Frederick Sarpong

CSIR - Council for Scientific and Industrial Research - Ghana · Oil Palm Research Institute

With the aim of finding an alternative ameliorative mechanism for 2-furoylmethyl-amino acid (2-FM-AA) formation in drying technology, this work was conducted. This was achieved by drying banana with relative humidity (RH) convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) at 2.0 m/s air velocity. The results revealed that at ev...

The influences anti-browning agents (citric and ascorbic acids) and relative humidity (RH) on dried banana slices were investigated. Three concentrations (0.5, 1.0 and 1.5% w/v) of each citric and ascorbic acids pretreated banana slices (5 mm) were dried under 75 °C, 10, 30 and 50% RH and 2.0 m/s air velocity in RH-convective hot air dryer. The rel...

Investigating the kinetics of enzyme activities and browning indexes in food are very essential in understanding the enzyme inactivation and browning pigmentation reaction during drying processing. In order to understand and predict accurately the enzyme inactivation and browning pigmentation of banana slices using Relative Humidity (RH)-convective...

To compare and understand the ameliorative effect of coating gums and predict accurately the enzymes inactivation and browning pigmentation of apple slice in cold storage condition, this study was conducted. Three gums (Acacia senegal, Xanthan, and Karaya) coating and distilled water (used as control) were applied to apple slices and stored for 21...

Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodne...

Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty aci...

Fresh rice bran is susceptible to rancidity during storage and transportation and needs a stabilization process to inactivate enzymes and retain maximum nutrients. Two stabilization methods, i.e., dry‐heat and extrusion, were applied to study the changes in nutritional composition, volatile compounds, and storage stability of rice bran under varied...

To appreciate and explore the potential use of coconut oil as substitute in chocolate this research was conducted. In achieving this, three different chocolates were formulated using varied amount of coconut oil (5–15%) as cocoa butter substitute. The formulated chocolate samples and a control were stored for 21 days to evaluate the kinetic reactio...

There has been tremendous demand for palm oil globally due to it varied used in the food, biofuel, and oleochemicals. Ghana is a net importer of palm oil despite producing some best yielding varieties. This is ascribed to operation of palm oil artisanal mills, which account for close to 80% of palm oil production. Artisans are bedeviled with enormo...

In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit...

The exploration into biopolymer applications in recent times is fast growing and extensive. The various applications currently depict how far biopolymers are breaking barriers and surmounting all drawbacks to replace the synthetic polymers obtained from petroleum-based materials. The merit to this relevance can be attributed to their excellent prop...

The drying kinetics, thermodynamic properties, and energy consumption of five potential coconut cultivars identified by Ghana's CSIR-Oil Palm Research Institute were studied. Drying was carried out in a convectional dryer using four temperatures (70, 80, 90 and 100oC) and 2.0 m/s air velocity. The asymptotic model was adjudged the best fit model in...

In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC–MS were used, respectively. A total number of 56 volatile compounds wer...

As part of improving energy efficiency and quality of dried product, a hybrid infrared dryer was constructed by combining infrared (IF) and hot-air heating (HAD) systems and can be used to dry fruits and vegetables. This hybrid drying system is composed of hot-air drying and infrared heating system and was tested by drying garlic slices (3 mm) at 0...

Increasing demand for fresh tomato across the globe has necessitated imperative mechanism such as packaging materials for storage to extend shelf-life. In this study, shelf-life extension of tomato was studied using three packaging materials under two temperatures. The results with much emphasis on statistical interpretation revealed that the non-p...

The drying of banana slices was investigated under different relative humidity (RH) in a convective hot-air dryer. The experiments were conducted using 10, 20, 30 and 40% RH, 75oC and 2.0 m/s air velocity drying conditions. Drying kinetics, energy consumption and thermal properties were investigated. Eight mathematical models describing thin layer...

Milk and dairy products are considered as essential sources of lipid-soluble vitamins (LSVs) for human nutrition. Due to the lower concentrations, complexity, and instability of LSVs during extraction, their quantification remains challenging. This review focus on advances in the extraction and quantification of LSVs from different dairy products....

This study is aimed at producing economical and high-quality phalsa diet squash (DSP) by partial or full replacement of sucrose with an equivalent sweetness from the safe artificial sweeteners, such as sucralose and saccharine. A zero-order, first-order, and second-order models were used to describe the kinetics degradation of vitamin C, toftal ant...

