Browsing by Author "Sampson, Gilbert O."

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    Assessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana
    (Journal of Food Security, 2018) Adams, Ayisaa; Agbenorhevi, Jacob K.; Alemawor, Francis; Lutterodt, Herman E.; Sampson, Gilbert O.; 0000-0002-8516-7656; 0000-0003-0985-8727; 0000-0001-7015-7597; 0000-0002-2175-4683
    The consumers’ awareness and willingness to pay premium for organic fruits and vegetables as well as the marketing prospects of these organic foods in the Techiman Market of Ghana were assessed. A face-to-face interview technique was employed using a structured questionnaire for this cross-sectional study. Out of 330 questionnaires administered, 318 were valid and included in the data analysis accordingly. Results showed that most of the consumers (74.53%) were aware of organic foods and the majority willing to pay up to 50% premium for the organic fruits and vegetables. The study revealed that key factors such as age, marital status, income and knowledge of chemical residues and their associated health risks significantly influenced consumers’ choice and willingness to pay a premium for organic fruits and vegetables. The estimated market potential for the organic fruits and vegetables were GH¢3,514,383,194.70 (~926 million USD) and GH¢5,341,348,087.50 (~1407 million USD) per year, respectively. Most consumers are aware of organic foods in the Techiman market of Ghana and they became aware generally through the radio and school/books. Most of the consumers acknowledged that they had concerns about the environmental and health risks associated with chemically grown fruits and vegetables on their health and wellbeing. Almost all the consumers were willing to pay up to 50% premium for the organic fruits and vegetables purchased in the Techiman municipality
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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.