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Abraham, I., Frimpong, C. & Asinyo, B. K., (2016). Comparative Analysis of Patronage of Classical and Contemporary African Textile Prints in Ghana.. 2nd International Conference on Applied Sciences and Technology (ICAST), October 28 – 30, 2015, Kumasi Polytechnic.. Kumasi: Kumasi Polytechnic. http://icast.kpoly.edu.gh/proceedings/index.php/ICAST/ICAST/paper/view/11
Abstract
African prints which were introduced into the West African market in the 19th Century by the European missionaries and traders were highly patronized by Ghanaians during the 20th Century. These early African prints were commonly referred to as classical prints. Over the years, design and colour preferences changed and textile producers adapted more creative ways in designing to satisfy the taste and demand of textile consumers. This gave rise to contemporary designs that were quickly embraced by the public especially the youth. The purpose of this study was to determine the level of patronage of classical and contemporary prints, with the view of helping the textile industries satisfy the taste of wider consumers. Interviews were conducted to determine why people preferred either classical or contemporary prints. The findings revealed that majority of consumers of African prints in Ghana still patronise the classical prints whiles the contemporary prints are highly patronised by the youth. The study recommends that textile designers should consider integration of symbolism and aesthetics in textile designing to increase the patronage of African prints produced in Ghana.
African prints which were introduced into the West African market in the 19th Century by the European missionaries and traders were highly patronized by Ghanaians during the 20th Century. These early African prints were commonly referred to as classical prints. Over the years, design and colour preferences changed and textile producers adapted more creative ways in designing to satisfy the taste and demand of textile consumers. This gave rise to contemporary designs that were quickly embraced by the public especially the youth. The purpose of this study was to determine the level of patronage of classical and contemporary prints, with the view of helping the textile industries satisfy the taste of wider consumers. Interviews were conducted to determine why people preferred either classical or contemporary prints. The findings revealed that majority of consumers of African prints in Ghana still patronise the classical prints whiles the contemporary prints are highly patronised by the youth. The study recommends that textile designers should consider integration of symbolism and aesthetics in textile designing to increase the patronage of African prints produced in Ghana.
Alhassan, M., Sampson, G.O. & Quashie, A.K.K. (2015). Microwave Glycation of Bambara Protein-Rice Starch Composites. Asian Journal of Agriculture and Food Sciences, 3,
Abstract
Glycation of food proteins has a great potential of improving the functionality of food systems which can lead to increased utilization of food as well as contribute to the elimination of food insecurity in developing countries. The objective of this paper was to evaluate the glycation potential of Bambara protein-rice starch composite using a microwave oven. The glycation of Bambara protein-rice starch composites was achieved by microwave heat treatment at varying composite ratios and microwave times. Conditions for glycation were optimized using the mixture composite design of Response Surface Methodology. The maximum glycation for the Bambara protein-rice starch composite was 8.99 (μg/10mg). The optimum conditions were found to be 0.6g protein, 0.4g rice starch and 6.0min of microwave heating time. Bambara proteins can be used in food industries especially in the formation of glycated food proteins to improve the functionalities of locally manufactured food systems with unique food functionalities. Keywords--- composite, functionality, glycation, response surface methodology
