Papers by Francis Alemawor
Journal of Food Science and Engineering, Aug 28, 2014
Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. T... more Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential of cheaper and processed (fractionated-or deodorized-) shea butter (FSB or DSB) to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences (P > 0.05) among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly (P < 0.05) from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.
Journal of Food Quality, Dec 15, 2021
e growing awareness on the negative effects of alcohol on health and other factors like religious... more e growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. is review will provide insight on nonalcoholic wine production methods, their merits and demerits, and contributions to flavour characteristics. It will also unfold research opportunities in the field of nonalcoholic wine production for continual improvement and development of the wine industry.
Journal of Food and Nutrition Research, Mar 6, 2019
Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antiox... more Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antioxidant compounds. However, the fruit is underutilized in the sub region and susceptible to post harvest losses. In this study, miracle berry wine was produced and the effects of varying pH and inocula levels during fermentation (at room temperature for 7 days) on the wine parameters (soluble solids, pH, titratable acidity, acid taste index, total phenols and antioxidant activity) were investigated. During fermentation, changes in ˚brix and pH were also monitored. Total soluble solids varied between 4.8-20°Brix while total phenols and antioxidant activity (% DPPH inhibition) ranged 300-580 mg GAE/L and 52-86 %, respectively. There was a decrease in ˚Brix, pH, phenolic content and antioxidant activity for all samples fermented at varying pH after fermentation. There was, however, an increase in titratable acidity (7-14 g/L tartaric acid) and acid taste index after fermentation. Wine samples produced at pH of 3.8, 4.6 and 5.8 using 1% inoculum produced 13%, 10% and 10% (v/v) alcohol, respectively. With respect to varying inocula, there was a decrease in ˚Brix, pH, phenolic content and antioxidant activity for wine samples produced at pH of 4.6 and inocula of 1% and 2%, respectively, but increased in titratable acidity and acid taste index after fermentation. At the end of the fermentation process, wine sample with pH 4.6 and inocula of 1% and 2% had alcohol content of 10% and 12% (v/v), respectively. The study revealed that it is possible to produce red wine from miracle berry rich in antioxidant with possible health imparting benefits. Again, varying the pH and inoculum levels can affect the quality of the wine produced.
American Journal of Food Science and Technology, Nov 14, 2014
The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defa... more The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4.83-7.30%, 21.42-59.54%, 11.54-23.00%, 3.83-4.08%, 8.45-9.05% and 15.13-42.48% db, respectively. Potassium (462.21-968.29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.
Journal of food security, Jun 22, 2018
The consumers' awareness and willingness to pay premium for organic fruits and vegetables as well... more The consumers' awareness and willingness to pay premium for organic fruits and vegetables as well as the marketing prospects of these organic foods in the Techiman Market of Ghana were assessed. A face-to-face interview technique was employed using a structured questionnaire for this cross-sectional study. Out of 330 questionnaires administered, 318 were valid and included in the data analysis accordingly. Results showed that most of the consumers (74.53%) were aware of organic foods and the majority willing to pay up to 50% premium for the organic fruits and vegetables. The study revealed that key factors such as age, marital status, income and knowledge of chemical residues and their associated health risks significantly influenced consumers' choice and willingness to pay a premium for organic fruits and vegetables. The estimated market potential for the organic fruits and vegetables were GH¢3,514,383,194.70 (~926 million USD) and GH¢5,341,348,087.50 (~1407 million USD) per year, respectively. Most consumers are aware of organic foods in the Techiman market of Ghana and they became aware generally through the radio and school/books. Most of the consumers acknowledged that they had concerns about the environmental and health risks associated with chemically grown fruits and vegetables on their health and wellbeing. Almost all the consumers were willing to pay up to 50% premium for the organic fruits and vegetables purchased in the Techiman municipality.
