Browsing by Author "Amoah I"

Now showing 1 - 4 of 4
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    Edible insect powder for enrichment of bakery products– A review of nutritional, physical characteristics and acceptability of bakery products to consumers
    (Elsevier BV, 2023-12) Amoah I; Cobbinah JC; Yeboah JA; Essiam FA; Lim JJ; Tandoh MA; Rush E
    Bakery products including bread are traditionally good sources of carbohydrate but not nutrient-dense. Enrichment with edible insect powder could improve the quantity and quality of protein, fat and dietary fibers to bakery products. A systematic search carried out on the databases PubMed, Scopus and ScienceDirect identified 44 articles that would answer the question: what is known about the effect of enrichment of bakery products with various edible insect powders on the physical, nutritional composition and sensory properties of bakery products. The search strategy and terms applied were (Insect* OR Edible insect* OR Entomophagy*) AND (Bakery product* OR Bake* product*). Bread was the most common bakery product that was insect-enriched, yet muffins/biscuits/crackers/cookies were also reported. Commonly reported edible insects and their larvae were crickets, mealworms, palm weevil larvae, grasshoppers and African emperor moth caterpillars. Before milling into powders, insects and larvae were pre-treated by freeze-drying, oven/tray and microwave drying, blanching and roasting but was not reported for all studies. Generally, bread with up to 10% and muffins/biscuits/crackers/cookies with 5% of insect powder were acceptable to consumers. New areas of research should focus on comparing the water activity, shelf-life and cost of pre-treatment processing methods alongside the nutritional properties of edible insect powders.
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    Effect of cocoa consumption on postprandial blood pressure in older adults with untreated hypertension: A randomized crossover clinical trial
    (Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley and Sons Australia, Ltd, 2024-07-15) Osei EO; Amoah I; Lim JJ; Tawiah P; Aduama-Larbi MS; Oduro IN; Cobbinah JC; Dare AP; Diako C
    Cocoa powder is an important dietary source of flavanols that modulate elevated blood pressure (BP). This study aimed to investigate the acute effects of cocoa beverage co-consumption with a high-fat-high-salt meal (HFHSM) on postprandial systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate in older adults living with uncontrolled hypertension. The study was a randomized crossover trial and involved older adults (aged 52.50 ± 9.36 years) (n = 28) living with hypertension. Participants, following an overnight fast, consumed either an HFHSM and cocoa beverage comprising 15 g cocoa powder in 250 mL water (HFHSM + CB; intervention) or HFHSM and 250 mL water (HFHSM + W; control). Resting SBP, DBP, and the heart rate of participants were measured at baseline (−5 min and 0 min) and 15, 30, 45, 60, 90, and 120 min following the consumption of either HFHSM + CB or HFHSM + W using an automated BP monitor. Repeated measures linear mixed model was used to compare the effect of cocoa beverage and water on postprandial outcomes over a 2-h period. A significant reduction (−3.8 ± 0.6 mmHg, p <.05) in resting SBP was observed postprandially following the intake of the HFHSM + CB over the 120-min period compared to the HFHSM + W. The effect was more prominent during the 90- and 120-min time points of the trial duration. No significant change in the DBP and heart rate following the consumption of HFHSM + CB compared to the HFHSM + W was observed. Cocoa beverage co-consumption with HFHSM improved postprandial SBP in older adults living with hypertension.
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    Non-invasive discrimination of roasted and unroasted cocoa bean shell of cocoa clones in Ghana and quantification of nutritional and bioactive components: a chemometric approach
    (Springer Nature, 2024-10-09) Ampomah KA; Attakora R; Zaukuu J-LZ; Agbolegbe RK; Diako C; Aduama-Larbi MS; Atta O; Mensah ET; Amoah I
    Cocoa bean shell (CBS) remains a commonly produced by-product of cocoa bean processing. It is usually obtained from fermented and dried cocoa beans that are roasted. The study investigated the potential use of Near-infrared spectroscopy (NIRS) analysis for discriminating roasted and unroasted CBS among cocoa clones and quantifying some nutritional and bioactive components in Ghana. Five clones, comprising four important seed gardens clones used across West Africa and one criollo were evaluated. Cocoa beans from the different clones (T60/887, VENC 4, MO 20, PA 150 and T60/887 × POUND 7) were divided into two parts, with one part roasted at a temperature of 120 °C for 50 min while the other part was kept unroasted. The CBSs were milled and passed through a 425 μm pore-sized sieve to obtain the powder. A handheld portable NIRS was used to scan the CBS powder in Ziplock bags. The nutritional and bioactive characterisation was carried out using official methods. NIRS discriminated the various clones of roasted and unroasted CBS. Carbohydrate was the predominant macronutrient, and ash content ranged from 5.25 to 8.24%. The CBS was high in potassium (2382–3144 mg/100 g) and low in sodium (25.67–51.33 mg/100 g). Total flavonoids and phenolics ranged from 8.61 to 40.71 mgQE/g and 6.34–12.25 mgGAE/g, respectively, for the roasted and unroasted CBS. To ensure better differentiation of cocoa beans from different clones using NIRS, incorporating roasting as a processing parameter is recommended.
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    Nutrient Composition and Physical Properties of Two Orange Seed Varieties
    (Hindawi Limited, 2021-10-11) Adubofuor J; Akyereko YG; Batsa V; Apeku O-JD; Amoah I; Diako C; Castillo A
    Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher (p < 0.05) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products.