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Akwaa Harrison O, Ifie I, Nkwonta C, Dzandu BA, Gattor AO, Adimado EE, Odoi KK, Aziavor B, Saalia FK, Steiner-Asiedu M. Knowledge, awareness, and use of folic acid among women of childbearing age living in a peri-urban community in Ghana: a cross-sectional survey. BMC Pregnancy Childbirth 2024; 24:241. [PMID: 38580949 PMCID: PMC10996122 DOI: 10.1186/s12884-024-06408-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 03/11/2024] [Indexed: 04/07/2024] Open
Abstract
BACKGROUND Folic acid, a water-soluble B-complex vitamin, plays a crucial role in DNA synthesis and maintenance, making it particularly significant during reproduction. Its well-known ability to reduce the risk of congenital anomalies during the periconceptional period underscores its importance. The increased requirement for folate during pregnancy and lactation is essential to support the physiological changes of the mother and ensure optimal growth and development of the foetus and offspring. This study assessed the knowledge, awareness, and use of folic acid among pregnant and lactating women of reproductive age residing in Dodowa in the Shai Osu-Doku District, Accra, Ghana. METHODS The study was a cross-sectional design that involved 388 randomly selected participants (97 pregnant and 291 lactating women). Structured questionnaires were administered to gather information on the socioeconomic demographic characteristics, knowledge, awareness, and use of folic acid of the participants. Dietary intake was assessed using a food frequency questionnaire. The data were analysed using descriptive statistics and Pearson's chi-square analysis tests and are presented as frequencies and percentages, means, standard deviations, bar graphs, and pie charts. The significance of the results was determined at a 95% confidence interval. RESULTS The mean age of the participants was 31 ± 5.0 years. Among the study participants, 46.1% demonstrated knowledge of folic acid deficiency, while approximately 68.3% had a high awareness of folic acid supplementation. Approximately 75% of the participants indicated that they had not used folic acid supplements within the week, and 15.5% reported consuming folic acid-fortified food per week. CONCLUSIONS The women exhibited high awareness but poor knowledge regarding the usage of folic acid supplementation during pregnancy and lactation. Consequently, this lack of knowledge influenced the low use of folic acid supplements and low intake of folate-rich foods among pregnant and lactating mothers.
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Affiliation(s)
- Obed Akwaa Harrison
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana.
| | - Idolo Ifie
- Department of Food Science, University of Leeds, Leeds, England
| | - Chikere Nkwonta
- Department of Food Science, University of Leeds, Leeds, England
| | - Bennett Atta Dzandu
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Albert Owusu Gattor
- Faculty of Chemistry and Pharmacy, Medicinal Chemistry II, University of Regensburg, Regensburg, Germany
| | | | - Kofi Kafui Odoi
- Institutional Care Division, Ghana Health Services, Accra, Ghana
| | | | - Firibu Kwesi Saalia
- Department of Food Process Engineering, University of Ghana, Legon, Accra, Ghana
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Osei Tutu C, Amissah JGN, Amissah JN, Akonor PT, Budu AS, Saalia FK. Application of Frafra potato ( Solenostemon rotundifolius) flour in the development of gluten-free bread. Heliyon 2024; 10:e24521. [PMID: 38304828 PMCID: PMC10831620 DOI: 10.1016/j.heliyon.2024.e24521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 02/03/2024] Open
Abstract
The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products. This study examined the performance of Frafra potato flour (FPF), a nutritious lesser-known indigenous crop, in the production of bread using a novel dough-conditioners (egg-gelatin combinations), and Transglutaminase blend to improve the product properties. The developed product was evaluated for physicochemical and sensory characteristics. The findings indicated that products with a single dough-conditioner (GFBE and GFBG) exhibited a weaker dough, prolonged development time, reduced stability, mixing tolerance, and increased cooking loss (p < 0.05). However, egg-gelatin dough-conditioner in GFBEG effectively improved the dough and bread structure, comparable to conventional bread (WTB). The dough stability and development time in GFBEG improved by 30 %, while bread volume increased by 10 %. SEM showed an improved network matrix and well-embedded starch granules in GFBEG, comparable to WTB. Sensory evaluation revealed GFBEG had a minor bitter flavour note, relative to WTB. Therefore, combining FPF with multiple dough-conditioners and TGase will produce bread with comparable characteristics to conventional bread. However, further optimization and consumer acceptability studies are imperative to provide food processors with a viable product for the market.