African Journal of Biotechnology, May 4, 2009
Cocoa pod husk (CPH) is a major agro-industrial residue in Ghana with a potential value as a low-... more Cocoa pod husk (CPH) is a major agro-industrial residue in Ghana with a potential value as a low-cost unconventional feedstuff for livestock. However, its effective use is limited by poor nutrient composition, mainly due to its high lignocellulose or fibre and also low protein levels. White-rot fungi such as Pleurotus species are bio-catalytic systems for bioconversion processes such as the bioconversion of lignocellulose materials into value-added products including nutritious animal feed. Presence of metals such as manganese (II) ions is reported to enhance fungal enzyme activity in the bioconversion of industrial lignocellulosic residues. The current study investigated the viability of using and optimising a fermentation process involving edible oyster mushroom (Pleurotus ostreatus) as biocatalyst to improve the nutritional status of CPH. Fermentation period and level of manganese (Mn 2+) ion supplementation of CPH were the two major factors of the fermentation process evaluated and optimised in this study. Mn supplementation was critical in producing a positive bioconversion effect on CPH by P. ostreatus. Five (5) weeks of P. ostreatus solid-state fermentation of CPH amended with MnCl 2 at 0.075% (w/w) concentration, was observed as an economic and optimum treatment to produce positive and significant (P < 0.05) changes in CPH composition, i.e. 36% increment in crude protein and total soluble carbohydrates; 17% reduction in crude fibre and lignin as well as 88% reduction in total tannins.
Kwame Nkrumah University of Science and Technology, Jun 28, 2021
Journal of Food and Nutrition Research, 2019
Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antiox... more Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antioxidant compounds. However, the fruit is underutilized in the sub region and susceptible to post harvest losses. In this study, miracle berry wine was produced and the effects of varying pH and inocula levels during fermentation (at room temperature for 7 days) on the wine parameters (soluble solids, pH, titratable acidity, acid taste index, total phenols and antioxidant activity) were investigated. During fermentation, changes in ˚brix and pH were also monitored. Total soluble solids varied between 4.8-20°Brix while total phenols and antioxidant activity (% DPPH inhibition) ranged 300-580 mg GAE/L and 52-86 %, respectively. There was a decrease in ˚Brix, pH, phenolic content and antioxidant activity for all samples fermented at varying pH after fermentation. There was, however, an increase in titratable acidity (7-14 g/L tartaric acid) and acid taste index after fermentation. Wine samples...
African Journal of Biotechnology, May 4, 2009
Cocoa pod husk (CPH) is a major agro-industrial residue in Ghana with a potential value as a low-... more Cocoa pod husk (CPH) is a major agro-industrial residue in Ghana with a potential value as a low-cost unconventional feedstuff for livestock. However, its effective use is limited by poor nutrient composition, mainly due to its high lignocellulose or fibre and also low protein levels. White-rot fungi such as Pleurotus species are bio-catalytic systems for bioconversion processes such as the bioconversion of lignocellulose materials into value-added products including nutritious animal feed. Presence of metals such as manganese (II) ions is reported to enhance fungal enzyme activity in the bioconversion of industrial lignocellulosic residues. The current study investigated the viability of using and optimising a fermentation process involving edible oyster mushroom (Pleurotus ostreatus) as biocatalyst to improve the nutritional status of CPH. Fermentation period and level of manganese (Mn 2+) ion supplementation of CPH were the two major factors of the fermentation process evaluated and optimised in this study. Mn supplementation was critical in producing a positive bioconversion effect on CPH by P. ostreatus. Five (5) weeks of P. ostreatus solid-state fermentation of CPH amended with MnCl 2 at 0.075% (w/w) concentration, was observed as an economic and optimum treatment to produce positive and significant (P < 0.05) changes in CPH composition, i.e. 36% increment in crude protein and total soluble carbohydrates; 17% reduction in crude fibre and lignin as well as 88% reduction in total tannins.
African Journal of Food Science, Jan 31, 2019
Bombax buonopozense is one of the underutilized plants in West African. Most of the parts of this... more Bombax buonopozense is one of the underutilized plants in West African. Most of the parts of this plant are used by some populace in West Africa for medicinal and nutritional purposes while the sepals mostly go waste. The objective of this study is to evaluate the effect of different drying methods on some nutritional and anti-nutritional composition of fresh and dried sepals of B. buonopozense. The sepals were oven, solar and sun dried while the fresh sepals served as a control. Proximate, some mineral and anti-nutrient composition of the sepals were determined. The fresh samples were significantly different from all the dried samples (p<0.05). Ash content was relatively high with a range of 7.38 to 7.86%; protein, 9.99 to 10.76%; crude fiber, 14.63 to 15.39%; carbohydrate, 56.62 to 63.52%; iron, 1.55 to 3.22 mg/100 g; magnesium, 171.92 to 184.47 mg/100 g for the dried sepals. The various drying methods reduced the content of both oxalate and phytate of the sepals. The present findings show that drying of sepals of B. buonopozense tends to retain most of the nutrients as well as reduction in the anti-nutrients. Hence the dried sepals could be used as a potential ingredient in making foods such as soups and sauces.
