; Agbenorhevi, Jacob K.; Katamani, Grace D.; Ntim-Addae, Samuella B.; Kpodo, Fidelis M.; 0000-0002-8516-7656; 0000-0002-4898-6046; 0000-0002-7949-0502
    The objective of this study was to investigate the effect of okra pectin as a stabilizer and a texturizer on the quality and consumer acceptability of tigernut milk and fried yam, respectively. Okra pectin concentrations 0% (control), 0.2%, 0.4% and 0.6% were used in the preparation of tigernut milk as well as to pretreat yam slices before deep frying. The viscosity and microbial quality of the tigernut milk samples were evaluated, whilst the moisture content, oil uptake and colour of fried yam were also determined. Consumer acceptability test was conducted on both the tigernut milk and fried yam using 50 semi-trained panelists. The viscosity of the tigernut milk samples which ranged from 4.67 cP to 10.50 cP increased with increasing concentrations of okra pectin. The microbial load of all tigernut milk samples were within the acceptable limits. With the exception of sample appear ance, okra pectin also had no significant effect (p > 0.05) on the sensory quality of tigernut milk. On the other hand, okra pectin treatment in the fried yam samples resulted in significantly different moisture (54.33–56.71%), oil uptake/fat content (4.00–5.50%) and colour (L*a*b*) values. Results showed that okra pectin had no significant effect (p > 0.05) on all sensory quality parameters of fried yam samples though 0.2% okra pectin treated yam had the highest mean overall acceptability. The findings suggest that treatment with okra pectin can be exploited to make appreciable impact on the quality and consumer acceptability of fried yam.
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    Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt
    (Food and Nutrition Sciences, 2020-06-04) Tobil, Manuela; Deh, Courage Y.; Agbenorhevi, Jacob K.; Sampson, Gilbert O.; Kpodo, Fidelis M.; 0000-0002-8516-7656; 0000-0002-2175-4683; 0000-0002-7949-0502
    The objective of this work was to investigate the effect of okra pectin from two genotypes (asha and agbagoma) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentrations (w/w pectin to milk powder ratios) of 0.2%, 0.4% and 0.6% were used in the yoghurt preparation and its water holding capacity, titratable acidity and pH were analyzed against a control (0.0% pectin) weekly for a month. Consumer acceptability tests for the yoghurt samples were carried out using 50 untrained panellists on a 7-point hedonic scale. Total aerobic microorganisms present in the most preferred samples were enumerated over a four-week period. Results indicated that samples containing 0.2% asha pectin were most preferred by panelists. Water holding capacity varied significantly with those containing asha pectin higher than agbagoma counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing agbagoma pectin had lower pH (3.60 - 4.32) compared to samples containing asha pectin (4.22 - 4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of storage at 4˚C sample containing 0.2% agbagoma pectin had the least microbial count (7.6 × 105 ± 4.51 cfu/g), followed by the sample containing 0.2% asha pectin (2.4 × 107 ± 11.14 cfu/g) and the control (8.6 × 107 ± 5.57 cfu/g). The study revealed that addition of okra pectin at 0.2% improved the con sumer acceptability of yoghurt and 0.2% agbagoma pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water holding capacity and reduced whey exudation.
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    Emulsifying properties of Ghanaian grewia gum
    (International Journal of Food Science and Technology, 2020) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, Katerina; Kontogiorgos, Vassilis; 0000-0002-7949-0502; 0000-0002-8516-7656; 0000-0001-7943-3412
    Grewia gums were extracted with phosphate (PB) and sodium metabisulphite buffers (SMB) and their emulsification properties in acidic oil-in-water emulsions on ageing were studied by means of droplet size distribution, f-potential measurements, interfacial composition analysis and viscometry. PB extracts showed smaller droplet sizes (~10 lm) than SMB isolates (>35 lm) and greater long-term stability. PB stabilised emulsions also demonstrated the least polysaccharide (~0.6 mg m 2 ) and protein (~0.2 mg m 2) interfacial coverage compared with SMB counterparts (~1.5 mg m 2 for polysaccharide and ~ 1 mg m 2 for protein). f-Potential measurements revealed negative interfacial charge for all emulsions confirming the presence of polysaccharide-laden interfaces. Droplet size distribution also varied among emulsions during ageing indicating a complex relationship between interfacial composition and stability. The present work shows that different emulsifying properties may be obtained depending on the extraction technique employed that could be exploited in preparation of emulsions for flavour or bioactive-delivery applications.
