Mixing as a Source of Variability in Ga-Kenkey

Aflata mixing process is one of the most tedious unit operations in the traditional Ga-kenkey production process, because it is typically done manually. As a result, there are variations in kenkey produced even by the same processor. Consequently it is difficult to produce kenkey with consistent quality on a large scale to meet the demands of consumers. The objective of this research was to assess the effect of aflata mixing processes as causes of variability in Ga-kenkey. Laboratory experiments were done by varying aflata mixing ratio, and mixing time to assess the effects of these parameters on physical characteristics and consumer acceptability of Ga-kenkey. The study identified aflata mixing as causes of variability in Ga-kenkey. The indices of variability include texture, aflata mixing ratio, and mixing time (extent of mixing). These indices affect the physical characteristics, consumer perception and acceptability of the final product. This finding would help Ga-kenkey processors to produce consistent product. Keywords: aflata, Ga-kenkey,texture, mixin

Optimizing Acceptability of Fresh Moringa oleifera Beverage

The study was conducted to formulate and optimize a consumer acceptable fresh Moringa leaves (extract) beverage. A constrained three component mixture design consisting of fresh tender Moringa leaves extract, pineapple juice and carrot extract was used to optimize the formulation of the beverage based on sensory acceptability (color, taste, flavor, aftertaste and overall acceptability). A constant amount of ginger root distillate was used to improve the flavor of the beverage. The optimum component proportions consisting of 50-52% Moringa extract, 38-40% Pineapple juice and 10-12% Carrot extract was validated to be adequate and acceptable to consumers. The findings show that fresh Moringa leaves could be processed into acceptable beverage, to extend its beneficial and nutraceutical properties to many consumers. Keywords: formulate, optimize, validate, Moringa, pineapple, carrot, ginge

Characterization of Fresh Moringa oleifera Beverage

To determine the nutritional composition of fresh Moringa leaf beverage (50% moringa extract, 38% pineapple juice and 12% carrot extract) and assess the keeping quality. Proximate analysis, chemical analysis and shelf stability studies under three different storage conditions of temperature were conducted on the beverage. Fresh Moringa oleifera beverage recorded 2.9g/100ml of protein, 1.02mg of iron and 159.14mg/100ml of vitamins C. After 8weeks of storage 78% of vitamins C was still retained even under the most severe storage condition (sunlight). There was no microbial growth under all the conditions of storage, and the product was still acceptable. Fresh Moringa oleifera beverage is therefore an excellent means of distributing nutrients to the malnourished and other consumers. Keywords: Analysis, content, nutritional composition, keeping qualit

Evaluation of Some Selected Mango Varieties for Fruit Powder Production In Ghana

Mango is an important fruit, which receives high patronage in Ghana. However, the highly seasonal and perishable nature of the crop, besides being a constraint to both farmers and processors, also deny consumers the opportunity to enjoy the fruit all year round. Use of the stable powder form of mango can serve to fill the gap during the mango off-season. This study evaluated the fruits of four major mango varieties (“Keitt”, “Kent”, “Palmer” and a local variety) grown in Ghana for their suitability for fruit powder production. The fresh fruit pulp and reconstituted freeze-dried powder of the varieties were analyzed for physicochemical characteristics. The study revealed that “Keitt”, “Kent” and “Palmer”, which are the exotic varieties, had significantly (p≤0.05) high pulp content of 68%, 66% and 63% respectively indicating potential for high fruit powder yield. Acceptable levels of total soluble solids, titratable acidity, ascorbic acid and beta-carotene contents were observed in the fresh fruit and the freeze-dried powders of the varieties. There was no significant (p≤0.05) difference in Yellowness Index between fresh fruit pulp of “Keitt”, “Kent” and “Palmer” and their respective reconstituted freeze-dried powders. These three mango varieties exhibited considerably good quality in terms of physical and chemical characteristics for processing and utilization as fruit powder. The production of high quality mango powder from these varieties could therefore serve as substitutes in the off-season and also reduce postharvest loss

Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS identification (HS-SPME/GCMS/MS) was investigated. KMBS of concentrations 0.0 (control), 0.1, 0.15, 0.2, and 1.0% and blanching at 50°C and 100°C were used for pretreatment and dried in a tent-like concrete solar (CSD) dryer and open-sun drying (OSD). The different concentrations of KMBS-treated fresh ginger rhizomes did not result in any particular pattern for volatile compound composition identification. However, the top five compounds were mostly sesquiterpenes. The 0.15% KMBS-treated CSD emerged as the best pretreatment for retaining α-zingiberene, β-cubebene, α-farnesene, and geranial. The presence of β-cedrene, β-carene, and dihydro-α-curcumene makes this study unique. The 0.15% KMBS pretreatment and CSD drying can be adopted as an affordable alternative to preserve ginger

Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal. Mixture design was used as the formulation tool to obtain optimized prototypes of the 3-blend dairy alternatives. Proximate analysis of the new prototypes, instrumental color assessment and consumer testing provided a basis to select a sustainable 3-blend dairy alternative. This prototype had a relatively high protein content (2.16%), was considered innovative by target consumers and also had a moderate liking score (6.55 ± 1.88) on the 9-point hedonic scale. Prototypes with higher protein content had low sensory appeal and were not considered innovative. Other prototypes with innovative sensory appeal had low protein content. By combining different plant raw materials and utilizing different sensory testing methods, we were able to design sustainable plant-based dairy alternatives which can be further optimized

Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy

This study describes the occurrence and profile of eight polycyclic aromatic hydrocarbons (PAHs) in fresh and cooked processed cowhide (wele) singed with different fuels. It also assessed the health risks associated with the consumption of this popular delicacy. The 8PAHs were all detected in the wele samples singed with scrap tires, whereas 5 and 3 carcinogenic PAHs were detected in the firewood and liquefied petroleum gas (LPG) singed wele, respectively. For each of the specific PAH detected, the contents in the wele samples were generally ranked as scrap tires > firewood > LPG. The average concentrations of benzo[a]pyrene for cooked wele samples were 2.75 ng g−1(firewood) and 22.85 ng g−1(scrap tires); exceeding the 2.0 ng g−1 European Commission regulation maximum levels (MLs) for smoked products. For the carcinogenic risk exposure assessment, the dietary intake based on benzo[a]pyrene equivalents was estimated as 777.06 ng g−1 day (scrap tires), 101.52 ng g−1 day (firewood) and 9.45 ng g−1 day (LPG). The probable cancer risk estimated considering the consumption frequency and quantity of wele for an average adult consumer was highest in the population exposed to wele singed with scrap tires (3.11×10−5)

The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (ZINGIBER OFFICINALE ROSCOE ) rhizomes

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

Polycyclic aromatic compounds (PAHs and oxygenated PAHs) and trace metals in fish species from Ghana (West Africa): Bioaccumulation and health risk assessment

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 192 ng g− 1 dw (range: 71–481 ng g− 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 422 ng g− 1 dw (range: 28–1715 ng g− 1dw). 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