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Affiliation(s)
- Crossby Osei Tutu
- Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana
| | | | | | | | - Agnes Simpson Budu
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
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Boateng ID, Zhang W, Li YY, Saalia FK, Yang XM. Non-thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties. J Food Sci 2021; 87:94-111. [PMID: 34939196 DOI: 10.1111/1750-3841.15999] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/29/2021] [Accepted: 11/07/2021] [Indexed: 01/13/2023]
Abstract
Drying plays a significant role in Ginkgo biloba seed's (GBS) processing, and the previous research showed drying affected the product quality. A combined hurdle drying technology (integrated non-thermal pretreatment and drying) could be applied on GBS to achieve better product quality. Osmotic (OS), osmo-vacuum (OS + V), sonication (US), and osmosonication (OS + US) pretreatment followed by infrared drying was performed on GBS, and the product qualities (texture, color, enzyme inactivation, water activity, and microstructure), physicochemical properties (titrable acidity, reducing sugar, soluble solids, total sugar, free amino acid, and ascorbic acid), and organoleptic qualities were evaluated. Results showed pretreatment had various effects on physicochemical and product quality, and was confirmed by principal component analysis (PCA). The sensory scores, acceptability index combined with Pearson's correlation, and PCA showed that different pretreatments influenced the likeness and acceptability, and color, taste, and odor were the key determinants and strongly associated with the consumers' preferences. The untreated GBS (no pretreatment before drying) had a higher color change and lower enzyme inactivation. Pretreatment increased texture preservation after thermal processing, although it had a negative effect on soluble solids, reducing sugar and total sugar content. While the US improved the texture, it resulted in shrinkage (from the microstructure) and total sugar degradation. Among the various hurdle technologies, osmosonication (OS + US, followed by infrared drying) had the highest sensory attributes, free amino acid, slight structure deformation, and lowest water activity. The present study showed that osmosonication is a promising hurdle technology for GBS because it provides better quality attributes. PRACTICAL APPLICATION: Previous research showed that Ginkgo biloba seed (GBS) drying has an impact on product quality, which will ultimately determine GBS acceptance. This research was set out to envisage and advance current dryer design by merging the sequential operations (integrated non-thermal pretreatment and drying), also known as hurdle drying technology on GBS, to achieve better process efficiency, product quality, and make GBS's drying process more sustainable. The various pretreatments improved ginkgo seed's product qualities compared to the control (no pretreatment prior to drying). Osmosonication is a promising hurdle technology for GBS processing.
