ghanaopendata/ghanaian-research-english huggingface dataset:
Physicochemical and functional properties of different ackee (blighia sapida) aril flours

The ripe ackee (Blighia sapida) fruit arils are poorly exploited as food in Ghana and parts of West Africa. The goal of this research, therefore, was to investigate the potential of ackee aril flour for inclusion in the food basket by investigating the physicochemical and functional properties of different ackee aril flours and the effect the drying method or defatting had on these properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours were in the range of 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. The flours also contained appreciable minerals (Ca, P, Mg, Na, K and Zn), with K (462.21 - 968.29 mg/100g) being the most abundant. The flour samples had functional properties ranging 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. In general, defatted flours had higher proximate composition and functional properties than the full fat flours. Freeze-dried defatted flour (FDDF) had the highest proximate and mineral content whereas oven-dried defatted flour (ODDF) had highest functional properties investigated except for foam stability and swelling power. The results indicated that the drying method had significant effect (p < 0.05) on mineral composition as well as fat and carbohydrate content but not on the ash, protein, fibre contents or oil absorption capacity and foam stability of the flour samples. Also, with the exception of ash and fibre, the defatting was significant for all physicochemical properties investigated but not for functional properties such as foam capacity, foam stability or emulsion capacity of the ackee aril flours. The present findings suggest oven dried ackee aril flours as potential ingredients for food systems such as emulsions, processed meats, bakery or fried products.

Source: KNUST
Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

The physicochemical and functional properties of dried okra seed flour of two genotypes Agbagoma and Balabi were evaluated. The samples Agbagoma and Balabi had 8.90%–9.00% moisture, 16.80%–17.40% protein, 47.80%–48.00% fat, 7.70%–7.80% ash, and 18.20%–18.40% carbohydrate. The mean values of functional properties revealed significant differences (p < .05) between okra seed flour samples studied. The samples’ bulk density range was 0.80–0.83 g/ml. Water absorption capacity and oil absorption capacity ranged from 511.65% to 504.32% and 88.38 to 160.67%, respectively. The solubility was 14.10% for Agbagoma and 10.97% for Balabi, whereas swelling power was 16.37% and 14.68% for Agbagoma and Balabi, respectively. All pasting properties except peak time and pasting temperature of Agbagoma seed flour were higher than those of Balabi seed flour. The study revealed that dried okra seed flour is rich in nutrients, which could be used for baking and fortification of foods.

Source: KNUST
Physicochemical and functional properties of pulp and pectin from agro-waste of three Cucurbitaceae species

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 functional properties of the pulp and pectin extracts from the Cucurbitaceae species. Proximate, antioxidant, total polyphenol and flavonoid contents were determined. The purity, structural and sugar constituents of the extracted pectin were analysed using spectrophotometric techniques (NMR, FTIR and LCMS). Results showed that the pulp wastes had high carbohydrate content (28.4 to 69.7%) and demonstrated high antioxidant activities (40 to 50%, 63 to 85% and 0.2 to 0.4 mg mL− 1 for DPPH, ABTS and FRAP respectively). Cucurbita pepo L. had the highest pectin yield (13.9%), and the purity of the pectin extracts ranged from 60.4 to 75.2% for total carbohydrate and 3.3 to 4.4 % for protein. The pectin extracts showed structural similarities. LCMS fingerprints of the pectin extracts showed that the monosaccharides comprised of mannose, rhamnose, galacturonic acid, glucose, galactose, xylose, arabinose and fucose. The polymers demonstrated high water absorption capacities (309 g/100 g to 604 g/100 g) and can be applied as thickeners in food systems.

Source: KNUST
Physicochemical and functional properties of wheat-rain tree (Samanea saman) pod composite flours

