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Research
Carrot Juice: The new preservative for Bissap?
(Original Title: Examining the effects of carrot juice addition on the physicochemical properties, bioactive profile and sensory properties of bissap extract during storage)
Miss.Beatrice Tagoe | Published on: September 24, 2024
Research themes: #Innovation #Food Science
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.…
Research
Automating Glaucoma Diagnosis using Artificial Intelligence
(Original Title: MLCs for Advanced Glaucoma Diagnosis: A Study within the Ghanaian Healthcare Context)
Dr.Emmanuel Adator | Published on: October 31, 2024
Research themes: #Innovation #Product Development #Artificial intelligence #Health
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.…
Research
Breaking down a common water treatment chemical with light and chemicals
(Original Title: Photolysis of examethylenediaminetetra (methylenephosphonic acid) (HDTMP) using manganese and hydrogen peroxide)
Dr.Isaac Mbir Bryant | Published on: January 14, 2020
Research themes: #Innovation
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.…
Research
Using infrared technology to improve the quality and safety of cocoa beans
(Original Title: Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: a review)
Prof.Ernest Teye | Published on: November 5, 2019
Research themes: #Innovation
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.…
Research
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.)
Dr.Nazir Kizzie-Hayford | Published on: February 10, 2021
Research themes: #Product Development
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.…
Research
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)
Dr.Selorm Akaba | Published on: May 31, 2021
Research themes: #Innovation
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.…
Research
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)
Dr.Isaac Mbir Bryant | Published on: August 20, 2019
Research themes: #Innovation
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.…
Research
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)
Prof.Ernest Teye | Published on: May 14, 2013
Research themes: #Food Science
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.…
Research
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)
Dr.Nazir Kizzie-Hayford | Published on: August 23, 2023
Research themes: #Food Science
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.…
Research
How climate-smart farming can help secure food in Ghana
(Original Title: Sustainability responses to climate-smart adaptation in Africa: implication for food security among farm households in the Central Region of Ghana)
Dr.Selorm Akaba | Published on: January 11, 2021
Research themes: #Innovation
This study explores how farming practices that adapt to climate change impact food security in Ghana’s Central Region. It finds that most farmers are using low to moderately sustainable practices, which affects their food security. While many households experience hunger, those who adopt more sustainable farming practices tend to have better food security. The study suggests that improving the sustainability of farming can help protect against the effects of climate change and improve food availability for farm households.…