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Angelina O. Danquah (BSc (KNUST) MSc (Acadia) PhD (McGill))

Angelina O. Danquah (BSc (KNUST) MSc (Acadia) PhD (McGill))
Associate Professor
adanquah@ug.edu.gh

Academic Qualifications

1. McGill University, Canada: 1988 - 1992: PhD (Food Science)
2. Acadia University, Canada: 1985 - 1987: M.Sc. (Chemistry)
3. Kwame Nkrumah University of Science & Technology, Ghana: 1979 - 1984: Bachelor of Science (Biochemistry)

Professional Membership

1. Ghana Science Association (GSA) (1998 – Present)
2. Institute of Food Technologists (IFT, USA) (1989 – 2000)
3. Ghana Home Economics Association (GHEA) (1997 – Present)

Awards

  • Conference Grant – Federation of Food Science & Technology (EFFoST) Conference, 11 – 13 November, Budapest, Hungary, 2010
  • Best University Teacher in the Sciences, Universoty of Ghana, Legon, 2001
  • McGill/CIDA fellowship for Ph.D Degree, 1988 – 1992
  • Acadia Graduate Fellowship for M.Sc. Degree, 1985 – 1987
  • Ghana Government Scholarship for B.Sc. Degree, 1979 – 1984

Research Interest

Prof. Danquah’s research interests are in food product development using underutilized foods.
Nutritional problems are prevalent in developing countries. Many people are undernourished because of factors such as population growth, over-dependence on few staples and socio-cultural changes which have placed African traditional diets at a disadvantage. A way of combating undernutrition is to mobilize and use indigenous foods such as African Yam Bean, finger millet, tiger nuts, oyster mushrooms among others in food preparation to add nutritional value to meals. Prof. Danquah is also interested in adolescents eating patterns, Food enzymology, and Food hygiene practices of street food vendors.

Current Research Project

The use of sustainable processing to deliver affordable nutritious beverages combining cocoa pulp and African nuts.
The potential for developing nutritious food products from by-products of Cocoa such as the pod, husk and pulp is currently underutilized. However, there is evidence that supports the use of Cocoa pulp in development of beverages.

Past Research Projects

1. Physicochemical and sensory evaluation of a breakfast cereal made from sprouted finger millet-maize composite flour. 2019

2. Sensory and physicochemical evaluation of ‘Burkina’ made with composite (cow and tiger nut) milk. 2018

3. Comparative study of the nutritional status of school aged children enrolled on the Ghana School Feeding Programme: A case of Kwabre East and the Tolon District of Ghana. 2018

4. Prevalence of undiagnosed type 2 Diabetes Mellitus and its associated risk factors among adults (18 – 50) years in the Tamale Metropolis of the Northern Region of Ghana. 2018

5. Process and product development of African Yam Bean sauce thickener, 2017

6. Consumption patterns, perceptions and total carotenoids, iron, and zinc contents of yellow flesh cassava, 2016

7. Physicochemical and sensory evaluation of biscuits made from defatted tiger nuts and wheat composite flour, 2015

Recent Publications

1. P. Nyarko-Mensah, J.G.N. Amissah, A.O. Danquah and F.K. Saalia (2019). Physicochemical properties, consumer preference and microbiological quality of “Burkina” made with composite (Dairy and Tiger nut) Milk. IFT19, New Orleans, LA, USA. June 2-5.

2. E.A. Duah, E. Parkes, R.O. Baah, A. Acquatey-Mensah, A.O. Danquah, K.Holger, P. Kulakow, M. Steiner-Asiedu. (2016). Consumption trends of white cassava and consumer perceptions of yellow cassava in Ghana. Journal of Food and Nutrition Research. 4(12): 814-819.

3. Steiner-Asiedu, M., Agbemafle, I., Setorglo, J., Danquah, A.O. and Anderson, A.K. (2014). Carotenoid content of Corchorus olitorius and Solanum macrocarpon – commonly used Ghanaian vegetables. International Food Research Journal, 21(5): 2063-2067.