Browsing by Author "Williams, Gifty"

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    Characterization of Starch from Some New Cassava Accessions at Different Maturity
    (AUGUST, 2017) Williams, Gifty
    Cassava is a crop which has been used widely in the production of many products. This has activated interest in cassava-based products. It has been known as one most important sources of starch on a global scale. The aim of this research was to investigate the characteristics of starch from new cassava accessions at different maturity. Three cassava varieties (Agra, ampong and bankyehemma) were harvested at four different months (from April - July) after planting. Starch was extracted using the conventional method of starch extraction and the yield calculated. The amylose content was determined by means of spectrophotometry whereas pasting properties of the starches from the varieties were analyzed using Rapid Visco Analyzer. Bankyehemma, Agra and ampong had their highest starch yield in the 10th month after planting with bankyehemma the highest yield of 25.67±0.58 % and Agra having the lowest of 23.67±0.58 %. There were no significant differences in the peak viscosity, final viscosity, peak time and pasting temperature but significant differences were recorded for setback, trough and breakdown. The results showed that differences in varieties affect the starch yield and pasting properties of cassava. The amylose content of the varieties differed significantly (p=0.05). The highest amylose content was recorded by Agra (23.16 ± 0.03%) at the 7th month and the lowest recorded for bankyehemma (14.53 ± 0.12%) in that same month. Based on these results, bankyehemma can be selected and used for starch in the food industries  
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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.