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    Mineral Composition, Antioxidant Properties, Phytochemical and Anti-nutrient Composition of African Palmyra Palm (Borassus aethiopum) Fruit Flour
    (American Journal of Food and Nutrition, 2018) Abe-Inge, Vincent; Arthur, Christine; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; 0000-0002-4898-6046; 0000-0002-2882-3012; 0000-0002-8516-7656; 0000-0002-7949-0502
    African palmyra palm (Borassus aethiopum) grows widely across Africa. Previous studies indicated its fruit flour has a great potential in food applications. The objective of this work was to investigate the effect of different drying methods on the mineral composition, antioxidant properties, anti-nutrient composition and phytochemical composition of the African palmyra palm (APP) flour. The fresh fruit pulp was obtained, freeze dried, oven dried, solar dried and milled into flour. Phytochemical screening, mineral analysis, anti-nutrient analysis and antioxidant analysis were conducted on the flour obtained according to standard methods. The flour had high total phenols (1518.00 - 3896.71 mg GAE/100g), potassium (237.00 - 276.73 mg/100g), magnesium (211.61 - 293.62 mg/100g) and saponin (36.10 – 55.62 g/100g). The flour samples also had considerable free radical scavenging activities. Phytochemical screening indicated the presence of several phytochemicals including glycosides. Drying had a significant effect on the analysed composition of APP flour.
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    Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
    (Food Chemistry Advances, 2023) Afotey, Benjamin; Agbenorhevi, Jacob K.; De-Souza, Leonard D. K.; Logosu, John K.; Kpodo, Fidelis M.; Falade, Kolawole O.; 0000-0002-8516-7656
    Pectin extractable from okra (Abelmoschus esculentus L.) is known to have various food and non-food applications. The objective of this work was to investigate the effect of particle size of milled samples on okra pectin yield using two different extraction solvents. Phosphate buffer (PB) and citric acid solution (CAS) (at pH 6, temperature of 80°C and for 1 h) were used to extract pectin from 10 g of milled okra sample with varying particle sizes (0.5, 1 and 2 mm). Ethanol was added to the aqueous extract to precipitate the pectin. The crude pectin obtained was then freeze-dried and the % pectin yield was calculated. The average okra pectin yield when PB was used for extraction were 19.6±4.0%, 15.8±1.0% and 11.9±1.5% for 0.5 mm, 1 mm and 2 mm particle sizes, whereas that of the CAS counterparts were 32.7±8.1%, 25.6±0.8% and 35.6±5.5%, respectively. However, considering purity of the pectin extracts (PB > CAS), the present findings indicated that a higher pectin yield is achievable with 0.5 mm as the optimal particle size of okra pod powder using phosphate buffer as extraction solvent.
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    Okra pectin as lecithin substitute in chocolate
    (Scientific African, 2019) Datsomor, Delight N.; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Oduro, Ibok N.; 0009-0002-2835-8015; 0000-0002-8516-7656; 0000-0002-7949-0502; 0000-0003-3731-2684
    The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk chocolate as lecithin substitute (emulsifier) at different levels (10–100%). Texture profile analysis and sensory evaluation (5-point hedonic scale) was performed on the different chocolate formulations. It was found that with increasing pectin content viscosity of the mixed system increased during milling and conching, which resulted in slower flow rate during draining from the ball mill and decreased yield. Substitution at 25:0 (%) (pectin: lecithin) yielded 84 bars of 9 g of chocolate per 1500 g of formulation after draining for 30 min compared to formulations containing lecithin. Chocolate samples 25:75 (%) (pectin:lecithin) had the highest overall acceptability (4.37 ± 0.30) which was not significantly different (p> 0.05) from sample 25:0 with overall acceptability of 4.23 ± 0.30. All the chocolate samples from the various formulations studied had similar sensory properties as well as textural parameters (hardness, cohesiveness, adhesiveness, springiness and chewiness). The present findings suggest that it is possible to use okra pectin as emulsifier to produce milk chocolate which is acceptable to consumers
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    Pasting 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; 0000-0002-2175-4683
    system. 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.
