Tomato production can serve as a source of income for most rural and periurban producers in most developing countries of the world. However, postharvest losses make its production unprofitable in ...these parts of the world. Postharvest losses in tomatoes can be as high as 42% globally. Postharvest losses in tomatoes can be either quantitative or qualitative. Even though emphasis in crop research nowadays is increasing shifting from quantity to quality of produce, there is still little improvement in the quality of commercially produced tomato varieties, hence resulting in high quality losses. From the study it was discovered that the postharvest quality status of tomatoes partly depended on some preharvest practices carried out during production. Some of these factors are fertiliser application, pruning, maturity stage, cultivar selection, and irrigation. Using best postharvest handling practices or factors such as temperature, relative humidity, gases in storage, postharvest calcium chloride application, and physical handling procedures to maintain the quality after harvest was also critical. It was concluded by this study that understanding and managing both preharvest and postharvest factors properly will reduce the postharvest quality losses in tomatoes.
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FZAB, GIS, IJS, IZUM, KILJ, NLZOH, NUK, OILJ, PILJ, PNG, SAZU, SBCE, SBMB, UL, UM, UPUK
The seeds of baobab were found to have both industrial and domestic uses due to their essential oil qualities for topical medication. However, the seeds found in this study area in Ghana are ...underutilised and sometimes thrown away after being taken off the pulp. The present study is aimed at examining the impact of the two predominant techniques used for oil extraction from nonoily seeds, namely, mechanical extraction and Soxhlet (n-hexane) extraction, on both the oil yield and physicochemical properties of crude oil derived from baobab seeds. The study looked at the iodine value, peroxide value, acid value, colour, density, and other variables. Refractometers, chroma meters, and titration techniques were used for the determination of specific properties using standard methods. The Soxhlet method of oil extraction was superior in terms of maximum oil recovery, recording a value of 27.75%, in contrast to the mechanical method, which yielded a significantly lower recovery rate of 5.422%. The peroxide and iodine values were found to be 15.09 and 11.89 mEq/g and 85.89 and 88.45 g/100 g for the mechanical and Soxhlet extraction methods, respectively. Statistically significant differences (p≤0.05) were observed between the two oil extraction methods in some of the properties measured. The study discussed the impact of these oil properties on the application of both food and nonfood products. Finally, the study has provided an essential set of data and information to enable product initiators in the cosmetic, food, and other industries to make informed decisions regarding the utilisation of baobab oil as a constituent in the formulation of products.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
Commercial poultry feed required for proper growth of birds and egg production contains essential nutrients with maize as key component. Inadequately dried maize is prone to aflatoxin contamination ...and therefore when used in feed formulation for poultry may compromise the safety of the feeds and poultry products. This study investigated the levels of aflatoxins in feed ingredients, feed and poultry products sampled from Eastern and Greater -Accra regions of Ghana. The aflatoxin levels of B1, B2, G1, and G2 were determined using a High-Performance Liquid Chromatography (HPLC) methodology. Main feed ingredients used were fishmeal, cotton seed cake, soya meal, rice, wheat and maize bran as well as maize grains. There was correlation between the level of aflatoxins and moisture content in poultry feed ingredients. All the poultry feeds (100 %) analysed showed the presence of aflatoxins with total aflatoxins recorded ranging from 5.32 to 29.88 μg/kg. Maize samples of the poultry feeds, from all two regions, revealed maize to be a major contributor to the overall total aflatoxin contents found in the feed. Five (5) out of ten (10) communities investigated in the two (2) regions where the poultry feeds were examined recorded total aflatoxin levels in maize above the Ghana Standard Authority (GSA) specification of 20 μg/kg. Aflatoxins G1 and G2 were not detected in all samples of chicken meat and eggs. Total aflatoxin levels recorded for all chicken meat and eggs were below GSA specification of 5 μg/kg; implying that these products were safe for consumption.