Journal of Food Quality
The growing awareness on the negative effects of alcohol on health and other factors like religio... more The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and c...
International Journal of Food Science
Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually... more Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. The cashew apple processors identified high cost of proces...
Journal of Food Quality
The growing awareness on the negative effects of alcohol on health and other factors like religio... more The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and c...
American Journal of Food Science and Technology, 2019
Dried sepals of red silk cotton plant (Bombax buonopozense) are incorporated into soups by some G... more Dried sepals of red silk cotton plant (Bombax buonopozense) are incorporated into soups by some Ghanaian indigenes due to the antimicrobial and antioxidant properties. This study was aimed at determining the influence of drying (sun, solar, and oven drying) on phytochemicals and antioxidant properties of the sepals. DPPH radical scavenging activity method was used to determine the antioxidant activity, whereas total phenolics and tannin contents were determined by Folin-Ciocalteu’s method, and total flavonoids by Aluminium trichloride method. The results revealed the presence of alkaloids, tannins, total flavonoids, and total phenols. There was no significant difference (P> 0.05) in alkaloids and tannins contents of the dried sepals regarding the drying methods used. The solar-dried sepals showed highest level of antioxidant activity with EC50 of 0.063 mg/mL. There was also no significant difference (P> 0.05) in antioxidant activity with EC50 of the dried sepals regarding the ...
Research in Biotechnology, 2013
The livestock industry in many developing countries is challenged with high cost of quality feed ... more The livestock industry in many developing countries is challenged with high cost of quality feed ingredients. For countries with agro-based economies, agro-industrial by-products are generated in large quantities but under-utilized and treated as “wastes”. However their potential use as low-cost animal feed materials is challenged with digestibility problems and low protein content. In the present study sought to evaluate the potential of fungal biotechnological (bioconversion) pre-treatment of transforming two major agro-wastes, namely rice (Oryza glaberrima) straw and groundnut (Arachis hypogaea) shells, into valuable animal feeds. In a C ompletely Randomized Block Design, rice straw (RS), groundnut shells (GS) and a 1:1 ratio mixture of RS and GS were separately subjected to a 5-week Pleurotus ostreatus solid-state fermentation (SSF) process. The study demonstrated that P. ostreatus SSF increased (P<0.05) the level of limiting nutrients particularly, proteins and minerals (P, ...
Coconut coir and beans straw could blend well for mushroom production. This would increase the bi... more Coconut coir and beans straw could blend well for mushroom production. This would increase the biomass use and also serve as a way of recycling the agricultural wastes. The project was carried out to evaluate the mycelial growth rate, yield and cost benefit analysis of oyster mushroom ( Pleurotus ostreatus ) cultivation on sole coconut coir (CC), sole bean straw (BS), and a 2:3 ratio mixture of BS and CC (BS:CC Mix) as substrates. Each substrate type was subjected to 3 different composting periods of a day (no compost), 7days, and 14 days. Randomized complete block design with three replications was used for the experimental design. The best mushroom performance was obtained in the BS:CC Mix substrates, recording highest yields in the range of 43.2 - 47.4 g/kg substrate; the greatest biological efficiencies of 11.0 - 22.9% as well as the highest returns of 200.9 - 229.8%. The results indicated that beans straw could be an effective supplement to coconut coir and other highly lignif...
Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antiox... more Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antioxidant compounds. However, the fruit is underutilized in the sub region and susceptible to post harvest losses. In this study, miracle berry wine was produced and the effects of varying pH and inocula levels during fermentation (at room temperature for 7 days) on the wine parameters (soluble solids, pH, titratable acidity, acid taste index, total phenols and antioxidant activity) were investigated. During fermentation, changes in ˚brix and pH were also monitored. Total soluble solids varied between 4.8-20°Brix while total phenols and antioxidant activity (% DPPH inhibition) ranged 300-580 mg GAE/L and 52-86 %, respectively. There was a decrease in ˚Brix, pH, phenolic content and antioxidant activity for all samples fermented at varying pH after fermentation. There was, however, an increase in titratable acidity (7-14 g/L tartaric acid) and acid taste index after fermentation. Wine samples...
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Papers by Francis Alemawor