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    Pasting properties of starch-okra pectin mixed system
    (CyTA - Journal of Food, 2020) Bawa, Nadratu Musah; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Sampson, Gilbert Owiah; 0000-0002-8516-7656
    The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. 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 temperature 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.
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    Pectin isolation and characterization from six okra genotypes
    (Food Hydrocolloids, 2017) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, K.; Bingham, , R. J.; Oduro, Ibok N.; Morris, G. A.; Kontogiorgos, V.; 0000-0002-7949-0502; 0000-0002-8516-7656
    Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.
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    Pectin isolation and characterization from six okra genotypes
    (Food Hydrocolloids, 2017) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, K.; Bingham, R. J.; Oduro, Ibok N.; Morris, G. A.; Kontogiorgos, V.; 0000-0002-7949-0502; 0000-0002-8516-7656; 0000-0003-3731-2684
    Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methylesterification (17e25%) and high degree of acetylation (20e40%). All samples were of high weightaverage molar mass (Mw) (700e1700 103 g mol1 ) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.
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    Physicochemical and functional properties of pulp and pectin from agro-waste of three Cucurbitaceae species
    (Food Chemistry Advances, 2023) Jato, Jonathan; Adjei, Clementina Naa Adjeley; Kpodo, Fidelis M.; Walter, Azi; Agbenorhevi, Jacob K.; Duah, Joyce; Nuro-Ameyaw, Peter; 0000-0002-7949-0502; 0000-0002-5508-602X; 0000-0002-8516-7656
    Cucurbita pepo L., Citrullus lanatus T. and Cucumis melo L. belong to the family Cucurbitaceae and are cultivated for their seeds. The fruit pulp and peel are discarded as agro-waste after seed removal. This study evaluated the physicochemical and functional properties of the pulp and pectin extracts from the Cucurbitaceae species. Proximate, antioxidant, total polyphenol and flavonoid contents were determined. The purity, structural and sugar constituents of the extracted pectin were analysed using spectrophotometric techniques (NMR, FTIR and LCMS). Results showed that the pulp wastes had high carbohydrate content (28.4 to 69.7%) and demonstrated high antioxidant activities (40 to 50%, 63 to 85% and 0.2 to 0.4 mg mL− 1 for DPPH, ABTS and FRAP respectively). Cucurbita pepo L. had the highest pectin yield (13.9%), and the purity of the pectin extracts ranged from 60.4 to 75.2% for total carbohydrate and 3.3 to 4.4 % for protein. The pectin extracts showed structural similarities. LCMS fingerprints of the pectin extracts showed that the monosaccharides comprised of mannose, rhamnose, galacturonic acid, glucose, galactose, xylose, arabinose and fucose. The polymers demonstrated high water absorption capacities (309 g/100 g to 604 g/100 g) and can be applied as thickeners in food systems.
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    Physicochemical evaluation of okra residue obtained after pectin extraction
    (International Journal of Food Properties, 2023) Williams, Gifty; De-Souza, Leonard D. K.; Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; 0000-0002-8516-7656
    This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.
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    Physicochemical evaluation of okra residue obtained after pectin extraction
    (International Journal of Food Properties, 2023) Williams, Gifty; De-Souza, Leonard D.K.; Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; 0000-0002-6077-0854; 0000-0002-7949-0502; 0000-0002-8516-7656
    This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the FolinCiocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.