The impact of roasting on the quality attributes and storability of gurum seeds oil is underestimated. Thus, it was investigated the influence of conventional oven roasting (COR) treatments (at 140, 160, and 180ºC) on the quality attributes and storage stability of gurum seeds oil. The acid value (AV), peroxide value (PV), fatty acids (FAs), vitami...

The study evaluated DSSAT's CERES-Maize and CROPGRO models for their effectiveness in simulating the growth of maize, groundnut, and cowpea under dynamic nutrient amendments and water management practices in field experiments. The experiments were laid-out in split-plot with water management (rainfed and irrigated) as main plots and fertilizer (org...

Abstract As part of finding a mechanism to ameliorate the decomposition of phytochemicals and antioxidants in drying processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH) dryer at varied temperature (60–80 °C) combined with RH (10–30%) conditions. The results revealed that higher RH retai...

As part of finding a mechanism to ameliorate the decomposition of phytochemicals and antioxidant in drying processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH) dryer at varied temperature (60–80 °C) combined with RH (10–30%) conditions. The results revealed that higher RH retained with si...

Cucurbitaceae family seeds are mostly discarded as agro‐industrial wastes. Gurum (Citrullus lanatus var. colocynthoide) is an underutilized wild cucurbit plant, closely related to desert watermelon, which is grown abundantly in some African countries. Gurum seeds can play a significant role in health and nutrition due to their high oil content. Thi...

Irradiation can control pathogens in eggs without heat, thereby preserving eggs for long periods. The aim of this study was to determine the effects of gamma radiation on the chemical composition and protein quality of the whites and yolks of duck, goose, turkey, and chicken eggs. Ten eggs from each species were placed in pulp cartons and irradiate...

The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60 °C was tested to study the kinetics modeling, phytochemicals, antioxidant activities, and functional and textural changes of the final dried product. The results indicated th...

Background: Iodine Deficiency Disorders (IDDs) continues to be a problem in Ghana after several years of salt fortification with iodine. Sustainable IDDs prevention requires a well-informed population and their willingness to use iodized salt. This study determined the levels of knowledge of men on iodized salt, IDDs iodized salt usage. Methods: Th...

Increasing demand for fresh okra (Abelmoschus esculentus L.) has necessitated that shelf-life be extended. Natural edible coatings do not have human safety issues associated with chemical preservatives. Extension of shelf-life due to delay of chlorophyll degradation in okra was assessed using guar gum coating alone or mixed with sodium chloride. Al...

Background: Iodine Deficiency Disorders (IDDs) continues to be a problem in Ghana after several years of salt fortification with iodine. Sustainable IDDs prevention requires a well-informed population and their willingness to use iodized salt. This study determined the levels of knowledge of men on iodized salt, IDDs iodized salt usage. Methods: Th...

Bisphenol A (BPA) is believed to affect a varietyof physiological functions associated with humandiseases[1]. Bisphenol F (BPF) is an alternative tobisphenol A. Ninety percent of BPF is used as amonomer in the synthesis of polyvinyl chloride (PVC)and other compounds[2]. Bisphenol S (BPS) is astructural analog of bisphenol A, which is widelyused as...

The influence of ultrasound‐ethanol (US‐E) pretreatment durations (10, 20, and 30 min) on apple slices dried with varied temperatures (60, 70, and 80°C) using pulsed vacuum dryer was investigated. The results showed that untreated sample (control) took 375, 325, and 225 min to achieve a constant weight of drying whereas drying time for 30 US‐E samp...

In this study, separation of peptides with Angiotensin I converting enzyme (ACE)-inhibitory capacity obtained from ultrasonically pretreated defatted corn germ protein (DCGP) by using a new continuous system of enzymatic hydrolysis coupled with membrane separation (EHC-MS) were investigated. Ultrasonic pretreatment was applied to enhance the enzyma...

Cherry tomato fruits were treated with three dual-frequency ultrasound (US) at different temperature and time. The three treatment variables, that is, dual-frequency US, temperature, and time were optimized with the aid of response surface methodology (RSM). About 20/40 kHz, 52°C, and 6 min were the optimum condition obtained for total bacteria cou...

Sorghum sourdough made with lactic acid bacteria (LAB) and fruit products are of interest in the preparation of a variety of fermented baked products. In this study, diferent levels (10, 20, and 30%) of sorghum sourdough were fermented by a blend of L. plantarum and L. brevis and various levels of dry nabag pulp powder (1, 3, 5, and 7%). Physicoc...

