Esther O. Sakyi-Dawson (BSc, MPhil (Ghana) PhD (Cornell)
Esther O. Sakyi-Dawson (BSc, MPhil (Ghana) PhD (Cornell)
Associate Professor
esakyid@ug.edu.gh
AREA OF SPECIALIZATION
Food Science & Technology with the following Areas of interest: i) Chemistry, processing and packaging of the following commodities:- Cereals, legumes, root and tuber crops, fruits and vegetables, fish and fish products; ii) Sensory Analysis and Quality Assurance of food iii) Food product and process development. iv) Extension of improved traditional food processing techniques;
RESEARCH INTEREST
Evaluation of chemical, physicochemical and sensory quality of food commodities and food products for process and product development. Improvement of traditional food processing techniques, quality and safety of traditional food products.
SELECTED PUBLICATION
- Hayford, F. Steiner-Asiedu, M. and Sakyi-Dawson, E. 2015. Food Choice Behaviour among Ghanaians: Implications for Health Promotion. Journal of Nutrition and Health, 3(1): 22-28. DOI: 10.12691/jnh-3-1-4.
- Adu-Kwarteng, E., Sakyi-Dawson, E., Ayernor, G. S., Truong, V-D. Shih, F. F. and Daigle, K. 2014. Variability of sugars in staple-type sweet-potato (Ipomoea batatas) cultivars: The effects of harvest time and storage. International Journal of Food Properties 17(2): 410-420, DOI: 10.1080/10942912.2011.642439
- Adu-Kwarteng, E., Sakyi-Dawson, E., Ayernor, G. S., Truong, V-D. Shih, F. F. and Daigle, K. 2011. Variability of sugars in staple-type sweet-potato (Ipomoea batatas) cultivars: The effects of harvest time and storage. International Journal of Food Properties (Manuscript accepted for publication-November 2011).
- Anihouvi, V. B., Saalia, F., Sakyi-Dawson, E., Ayernor, G. S., and Hounhouigan, J.D. 2011 Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into ‘Lanhouin’. Int. J. Engineering Science and Technol. 3(9):7085-7095.
- Atuobi, C., Sakyi-Dawson, E., Sefa-Dedeh, S., Afoakwa, E. O. and 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 1:104. (Online Open Access Journal) DOI:10.4172/2155-9600.
- Diako, C., Sakyi-Dawson, E., Bediako-Amoa, B., Saalia, F. K. and Manful, J. T. 2011. Cooking Characteristics and variations in nutrient content of some new scented rice varieties in Ghana. Annals of Food Science and Technology. 12 (1):39-44.
- Aidoo, H., Sakyi-Dawson, E., Abbey, L., Tano-Debrah, K. and Saalia, F. K. 2011. Optimisation of chocolate formulation using dehydrated peanut–cowpea milk to replace dairy milk. J. Sci. Food Agric. wileyonlinelibrary.com, DOI 10.1002/jsfa.4563. (published online June 7, 2011).
- Kudjawu, B.D., Sakyi-Dawson, E. and Amoa-Awua, W.K. 2011. The microbiota of dried traditional vegetables produced in the Sudan Savannah and Guinea Savannah agro-ecological zones of Ghana. Int. Food Research J. 18: 101-108.
- Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. and Budu, A. S. 2010. Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends Int. J. Food Engineering 6(6): article 12.
- Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. and Budu A. S. 2010 Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology Int. J. Food Engineering 6(4): article 4.
- Oduro-Yeboah C., Johnson, P. N. T., Sakyi-Dawson, E. and Budu, A. 2010. Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain flour. Int. Food Research J. 17: 699-709
- Amonsou, E., Sakyi-Dawson, E. and Saalia, F. 2010. Effect of Cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (A griddled cowpea paste food). Journal of Food Quality 33:61–78.
- Aidoo, H., Sakyi-Dawson E., Tano-Debrah, K., and Saalia, F. K. 2010. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture. Food Res Int. 43: 79-83. (Published online 1 September 2009).
- Amonsou, E. O., Sakyi-Dawson, E., Saalia F. K. Sefa-Dedeh, S. and Abbey, L. D. 2010. Optimization of the griddling process of Kpejigaou (A traditional low nutritious cowpea food) using response surface methodology. Food Sci. Tech Int. 16(4):351–356.
- Diako, C., Sakyi-Dawson, E., Bediako-Amoa, B., Saalia, F. K. and Manful, J. T. 2010. Consumer perceptions, knowledge and preferences for aromatic rice types in Ghana. Nature and Science. 8:12-19.
- Adom, T., Steiner-Asiedu, M., Sakyi-Dawson, E. and. Anderson, A. K. 2010. Effect of fortification of maize with cowpea and iron on growth and anaemia status of children. African Journal of Food Science 4 (4):136-142.
- Annor, G. A., Sakyi-Dawson, E., Saalia, F. K., Sefa-Dedeh, S., Afoakwa, E. O., Tano-Debrah, K. and Budu, A. S. 2010. Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempeh. J. Food Process Engineering. 33 (4):606-625. (Published online: 16 June 2009).