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Afoakwah A. N.

Department of Food Science and Technology, University for Development Studies

Tamale

Ghana

  • Department of Food Science and Technology, University for Development Studies

SCHOLARLY PAPERS

4

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918

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Anti-Browning Methods on Fresh-Cut Fruits and Fruit Juice: A Review

African Journal of Biological Sciences, Vol. 2, No. 4, October 2020, pp. 27-32.
Number of pages: 6 Posted: 03 Dec 2020
Afoakwah A. N.
Department of Food Science and Technology, University for Development Studies
Downloads 439 (165,168)

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Fresh-Cut Fruits, Fruit-Industry, Enzymatic Browning, Polyphenol Oxidase Activity, Off-Odors, Sensory Characteristics

2.

Nutritional Composition, Health Benefits and Processing of Coconut (Cocos Nucifera) as an Industrial Underutilised Nut - A Scoping Review

Number of pages: 57 Posted: 13 Sep 2023
Afoakwah A. N., Patrick Owusu- Ansah, Peter Sarpong, Gustav Komla Mahunu and Mildred Osei-Kwarteng
Department of Food Science and Technology, University for Development Studies, University for Development Studies, University for Development Studies, University for Development Studies and University for Development Studies
Downloads 406 (184,129)

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Coconut, coconut products, nutritional composition, health benefits, underutilised

3.

Cashew Apple By-Product as a Functional Ingredient in Pasta Formulation: Assessment of Quality Attributes

Number of pages: 52 Posted: 30 Jul 2025
Emmanuel Duah Osei, Anthony Amotoe-Bondzie, Patrícia Joanidis, Ľuboš Harangozo, Eva Ivanišová, Miroslava Kačániová, Widom Sambian Laar and Afoakwah A. N.
affiliation not provided to SSRN, Eastern Illinois University, Slovak University of Agriculture, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University for Development Studies and Department of Food Science and Technology, University for Development Studies
Downloads 44 (1,157,785)

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Keywords: Food by-product, cashew apple pomace, pasta, functional food, food quality

4.

Indigenous Preparation Practices, Consumption Frequency, and Consumer Perceptions of a Proposed Maize-Okara-Cassava Composite Flour for Tuo Zaafi Preparation in Northern Ghana

Downloads 29 (1,332,057)

Indigenous Preparation Practices, Consumption Frequency, and Consumer Perceptions of a Proposed Maize-Okara-Cassava Composite Flour for Tuo Zaafi Preparation in Northern Ghana

Number of pages: 2 Posted: 09 Apr 2026
Abdul-Aziz Bawa, Fortune Akabanda and Afoakwah A. N.
University for Development Studies, University for Development Studies and Department of Food Science and Technology, University for Development Studies
Downloads 20 (1,500,232)

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Consumer acceptance, Okara valorisation, Sensory perception, Traditional staple foods, Food waste utilisation

Indigenous Preparation Practices, Consumption Frequency, and Consumer Perceptions of a Proposed Maize-Okara-Cassava Composite Flour for Tuo Zaafi Preparation in Northern Ghana

Number of pages: 2 Posted: 09 Apr 2026
Abdul-Aziz Bawa, Fortune Akabanda and Afoakwah A. N.
University for Development Studies, University for Development Studies and Department of Food Science and Technology, University for Development Studies
Downloads 9 (1,614,412)

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Consumer acceptance, Okara valorisation, Sensory perception, Traditional staple foods, Food waste utilisation