Glycation of food proteins has a great potential of improving the functionality of food systems which can lead to increased utilization of food as well as contribute to the elimination of food insecurity in developing countries. The objective of this paper was to evaluate the glycation potential of Bambara protein-rice starch composite using a microwave oven. The glycation of Bambara protein-rice starch composites was achieved by microwave heat treatment at varying composite ratios and microwave times. Conditions for glycation were optimized using the mixture composite design of Response Surface Methodology. The maximum glycation for the Bambara protein-rice starch composite was 8.99 (μg/10mg). The optimum conditions were found to be 0.6g protein, 0.4g rice starch and 6.0min of microwave heating time. Bambara proteins can be used in food industries especially in the formation of glycated food proteins to improve the functionalities of locally manufactured food systems with unique food functionalities. Keywords--- composite, functionality, glycation, response surface methodology
Yellavila, S.B., Agbenorhevi, J.K., Asibuo, J.Y. & Sampson, G.O. (2015). Proximate Composition, Minerals content and Functional Properties of Five Lima Bean Accessions.. Journal of Food Security, 3,
Abstract
In order to combat food insecurity in Ghana and Africa as a whole, efforts are being made by the Crops Research Institute, of the Council for Scientific and Industrial Research (CSIR), Ghana, to produce new bean varieties with improved characteristics such as high yield, disease resistance and high nutritional value. Some of the new lima bean (Phaseolus lunatus) accessions collected include: Koloenu white, Koloenu brown, Nsawam black and white, Ohwam Mampong and Koloenu small black and white. The objective of the present work was to evaluate the proximate composition, minerals content and functional properties of flour from these five lima bean accessions. The proximate and functional properties were determined using standard procedures whereas minerals content by atomic absorption spectrophotometry. The crude protein content was in the range of 20.69–23.08 %, crude fat, 0.59–1.14 %, crude fibre, 4.06–6.86 %, ash, 4.39–5.61%, moisture 9.19-11.83 %, carbohydrate 54.31-59.64 % and energy, 313.28-328.10 kcal/100 g. The mineral content was in the range of 2.45–172.77 mg/100g, for Iron and Phosphorus respectively. The functional properties of the flours: foaming capacity, solubility capacity, bulk density, swelling index, water absorption capacity, and emulsion capacity were in the range of 18.00-22.13%, 17.00-21.01%, 0.66 g/mL, 0.98-1.64, 0.88-1.41 g/g, and 49.63-59.99%, respectively. The results indicate that, lima beans are rich in protein and have appreciable functional properties that could be exploited in food formulations such as koose, sauces and stews. The lima bean flours could also be used to fortify conventional flours which are low in protein and fiber. Keywords: proximate composition, lima bean accessions, minerals, functional properties
In order to combat food insecurity in Ghana and Africa as a whole, efforts are being made by the Crops Research Institute, of the Council for Scientific and Industrial Research (CSIR), Ghana, to produce new bean varieties with improved characteristics such as high yield, disease resistance and high nutritional value. Some of the new lima bean (Phaseolus lunatus) accessions collected include: Koloenu white, Koloenu brown, Nsawam black and white, Ohwam Mampong and Koloenu small black and white. The objective of the present work was to evaluate the proximate composition, minerals content and functional properties of flour from these five lima bean accessions. The proximate and functional properties were determined using standard procedures whereas minerals content by atomic absorption spectrophotometry. The crude protein content was in the range of 20.69–23.08 %, crude fat, 0.59–1.14 %, crude fibre, 4.06–6.86 %, ash, 4.39–5.61%, moisture 9.19-11.83 %, carbohydrate 54.31-59.64 % and energy, 313.28-328.10 kcal/100 g. The mineral content was in the range of 2.45–172.77 mg/100g, for Iron and Phosphorus respectively. The functional properties of the flours: foaming capacity, solubility capacity, bulk density, swelling index, water absorption capacity, and emulsion capacity were in the range of 18.00-22.13%, 17.00-21.01%, 0.66 g/mL, 0.98-1.64, 0.88-1.41 g/g, and 49.63-59.99%, respectively. The results indicate that, lima beans are rich in protein and have appreciable functional properties that could be exploited in food formulations such as koose, sauces and stews. The lima bean flours could also be used to fortify conventional flours which are low in protein and fiber. Keywords: proximate composition, lima bean accessions, minerals, functional properties