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer ...gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = −0.33). The protein and fat composition of Wild (91.00 ± 0.00c) and 1.94 ± 0.05a respectively were higher than farmed gelatin of protein (91.00 ± 0.00c) and fat (0.84 ± 0.08b) but gelatin from the farmed type were clearer (98.30 ± 0.28a) than wild type (94.60 ± 0.28b). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Green leafy vegetables (such as cocoyam (Colocasia spp) leaves, spinach (Spinach spp), amaranths (Amaranthus spp), roselle leaves (Hibiscus spp), and lettuce (Lactuca spp)) form a major part of ...Ghanaian meals providing essential vitamin such as A, B and C and minerals including iron and calcium as well as essential bioactive compounds. However, the practices involved in the production, distribution and handling of these nutrient rich vegetables, by most value chain actors in Ghana, unfortunately pre-dispose them to contamination with pathogens, heavy metals and pesticides residues. These have therefore raised public health concerns regarding the safety and quality of these green leafy vegetables. Understanding the current perspectives of the type of pathogens, heavy metals and pesticide contaminants that are found in leafy vegetables and their health impacts on consumers will go a long way in helping to identify appropriate mitigation measures that could be used to improve the practices involved and thereby help safeguard human health. This review examined reported cases of microbial, heavy metal and pesticides residue contamination of green leafy vegetables in Ghana from 2005 to 2022. Notable pathogenic microorganisms were Ascaris eggs and larvae, faecal coliform, Salmonella spp., Staphylococcus aureus Streptococci, Clostridium perfringes, and Escherichia coli. In addition, Lead (Pb), Cadmium (Cr), Chromium (Cr), Zinc (Zn), Iron (Fe), Copper (Cu) and Manganese (Mn) have been detected in green leafy vegetables over the years in most Ghanaian cities. Pesticides residues from organochlorine, organophosphorus and synthetic pyrethroid have also been reported. Overall, microbial, heavy metals and pesticide residue contamination of Ghanaian green leafy vegetables on the farms and markets were significant. Hence, mitigation measures to curb the contamination of these vegetables, through the food chain, is urgently required to safeguard public health.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Most cassava chipping machines adopt the fixed chipping clearance at different speeds accounting for inconsistencies in chip geometries. These irregularities influence drying time and may cause ...fermentation, culminating in poor quality and safety of dried chips. The need to develop a variable chipping machine capable of producing varied chip sizes for different uses necessitated this research. The main objective of this study was to develop and test the impact of a cassava chipping machine with a variable clearance and varying cutting speed on chip geometry. Drum operation speeds of 460 rpm, 730 rpm, and 800 rpm, and chipping clearances of 6 mm, 18 mm, and 28 mm were considered in this study. The study considered two twelve-month maturing varieties of cassava. These varieties were the Ampong (an improved variety) and Ankrah (a local variety). Processing time was varied between freshly harvested (FH) and 48 h after harvest (48AH). The initial moisture contents of the Ampong variety were 68.1% and 65.4% wet basis for the FH and 48AH samples, respectively. The Ankrah variety recorded 66.0% and 61.0% wet basis for FH and 48AH samples, respectively. Results from the performance evaluation test indicated that operational speed and chipping clearance had a significant effect (P<0.05) on the chips’ length, width, and thickness. Ankrah variety recorded the shortest mean chip length at 6 mm clearance and 730 rpm for the FH samples. On the other hand, Ampong samples at 730 rpm and 18 mm machine clearance recorded the shortest mean chip length for the 48AH samples.
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•As, Mn, and Pb levels recorded for all unprocessed samples were higher compared to WHO specifications.•Home processing methods reduced the levels of As, Cd, Hg, Mn and Pb in food ...crops grown in and around Akwatia and Obuasi mining centers in Ghana.•The most effective method in reducing the levels of heavy metals was through boiling and least through roasting.