Rain tree pod (RTP) has the potential to contribute to food security, but it is underutilized in Ghana. In this study, the physicochemical, mineral, functional, and pasting properties of RTP flour as a composite with wheat flour at different inclusion levels (5–30%) were evaluated. The moisture, crude protein, ash, crude fat, crude fiber, and carbohydrate were in the range of 8.3– 9.2%, 12.3–14.89%, 0.80–1.42%,1.25–1.45%, 0.32–1.35%, and 72.13–75.47%, respectively. The composite flours had considerable mineral content (Ca, Mg, Na, and P) with K (807–1153 mg/100 g) being the most abundant, but K and Na were improved in the composite flour T3 (15%). The composite flours had varied bulk densities with Hausner’s ratio in the range 1.32–1.59, 4.47–6.72% foaming capacity, 86.32–96.61% foaming stability, 9.09–15.44% solubility, 6.3–6.96% swelling power, 137.4–63.8% oil absorption capacity, and 149.74-202.97% water absorption capacity. The pasting properties of the composite flour samples ranged from 9.87 to 11.07 min peak time, 50.7– 90.83°C pasting temperature, 555.0–1527.0 RVU peak viscosity, 384.0–1004.5 RVU trough viscosity, 95–768RVU breakdown viscosity, 150.0–371 setback viscosity, and 600.0–1141.0 RVU final viscosity. Overall, the findings showed that the RTP-wheat composite flours had appreciable nutrient and functional properties that could be exploited in potential food formulations.

Source: KNUST
Physicochemical and pasting properties of flour and starch from two new cassava accessions

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 characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures.

Source: KNUST
Physicochemical evaluation of okra residue obtained after pectin extraction

This 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 were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.

Source: KNUST
Physicochemical evaluation of okra residue obtained after pectin extraction

This 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 were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the FolinCiocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.

Source: KNUST
Physicochemical, textural and sensory attributes of beef sausage emulsified with okra pectin

Okra pectin has been found as an emulsifying agent for food systems, including meat products. In this study, the physicochemical, textural, and sensory attributes of Frankfurter sausage emulsified with okra pectin were evaluated. A completely randomized design was used for the formulations of three sausage treatments (T0, T1, and T2). Only okra pectin was varied (T0 = 0%, T1 = 0.5%, and T2 = 1.0%), whereas all other ingredients used for the formulation were kept constant. The results indicated that cooking loss increased with increasing levels of okra pectin whereas pH values were within an acceptable range (6.09-6.15). Moisture, protein, fat, ash, and fibre content varied among the samples studied. Resilience, cohesiveness, and chewiness were not significantly different (p > 0.05) among the samples. Hardness increased with increasing okra pectin concentration but there was no significant difference between T0 and T1 samples. There was no significant difference (p > 0.05) between T1 and T0 for the appearance (T0 = 7.43, T1 = 6.80), juiciness (T0 = 7.37, T1 = 6.30) and taste (T0 = 7.80, T1 = 6.93), which indicates they were either liked moderately or liked slightly. T2 (which had appearance = 5.47, juiciness = 5.10 and taste = 5.30) was however, significantly different (p < 0.05). T1 (6.77) and T2 (5.43) were liked moderately and liked slightly, respectively for overall acceptability. The present findings suggest that okra pectin at low levels (~ 0.5%) could be used as an emulsifier to produce acceptable sausage.

Source: KNUST
Physicochemical variability of pectin from different okra phenotype

Okra (Abelmoschus esculentus L.) is a readily available plant in Ghana and considered an abundant source of pectic polysaccharides which are useful ingredients for the functional food industry. Pectin extracts from eight different okra samples obtained from different sources were evaluated for their physicochemical and functional properties. The structural and molecular characteristics were analysed by means of Fourier transform infra-red (FTIR) spectroscopy, nuclear magnetic resonance spectroscopy (NMR) and size-exclusion coupled to multi-angle light scattering (SEC-MALS). The water absorption, oil absorption and emulsification capacities of the pectin extracts were determined. Results showed that the crude okra pectins had total carbohydrate contents in the range of 59.2 to 70.2% whereas protein content varied from 8.0 to 15.1%. The FTIR and 1H-NMR spectra revealed similar structural features whereas the weight average molecular weight (Mw) ranged widely from 320×103 to 7600×103 gmol–1 in the order Pora < Akrofo < Asha < Asontem < Penkrumah (Techiman) < Sengavi < Penkruma (Kenkeso) < Agbagoma.The water/oil absorption capacity and emulsification capacity of the pectin isolates also varied depending on the geographical source. The relatively high galacturonic acid content of the pectins conferred hydrophilic characteristics that positively influenced the water absorption capacity of the polymers in solution. Pectin from the okra phenotypes Sengavi and Agbagoma shown to have low RG-I fractions demonstrated increased oil holding (378g/100g and 384g/100g respectively) and emulsification capacities (45%). The present findings indicate that the differences in pectin characteristics among the okra phenotypes have the potential to be exploited for different technological applications.

