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Articles by J. Barimah
Total Records ( 3 ) for J. Barimah
  E.A. Amankwah , I. Ayim , K.A. Dzisi and J. Barimah
  Comparative study of the nutritional composition of the green stages of fruits of FHIA-21 (tetraploid hybrid), French Horn and False Horn as well as the effect of steam blanching on some selected functional properties of their flours were determined by the Kwame Nkrumah University of Science and Technology in Kumasi, Ghana. The standard AOAC methods were used to determine the nutritional composition. The results showed that the nutritional composition of the hybrid were different from that of French and False Horn. The hybrid had higher fat content (4.05%) than French (1.24%) and False Horn (3.47%). FHIA-21 also compared favorably with that of False and French horn in terms of moisture (69.50%), ash (2.45%), fibre (1.62%), potassium (1150 mg/100 g), sodium (43 mg/100 g) and iron (1.01 mg/100 g). Blanching significantly increased the solubility of FHIA-21 but decreased that of False Horn and French Horn; increased the swelling power of all three plantain varieties and decreased the water binding capacity among all three plantain varieties. Blanching also increased the pH of the flour of FHIA-21 but decreased that of French and False Horn and though insignificant (p>0.5) increased moisture uptake in all three plantain varieties.
  E.A. Amankwah , J. Barimah , R. Acheampong , L.O. Addai and C.O. Nnaji
  Weaning foods made from cereals and legumes are used in solving the problem of malnutrition in infants; however, the bulky nature of the porridge discourages many infants from consuming it. In order to improve the dietary bulk of weaning foods, the effects of fermentation and malt addition on the viscosity of maize-soyabean blends were studied. The material balance method was used to target 18% protein and 59% carbohydrate in the weaning formulation. This method was used to achieve the control blend of 70% maize flour and 30% soyabean flour. The rest of the blends were formulated by adding either 5% (M 5) or 10% (M 10) malt to the Unfermented (UF), 2 days fermented (F2) and 3 days fermented maize flour (F3) and mixing each with 30% Soyabean Flour (S). Chemical analysis conducted on the flours showed soyabean flour had the highest protein content of 42.61% and the unfermented maize flour had the highest carbohydrate value of 74.57%. Results of viscoamylography of the various blends showed that M0F2S recorded a higher setback viscosity than the control but blends M5F3S, M10F2S and M10F3S provided porridges that were less viscous. Increase in viscosity as fermentation time increased was due to the increase in the protein, crude fibre and fat during fermentation. Generally, malting alone led to a reduction in product viscosity but fermentation led to an increase. However, the cumulative effect of fermentation and malting with the addition of malt after the fermentation reduced viscosity.
  E.A. Amankwah , J. Barimah , A.K.M. Nuamah , J.H. Oldham and C.O. Nnaji
  The use of fermented maize flour, soybean flour, rice flour and fish meal in weaning food formulation was investigated. Two blends, A and B, were formulated with and without fishmeal respectively. Blend A had soybean (20.09%), maize flour (43.96%), rice (31.81%) and fishmeal (4.14%) whilst Blend B had soybean (25.97%), maize flour (51.53%) and rice flour (22.5%). Chemical, sensory, microbial and shelf life evaluations were conducted. The protein and energy content in A and B were 19.13% and 404.34 kcal; 17.18% and 395.43 kcal respectively. The blends had low levels of minerals due to the removal of fish bones and grain pomace during formulation. The microbial count of the formulations - 1 x 10 cfu/ml of bacteria in A and B, 2 x 102 cfu/ml and 1.5 x 102 cfu/ml of mould in A and B respectively and 1.8 x 102 cfu/ml and 2.0 x 102 cfu/ml of yeast in A and B-were within the acceptable range of 1 x 105 cfu/ml, hence they are wholesome for consumption after 30 days. There was no significant difference (p>0.05) between the shelf life parameters of A and B after 30 days. The formulations were evaluated by 50 nursing mothers using a 5-point hedonic scale. Eighty-eight percent showed acceptance of the product requesting that it be processed on market scale. The facial expressions of babies fed with the product were also used for product assessment- 36% of the infants exhibited likeness, 10% dislike, 32% neither like nor dislike and 22% slightly disliked the products. There was no significant difference (p>0.05) between the acceptability of the products. The blends can therefore be used as alternatives to the weaning foods in the Ghanaian market as well as other countries in the world to improve the nutritional status of children and help to curb protein-energy malnutrition.
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