ghanaopendata/ghanaian-research-english huggingface dataset:
Formulation and evaluation of capsules from Asena and Enterica preparations supplied by Centre for Scientific Research into Plant Medicine (CSRPM), Mampong, Ghana

The project sought to transform two decoctions (Asena and Enterica) produced by the Centre for Scientific Research into Plant Medicine for the treatment of arthritis and typhoid fever respectively into capsules. The amount of extract per dose (30ml) of Asena was 400mg. The amount of extract per dose (30ml) of Enterica was 190mg. Adsorbents were used to adsorb water to enhance processing of extracts due to their inability to dry completely in large doses. Five adsorbents (maize starch, light magnesium carbonate, bentonite, kaolin, microcrystalline cellulose) were initially investigated to ascertain their ease of processing into granules with thin viscous extracts of decoctions obtained by drying in the Oven at 60OC. For Asena the amount of adsorbent per dose used for initial investigation was 200mg. This amount was ascertained by determining the amount of extract of Asena that was able to fill a 500mg capsule shell. With Enterica, the amount of adsorbent per dose used for the same purpose was 110mg. This was ascertained by determining the amount of Enterica extract that was able to fill a 250mg capsule shell. The release of the extract in the formulated granules was also determined at 45minutes. For Asena light Magnesium carbonate, maize starch and bentonite were used at five different weights of 40mg, 80mg, 160mg, 180mg and 200mg per dose of Asena decoction for further investigation. The adsorbent was used to form a paste with thin viscous extracts of the decoction obtained by drying of decoction in the oven at 60OC.The paste was then allowed to dry to a constant weight. The ease of processing of adsorbent extract mix formed after drying into granules was recorded. The percentage loss in weight of granules was determined. The flow properties of the formulated granules were also determined using the fixed height cone, Carr’s index and Hausner ratio methods.

Source: KNUST
Formaldehyde Exposure And It’s Potential Health Risk In Some Beauty Salons In Kumasi Metropolis

Formaldehyde and compounds that release formaldehyde are used in cosmetic products to prevent spoilage and health hazards likely to be caused by microbial contamination. Exposure to high levels of formaldehyde may pose health risks to humans since it is classified in group (1) of human possible carcinogens by International Agency for Research on Cancer (IARC). Cosmetologists may be potentially exposed to high levels of formaldehyde than the general public as a result of their exposure to formaldehyde released from the various cosmetic products used in the beauty salons. In order to assess the exposure of cosmetologists to formaldehyde, the indoor air in sixty beauty salons across the ten sub-metros in Kumasi were sampled to determine the formaldehyde levels and the associated non-carcinogenic human health risks. Sampling was done using System Service Innovation Incorporation air sampler model 1000i and the MBTH spectrophotometric method was used for analysis. The formaldehyde concentrations ranged from 21 to 434 µg/m3. Out of the sixty salons sampled, 36 salons representing 60% had formaldehyde levels above the WHO permissible limit of 100 µg/m3 for eight hours working period and also exceeded the 55µg/m3 and 9µg/m3 chronic and acute reference exposure limit set by Office of Environmental Health Hazard Assessment. Twenty-four (24) salons representing 40% had formaldehyde levels below the WHO permissible limit of 100µg/m3 for eight hours working period. The results of this study revealed that the number of customers that visit the salon in a week, number of salon services offered and age of salon had positive significant correlation with the level of formaldehyde determined in each salon. The health risk study also revealed that about 50% of the salons had Hazard Quotient (HQ) above the safety limit (HQ=1) and may therefore pose health risks to cosmetologists in these salons. Results from the analysis of the questionnaire revealed that hairdressers in salons that provide the entire salon services captured in the study are at higher risk to the effects of formaldehyde.