Source: KNUST
Physicochemical evaluation of sheabutter treated with borututu (Cochlospermum Angolensis) bark

Borututu (Cochlospermum angolensis) bark has long been used in the preparation of ‘yellow shea butter with claims of improving its aesthetic appeal and quality than its ‘ivory’ counterpart. The objective of this study was to investigate the impact of ‘borututu’ bark on the physicochemical and antioxidant characteristics of shea butter. The shea butter samples were treated with borututu bark (shredded and milled) at varying levels of 10–70 g per 100 g of butter. The resulting butter samples were analysed for pH, acid value, free fatty acid, saponification value, ester value, iodine value total polyphenols and % radical scavenging activity using standard methods. The results indicate that ‘borututu’ influenced the physicochemical properties positively and improved the total polyphenol content and radical scavenging properties of the treated shea butter samples. The findings suggest that borututu could be explored as natural food additive/colourant to improve the quality attributes of shea butter.

Source: KNUST
Physiologic Link between Nutrition and Reproduction: The Effect of Flushing on the Body Condition, Gonadotropin Levels and Prolificacy of the West African Dwarf Goat

In a bid to determine the link between nutrition and reproduction, the effects of two levels of a local feed supplement intake on the physical body measurements, metabolic and gonadotropin status of West African Dwarf (WAD) goats at breeding were studied in a flushing experiment lasting 45 days. The levels of supplement feed provided 60% (High) and 20% (Low) of the estimated daily dry matter requirement of goats. Forty WAD does aged between 3 and 6 years (inclusive) were grazed on grass (Panicum maximum) pasture and randomized within these supplementation levels as 3-4yr and 5-6yr age groups, resulting in a 2x2 factorial of randomized complete block design. After estrual synchronization with PGF2α, does were mated by 6 fertile bucks. The parameters measured included body condition score (BCS), body weight, serum levels of total protein, glucose, calcium, insulin, gonadotropins (FSH and LH), fertility rate and prolificacy. In addition, the reproductive implications of interactions among these parameters were investigated. The results showed that West African Dwarf (WAD) does responded positively to luteolytic estrus synchronization with PGF2α and flushing with high energy/protein supplementation for six weeks at the end of a long dry season, in the semi-arid or transitional ecozone of Ghana. The probable optimum age, BCS and body weight at mating for improved reproductive response were 4 years, 2.0 – 2.5 and 15 -17 kg, respectively. Flushing improved BCS, body weight and prolificacy of WAD does by 23.86%, 10.25% and 29.0% respectively. The study results also corroborated suggestion of insulin as a possible metabolic-reproductive hormone. It was recommended that these findings be further verified in other parts of the breeding year, ecozones of Ghana, and the traditional (extensive) goat farming system. Blood sampling protocol for gonadotropin assay may have to start earlier than 31h after estrus-inductive administration of PGF2α and to consider determination of lipostatic status and leptin-insulin effects on prolificacy due to flushing. Programmed breeding, regular body condition scoring and culling of aged breeders were recommended for effective flushing with supplement feed.

Source: KNUST
Physiological and Physicochemical Changes during Ripening of Tomato Fruit (Assila) Under Greenhouse and Ambient Temperature

Ripening under greenhouse and ambient temperature are common methods used in tomato production ripening but their effects on the quality of the fruit have not been fully investigated. The study aimed to determine the physiological and physicochemical changes in Assila tomato fruits at different ripening stages (breaker, turning, pink, light red and full red) under greenhouse and ambient temperature respectively, using standard methods. Tomato seeds (Assila variety) were planted in rubber containers, the germinated seedlings were transplanted into a greenhouse facility (32°C). Tomato fruits were harvested from the greenhouse at random and transported to a well-ventilated laboratory (25.6 °C/26.4 °C) upon reaching the mature green stage. At each stage of ripening according to the colour index, tomato samples were selected, manually graded, sorted and subjected to physicochemical and physiological analysis. Moisture content among the ripening stages for greenhouse tomatoes were significant (p < 0.05) with a highest of 95.15% at the full red stage and lowest of 91.78% at turning stage in greenhouse tomatoes. For both ripening methods, the highest weight loss (1.33% for greenhouse and 1.58% for ambient temperature) and lowest weight loss (0.34% for greenhouse and 0.35% for ambient temperature) was observed at the breaker stage and full red stage respectively. Firmness decreased from 4.77N to 1.61N and 4.20N to 1.33N for greenhouse and ambient temperature respectively. For both ripening methods, the highest ethylene concentrations (0.808ppm for greenhouse and 0.257ppm for ambient temperature) was in tomatoes at the full red stage whiles the lowest (0.052ppm for greenhouse and 0.110ppm for ambient temperature) was in tomatoes at the pink stage. The highest pH values (4.59 for greenhouse and 4.45 for ambient temperature) were at the breaker stage while the lowest (4.21 for greenhouse and 4.11 for ambient temperature) was at the full red stage. There was an increase in TA (0.54 at breaker to 0.94 at full red) and TSS (3.53 at breaker to 4.93 at full red) for ambient temperature tomatoes but a decrease in TA in greenhouse tomatoes (0.67 at light red to 0.40 at breaker). TSS increased from 2.64 to 4.73. Generally, the different ripening methods had varying influence on the physicochemical and physiological quality of tomato.