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Affiliation(s)
- Isaac Duah Boateng
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.,Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Wenxue Zhang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yuan-Yuan Li
- Division of Traditional Chinese Medicine, Zhenjiang Food and Drug Supervision and Inspection Center, Zhenjiang, Jiangsu, China
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Accra, Legon, Ghana
| | - Xiao-Ming Yang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Boateng ID, Soetanto DA, Yang X, Zhou C, Saalia FK, Li F. Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of
Ginkgo biloba
L. seed. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13655] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Isaac Duah Boateng
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | | | - Xiao‐Ming Yang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Firibu Kwesi Saalia
- Department of Food Processing Engineering College of Basic and Applied Sciences, University of Ghana Legon Accra Ghana
| | - Fengnan Li
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
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Amoah RE, Kalakandan S, Wireko‐Manu FD, Oduro I, Saalia FK, Owusu E. The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger ( ZINGIBER OFFICINALE ROSCOE) rhizomes. Food Sci Nutr 2020; 8:6112-6119. [PMID: 33282262 PMCID: PMC7684629 DOI: 10.1002/fsn3.1902] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 09/01/2020] [Accepted: 09/04/2020] [Indexed: 12/17/2022] Open
Abstract
This study evaluated the influence of 10% vinegar and solar drying using two solar dryers and open-sun drying on the microbiological quality of ginger (Zingiber officinale Roscoe) rhizome. The rhizomes were analyzed for bacterial, mold, and Salmonella populations in the raw state, which were water-washed and soaked in 10% vinegar, and in dried form. The fungal population was isolated and identified. Fresh and dried ginger rhizome contained both bacterial and fungal population in the range of 3.0 x 102 ± 1.14 x 102 to 2,180 x 109 ± 70.7 x 109 CFU/g. The stainless steel solar dryer had fewer fungal loads among the drying methods. Aspergillus and Penicillium species of mycotoxin-producing potential were identified. The 10% vinegar as pretreatment showed no significant difference (p ≤ .05) in the bacterial population reduction but in the fungal population reduction. Growth of fungi in fresh and dried ginger extracts was lower compared with growth in Potato Dextrose Broth.
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Affiliation(s)
| | - Sureshkumar Kalakandan
- Department of Food BiotechnologyIndian Institute of Food processing Technology (IIFPT)ThanjavurTamil NaduIndia
| | - Faustina D. Wireko‐Manu
- Department of Food science and TechnologyKwame Nkrumah University of Science and TechnologyKumasiGhana
| | - Ibok Oduro
- Department of Food science and TechnologyKwame Nkrumah University of Science and TechnologyKumasiGhana
| | | | - Ebenezer Owusu
- Department of Plant and Environmental BiologyUniversity of GhanaLegonGhana
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Amoah RE, Wireko‐Manu FD, Oduro I, Saalia FK, Ellis WO. Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger ( Zingiber officinale Roscoe) rhizome. Food Sci Nutr 2020; 8:5934-5942. [PMID: 33282245 PMCID: PMC7684600 DOI: 10.1002/fsn3.1878] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/29/2020] [Accepted: 08/24/2020] [Indexed: 11/11/2022] Open
Abstract
Pretreatment of fruit and vegetables is necessary to reduce microbial proliferation and to preserve color of the produce. The effect of drying and pretreatment with potassium metabisulfite (KMBS) of concentrations 0.0%, 0.1%, 0.15%, 0.2%, and 1.0% and blanching at 100°C and 50°C using a tent-like concrete solar (CSD) dryer as compared to open-sun drying (OSD) of yellow ginger rhizomes was investigated using routine methods. The total color change and residual sulfur dioxide (SO2) were analyzed. KMBS reduced the yeast and mould load significantly from 3.6 × 104 ± 1.4 × 103 CFU/g in 0.0% (control) to <10 CFU/g in 1.0% KMBS and 100°C blanched fresh samples. Drying of the fresh samples for 5 days increased the yeast and mould load of all the treatments to as high as 1.15 × 105 ± 2.12 × 104 CFU/g for the 1.0% KMBS. Overall, the CSD had fewer microbial loads than the OSD but it was not significant. Aflatoxins and Salmonella sp. were not detected in any of the samples. The sulfur dioxide residue (SO2) for KMBS pretreated samples increased as the concentration of KMBS increased with the CSD retaining slightly higher amount than the OSD. The total color change index increased with increase in KMBS, and drying further increased the total color change index. On the whole, the blanched samples had the least color change among the pretreatments with 100°C CSD showing the least change among the dried samples.