Source: KNUST
Formulation and In-Vitro Evaluation of Oral Sustained-Release Diclofenac Sodium Matrix Tablets Using Hydrophilic Polymer Blends

A sustained effect of diclofenac is required for the treatment of some chronic conditions like rheumatoid arthritis, osteoarthritis and chronic pain. Sustained release matrix tablets of diclofenac sodium were formulated using the natural gums, xanthan gum and cashew gum together with the semi–synthetic release modifier, hydroxypropylmethylcellulose (HPMC). Crude and purified cashew gums were found to have satisfactory moisture content and insoluble matter. The gums were analysed for their rheological property and found to show pseudoplastic flow. Fifteen (15) different batches of matrix tablets of diclofenac sodium (dose 100 mg) were produced by wet granulation. Different ratios (100:0, 80:20, 60:40, 20:80, 0:100) of Xanthan: HPMC, Xanthan: Cashew and Xanthan: Cashew: HPMC were used. The flow properties of the granules and the physical properties of the compressed tablets namely, weight uniformity, crushing strength, drug content, friability and tablet thickness were evaluated. In – vitro release studies of the drug was performed in phosphate buffer, pH 7.5 over 24 hours with Voltaren Retard as the reference diclofenac sodium tablet. The granules produced had good flow properties as evidenced by their angles of repose, Hausner ratio and Carr’s index values. All the physical characteristics of the formulated tablets fell within acceptable limits. The swelling index of Batch 2 tablets containing only xanthan gum exhibited the highest swelling index followed by Batch 10 tablets containing xanthan and cashew gums in the ratio, 80:20. Different dissolution models were applied to the drug release data in order to evaluate the release mechanism and kinetics. The drug release data fitted well to the Higuchi square root model (R2 = 0.8308 – 0.9750).The n value obtained for most of the batches ranged from 0.45 to 0.89 which indicates that drug is released through an anomalous or non – Fickian transport. Overall, drug release was found to be a complex mixture of diffusion, swelling and erosion. The similarity factor (f2) obtained for batches 7 to 15 fell in the range 50 – 100 meaning the drug release profile of the batches was similar to the reference drug. Batches 7 to 13 and 15 had difference factors in the range 0 – 15 signifying a minor difference in the dissolution profile of those batches and the reference drug. From the results obtained, the gums and HPMC used individually could not sufficiently produce sustained release so must be combined in various ratios for effective sustained release to be achieved.

Source: KNUST
Formulation and characterization of sweetpotato-based complementary food

To promote the utilization of orange-fleshed sweetpotato (OFSP) and to aid with the eradication of vitamin A deficiency in Ghana, a sweetpotato-based complementary food was developed. Four blends of complementary flours made up of OFSP, millet and soyabean flours were formulated based on the nutrient strength of the individual flours. The functional, pasting properties and colour of the flour blends before and after drum drying was determined. The most preferred formulation determined through sensory evaluation was assessed for some nutrients and microbial safety. Colour intensity (ΔE) and saturation (ΔC) of formulated products increased after drum drying. Water absorption capacity (WAC) of formulations ranged from 152.5 to 216.7%, swelling index (SI) from 6.65 to 7.73, bulk density (BD) from 0.787 to 0.827 g/ml and solubility from 17.78 to 20.32%. Drum drying conditions used reduced the WAC, SI, BD and solubility of the formulations. Though the drum drying conditions used did not reduce the pasting temperature, it was able to reduce the peak time and further reduce the peak viscosity, breakdown and setback viscosities. The most preferred formulation was the blend with 50% OFSP, 15% Millet and 35% Soyabean flours. It had significantly (p<0.05) higher protein (16.96%) and β-carotene (0.53 mg/100g) content than the control complementary foods, which are maize-based. Ash and fat were comparable to that of a commercial complementary food. In addition, it had a significantly higher iron and potassium content compared with two commercial complementary foods. Yeast and mould was <3 log10 cfu/g, Total Plate Count, <5 log10 cfu/g, while E. coli and S. aureus had no counts. This complementary food when promoted and utilised could support efforts to reduce vitamin A deficiency in Ghana and also enhance the use of OFSP to help achieve food and nutrient security.

