Emmanuel O. Afoakwa; BSc, MPhil (Ghana) PhD (Strathclyde)
Emmanuel O. Afoakwa; BSc, MPhil (Ghana) PhD (Strathclyde)
Professor (Leave of absence)
eafoakwa@ug.edu.gh
AREA OF SPECIALIZATION
Food Science and Technology
RESEARCH INTEREST
- Food Quality Management Systems;
- Cocoa Production and Processing Technology;
- Chocolate Technology;
- Canning Technology;
- Cereals and Legume Processing Technology;
- Palm oil processing and quality management;
- Traditional Food Fermentation Systems
SELECTED PUBLICATIONS
- Hinneh M, Van de Walle D, Tzompa-Sosa DA, Haeck J, Abotsi EE, De Winne A, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K. (2019). Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques. European Food Research and Technology. 2019:1-6.
- Chiwona-Karltun, L., Nyirenda, D., Mwansa, C. N., Kongor, J. E., Brimer, L., Haggblade, S., & Afoakwa, E. O. (2015). Farmer preference, utilization, and biochemical composition of improved cassava (Manihot esculenta Crantz) varieties in southeastern Africa. Economic Botany, 69(1), 42-56.
- Graham‐Acquaah, S., Ayernor, G. S., Bediako‐Amoa, B., Saalia, F. S., Afoakwa, E. O., & Abbey, L. (2015). Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) French fries. Journal of Food Processing and Preservation, 39(1), 19-29.
- Afoakwa, E. O., Kongor, J. E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9651-9670.
- Chiwona-Karltun, L., Afoakwa, E. O., Nyirenda, D., Mwansa, C. N., Kongor, E. J., & Brimer, L. (2015). Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region. International Food Research Journal, 22(3).
- Afoakwa, E. O., Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9635-9650.
- Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-Food Science and Technology, 62(1), 592-597.
- Afoakwa, E. O., Ofosu-Ansah, E., Takrama, J. F., Budu, A. S., & Mensah-Brown, H. (2014). Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.International Food Research Journal, 21(6), 2221-2227.
- Kpodo, F. M. K. K., Afoakwa, E. O., Amoa, B. B., Budu, A. S. and Saalia, F. K. (2014). Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut- Cow Milk Yoghurt. Journal of Nutritional Health & Food Engineering, 1 (1).
- Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., & Felix, J. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. J Nutrition Health Food Sci, 1(1), 5.
- Mensah-Brown, H., Afoakwa, E. O., & Wadie, W. B. (2014). Optimization of the Production of a Chocolate-flavoured, Soy-peanut beverage with acceptable Chemical and Physicochemical Properties using a Three-component Constrained Extreme Lattice Mixture Design. Food Science and Quality Management, 23, 46-54.
- Aidoo, R. P., Clercq, N. D., Afoakwa, E. O., & Dewettinck, K. (2014). Optimisation of processing conditions and rheological properties using stephan mixer as conche in small‐scale chocolate processing. International Journal of Food Science & Technology, 49(3), 740-746.
- Kpodo, M. K. F., Afoakwa, E. O, Amoa, B. B. and Saalia, F. K. Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt. International Journal of Nutrition and Food Sciences.Vol. 3, No. 3, 2014, pp. 187-193.
- Mensah-Brown, H., Afoakwa, E. O., & Wadie, W. B. (2014). Optimization of the Production of a Chocolate-flavoured, Soy-peanut beverage with acceptable Chemical and Physicochemical Properties using a Three-component Constrained Extreme Lattice Mixture Design. Food Science and Quality Management, 23, 46-54.
- Afoakwa, E. O., Boakye, P. G., Mensah-Brown, H., & Chiwona-Karltun, L. (2014). Response Surface Methodology for Studying Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma sagittifolium) Leaves During Canning. J Nutr Health Food Eng, 1(2), 00009.
- Mensah-Brown, H., Afoakwa, E. O., & Hinneh, M. (2014). The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning. African Journal of Food, Agriculture, Nutrition and Development, 14(3).
- Afoakwa, E. O., Budu, A. S., Asiedu, C., Chiwona-Karltun, L. & Nyirendah, D. (2012). Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot esculenta Crantz) Genotypes. Journal of Nutrition and Food Science, 2:129, 1-8. http://dx.doi.org/10.4172/2155 -9600.1000129
- Polycarp D., Afoakwa, E. O., Budu, A. S. & Otoo, E. (2012). Characterization of Chemical Composition and Anti-nutritional Factors in Seven Species within the Ghanaian Yam (Dioscorea) Germplasm. International Food Research Journal, 19 (3): 985-992.
- Graham, S., Ayernor, G. S., Amoa, B., Saalia, F. K. & Afoakwa, E. O. (2012). Spatial Distribution Of Total Phenolic Content And Enzymic Activities On Browning In White Yam (Dioscorea rotundata) Tubers. Journal of Food Science and Technology, DOI 10.1007/s13197-012-0760-6.
- Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2012). Influence of Pulp Pre-conditioning on Fermentative Quality in Ghanaian Cocoa (Theobroma cacao) Beans. International Food Research Journal, 19 (2012), 59-66.
- Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2012). Changes in Total Polyphenols, O-Diphenols and Anthocyanin Concentrations during Fermentation of Pulp-Preconditioned Cocoa (Theobroma Cacao) Beans. International Food Research Journal, 19 (3): 1223-1229.
- Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S. (2012). Extrusion Cooking of Rice-Groundnut-Cowpea Mixtures – Effects of Extruder Characteristics on Nutritive Value and Physico-functional Properties of Extrudates using Response Surface Methodology. Journal of Food Processing and Preservation (Published Online). doi:10.1111/j.1745-4549.2011.00605.x
- Afoakwa, E. O., Budu, A. S., Asiedu, C., Chiwona-Karltun, L. & Nyirendah, D. (2011). Application of Multivariate Techniques for Characterizing Composition of Starches and Sugars in Some Traditional and High Yielding Disease-Resistant Cassava (Manihot esculenta Crantz) Varieties. Journal of Nutrition and Food Science, 1:111. http://dx.doi.org/10.4172/2155-9600.1000111.
- Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2011). Chemical and Physical Quality Characteristics of Ghanaian Cocoa Beans as affected by Pulp Pre-conditioning and Fermentation. Journal of Food Science & Technology 47 (1). DOI: 10.1007/s13197-011-0446-5
- Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2011). Effect of Pulp Pre-conditioning on Acidification, Proteolysis, Sugars and Free Fatty Acids Concentration during Fermentation of Cocoa (Theobroma cacao) Beans. International Journal of Food Science & Nutrition, 62 (7) 755- 764.DOI: 10.3109/09637486.2011.581224
- Atuobi, C., Sakyi-Dawson, E., Sefa-Dedeh, S., Afoakwa, E. O. & Budu, A. S. (2011). Microstructural and Physico-Functional Characterisation of Starches from Selected Cowpea (Vigna unguiculata L. Walp.) Varieties Developed for Pest and Disease Resistance. Journal of Nutrition and Food Sciences, 1 (2), 100-104. DOI:10.4172/2155-9600.1000104
- Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2011). Application of Response Surface Methodology for Studying the Effects of Gestation and Post-Harvest Storage on the Shrinkage Characteristics of Pineapple cv. ‘Smooth Cayenne’ Fruits. Fresh Produce, 5 (1) 30 – 33.
- Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2011). Effect of Polymeric Coating on the Post-Harvest Quality Characteristics of Pineapple cv. ‘Smooth Cayenne’ Fruits. Fresh Produce, 5 (1) 34 – 38.