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Affiliation(s)
| | | | - Ibok Oduro
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyKumasiGhana
| | | | - William Otoo Ellis
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyKumasiGhana
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Tano-Debrah K, Saalia FK, Ghosh S, Hara M. Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods. Food Nutr Bull 2019; 40:340-356. [PMID: 31242762 DOI: 10.1177/0379572119848290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND Providing nutritionally adequate complementary foods is essential in preventing malnutrition in young infants. Koko made from fermented corn dough constitutes the most common complementary food in Ghana. However, these do not meet the nutrient requirements. OBJECTIVE To develop and test the acceptability and shelf-life of an energy-dense complementary food supplement for improving the nutritional profile of traditional complementary foods. METHODS Surveys of families in urban and rural communities and stakeholder engagements with health professionals were done to identify the most predominant traditional complementary foods and young infants' feeding practices. A food supplement, KOKO Plus, that would improve the nutritional profile of koko and other complementary foods needed to be developed. Linear programming was used in ingredient formulations for the food supplement based on locally available foods. The acceptability of the food supplement, KOKO Plus, in koko and soup was assessed using 14 trained assessors in a 2 × 2 crossover design. Shelf-life of the product was estimated using the difference in control sensory test method at different storage temperatures (24°C, 34°C, and 44°C). RESULTS Koko was the most predominant complementary food in many homes. The KOKO Plus food supplement improved the nutritional profile of koko to satisfy the nutrient intake requirements of young infants as recommended by World Health Organization. KOKO Plus was microbiologically safe, with estimated shelf-life of more than 12 months. CONCLUSION The development of KOKO Plus as a food supplement provides a practical solution to improve the nutritional status of weaning children in Ghana.
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Affiliation(s)
- Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Shibani Ghosh
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.,Nevin Scrimshaw International Nutrition Foundation, Boston, MA, USA
| | - Masashi Hara
- Ajinomoto Co, Inc, Institute of Food Sciences & Technologies, Kawasaki, Japan
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8
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Saalia FK, Amponsah AK, Asante ND, Owusu-Brafi NK, Amoa BB, Affrifah NS, Sefa-Dedeh S. Effects of corn steep water pretreatment on the rheological and microstructural properties of Ga-kenkey. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Firibu Kwesi Saalia
- Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana
| | - Amma Konadu Amponsah
- Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana
| | | | | | - Betty Bediako Amoa
- Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana
| | | | - Samuel Sefa-Dedeh
- Department of Food Process Engineering; University of Ghana; Legon Accra Ghana
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9
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Egbi G, Ayi I, Saalia FK, Zotor F, Adom T, Harrison E, Ahorlu CK, Steiner-Asiedu M. Impact of Cowpea-Based Food Containing Fish Meal Served With Vitamin C-Rich Drink on Iron Stores and Hemoglobin Concentrations in Ghanaian Schoolchildren in a Malaria Endemic Area. Food Nutr Bull 2015; 36:264-75. [PMID: 26385950 DOI: 10.1177/0379572115596253] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND Nutritional anemia is a public health problem among Ghanaian schoolchildren. There is need to employ dietary modification strategies to solve this problem through school and household feeding programs. OBJECTIVE To evaluate the effectiveness of cowpea-based food containing fish meal served with vitamin C-rich drink to improve iron stores and hemoglobin concentrations in Ghanaian schoolchildren. METHODS The study involved cross-sectional baseline and nutrition intervention phases. There were 150 participants of age 6 to 12 years. They were randomly assigned to 3 groups, fish meal -vitamin C (n = 50), vitamin C (n = 50), and control (n = 50), and given different cowpea-based diets for a 6-month period. Height and weight measurements were done according to the standard procedures, dietary data were obtained by 24-hour recall and food frequency questionnaire, hemoglobin concentrations were determined by Hemocue Hemoglobinometer, and serum ferritin and complement-reactive protein (CRP) were determined by enzyme-linked immunosorbent assay. Participants' blood samples were examined for malaria parasitemia and stools for helminthes using Giemsa stain and Kato-Katz techniques, respectively. RESULTS Mean ferritin concentration was not significantly different among groups. End line mean or change in hemoglobin concentrations between fish meal-vitamin C group (128.4 ± 7.2/8.3 ± 10.6 g/L) and control (123.1 ± 6.6/4.2 ± 10.4 g/L) were different, P < .05. Change in prevalence of anemia in fish meal-vitamin C group (19.5%) was different compared to those of vitamin C group (9.3%) and the control (12.2%). Levels of malaria parasitemia and high CRP among study participants at baseline and end line were 58% and 80% then 55% and 79%, respectively. Level of hookworm infestation was 13%. CONCLUSION Cowpea-based food containing 3% fish meal and served with vitamin C-rich drink improved hemoglobin concentration and minimized the prevalence of anemia among the study participants.
