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Fortune Akabanda

University for Development Studies

P.O. Box TL 1350

Tamale

Ghana

  • University for Development Studies

SCHOLARLY PAPERS

3

DOWNLOADS

117

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Bacterial Community Dynamics in Spontaneously Fermented Ghanaian Cereals, Legume, Root, Tuber and Plantain Flours

Number of pages: 34 Posted: 22 May 2025
Richard Atinpoore Atuna, Fortune Akabanda, Stefan Bletz, Natalie Scherff, Jan Makurat, Ursula Bordewick-Dell, Matthias Lamping, Guido Ritter, Alexander Mellmann and Francis Kweku Amagloh
University for Development Studies, University for Development Studies, University of Muenster, University Hospital Münster, Münster University of Applied Sciences, Münster University of Applied Sciences, Münster University of Applied Sciences, Münster University of Applied Sciences, University of Muenster and University for Development Studies
Downloads 44 (1,133,231)

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"Culture-independent techniques", "Ghanaian substrates", "Microbial diversity", "Probiotic bacteria", "Spontaneous fermentation", "16S rDNA sequencing", "Microbiome"

2.

Physicochemical Quality and Levels of Pesticide Residue in Cow Milk as Affected by Fermentation Time

Number of pages: 21 Posted: 19 Jun 2023
Fortune Akabanda, Richard Atinpoore Atuna and Ernestina Agaalie Adeenze
University for Development Studies, University for Development Studies and affiliation not provided to SSRN
Downloads 44 (1,145,425)

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Pesticide residues, Fermentation, Milk, Detection, Gas chromatography, Physicochemical Properties

3.

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