cONTACT uS

Home Page – Search

Showing results for
Nazir Kizzie-Hayford
Dr.Nazir Kizzie-Hayford
How storing tiger nuts at different temperatures can change their milk quality
(Original Title: Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof.)
Author(s): Nazir Kizzie-Hayford,Kwabena DabieBaffour,Kyei-AsanteJerry,Ampofo-AsiamaSusann Zahn,Doris Jaros,Harald Rohm
Published on: February 10, 2021
Research themes: #Product Development
Abstract: This study investigates how different storage temperatures affect the nutrients, enzymes, and fermentation of tiger nuts and their milk. Refrigerating tiger nuts increases certain enzyme activities but lowers sugar content, while storing them at warmer temperatures increases sugars but decreases fats. When tiger nuts are stored at warmer temperatures, their milk ferments faster and develops a sweeter and sourer taste, offering potential for quicker and more flavorful production of tiger nut milk.…View details
Selorm Akaba
Dr.Selorm Akaba
Improving the quality of Ghanaian garlic: Comparing three pretreatment methods
(Original Title: Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics)
Author(s): Raphael N. Alolga, Richard Osae, Gloria Essilfie, Firibu Kwasi Saalia, Selorm Akaba, Fadzai Chikari
Published on: May 31, 2021
Research themes: #Innovation
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
Isaac Mbir Bryant
Dr.Isaac Mbir Bryant
Best Sludge and Temperature for Making Methane from Waste
(Original Title: Comparison of performance of three different seeding sludge under three different hyper-thermophilic temperatures)
Author(s): Isaac Mbir Bryant; Marko Burkhardt; Marion Martienssen
Published on: August 20, 2019
Research themes: #Innovation
Abstract: This study compared how well three different types of waste (sludge) produce methane gas at three very high temperatures (60°C, 65°C, and 70°C). We also looked at their performance at lower temperatures (37°C and 55°C). Using German guidelines, we measured the daily amount of methane produced. We found that cow manure at 65°C was the best, giving the most methane and breaking down waste the most effectively. On the other hand, the performance was the worst at 70°C for a different type of sludge. For large-scale waste processing systems, cow manure at 65°C is recommended.…View details
Ernest Teye
Prof.Ernest Teye
Portable tool plus Smartphone technology for fast cocoa bean quality examination
(Original Title: Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification)
Author(s): Ernest Teye, Xingyi Huang, Huang Dai, Quansheng Chen
Published on: May 14, 2013
Research themes: #Food Science
Abstract: Quick, accurate and reliable technique for discrimination of cocoa beans according to geographical origin is essential for quality control and traceability management. This current study presents the application of Near Infrared Spectroscopy technique and multivariate classification for the differentiation of Ghana cocoa beans. A total of 194 cocoa bean samples from seven cocoa growing regions were used. Principal component analysis (PCA) was used to extract relevant information from the spectral data and this gave visible cluster trends. The performance of four multivariate classification methods: Linear discriminant analysis (LDA), K-nearest neighbors (KNN), Back propagation artificial neural network (BPANN) and Support vector machine (SVM) were compared. The performances of the models were optimized by cross validation. The results revealed that; SVM model was superior to all the mathematical methods with a discrimination rate of 100% in both the training and prediction set after preprocessing with Mean centering (MC). BPANN had a discrimination rate of 99.23% for the training set and 96.88% for prediction set. While LDA model had 96.15% and 90.63% for the training and prediction sets respectively. KNN model had 75.01% for the training set and 72.31% for prediction set. The non-linear classification methods used were superior to the linear ones. Generally, the results revealed that NIR Spectroscopy coupled with SVM model could be used successfully to discriminate cocoa beans according to their geographical origins for effective quality assurance.…View details
Nazir Kizzie-Hayford
Dr.Nazir Kizzie-Hayford
Enhancing tiger nut milk for better stability and consumer appeal
(Original Title: Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability)
Author(s): Kizzie-Hayford, N., Ampofo-Asiama, J., Zahn, S., Jaros, D., Rohm, H.
Published on: August 23, 2023
Research themes: #Food Science
Abstract: Tiger nut milk (TNM) faces challenges with its stability (i.e. uneven distribution of suspended particles such as proteins, fats, and other solids), affecting consumer satisfaction, especially in regions where tiger nuts are grown. This study aimed to improve TNM stability and assess its impact on physical properties and consumer preferences. By adding 3 g/100 g sodium caseinate (“milk protein”) and 0.1 g/100 g xanthan gum (“thickening agent” or “food thickener”) to TNM, its ability to be stable (and not separate), nutritional quality, and the satisfaction of customers was increased significantly.…View details

Governance & Structure

GRIC is a national collaborative that bridges the gap between researchers and industry stakeholders to drive collaboration and innovation. It comprises universities, research institutions, firms, government entities and international partners with an 11-member Steering Committee and three sub-committees focused on collaboration, capacity-building
and fundraising. Currently hosted by Impact Investing Ghana, GRIC aspires to become a leading collaborative for

Partnerships

GRIC partners with institutions to facilitate and strengthen research commercialisation and industry collaboration.

Key Partners

  • Ministry of Environment, Science, and Technology (MEST)
  • Council of Scientific and Industrial Research (CSIR)
  • Private Enterprise Federation
  • European Chamber of Commerce
  • Ghana Academy of Arts and Sciences

Become a Partner

Let’s work together to transform research into market solutions.

Get Involved

How You Can Engage with GRIC

For Researchers

Upload and showcase your research