Abstract: Hibiscus-based drinks like Bissap are popular in Ghana, but they spoil quickly during processing and storage, limiting their commercial use. This study explores the biochemical changes in bissap-carrot blends during storage and their impact on sensory properties, with the aim of enhancing the commercial viability of bissap-based beverages. Four different formulations were tested: 100% Bissap extract; Bissap + Carrot juice extract; Bissap + Carrot + preservative, Bissap + Blanched Carrot + preservative. These blends were stored in plastic bottles at room temperature for 21 days, and their chemical and sensory properties were measured throughout the storage period. Key metrics such as pH, antioxidant activity, colour stability, and anthocyanin content were monitored, along with sensory attributes like flavour, aroma, and appearance. Results indicated that the addition of carrot juice reduced the natural sourness of bissap and improved pH stability and preserved antioxidant properties, while fresh carrots helped retain the colour pigments of the bissap over time. These findings provide insights for beverage manufacturers looking to extend the shelf life of bissap-based products while maintaining quality and sensory appeal.…View details

Abstract: This study focuses on automating the diagnosis of glaucoma, a leading cause of irreversible vision loss, through machine learning classifiers (MLCs). Using data from 605 patients in Ghana, the research integrated Optical Coherence Tomography (OCT) and Visual Field Test (VFT) parameters to predict glaucoma status. Ten machine learning algorithms were tested, with Naïve Bayes achieving the highest diagnostic accuracy (AUROC 0.92). The findings suggest that machine learning can significantly improve diagnostic efficiency and accuracy, particularly in resource-constrained settings.…View details

Abstract: This study investigates how a chemical used in water treatment, hexamethylenediaminetetra(methylenephosphonic acid) (HDTMP), can be broken down using ultraviolet (UV) light, manganese (Mn²⁺), and hydrogen peroxide (H₂O₂). The research finds that adding hydrogen peroxide significantly speeds up the breakdown of HDTMP, while manganese also helps but to a lesser extent. The study provides insights into how these methods can be used to treat wastewater containing persistent chemicals like HDTMP.…View details

Abstract: This review discusses how Near Infrared (NIR) spectroscopy can be used to quickly and accurately measure the quality of cocoa beans and cocoa products. NIR spectroscopy is a non-invasive technique that helps in evaluating cocoa beans for factors like chemical composition, origin, and quality, which are crucial for ensuring the best products. The study highlights how this technology can be applied to the entire cocoa production process, from the beans to the final products, offering a faster, more reliable way to assess cocoa quality compared to traditional methods.…View details

Abstract: This study explores three methods to enhance the quality of Ghanaian garlic before drying: basic ultrasound [sonication (US)], ultrasound with a soaking solution [osmosonication (US + OD)], and vacuum with ultrasound and soaking [vacuum-assisted osmosonication (V + US + OD)]. We looked at how these methods affect garlic’s antioxidants, phenolic and flavonoid content, enzyme activity, rehydration, drying time, energy use, and chemical makeup. The vacuum with ultrasound and soaking method was the best, improving most quality measures, shortening drying time, and saving energy. This method also preserved the garlic’s chemical integrity and had the highest allicin content. Overall, the results ranked the methods as V + US + OD > US + OD > US.…View details