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Articles by I. Oduro
Total Records ( 3 ) for I. Oduro
  I.W. Ofosu , A.A. Owusu , W.A. Mensah , J.H. Oldham and I. Oduro
  The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation factors; masses of avocado pulp, sugar, gum and miscellaneous were varied to give a total of eight coded products, which were quantitatively sensory evaluated by eight trained panelists. The data obtained were modeled and used to predict the fruit spread formulation as 50 g of avocado pulp, 5 g of sugar, 9 g of miscellaneus, 0.5 g of xanthan gum on the sensory scores of color (0.52), taste (0.64), aroma (0.71), spreadability (0.72) and finger feel (0.80). The shelf life studies were done by running three tests: Peroxide value, sensory evaluation of spread color intensity on a score card with 1-10 cm scale and total colony forming unit. Though the shelf lives were modeled on three parameters it was rather concluded on microbial safety consideration as 47.50 days at a refrigeration temperature since color and peroxide deterioration could be easily controlled by additives.
  F. Appiah , I. Oduro and W.O. Ellis
  A study was carried out on to assess the effect of fermentation on proximate composition of Artocarpus altilis pulp flour with the aim of expanding its use. Flours of unfermented and fermented A. altilis pulp were produced and standard procedures used to determine their proximate and mineral composition. Fermentation resulted in marginal increase in crude protein (from 3.80-4.43%) and ash (from 2.37-2.38%) content whereas, there was a marginal decrease in crude fibre (from 3.12-3.00%) and carbohydrate (from 79.24-76.71%) content. Fermentation resulted in significant decrease in calcium, iron, potassium, sodium and phosphorus contents of A. altilis flour. However, magnesium content was not affected by fermentation. This study shows that A. altilis pulp flour has good carbohydrate and mineral content and may therefore, be used as staples, to provide the energy and mineral needs of consumers. They would be useful in ensuring food security if promoted.
  F. Appiah , I. Oduro and W.O. Ellis
  Different breadfruit varieties were analyzed to determine their chemical composition using standard procedures. The results were used to establish prediction equations of DDM, DMI, NEL and RFV. No significant differences were found in the tannin contents which ranged between 3.44 mg/100 g to 4.30 mg/100 g. Lignin content was highest in A. camansi (12.1%) compared to the least (3.54%; T. africana). T. africana had the highest DDM (78.51%) whereas A. camansi had the least (70.21%). DMI was highest in A. altilis (2.65% per body weight) and lowest in T. africana (1.72%/kg body weight). T. africana having the highest NEL (88.00 Mca/lb) was similar to A. heterophyllus (86.77 Mcal/lb) but higher than A. camansi. A. altilis had higher RFV (156.48) compared to A. camansi (137.13), A. heterophyllus (126.18) and T. africana (104.88). The breadfruit varieties have good chemical composition and digestibility and therefore vindicate their use as food and feed. The predictors for DDM were ADL, lignin, hemicelluloses and NDF. DDI was dependent on carbohydrate, fat ADF, hemicelluloses and NDF contents. On the other hand NEL was predictable from ADL, lignin and hemicelluloses while RFV was dependent on the carbohydrate, fat and NDF content. Predictive equations derived in this study could be used in estimating nutrient digestibility and energy if relevant chemical composition is known without doing expensive feeding trials.
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