Source: KNUST
Former Buruli Ulcer Patients' Experiences and Wishes May Serve as a Guide to Further Improve Buruli Ulcer Management

Background Buruli ulcer (BU), caused by Mycobacterium ulcerans, is a neglected tropical disease frequently leading to permanent disabilities. The ulcers are treated with rifampicin and streptomycin, wound care and, if necessary surgical intervention. Professionals have exclusively shaped the research agenda concerning management and control, while patients' perspective on priorities and preferences have not explicitly been explored or addressed. Methodology/Principal findings To get insight into patient perception of the management and control of Buruli ulcer a mixed methods research design was applied with a questionnaire and focus group discussions among former BU patients. Data collection was obtained in collaboration with a local team of native speakers in Ghana. A questionnaire was completed by 60 former patients and four focus group discussions were conducted with eight participants per group. Former patients positively evaluated both the effectiveness of the treatment and the financial contribution received for the travel costs to the hospitals. Pain experienced during treatment procedures, in particular wound care and the streptomycin injections, and the side-effects of the treatment were negatively evaluated. Former patients considered the development of preventive measures and knowledge on the transmission as priorities. Additionally, former patients asked for improved accessibility of health services, counselling and economic support. Conclusions These findings can be used to improve clinical management and to guide the international research agenda.

Source: KNUST
Formulation and Monitoring the Stability of Artesunate in Artesunate – Amodiaquine Combination Tablets

In this work, a single dosage form of artesunate and amodiaquine was formulated. Each dosage form contains 100mg of artesunate and 300mg of amodiaquine constituting two tablets daily and a total of six tablets for three days for the full dose of adults in the treatment of malaria. A simple, accurate and precise isocratic reverse phase HPLC method with a mobile phase comprising 0.3% v/v of glacial acetic acid, acetonitrile and triethylamine in the ratio of 55%: 45%: 0.3% was developed using a C8 column. The final pH was always in the range of 4.5±0.1. A flow rate of 2.0ml/min with UV detection set at 254nm was employed at room temperature. Artesunate had a retention time of 4.13 minutes and amodiaquine had a retention time of 5.93 minutes. A linear calibration curve was obtained with r2 value of 0.998. Relative standard deviation (RSD) obtained was less than 1% indicating a high precision of the method. The method proved to be robust with variations in the mobile phase and stationary phase compositions. The limit of detection of artesunate and amodiaquine are 1.29x10-4 %w/v and 3.3x10-5 %w/v respectively. The limit of quantification of artesunate and amodiaquine are 6.45x10-4 %w/v 1.65x10-4 %w/v respectively. The shelf – life of the artesunate in the artesunate – amodiaquine combination tablets is 0.41 years or 4.8 months at 28oC and 0.1 years or 1.2 months at 40oC. Artesunate – amodiaquine combination tablets were found to have a short stability period. Artesunate and amodiaquine are incompatible, and there is severe degradation of the drugs in presence of each other.

Source: KNUST
Formulation and Shelf Life Evaluation of Avocado (Persea Americana) Fruit Spread

ABSTRACT Avocado (Persea americana) fruit deteriorates rapidly after harvest and this necessitated the implementation of this project. The project objective was to carry out product development on the avocado fruit pulp to produce a shelf-stable avocado fruit spread, which retains the nutritional and aesthetic properties of the original fruit. A two level-factorial design with four formulation factors - masses of avocado pulp, sugar, gum and miscellaneous (mostly preservatives and acidulants) - were varied using the Design-Expert’s statistical tool to give a total of eight coded products, which were quantitatively sensory evaluated on five parameters by eight trained panelists. The data obtained were modelled and used to predict the formula of the fruit spread which was used then to prepare a sample spread whose microbial, colour and peroxide shelf lives were studied by Statsgraphics centurion statistical tool. The quantitative sensory result projected a fruit spread formulation which comprised of 50 g of avocado pulp, 5 g of sugar, 9 g miscellaneous and 0.5 g of the xanthan gum based on the sensory scores of colour (0.52), taste (0.64), aroma (0.71), spreadability (0.72) and finger feel (0.80). Proximate analysis of the raw avocado fruit and the fruit spread resulted in values of 72.14 g and 60.82 g for moisture, 15.83 g and 10.08 g for fat, 5.34 g and 20.12 g for carbohydrate, 3.95 g and 6.52 g for fibre, 1.72 g and 1.39 g for protein and 0.97g and 1.87 g for ash, respectively. Energy values were calculated as 170.93 kcal for the raw avocado fruit and 176.76 kcal for the avocado fruit spread. Though the shelf life studies were modelled on three parameters, shelf life was rather concluded on microbial safety consideration as 47.50 days at a refrigeration temperature of 5 oC, since colour and peroxide deterioration could be readily controlled by using additives.