Source: KNUST
Phytochemical composition of ipomoea batatas and moringa oleifera leaves and crackers from underutilised flour

Great emphasis is being placed on the consumption of food that will not only provide nutrients to the body but also help in the prevention of diseases such as cancer, cardiovascular diseases, and age-related macular degeneration as well as malnutrition. People are being encouraged to eat fruits and vegetables which have antioxidative and bioactive compounds that help prevent molecular damage caused by oxidation. Ipomoea batatas and Moringa oleifera are two indigenous vegetables whose nutritional potential though felt in other parts of the world are not known in Ghana. Thus the need for the analysis for the nutritional and phytochemical potential of the new varieties of these vegetables found in Ghana as well as their use in product development. Phytochemical analysis of the leaves was carried out using standard methods of analysis. The results obtained showed that Moringa oleifera had higher levels of crude protein, crude fibre, crude fat, iron, calcium and beta-carotene. The Ipomoea batatas samples, however, had higher levels of crude ash, total carbohydrate, total calorie, moisture and total phenolics. Cream cracker were developed from cassava and sweetpotato flour incorporated with these leaves using wheat flour as the control. Sensory evaluation of the cream crackers developed showed that they have good sensory properties and since the cassava and sweetpotato flour crackers do not contain gluten, they can be consumed by those who are gluten intolerant.

Source: KNUST
Phytochemical constituents and some biological activities of selected medicinal plants from Ghana

In this study, three Ghanaian medicinal plants namely, Anopyxis klaineana (Pierre) Engl. (Rhizophoraceae), Hexalobus monopetalus (A. Rich.) Engl. & Diels (Annonaceae) and Landolphia heudelotti A. DC. (Apocynaceae), were investigated for some of their biological activities and phytochemical constituents. The methanol and ethyl acetate fractions of A. klaineana stem bark at 300 mg/kg inhibited peak inflammatory responses and total paw oedema by 62.40 ± 6.32 % and 49.10 ± 10.31 % respectively in the carrageenan induced paw oedema assay. The total phenolic content and antioxidant capacity of the crude methanol extract were determined to be 110.21 ± 10.15 mg/g (tannic acid equivalent) and 110.6 ± 11.15 mg/g (ascorbic acid equivalent) respectively. The extract also scavenged DPPH free radicals with IC50 of 2.71 ± 0.21 μg/mL. The ethyl acetate fraction showed antimicrobial activity against Staphylococcus aureus and Streptococcus pyogens with MIC of 312 μg/mL. The ethyl acetate fraction of H. monopetalus exhibited antimicrobial activity against S. pyogens and Bacillus subtilis with MIC of 312 μg/mL. The crude methanol extract was found to have a total phenolic content of 66.19 ± 21.15 mg/g (tannic acid equivalent) and scavenged DPPH free radicals with IC50 of 10.1 ± 1.26 μg/mL. The total antioxidant capacity was determined to be 77.1 ± 14.15 mg/g (ascorbic acid equivalent). The methanol fraction of L. heudelotti roots exhibited antimicrobial activity against S. pyogens and B. subtilis at 312 μg/mL. The total phenolic content and antioxidant capacity of the methanol extract were determined to be 98.14 ± 14.70 mg/g (tannic acid equivalent) and 108.8 ± 14.52 mg/g (ascorbic acid equivalent) respectively. The crude extract scavenged DPPH radicals with IC50 of 6.95 ± 0.81 μg/mL. Phytochemical investigation of A. klaineana stem bark led to the isolation and characterization of six limonoids, five tirucallane triterpenes and one protolimonoid.

Source: KNUST