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Affiliation(s)
- Godfred Egbi
- Department of Nutrition, Noguchi Memorial Institute for Medical Research, College of Health Sciences, University of Ghana, Legon, Accra, Ghana
| | - Irene Ayi
- Department of Nutrition, Noguchi Memorial Institute for Medical Research, College of Health Sciences, University of Ghana, Legon, Accra, Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition, Noguchi Memorial Institute for Medical Research, College of Health Sciences, University of Ghana, Legon, Accra, Ghana
| | | | | | - Eric Harrison
- Department of Nutrition, Noguchi Memorial Institute for Medical Research, College of Health Sciences, University of Ghana, Legon, Accra, Ghana
| | - Collins K Ahorlu
- Department of Nutrition, Noguchi Memorial Institute for Medical Research, College of Health Sciences, University of Ghana, Legon, Accra, Ghana
| | - Matilda Steiner-Asiedu
- Department of Nutrition, Noguchi Memorial Institute for Medical Research, College of Health Sciences, University of Ghana, Legon, Accra, Ghana
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10
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Djameh C, Saalia FK, Sinayobye E, Budu A, Essilfie G, Mensah-Brown H, Sefa-Dedeh S. Optimization of the sorghum malting process forpitoproduction in Ghana. J Inst Brew 2015. [DOI: 10.1002/jib.191] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Clement Djameh
- Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana
| | - Emmanuel Sinayobye
- Department of Food Process Engineering; University of Ghana; Legon Accra Ghana
| | - Agnes Budu
- Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana
| | - Gloria Essilfie
- Department of Crop Science; University of Ghana; Legon Accra Ghana
| | - Henry Mensah-Brown
- Department of Food Process Engineering; University of Ghana; Legon Accra Ghana
| | - Samuel Sefa-Dedeh
- Department of Food Process Engineering; University of Ghana; Legon Accra Ghana
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11
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Bandowe BAM, Bigalke M, Boamah L, Nyarko E, Saalia FK, Wilcke W. Polycyclic aromatic compounds (PAHs and oxygenated PAHs) and trace metals in fish species from Ghana (West Africa): bioaccumulation and health risk assessment. Environ Int 2014; 65:135-46. [PMID: 24486971 DOI: 10.1016/j.envint.2013.12.018] [Citation(s) in RCA: 153] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 12/04/2013] [Accepted: 12/23/2013] [Indexed: 05/10/2023]
Abstract
We report the concentrations of 28 PAHs, 15 oxygenated PAHs (OPAHs) and 11 trace metals/metalloids (As, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Se, and Zn) in muscle and gut+gill tissues of demersal fishes (Drapane africana, Cynoglossus senegalensis and Pomadasys peroteti) from three locations along the coast of the Gulf of Guinea (Ghana). The concentrations of ∑28PAHs in muscle tissues averaged 192ngg(-1) dw (range: 71-481ngg(-1) dw) and were not statistically different between locations. The concentrations of ∑28 PAHs were higher in guts+gills than in muscles. The PAH composition pattern was dominated by low molecular weight compounds (naphthalene, alkyl-naphthalenes and phenanthrene). All fish tissues had benzo[a]pyrene concentrations lower than the EU limit for food safety. Excess cancer risk from consumption of some fish was higher than the guideline value of 1×10(-6). The concentrations of ∑15 OPAHs in fish muscles averaged 422ngg(-1) dw (range: 28-1715ngg(-1)dw). The ∑15 OPAHs/∑16 US-EPA PAHs concentration ratio was >1 in 68% of the fish muscles and 100% of guts+gills. The log-transformed concentrations of PAHs and OPAHs in muscles, guts+gills were significantly (p<0.05) correlated with their octanol-water partitioning coefficients, strongly suggesting that equilibrium partitioning from water/sediment into fish tissue was the main mechanism of bioaccumulation. The trace metal concentrations in the fish tissues were in the medium range when compared to fish from other parts of the world. The concentrations of some trace metals (Cd, Cu, Fe, Mn, Zn) were higher in guts+gills than in muscle tissues. The target hazard quotients for metals were<1 and did not indicate a danger to the local population. We conclude that the health risk arising from the consumption of the studied fish (due to their PAHs and trace metals content) is minimal.
