Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana.

Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction of PBSB from a fresh mixture of the seed paste, salt, and water (DES); and wet extraction of PBSB from a 12-hour fermented mixture of the seed paste, salt, and water (FSO). Results of physicochemical properties of the PBSB samples showed moisture content of 0.06-0.07%, free fatty acid of 1.38-2.43%, iodine value of 56.50-56.85 Wijs, peroxide value of 5.58-8.52 mEq/kg, relative density of 0.91, refractive index of 1.462-1.464, percent impurities of 0.015-0.017%, saponification value of 165.57-178.02 mg KOH/g, and percent unsaponifiable matter of 2.60-3.18%. The PBSB yield varied in the range of 21.68-26.97%, with the highest average butter yield observed for FWO. Seventeen fatty acids were characterized in the PBSB samples, and they included ten saturated fatty acids, five monounsaturated fatty acids, and two polyunsaturated fatty acids. Key fatty acids found in the PBSB samples were oleic acid (51.21-51.31%), stearic acid (43.22-43.33%), palmitic acid (2.91-3.07%), linoleic acid (0.49-0.51%), linolenic acid (0.12-0.20%), and arachidic acid (0.14-0.15%). PBSB samples produced by the various traditional extraction methods in Ghana recorded similar physicochemical characteristics as unrefined shea butter per the Regional Standard for Unrefined Shea Butter (CXS 325R-2017) as well as Cook Brand Margarine, a common commercial baking fat, and thus, their potential food application such as an alternative shortening/ingredient could be explored in a future study.

Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. "apentu").

Unripe plantain (Musa paradisiaca L.) is rich in nutrients including minerals, vitamin C, and carbohydrates particularly resistant starches with prebiotic properties. However, the fruit is challenged with limited utilisation, and this contributes to its high postharvest losses along the production and supply chain. Information is lacking on incorporating plantain (UPF) in functional dairy food product development. In a completely randomized design, the study evaluated the effect of unripe false horn plantain (var. "apentu") flour (UPF) incorporation (w/v), at 0% (control), 2%, 4%, and 6%, on the composition and sensory quality of yoghurt. The results showed that higher UPF percent incorporation resulted in yoghurts having lower moisture and higher total solid values as well as enhanced nutritional values, in terms of protein, zinc, potassium, calcium, and vitamin C (P < 0.05). Mean pH and total titratable acidity values of the yoghurt products were in the ranges of 3.40-3.65 and 1.00-130%, respectively. Conversely, an increase in UPF incorporation generally reduced consumer likeness scores for yoghurt sensory characteristics including appearance, texture, flavour, taste, aftertaste, and overall acceptability. The control AZ product received the highest ratings in all sensory attributes evaluated. Compared with the control AZ, the BX (2% w/w UPF) yoghurt showed better nutritional quality as well as had comparable ratings for the sensory attributes, particularly in terms of appearance, texture, and flavour. Thus, the formulation containing 2% UPF has the best potential for the production of value-added functional yoghurt, which will be acceptable. However, for high acceptability, further research is needed to improve the impact of UPF incorporation on the overall sensory quality of yoghurt. The study suggests that UPF can serve as a potential supplement for improving the value of yoghurt, and this also contributes to reducing postharvest losses of plantain as a key food security resource. Also, the study findings contribute baseline information to guide future research on functional dairy product development with unripe plantain.

Cashew Apples in Ghana: Stakeholders' Knowledge, Perception, and Utilization.

Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. The cashew apple processors identified high cost of processing equipment, perishability of apples, lack of capital, market, technical know-how, and government support as challenges. Based on these findings, education of the stakeholders on value addition or processing of the apples at household and industrial levels and provision of stimulus packages to private processors are recommended to maximize cashew apple utilization in Ghana.

Broiler performance on finisher diets containing different levels of either Pleurotus ostreatus-fermented dried cocoa pod husk or dried cocoa pod husk supplemented with enzymes.

The purpose was to investigate the feeding value of fibrous cocoa pod husk (CPH) either fermented with Pleurotus ostreatus or supplemented with fibre-degrading multi-enzymes (Viscozyme L + Pectinex 5XL) before inclusion in diets for 3-week-old finishing broilers. Growth performance and carcass yield of broilers fed diets containing 100, 200 or 300 g kg(-1) of the P. ostreatus-fermented CPH or 100, 200 or 300 g kg(-1) of the enzyme-supplemented CPH as well as a normal broiler finisher diet (control), were investigated in a 35-day feeding trial setup as a completely randomised design, with the seven treatments replicated three times. There were significant differences (P < 0.05) among treatments for some of the parameters measured including growth-related indices, percent weights of abdominal fat, intestine, and gizzard. It was concluded that P. ostreatus-fermented dried CPH up to a level of 200 g kg(-1) and enzyme-supplemented dried CPH up to a level of 100 g kg(-1) could be included in broiler finisher diets without any deleterious effects.