Source: KNUST
Formulation of mathematical model for a sustainable supply of potable water in the Kumasi Metropolis

This work was done with the objective of using optimization technique to determine minimum operational Cost. The problem formulated work at ten operational cost items and five operational cost sectors. The problem is formulated as a minimum operational cost problem and it is solved using the computer model for management science (CMMS). The optimal solution obtained identifies that Ghana water company, Kumasi is being operated at high cost. This work sets the stage and basis for future work with the aim of sustaining potable water for Kumasi Metropolis. It could be concluded that if the problem formulated is looked at and followed, a mini num operational cost is assured to meet the attempt to sustain potable water for Kumasi Metropolis

Source: KNUST
Formulation and sensory evaluation of herb tea from moringa oleifera, hibiscus sabdariffa and cymbopogon citratus

The sensory appeal of tea, like all food products, is an important consideration in new product development. Tea in general and herb tea in particular, are gaining increasing consumer attention due to a growing awareness of health benefits derived from their consumption. Even though several underutilized plants exist with potential for processing into herb tea, research in product development of herb teas is limited. The objectives of the study were (1) to conduct chemical analyses on three herbs – Cymbopogon citratus leaves, Hibiscus sabdariffa calyces and Moringa oleifera leaves – in order to assess their potential for food product development; (2) to conduct acceptance tests on herb tea prepared from formulations of the herbs; and (3) to generate descriptive vocabulary on the sensory properties of herb tea. The herbs were unblanched and solar-dried. Standard methods were used to measure proximate parameters, water soluble extractives (WSE), light petroleum extractives (LPE), pH, total polyphenolics content (TPC) and minerals (Ca, Fe, Cu and Zn). Fifty (50) untrained panelists conducted acceptance tests on infusions from nine formulations and one control, and a nine-member trained panel conducted descriptive tests on infusions from three selected blends. Results of chemical analysis revealed that Moringa, Roselle and Lemon grass had, respectively, TPC of 35.70 mg/g, 27.81 mg/g and 15.37 mg/g; WSE of 7.44%, 12.38% and 4.07%; LPE of 3.48%, 2.71% and 4.1%; pH of 5.47, 2.73 and 4.53. Mineral analyses revealed that Moringa, Roselle and Lemon grass had, respectively, Ca of 412.5 mg/100g, 294 mg/100g and Fe of 12.93 mg/100g; 24.26 mg/100g and 11.58 mg/100g. A total of seventeen (17) descriptors were generated, defined and referenced for herb tea comprising six (6) appearance, three (3) aroma, one (1) flavour, five (5) taste and two (2) mouthfeel descriptors. Herb tea brewed from product 532 (50% Moringa, 30% Roselle and 20% Lemon grass) was the most preferred in colour, flavour, astringency and overall sensory properties while the control (100% Moringa) brewed the least preferred herb tea in most of the sensory attributes. Product 532 was predominantly reddish in colour (12.56) while the control was yellowish (11.93). Product 532 had high mean scores for Turbidity (12.67), Herbal aroma (11.41), Citrus aroma (11.30), Sour taste (12.15) and Astringency (11.41) while the control had significantly low scores for most of these attributes (≤ 2.33). Herb tea from blend of Moringa, Roselle and Lemon grass was more appealing than herb tea from only Moringa.

Source: KNUST
Formulation of a weaning food from two varieties of breadfruit (Artocarpus altilis and Artocarpus incisus)

New product development studies were carried out to formulate a weaning food from two varieties of breadfruit available locally, Artocarpus altills and Artocarpus incisus in combination with malted maize and groundnuts. To achieve the desired result of viscosity reduction, a desirable attribute in weaning foods, the maize was malted. Other pretreatments applied to the various ingredients before the formulation were pregelatinisation of the Artocarpus altilis pulp and roasting of the Artocarpus incisus seeds, the malted maize and the groundnuts. Substitutions ranging from 50 to 80% of the breadfruit were combined with the other ingredients. Granulated sugar, full-fat powdered milk and dried powdered carrots were also incorporated into the formula. Physicochemical studies carried out on the ingredients before formulation and on the formulated products included moisture, ash, protein, fat, fibre and carbohydrate contents and also water binding capacity, solubility, swelling power, viscosity, gelation and dispersability. From these studies, it was observed that roasting of the ingredients reduced their moisture content considerably, thus serving as an advantage in product development because of an increase in shelf life. It was also observed that the two varieties of breadfruit differed significantly in their protein content. While Artocarpus altilis had protein content of 6.06 to 6.19%, Artocarpus incisus had a protein content of 14.30 to 18.39%. Also, malting the maize reduced its water binding capacity and viscosity while increasing solubility. Sensory evaluation conducted on the formulated products revealed that Product 815, formulated with 50% Artocarpus altilis pulp, 40% malted, roasted maize and 10% roasted groundnuts had the most preferred attributes in terms of aroma, texture, mouthfeel, sweetness, aftertaste and overall acceptability.

