Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Jacob K. Agbenorhevi"'
Autor:
Vincent Abe-Inge, John-Lewis Zinia Zaukuu, Latifatu Mohammed, Jacob K. Agbenorhevi, Ibok Oduro
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100427- (2024)
Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and
Externí odkaz:
https://doaj.org/article/6a1bbb3b72ab4d6c9e9107676b85080f
Autor:
Pamella A. Osei, Fidelis M. Kpodo, Clement O. Tettey, Courage S. Dzah, Jacob K. Agbenorhevi, Gaston Hunkpe, Salifu Nanga
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 475-480 (2023)
ABSTRACTAnnona 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
Externí odkaz:
https://doaj.org/article/5864214a59db4cd39f0b85186b3eebf5
Autor:
Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Jacob K. Agbenorhevi, Nana Baah Pepra-Ameyaw
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processin
Externí odkaz:
https://doaj.org/article/7f5baff9ca5840979dbae5e566458a50
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 591-599 (2023)
ABSTRACTThis 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
Externí odkaz:
https://doaj.org/article/9f733c7f2c834584b97982d67f2fc394
Autor:
Fidelis M. Kpodo, Jonathan Jato, Clementina Naa Adjeley Adjei, Azi Walter, Jacob K. Agbenorhevi, Joyce Duah, Peter Nuro-Ameyaw
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100530- (2023)
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 fu
Externí odkaz:
https://doaj.org/article/893c93200292421f9d129a0f5de5c011
Autor:
Benjamin Afotey, Jacob K. Agbenorhevi, Leonard D.K. De-Souza, John K. Logosu, Fidelis M. Kpodo, Kolawole O. Falade
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100339- (2023)
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 ext
Externí odkaz:
https://doaj.org/article/c9a7e2c06b6b46ebace61ed0b288187c
Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana
Publikováno v:
Scientific African, Vol 21, Iss , Pp e01805- (2023)
Edible mushrooms commonly found in forest reserves are important for food security but they are underutilized in Ghana. The Atewa forest reserve in the Eastern Region and Bia Biosphere in the Western Region are among the largest forest reserves in Gh
Externí odkaz:
https://doaj.org/article/46f15b41ce4640d6835c06c6b36ef67a
Autor:
Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Nana Baah Pepra-Ameyaw, Jacob K. Agbenorhevi
Publikováno v:
Scientific African, Vol 21, Iss , Pp e01747- (2023)
This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standar
Externí odkaz:
https://doaj.org/article/9d01c92473054735b99e1eae42f040e0
Autor:
Liticia Effah-Manu, Bussie Maziya-Dixon, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Ibok Oduro
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1591-1603 (2022)
The texture of yams is a key determinant in the selection of yams for boiled and pounded yams. This study was conducted to quantify pectin from local and newly developed yam varieties and to correlate pectin and its degree of esterification (DE) with
Externí odkaz:
https://doaj.org/article/deccf8ac494944b8a3ec35aba7b8de59
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 561-569 (2022)
Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been chara
Externí odkaz:
https://doaj.org/article/cb18a402d4034f3eab36046e634cedea