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Affiliation(s)
| | - Moritz Bigalke
- Geographic Institute, University of Berne, Hallerstrasse 12, 3012 Berne, Switzerland
| | - Linda Boamah
- Institute for Environment and Sanitation Studies, University of Ghana, P. O. Box LG 209, Legon, Accra, Ghana
| | - Elvis Nyarko
- Department of Marine and Fisheries Sciences, University of Ghana, P.O. Box LG 99, Legon, Accra, Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon, Accra, Ghana
| | - Wolfgang Wilcke
- Geographic Institute, University of Berne, Hallerstrasse 12, 3012 Berne, Switzerland
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12
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Nabuuma D, Nakimbugwe D, Byaruhanga YB, Saalia FK, Phillips RD, Chen J. Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources. Int J Food Sci Nutr 2012. [PMID: 23198736 DOI: 10.3109/09637486.2012.746289] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
High ingredient costs continue to hamper local production of therapeutic foods (TFs). Development of formulations without milk, the most expensive ingredient, is one way of reducing cost. This study formulated a ready-to-drink peanut-based TF that matched the nutrient composition of F100 using plant sources. Three least cost formulations namely, A, B and C were designed using computer formulation software with peanuts, beans, sesame, cowpeas and grain amaranth as ingredients. A 100 g portion of the TF provided 101-111 kcal, 5 g protein and 5.3-6.5 g fat. Consumer acceptability hedonic tests showed that the products were liked (extremely and moderately) by 62-65% of mothers. These results suggest that nutrient dense TFs formulated from only plant sources have the potential to be used in the rehabilitation phase of the management of malnourished children after clinical testing.
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Affiliation(s)
- Deborah Nabuuma
- School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala, Uganda
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13
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Graham-Acquaah S, Ayernor GS, Bediako-Amoa B, Saalia FK, Afoakwa EO. Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers. J Food Sci Technol 2012; 51:2833-8. [PMID: 25328234 DOI: 10.1007/s13197-012-0760-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2012] [Accepted: 06/11/2012] [Indexed: 11/30/2022]
Abstract
Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total phenolic content was observed to be highest in the head and mid sections of the cultivars than at the tail end. PPO activity did not have any specific distribution pattern whereas POD activity was found to be more concentrated in the head than in the middle and tail regions. Browning was found to be most intense in the head regions of the two cultivars studied; and was observed to correlate with total phenol and dry matter contents of tubers. Between the two enzymes, POD activity appeared to be more related to browning than PPO.
