Rosemond Godbless Dadzie

• Ph.D. Postharvest Technology
• University of Cape Coast

Eggplant, a major fruit consumed in Africa, suffers from huge losses in quality due to the high perishability of the fruit after harvest. The objective of this work was to investigate the effect of cassava starch coating combined with low temperature storage on extending the quality of eggplant fruits, and to determine the optimal coating condition...

The degree of hydrolysis (DH) and angiotensin I-converting enzyme (ACE)-inhibitory activity of vital wheat gluten (VWG) hydrolyzed using Alcalase were investigated using Box-Behnken response surface methodology (RSM). The mean responses were fitted to a second order polynomial to obtain regression equations. The enzyme-substrate ratio and the hydro...

The water-soluble vitamins (WSV): ascorbic acid (vitamin C), thiamine (B1), riboflavin (B2), niacin (B3), panthothenic acid (B5), pyridoxine, and pyridoxal (B6), folic acid (B9), biotin(B8) , and B12 are very essential in the diet of humankind. As a result of ever increasing pressures from both consumers and legal enforcers, to specify accurately n...

Protein deficiency, especially among children, is prevalent in most developing countries. One sustainable strategy proposed to tackle this deficiency is by incorporating locally available but underutilised staple foods that are rich in proteins such as Bambara groundnut into pre‐existing and popular diets such as porridge prepared from roasted maiz...

Eggplants are highly nutritious and feature prominently in food recipes in the tropics. However, losses in weight, firmness, and nutrients affect the quality of the fruit after harvest. This work investigated the use of beeswax as a potential coating to improve the quality of eggplant fruit. Eggplant fruit were coated with a 3% beeswax solution alo...

To assess the contamination of processed chilli pepper and tomatoes, a report over the past four decades since the establishment of the Rapid Alert System for Food and Feed (RASFF) was retrieved and analysed. Out of the 887 notification reports assessed for eligibility, 446 were found regarding chilli pepper and tomato contamination. This study ide...

Food labels are important public health tool that provides consumers with nutritional information to make informed and healthier food choices. This study aimed at determining the level of knowledge and understanding of nutritional information on food labels and its impact on food choices among students at the University of Cape Coast, Ghana. A cros...

COVID-19 pandemic still demands a worldwide adjustment in lifestyle, and the effects of the pandemic on food choices and consumption may have future implications for food security. This study reports the influence of the COVID-19 pandemic on food acquisition and choices, meal preparation and consumption, and the frequency of herbs, fruit and vegeta...

Blanching, a pre-processing procedure, is usually carried out to inhibit enzymatic and other reactions which contribute to loss of quality prior to processing of green leafy vegetables. In this work the effect of hot water, steam and microwave blanching on peroxidase inactivation, colour changes, ascorbate degradation and changes in phenolic conten...

Food adulteration has become a threat to many countries as most individuals have consumed food items without knowing that it has been adulterated, leaving the consumer with various ailments. This study identifies the degree of adulteration in some commonly used food items bought by consumers and the means of detection. The study comprised 384 women...

Aloe vera gel has been investigated as possible edible coating to help improve the storage life of fruits after harvest. The study sought to investigate the effect Aloe vera gel coating with or without citric acid pretreatment on the quality of eggplant fruits during low temperature storage and in shelf life. Briefly, eggplants were coated with Alo...

The leaves of Colocasia esculenta and Corchorus olitorius deteriorate quickly after harvest due to the loss of green color caused mainly by the activity of enzymes. Blanching, can be used to inactivate these enzymes to help slow down the loss of green color, although this may affect the nutritional quality of the leaves. In this study, the effect o...

Sub-Saharan Africa (SSA) is among the poorest region in the world, and undernourishment continues to be a great challenge although this region is endowed with a lot of underutilized plant species (UUPS), which are rich in nutrients, especially micronutrients that are unavailable in staple foods. The potential for fortifying major staple foods with...