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    Physicochemical variability of pectin from different okra phenotype
    (Journal of Ghana Science Association, 2021-10-24) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Oduro, Ibok N.; Morris, G. A.; 0000-0002-7949-0502; 0000-0002-8516-7656; 0000-0003-3731-2684
    Okra (Abelmoschus esculentus L.) is a readily available plant in Ghana and considered an abundant source of pectic polysaccharides which are useful ingredients for the functional food industry. Pectin extracts from eight different okra samples obtained from different sources were evaluated for their physicochemical and functional properties. The structural and molecular characteristics were analysed by means of Fourier transform infra-red (FTIR) spectroscopy, nuclear magnetic resonance spectroscopy (NMR) and size-exclusion coupled to multi-angle light scattering (SEC-MALS). The water absorption, oil absorption and emulsification capacities of the pectin extracts were determined. Results showed that the crude okra pectins had total carbohydrate contents in the range of 59.2 to 70.2% whereas protein content varied from 8.0 to 15.1%. The FTIR and 1H-NMR spectra revealed similar structural features whereas the weight average molecular weight (Mw) ranged widely from 320×103 to 7600×103 gmol–1 in the order Pora < Akrofo < Asha < Asontem < Penkrumah (Techiman) < Sengavi < Penkruma (Kenkeso) < Agbagoma.The water/oil absorption capacity and emulsification capacity of the pectin isolates also varied depending on the geographical source. The relatively high galacturonic acid content of the pectins conferred hydrophilic characteristics that positively influenced the water absorption capacity of the polymers in solution. Pectin from the okra phenotypes Sengavi and Agbagoma shown to have low RG-I fractions demonstrated increased oil holding (378g/100g and 384g/100g respectively) and emulsification capacities (45%). The present findings indicate that the differences in pectin characteristics among the okra phenotypes have the potential to be exploited for different technological applications.
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    Proximate composition, phenolic, and antioxidant properties of soursop fruit parts
    (CyTA - Journal of Food, 2023) Osei, Pamella A.; Kpodo, Fidelis M.; Tettey, Clement O.; Dzah, Courage S.; Agbenorhevi, Jacob K.; Hunkpe, Gaston; Nanga, Salifu; 0000-0002-8516-7656
    Annona muricata L. (soursop fruit) is a seasonal plant with bio-geographical distribution in tropical and subtropical climates. This study evaluated the proximate, phenolic, and antioxidant properties of different parts of soursop fruit. The influence of oven and solar drying on phenolic and antioxidant activities of extracts (pulp, seed, and peel) were assessed. Proximate analysis on different parts of the soursop fruit showed the pulp to have high carbohydrate (32.9% ± 0.3) and moisture (19.1% ± 1.0). The seeds however contained higher crude fat (37.5% ± 1.2) and protein (25.0% ± 0.1) contents. Total phenolic content of the seeds (8.7 mgGAE g−1 ± 0.1) was higher than that of the pulp and the peel (8.6 mgGAE g ± 0.1). The solar-dried fruit parts demonstrated superior antioxidant activity to the oven-dried parts. Extracts from the solar-dried soursop fruit samples, especially the seed, can serve as useful therapeutic ingredient for diet supplementation and could also be exploited for its high oil and protein contents.
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    Structure and physicochemical properties of Ghanaian grewia gum
    (International Journal of Biological Macromolecules, 2019) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, K.; Smith, A. M.; Morris, G. A.; ko; Kontogiorgos, V.; 0000-0002-7949-0502; 0000-0002-8516-7656
    Grewia polysaccharides were isolated using sodium metabisulphite and phosphate buffers and the influence of the different extraction techniques on the chemical composition and structural characteristics of the extracts were determined. Structure and chemical composition of the resulting polysaccharide extracts were determined using FT-IR and NMR spectroscopy, neutral sugar analysis, size exclusion chromatography coupled to multi-angle light scattering (SEC-MALS), dilute solution viscometry and steady shear rheology. Chemical composition was similar irrespectively of the extraction solvent used and ranged between 11.1 and 16.5% for protein, 53.4 and 66.9% for total carbohydrate, 18.5 and 35.1% for total uronic acid and 23.5 and 28.6% for rhamnose. Predominate sugars in the extracts were rhamnose and uronic acids with spectroscopy showing the presence of esterified groups. Intrinsic viscosity varied between 6.5 and 9.1 dL g−1 and related with molar mass (754–2778 × 103 g mol−1 ). Grewia polysaccharide dispersions at 1 g dL−1 exhibited a shear thinning flow behaviour with crude and sodium metabisulphite extracts having higher viscosities. Overall, differences in extraction techniques produced grewia samples with tailored bulk properties for use in the food and pharmaceutical industries.