Thermosonication (TS) was applied to optimize the quality characteristics of orange juice and to inactivate Alicyclobacillus acidoterrestris vegetative cells using the Box–Behnken design by varying temperature (45–75°C), time (20–40 min), and frequency (20–60 kHz). Results from the response surface methodology showed that the optimal conditions for...

In this paper, the impact of ultrasound pretreatment on the kinetics and thermodynamics of defatted corn germ protein (DCGP) enzymatic hydrolysis was evaluated. The enzymatic hydrolysis kinetics and thermodynamics were studied for traditional method and ultrasonic pretreatments with a single-frequency counter-current S type (20 KHz) (SFU) and a mul...

In this work, defatted corn germ protein (DCGP) was pretreated with single frequency ultrasound 20 KHz (SFU) and multi-frequencies ultrasound (20, 28, 35 and 40 kHz) (MFU). Analysis such as microstructures, morphology structure, amino acid content, degree of hydrolysis, protein hydrolysate concentration and angiotensin-converting enzyme (ACE) inhib...

The detrimental health implications of chemical preservatives in fruits have necessitated exploitation of safe and natural alternatives such as edible gums. This work studied shelf-life extension in grape (Pinot noir) under cold storage by xanthan gum (XAN) coatings enriched with ascorbic acid (XANAS) and citric acid (XANCI). Standard scientific me...

To improve the utility of walnut meal protein, influences of ultrasonication on the kinetic and thermodynamic constraints of enzyme (trypsin) hydrolysis were assessed using a multi‐frequency counter current S‐type ultrasound machine. Results revealed that both the ultrasonication treatment and control hydrolysis obeyed the first‐order kinetics with...

The effect of ultrasonic pretreatment and combined ultrasonic-osmotic dehydration using different pretreatment times (10, 20, 30, and 45 min) at 60°C was investigated. The aim of the present work was to shorten the total drying time and to improve the quality of sweet potato slices. The results showed that the moisture effective diffusivity increas...

The productiveness of ultrasound (US) is affected by its frequency, power, and time, which has been reported to be very effective during food treatment when combined with other techniques of treatments. The study was aimed to evaluate the effect of mono‐frequency (MFU), simultaneous dual‐frequency (SDFU), and simultaneous tri‐frequency US (STFU) at...

This study investigates the effects of catalytic infrared (CIR) dry-blanching (CIRDB) on the processing and quality of garlic slices. CIRDB processing parameters of CIR processing temperature, slice thickness and processing time were studied versus the processing characteristics of internal temperature, peroxidase (POD) activity and moisture reduct...

Investigating the kinetics of bioactive and antioxidant compounds in food are very crucial in understanding the degradation reaction during storage and processing. To understand the ameliorative effect of relative humidity (RH) and predict accurately the degradation of bioactive and antioxidant compounds of banana slice using RH-convective hot air...

The effects of ultrasonication (US) on phytochemical, volatile profile and sensory qualities of lactic-acid-fermented mulberry juice were studied. The juice was sonicated at 5.0 °C, 60 W and at varying pulsed frequencies and times (22 kHz for 10 min, 22 kHz for 20 min, 24 kHz for 10 min and 24 kHz for 20 min). It was observed that US significantly...

Ghana is characterized by six agroecological zones all of which provides various agricultural resources towards the country’s bid to becoming food secured. However, the predominantely drier savannah zones are usually affected by periodic droughts and food insecurity. The government’s intervention in reducing the impact of drought on agriculture and...

Essential amino acids, fatty acids, vitamins and minerals forms the four major groups of nutrient needed to support human biochemical processes. Turkey berry has been found to possess all these nutrients, but keeping the berry in the fresh state inevitably causes high post-harvest loss. Establishing knowledge of preserved nutritional content whilst...

The need for non-dairy probiotic beverages has been on the rise due to various consumer needs and concerns. The current study measured the proximate composition of two non-diary probiotic beverages (made of tiger nut milk and soymilk) as well as a control sample and determined which sample was most preferred on measures of appearance, mouthfeel, fl...

To know through sensory evaluation the optimum formulation of cabbage (Oxylus variety) juice blended with juices from two cultivars of orange (Valencia late and blood) (nine blends) through Design Expert (8.0.7.1 version) software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected...