Browsing by Author "Graham-Acquaah, S."
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Item Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) French fries(Journal of Food Processing and Preservation, 2015-06) Graham-Acquaah, S.; Ayernor, G.S.; Bediako-Amoa, B.; Saalia, F.S.; Afoakwa, E.O.; Abbey, L.Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen treatment combinations were derived from Box-Behnken design (k=3) and run. Analysis of variance and multiple linear regression analyses were conducted to determine the effects of factors on the texture and color indices and to fit models for predicting the response variables. There were differences in the effects of the same set of factor combinations on textural attributes (hardness, fracturability, cohesiveness, gumminess and chewiness) and color (L, a, b) indices of the two cultivars used. Blanching temperature and frying time had a greater impact on texture and appearance of fried chips than blanching time. Adequately fitted models were derived for predicting the effects of blanching and frying on the textural profile and color of yam chips. © 2013 Wiley Periodicals, Inc.Item A pilot study of the dietary and physical activity behaviours of international students: Implications for health promotion(African Journal of Food Science, 2010) Danquah, A.O.; Yovwinor, O.; Graham-Acquaah, S.; Steiner-Asiedu, M.A cross-sectional survey was conducted to describe the dietary practices of international students attending the University of Ghana, Legon. One hundred and fifty international students volunteered to participate in the study. A structured questionnaire was used to solicit information from respondents. Main outcome measures were self reported demographics, breakfast, lunch, dinner, snacks, meal skipping, fruit and fat related behaviours. Analysis of variance, paired t-test, and logistic regression were used to test for differences and association between dependent and independent variables. The findings indicated the eating habits differed both in the home country and in Ghana. Although breakfast is the most important meal of the day, some (n = 21) respondents skipped it because there was no time for them to eat in the morning due to their tight schedule. There was a significant difference between ethnicity and breakfast intake with more Caucasians eating breakfast than those of African origin. More respondents of African descent (n = 88; 61.1%) than Caucasians (n = 37; 25.7%) were of the view that fruits were of less importance. Reasons for skipping lunch were either not hungry, weight related or lack of time. Science students skipped meals than those in the Humanities and Arts. Food choice was influenced by availability, variety and affordability. More than half of the respondents (78.5%) engaged in some physical activity. There is the need for nutrition education for foreign students as they enter a new environment.Item Spatial Distribution of Total Phenolic Content, enzymatic activities and Browning in White Yam (Dioscorea rotundata) Tubers(Association of Food Scientists & Technologists (india), 2012-06-11) Graham-Acquaah, S.; Sodah Ayernor, G.; Bediako-Amoa, B.; Firibu Kwesi, S.; Ohene Afoakwa, E.Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total phenolic content was observed to be highest in the head and mid sections of the cultivars than at the tail end. PPO activity did not have any specific distribution pattern whereas POD activity was found to be more concentrated in the head than in the middle and tail regions. Browning was found to be most intense in the head regions of the two cultivars studied; and was observed to correlate with total phenol and dry matter contents of tubers. Between the two enzymes, POD activity appeared to be more related to browning than PPO.