Sampson, G. O. & Assuah, P (2016). Consumer Acceptability of Ghanaian Unpolished Rice Biscuits. International Journal of Research in Agriculture and Forestry, 3,
Abstract
Majority of the cereals produced in Ghana go to waste due to poor patronage resulting from their under-utilization. In spite of the attributes or qualities of unpolished rice, its patronage by the local Ghanaians is on the low side even though it is available on the local market. To this effect the objective of the paper was to evaluate the consumer acceptability of unpolished rice biscuits. Proximate composition and sensory characteristics of unpolished local rice and wheat flours were determined using the A.O.A.C (2012) methods and preference test respectively. Five unique products viz., B, C, D and E containing unpolished local rice at levels of 25, 50, 75, 100% composite flour and a control were formulated to assess the quality and consumer acceptability of the biscuits. The proximate composition of unpolished local rice was 11.67% moisture, 0.52% ash, 0.40% fat, 6.88%, 0.35% crude fibre and 80.18% carbohydrate. Sensory evaluation of the products developed revealed that the control sample was significantly different (P<0.05) from the others and received a rating of like extremely for all attributes tested. Unpolished rice was found to be good composite flour, replacing wheat flour of up to 75 % without compromising on the quality of the sensory attributes tested. Keywords: under-utilization, proximate, local rice, sensory
Majority of the cereals produced in Ghana go to waste due to poor patronage resulting from their under-utilization. In spite of the attributes or qualities of unpolished rice, its patronage by the local Ghanaians is on the low side even though it is available on the local market. To this effect the objective of the paper was to evaluate the consumer acceptability of unpolished rice biscuits. Proximate composition and sensory characteristics of unpolished local rice and wheat flours were determined using the A.O.A.C (2012) methods and preference test respectively. Five unique products viz., B, C, D and E containing unpolished local rice at levels of 25, 50, 75, 100% composite flour and a control were formulated to assess the quality and consumer acceptability of the biscuits. The proximate composition of unpolished local rice was 11.67% moisture, 0.52% ash, 0.40% fat, 6.88%, 0.35% crude fibre and 80.18% carbohydrate. Sensory evaluation of the products developed revealed that the control sample was significantly different (P<0.05) from the others and received a rating of like extremely for all attributes tested. Unpolished rice was found to be good composite flour, replacing wheat flour of up to 75 % without compromising on the quality of the sensory attributes tested. Keywords: under-utilization, proximate, local rice, sensory
Sampson, G. O., Tetteh, A. Y. & Oldham, J. H. (2015). Beta-glucan profile in maize genotypes: effect of isolation method.. Journal of Global Biosciences, 4,
Abstract
Cereal beta-glucan (β-glucan) is a soluble dietary fibre with important physiological functions which promotes health and well-being of consumers. While oat and barley are conventional sources, very little is known about β-glucan in maize. The wide variation in β-glucan content reported arises from differences in genotype of the cereal and the isolation method, which includes enzymic and non-enzymic techniques. The objective of this research was to evaluate seventeen tropical maize genotypes for β-glucan content using non-enzymic and enzymic methods to determine the correlation with proximate components. Among the non-enzymic methods, extractability of maize β-glucan was highest in the acid isolation followed by alkaline and lastly, hot water isolation. The enzymic method showed higher efficiency of extractability than non-enzymic methods. Gum yield from maize ranged from 191.0 to 419.0 g kg-1 representing 14.5 and 25.6 g kg-1 pure β-glucan. Significant and positive correlation was found between β-glucan and nitrogen-free extract. Acid and enzyme-based isolation methods demonstrated higher extractability for maize β-glucan. Beta-glucan and crude protein were found to be positively correlated. Among the maize genotypes evaluated, hybrid varieties demonstrated the highest β-glucan content.
Cereal beta-glucan (β-glucan) is a soluble dietary fibre with important physiological functions which promotes health and well-being of consumers. While oat and barley are conventional sources, very little is known about β-glucan in maize. The wide variation in β-glucan content reported arises from differences in genotype of the cereal and the isolation method, which includes enzymic and non-enzymic techniques. The objective of this research was to evaluate seventeen tropical maize genotypes for β-glucan content using non-enzymic and enzymic methods to determine the correlation with proximate components. Among the non-enzymic methods, extractability of maize β-glucan was highest in the acid isolation followed by alkaline and lastly, hot water isolation. The enzymic method showed higher efficiency of extractability than non-enzymic methods. Gum yield from maize ranged from 191.0 to 419.0 g kg-1 representing 14.5 and 25.6 g kg-1 pure β-glucan. Significant and positive correlation was found between β-glucan and nitrogen-free extract. Acid and enzyme-based isolation methods demonstrated higher extractability for maize β-glucan. Beta-glucan and crude protein were found to be positively correlated. Among the maize genotypes evaluated, hybrid varieties demonstrated the highest β-glucan content.
Sampson, G. O., Tetteh, A. Y. & Oldham, J. H. (2015). Rheological Behaviour of Maize β- Glucan and its Application as a Fat Replacer in Baked Goods. International Journal of Advanced Research, 3,
Abstract
Beta-glucan is a complex soluble dietary fiber with (1→3),(1→4)-β-D linkages in a repeating unit of cellotriosyl, cellotetraosylglucose found mainly in the cell walls of cereals. Oat and barley are the commercial sources of β-glucan. Inability to grow these cereals in the tropics requires search for tropical sources. The rheological properties of β-glucan permit their use as hydrocolloids with unique functions.In the current study, rheology and functionality of maize β-glucanas a fat-replacer in pie crust were studied. Maize β-glucan dispersions were found to exhibit pseudoplastic flow behavior with flow behaviour indices ranging between 0.48 to 0.52, and consistency coefficient of 1.15 to 1.23.When maize β-glucan were used as fat replacer in pie crust formulation, at 15 and 20 % replacement produced pies having sensory attributes identical (P>0.05) to full-fat pie. Maize β-glucan revealed pseudoplastic flow behavior similar to oat and barley. Of the three isolates MaiLean OB and GH9 performance at 15 % fat replacement gave pie crusts with similar sensory attributes which were not different from full-fat products (P>0.05).
Beta-glucan is a complex soluble dietary fiber with (1→3),(1→4)-β-D linkages in a repeating unit of cellotriosyl, cellotetraosylglucose found mainly in the cell walls of cereals. Oat and barley are the commercial sources of β-glucan. Inability to grow these cereals in the tropics requires search for tropical sources. The rheological properties of β-glucan permit their use as hydrocolloids with unique functions.In the current study, rheology and functionality of maize β-glucanas a fat-replacer in pie crust were studied. Maize β-glucan dispersions were found to exhibit pseudoplastic flow behavior with flow behaviour indices ranging between 0.48 to 0.52, and consistency coefficient of 1.15 to 1.23.When maize β-glucan were used as fat replacer in pie crust formulation, at 15 and 20 % replacement produced pies having sensory attributes identical (P>0.05) to full-fat pie. Maize β-glucan revealed pseudoplastic flow behavior similar to oat and barley. Of the three isolates MaiLean OB and GH9 performance at 15 % fat replacement gave pie crusts with similar sensory attributes which were not different from full-fat products (P>0.05).
Ababio, P.F., K.D.A. Taylor, Draramola, B.A. and Mark Swainson
Food Safety in the Court of Public Opinion. Imperial College of London 23rd April 2015
Paper presented:
Food Safety hazards and effect in schools- Ghanaian Senior High Schools students report
Abstract
Study/research aims: The aim of the study was to; Investigate on the types of food hazards, the incidence and effect of Foodborne Diseases (FBD) in Senior Secondary schools in Ghana. Study/research methods and results: Survey in the form of questionnaire was used to collect data from 180 boarding school level 1 and 2 students who participated in the communal feeding programme from the 45 sampled schools in Ashanti Region of Ghana. Qualitative tools on SPSS Version 21 were used to analyse data. Physical contaminants in food received the highest complaints with stones being highest. Ninety five (95%) of the students had FBD awareness and 51.7% of these had experienced it with 21.1% of these reporting to health centers between October 2011 and August 2013. Twelve percent (12.1%) of students were absent from active academic work as long as 5 days and 37.1% had spent between GHC 10.0 - >50.0 on medication of which 30.6% were paid by parents and 15.6% by National Health Insurance Scheme. Fifty six percent (56%) had some form of food allergy/intolerance and out of these only 23% had reported to school matrons for alternative meals. Student’s major concern in hygiene practices in the school kitchens were the poorly cleaned utensils, poor food temperatures and unavailable hand washing facilities for both students and kitchen staff. Conclusions: Foodborne diseases were high in the schools and students were being exposed to unsafe food. The economic burden of FBD were on students, parents and the Nation. Schools kitchen staff required training to ensure Good Hygiene Practices. Significance of study: The study has created a platform for researchers and other stake holders to put equivalent focus in the forms of food hygiene monitoring, finance, training and provision of suitable facilities to institutional kitchens as current hygiene practices were similar to those reported on commercial kitchens in the country.
Study/research aims: The aim of the study was to; Investigate on the types of food hazards, the incidence and effect of Foodborne Diseases (FBD) in Senior Secondary schools in Ghana. Study/research methods and results: Survey in the form of questionnaire was used to collect data from 180 boarding school level 1 and 2 students who participated in the communal feeding programme from the 45 sampled schools in Ashanti Region of Ghana. Qualitative tools on SPSS Version 21 were used to analyse data. Physical contaminants in food received the highest complaints with stones being highest. Ninety five (95%) of the students had FBD awareness and 51.7% of these had experienced it with 21.1% of these reporting to health centers between October 2011 and August 2013. Twelve percent (12.1%) of students were absent from active academic work as long as 5 days and 37.1% had spent between GHC 10.0 - >50.0 on medication of which 30.6% were paid by parents and 15.6% by National Health Insurance Scheme. Fifty six percent (56%) had some form of food allergy/intolerance and out of these only 23% had reported to school matrons for alternative meals. Student’s major concern in hygiene practices in the school kitchens were the poorly cleaned utensils, poor food temperatures and unavailable hand washing facilities for both students and kitchen staff. Conclusions: Foodborne diseases were high in the schools and students were being exposed to unsafe food. The economic burden of FBD were on students, parents and the Nation. Schools kitchen staff required training to ensure Good Hygiene Practices. Significance of study: The study has created a platform for researchers and other stake holders to put equivalent focus in the forms of food hygiene monitoring, finance, training and provision of suitable facilities to institutional kitchens as current hygiene practices were similar to those reported on commercial kitchens in the country.
Patricia Foriwaa Ababio
Life Beyond the PhD. Cumberland Lodge, Windsor, Berkshire - UK 15-18 August 2015
Paper presented:
An investigation into the incidence of food pathogenic bacteria in SHS canteens in Ashanti Region of Ghana and the effect of Food Safety interventions
Abstract
Patricia Ababio PhD, National Centre for Food Manufacturing, University of Lincoln An investigation into the incidence of food pathogenic bacteria in SHS canteens in Ashanti Region of Ghana and the effect of Food Safety Interventions Food hygiene practices and standard in school kitchens in the Ashanti Region of Ghana were studied through auditing and questionnaire administration to matrons/kitchen managers, kitchen staff and students from 45 sampled schools and 10 schools from Lincolnshire for comparison. Eleven hygiene categorised schools were given Good Hygiene Practices (GHP) training as an intervention to identified poor hygiene practices in Ghana. Hygiene indicators (staff hygiene knowledge and personal hygiene requirements, food temperature and time control), microbiological quality (Aerobic colony count, Coliforms, Yeast and mould, S. aureus, Bacillus cereus and Salmonella) of food and contaminants on food contacts surfaces and staff hands were measured Pre GHP and at Post GHP intervention and results comparatively studied to measure effect of the intervention with Wilcoxon’s signed rank test for repeated measures. Hazard Analysis and Critical Control Point (HACCP) was introduced in 5 schools Post GHP and hygiene indicators were measured and compared with Post GHP and Pre GHP data. Friedman’s test was used to evaluate the respective effect of the two interventions. Post Hoc test using Wilcoxon’s signed rank test with Bonferroni’s critical significance was used to evaluate which of the two interventions brought about the significant improvement. There was enough evidence to prove that GHP significantly effected the improvement in staff hygiene practices and food safety whilst HACCP brought a continuous improvement.