Unregulated small-scale mining activities, by young untrained men using some poisonous chemicals, occur in several agricultural forest belts in Ghana. These activities contaminate water bodies in these areas, which happen to be the main farming sites where food crops are intensively cultivated. The presence of these heavy metal contaminants in popular food staples is therefore worrying because of its adverse health implications. Previous studies have shown that processing is able to decrease the concentrations of heavy metals in foods. This study investigated the effectiveness of home processing methods (boiling, frying and roasting) in significantly reducing the levels of heavy metal contaminants in food crops grown in and around two main mining centers in Ghana. The heavy metals contaminants analyzed for, were Arsenic (As), Cadmium, (Cd), lead (Pb), Manganese (Mn), and Mercury (Hg), determined using atomic absorption spectrometry (AAS) and inductively-coupled plasma mass spectrometry (ICP-MS). From the data, the average daily intakes of the heavy metals and the associated long-term health risks to consumers were assessed. Unprocessed samples from Akwatia had higher levels of contaminants than those from Obuasi. Levels of Mn, Pb and As recorded in all unprocessed samples were higher compared to WHO permissible limits in foods. The levels showed a decreasing trend in the processed samples; with the lowest As and Pb content recorded after frying and boiling. The study showed that roasting allowed for the least reduction in the heavy metal contaminations in the four food crops. The levels of Cd in both processed and unprocessed samples were within safe WHO specifications. Except for Pb in unprocessed cassava, boiled cassava and unprocessed plantain and Hg (unprocessed yam and roasted yam), the hazard indices of all metals in all food crops were less than one and posed no risk to consumers. The study therefore reveals that the normal home processing methods are able to reduce the levels of heavy metal contaminants found in cassava, cocoyam, plantain and yam considerably.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
To facilitate effective provision of government support to local fabricators and improve their exposure to prospective clients in order to boost their productivity, it is necessary to understand the ...challenges currently impeding existing businesses as well as prospects at play with a view to identifying and promoting some recommendations and suggestions. The study explored the status, challenges and prospects of food processing equipment fabricators in three regions of Ghana: Greater Accra, Ashanti and Volta. The research generated an updated database of fabricators, identified relevant challenges and prospects, and established a relationship between the education level of respondents and the types of food processing equipment fabricated. A total of 101 fabricators answered the structured questionnaire. Majority of respondents (81%) were married. 41% had junior high school and 20% senior high school education. Farming (31%) and trading (23.8%) provided the highest secondary sources of income to fabricators. 953 dependents were found to be direct beneficiaries of income generated from fabrication works. 33 food processing equipment were recorded with the fufu extruder and cassava grater obtaining the highest frequencies. 33.9% of respondents had not registered their businesses with the Registrar General's Department. Cross reference analysis depicted that education level of fabricators influenced the types of equipment fabricated; most especially in the fabrication of palm fruit boilers. The work recommends downward review of electricity and import tariffs of fabrication raw materials and machine spare parts, regular capacity building programs, and reduced requirements for company registration and association membership to boost productivity in the sector.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The concentrations of Arsenic (As), Lead (Pb), Mercury (Hg), Copper (Cu), Iron (Fe), and Zinc (Zn) in doughnuts, cookies, and bread prepared from root and tuber and cereal crops composite flours were ...quantitatively measured by Atomic Absorption Spectrophotometry. Varying concentrations of trace metals were identified in three pastry products. Concentration of Hg was <0.01 mg/kg wet weight in all three pastry products. The As levels in all three pastry products ranged between <0.01 and 0.03 mg/kg. Concentrations of Pb was <0.01-0.05 mg/kg, far lesser than 10 mg/kg recommended limit by World Health Organization (WHO). The highest Fe level of 66.3 mg/kg occurred in cookies made from millet composite flour, whereas the lowest value of 10.4 mg/kg was in doughnuts made from water yam composite flour. Concentrations of Cu (1.03-1.83 mg/kg) and Zn (5.49-13.72 mg/kg) were lower than the tolerance limit of 40 mg/kg set by WHO. The presence of trace metals at varying concentrations in all three pastry products demonstrates the need for observing food safety controls in sourcing for raw materials and during processing of flours from root and tuber and cereal crops.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Changes in the heavy metal content and proximate composition during the 28 day composting of cassava peels used in the cultivation of the oyster mushrooms Pleurotus ostreatus strain EM-1 was studied. ...Significant dry weight variations of cellulose, hemicellulose and fat contents were observed from day 0 to 12. Decreases from day 12 to 28 had the values of 15.4, 57.6 and 56.12%, respectively, while lignin, protein and crude fibre values showed a gradual increase from day 0 to 28, with maximum values of 23.73, 49 and 73%, respectively. Cyanide content however showed a reduction from the initial 3.89 to 2.01 mg/L by day 12 and a marginal increase of 16 by day 28. This was however not detected in the mushroom harvested. The levels of heavy metal content in composted cassava peels in decreasing order was iron (Fe), manganese (Mn), zinc (Zn), lead (Pb) and copper (Cu) while that for uncomposted cassava was Fe, Zn, Pb, Mn and Cu. Levels of Cu, Mn, Pd and Zn in mushroom samples analysed were in agreement with reported values in literature. Of all the heavy metals examined, iron accumulated excessively, indicating that P. ostreatus strain EM-1 is a good bio-accumulator of Fe.
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