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Affiliation(s)
- Seth Graham-Acquaah
- Department of Nutrition and Food Science, University of Ghana, Legon Accra, Ghana
| | - George Sodah Ayernor
- Department of Nutrition and Food Science, University of Ghana, Legon Accra, Ghana
| | - Betty Bediako-Amoa
- Department of Nutrition and Food Science, University of Ghana, Legon Accra, Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon Accra, Ghana
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Aidoo H, Sakyi-Dawson E, Abbey L, Tano-Debrah K, Saalia FK. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk. J Sci Food Agric 2012; 92:224-231. [PMID: 21815159 DOI: 10.1002/jsfa.4563] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Revised: 02/11/2011] [Accepted: 06/07/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The rheological properties of chocolate, based upon its acceptability by consumers, are determined largely by the ingredients and their proportions used in the formulations. Milk chocolates are very popular because milk provides flavour and smooth texture to the product. This study aimed to determine the optimal ingredient formulation for vegetable milk chocolate using peanut-cowpea milk as a substitute for dairy milk. The study followed a four-component constrained mixture design, with cocoa liquor, vegetable milk, cocoa butter and sugar as the components. Lecithin and vanillin were added at a constant amount to all formulations. Critical attributes of the chocolates were evaluated using descriptive sensory tests and instrumental techniques. RESULTS Regression models were fitted to the data, and the optimum ingredient formulation for acceptable vegetable milk chocolate was determined. The vegetable milk had significant (P = 0.05) influence on flavour, mouth feel, hardness and after taste of chocolates. CONCLUSIONS The optimum ingredient formulation for acceptable vegetable milk chocolates was determined to be cocoa liquor (18.00%), sugar (30.75%), peanut-cowpea milk (28.93%), and cocoa butter (22.32%). The results demonstrate that it is feasible to use vegetable source milk for chocolate. The findings also provide clues for scale-up criteria for large-scale production of vegetable milk chocolate.
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Afoakwa EO, Quao J, Budu AS, Takrama J, Saalia FK. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans. Int J Food Sci Nutr 2011; 62:755-64. [PMID: 21599466 DOI: 10.3109/09637486.2011.581224] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing PS consistently decreased the non-volatile acidity with concomitant increase in pH during fermentation of the beans. Fermentation decreased the pH of the unstored beans from 6.7 to 4.9 within the first 4 days and then increased slightly again to 5.3 by the sixth day. Protein, total sugars and non-reducing sugars decreased significantly (p < 0.05) during fermentation, whereas reducing sugars and FFA increased. PS increased the FFA levels, reduced the protein content but did not have any effect on the sugars. The rate of total and non-reducing sugars degeneration with concomitant generation of reducing sugars in the cocoa beans was largely affected by fermentation than by PS.
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Affiliation(s)
- Emmanuel Ohene Afoakwa
- Department of Nutrition and Food Science, University of Ghana, PO Box LG 134, Legon-Accra, Ghana.
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Aidoo H, Sakyi-Dawson E, Tano-Debrah K, Saalia FK. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.08.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Quist EE, Phillips RD, Saalia FK. The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.04.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Amonsou EO, Sakyi-Dawson E, Saalia FK, Houssou P. Kpejigaou: An Indigenous, High-Protein, Low-Fat, Cowpea-Based Griddled Food Proposed for Coastal West Africa. Food Nutr Bull 2008; 29:329-33. [DOI: 10.1177/156482650802900409] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability. Objective To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou. Methods A survey of kpejigaou processing was carried out among processors and regular consumers of kpejigaou. Results Kpejigaou is flat and circular in shape, with uniform thickness and porous structure. The production process of kpejigaou was found to be simple and rapid, but the quality of the finished product varied among processors and among batches. Critical processing variables affecting quality were dehulling of the cowpeas, type of griddling equipment, and griddling temperature. Texture (sponginess) is the most important quality index that determines the preference and acceptability of kpejigaou by consumers. Conclusions Traditionally processed kpejigaou does not meet current standards for high-quality foods. This study provides the basis for efforts to standardize the kpejigaou process to ensure consistent product quality and enhance the acceptability of kpejigaou among consumers. Kpejigaou has a potential for success if marketed as a low-fat, nutritious fast food.
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