Patricia Ababio PhD, National Centre for Food Manufacturing, University of Lincoln An investigation into the incidence of food pathogenic bacteria in SHS canteens in Ashanti Region of Ghana and the effect of Food Safety Interventions Food hygiene practices and standard in school kitchens in the Ashanti Region of Ghana were studied through auditing and questionnaire administration to matrons/kitchen managers, kitchen staff and students from 45 sampled schools and 10 schools from Lincolnshire for comparison. Eleven hygiene categorised schools were given Good Hygiene Practices (GHP) training as an intervention to identified poor hygiene practices in Ghana. Hygiene indicators (staff hygiene knowledge and personal hygiene requirements, food temperature and time control), microbiological quality (Aerobic colony count, Coliforms, Yeast and mould, S. aureus, Bacillus cereus and Salmonella) of food and contaminants on food contacts surfaces and staff hands were measured Pre GHP and at Post GHP intervention and results comparatively studied to measure effect of the intervention with Wilcoxon’s signed rank test for repeated measures. Hazard Analysis and Critical Control Point (HACCP) was introduced in 5 schools Post GHP and hygiene indicators were measured and compared with Post GHP and Pre GHP data. Friedman’s test was used to evaluate the respective effect of the two interventions. Post Hoc test using Wilcoxon’s signed rank test with Bonferroni’s critical significance was used to evaluate which of the two interventions brought about the significant improvement. There was enough evidence to prove that GHP significantly effected the improvement in staff hygiene practices and food safety whilst HACCP brought a continuous improvement.
Ababio, P.F., K.D.A. Taylor, Draramola, B.A. and Mark Swainson
Food Safety and Regulatory Measures-. Birmingham-UK 17-19 August 2015
Paper presented:
Challenges to food safety-Lincolnshire-UK and Ashanti Region School Canteens
Abstract
Abstract The demands and requirements on food laws remain the same across continents as food hazards and related risks present the same hazard to individuals internationally including school going age children and adolescents. Different nations are however burdened with different economic and developmental issues which affect the importance attached to food law requirements. Whilst the demands on food safety and hygiene remains stringently upheld, implemented and maintained in the United Kingdom the same could not be said of Ghana, a developing country in Africa. The absence of infrastructure, facilities, human resource with requisite knowledge and lack of law enforcement remain the battle to be fought for a unified food hygiene and safety practice across the globe.
Abstract The demands and requirements on food laws remain the same across continents as food hazards and related risks present the same hazard to individuals internationally including school going age children and adolescents. Different nations are however burdened with different economic and developmental issues which affect the importance attached to food law requirements. Whilst the demands on food safety and hygiene remains stringently upheld, implemented and maintained in the United Kingdom the same could not be said of Ghana, a developing country in Africa. The absence of infrastructure, facilities, human resource with requisite knowledge and lack of law enforcement remain the battle to be fought for a unified food hygiene and safety practice across the globe.
Patricia Foriwaa Ababio and Pauline Lovatt (2015). A review on food safety and food hygiene studies in Ghana. Food Control, 47,
Abstract
Abstract Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made.
Abstract Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made.
