Vida Gyimah Boadu

Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development (AAMUSTED)

Reliable and user-friendly discrimination of coffee bean integrity and quantification of adulteration in the coffee bean processing value chain would be vital for ensuring consumer trust in quality control and traceability management. In this research, a portable short-wave NIR spectroscopy coupled with chemometric data analysis was employed under...

Coffee is the most consumed beverage and the second most valuable traded commodity in the world. In this current study, a pocket-sized spectrometer and multivariate analysis were used for rapid authentication of coffee varieties (Arabica and Robusta) in three states to check mislabelling (food fraud). Two main coffee varieties were collected from d...

Drying is one of the traditional means of preserving food. However, various drying methods can influence the nutritional and bioactive constituents of the food product. This study is aimed at evaluating the effect of different drying methods on the proximate composition, physicochemical properties, and minor constituents of palm oil fruit mesocarp....

Fermentation duration (FmD), fermentaion index (FI), pH and moisture content (Mc) are vital quality attributes of cocoa beans. In this study, portable near infrared spectroscopy (NIRS) and multivariate analyses were used for rapid determination of FmD, FI, pH and Mc of cocoa beans. The samples were scanned in 900 ‐ 1700 nm wavelength and the spectr...

Three hundred crossbred chickens (at age of 11 wk) were randomly housed in 15 open-sided deep litter pens with 20 chickens in each pen under completely randomized design for a period of 9 wk. Before evaluating their hematobiochemical and carcass characteristics, the birds were provided with grower mash ad libitum throughout the experimental period....

This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected an...

Texture is one of the key desirable sensory attributes of fufu, a cassava-based staple of most Ghanaians. Cassava starch and plantain puree were blended in the ratios of 20:80, 25:75, 30:70, 35:65, and 40:60, respectively. To optimize the processing parameters for cassava starch-plantain puree fufu, the texture attributes of the reconstituted fufu...

Commercial poultry production, although fairly well developed, continues to develop rapidly in Africa and other areas of the world. The local chickens, which may perhaps be harnessed and exploited for poverty alleviation, form part of the many local assets of underprivileged people living in the rural areas. In view of this, the study aims to inves...

Elastin is restricted to few amino acids and its protein constitutes blood vessels in the body as well as tumors. It is believed that when the body is deprived of those amino acids that constitute elastin, little amount would be available to constitute those tumors. The study aims to obtain the score of amino acids that could theoretically supply m...

Elastin is restricted to few amino acids and its protein constitutes blood vessels in the body as well as tumors. It is believed that when the body is deprived of those amino acids that constitute elastin, little amount would be available to constitute those tumors. The study aims to obtain the score of amino acids that could theoretically supply m...

The study was undertaken to have soymilk used as an alternative low cost plant protein product in the production of yoghurt. It was in effect to also address the allergy phenomenon of some sections of vegetarianism and minimize post-harvest losses of soybean which has been underutilized. Semi-dairy yoghurts of cow-soymilk were produced to evaluate...

People have different interests as to what product ackee fruit could be used for. A preliminary survey disclosed cake, chips and rock cake to be the preferred bakery products when ackee aril is to be blend with wheat flour. The study assessed the quality of chips produced from wheat-ackee aril composite flour. Four blends of chips were prepared in...