Source: KNUST
Formulation of an environmental management plan in Ghana – a case study

The Bulk Oil Storage and Transportation Company Limited (BOST) is the only company responsible for the transportation, storage and supply of petroleum products (gasoline (petrol), diesel (gas oil) and kerosene) in Ghana as well as managing the country’s strategic stocks of petroleum products. BOST transports these products from Tema Oil Refinery (TOR), using pipelines, ocean vessels, river barges, rail and tank trucks, to eight depots located strategically across the country (Accra Plains, Mami Water, Akosombo, Takoradi (2 depots), Kumasi, Buipe and Bolgatanga). From these eight depots the petroleum products are supplied to all the Oil Marketing Companies (OMCs) in the country (viz Shell, Elf, Mobil, Goil, Unipetrol, Total, Star, Allied Oil Company and Engen Ghana Ltd.) for retail to users. BOST started operating in 1993 when there was no statutory obligation in Ghana to conduct Environmental Impact Assessment (ETA), provide Environmental Impact Statement (EIS) and obtain Environmental Permit (EP) prior to commencement of operations as is the case today. Under the Energy Commission Law (Act 541), BOST is now required to undertake ETA of its depots and present an Environmental Management Plan (EMP) to the Energy Commission (BC) and Environmental Protection Agency (EPA) of Ghana. The main objective of this research is therefore, to formulate an Environmental Management Plan for BOST within the current Ghanaian Environmental Impact Assessment procedures. To this end, the physical environment, facilities and operations of all the eight depots of BOST in Ghana have been studied. The potential environmental impacts of BOST operations have been identified to be air pollution by organic vapours, obnoxious gases and dust; water pollution by the discharge of oil contaminated effluents from the depots into the natural drainage; soil degradation by oil spills and leaks; noise generation by pumps and tank trucks; and fire outbreak resulting from ignition of petroleum products. The environmental impact preventive and mitigative measures that have already been put in place by BOST at its depots have been audited and shortcomings at some of the depots outlined. After assessing the current environmental impacts of the depots, an Environmental Management Plan (EMP) has been drawn to provide a comprehensive environmental impact preventive and mitigative measure at all the depots of BOST.

Source: KNUST
Formulation and Proximate Composition of Chips Produced from Ackee Aril-Wheat Flour Composites.

Ackee aril (Blighiasapida) is an underutilized, multipurpose fruit tree species native to West Africa. The fleshy arils of the ripened fruits are edible while the seeds and capsules of the fruits are used for soap making. The utilization of this fruit will contribute tremendously to reducing, if not eliminating the food insecurity in West Africa. The aim of the present study was to assess the potential of ackee aril as a partial replacement to traditional wheat in baked products. The objectives of this research were to evaluate the proximate composition of the ackee aril-wheat flour composites and to assess the suitability and acceptability of ackee aril composite chips at different levels of ackee aril flour substitution. Four composites or blends of chips were prepared in the proportions: 80:20, 60:40, 50:50 and 40:60 and wheat were used as control. The flour blends were used to bake chips after which the proximate composition and sensory attributes of the chips were examined. Results of proximate analysis showed significant increase (p≤0.05) in protein (10.2 – 16.9%), fat (2.1 – 20.2%) and fibre (0.5 – 3.7%) contents and significant decrease in carbohydrate (72.3 – 48.1%) contents with increase in ackee aril flour. There was no significant difference in the ash content of the test samples. Sensory evaluation results showed that all chips samples had high rating for all evaluated attributes. The closeness of values obtained for all chips samples to the control sample indicate a high level of acceptance of the WF-AF chips.

Source: KNUST