SUMMARY OF ARTICLES BY DR CROSSBY OSEI TUTU
ODUPONG ABENA PERPETUAL
10983892 FC0S
1. Application of Frafra Potato (Solenostemon rotundifolius) Flour in the Development of
Gluten-Free Bread
In PCA analysis, bread manufactured with two dough conditioners (B11-B15) and regular wheat
bread clustered together due to shared features. Egg and gelatin combined resulted in a dough
that resembled wheat flour more closely and had better baking ability. However, notable
differences were found between wheat flour bread and bread produced with a single conditioner
(BL-BID). The main finding is that using multiple dough conditioners instead of just one is
advised for gluten-free bread from FPF because it offers a superior foundation for simulating live
Protex. Previous accessions of FPF exhibited comparable performance in gluten-free bread,
indicating their appropriateness for further research in gluten-free bread production. It is
necessary to determine whether this gluten-free bread will succeed in markets like sub-Saharan
Africa as a viable alternative to regular bread.
2. Physical, chemical, and rheological properties of flour from accessions of Frafra potato
(Solenostemon rotundifolius)
Given its high protein and amino acid content, more research may be conducted to examine the
possible health advantages of frafra potato flour. Additionally, examining various processing
techniques on the nutritional and functional qualities of frafra potato flour could provide useful
information for manufacturers and consumers. Overall, the study's findings highlight frafra
potato flour's versatility and nutritional value in various applications.
3. Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-
Fleshed Cassava Flour and Its Performance in Food Application
The study demonstrates the crucial role of the drying process and cultivar choice in defining the
functional, chemical, and physical properties of yellow cassava flour. Results suggest that air
drying is the best method to maintain B-carotene concentrations. Drum drying was found to
improve the hydration and digestibility of the flour, which impacts the sensory qualities of fufu.
Sensory panels preferred fufu made from drum-dried flour, emphasizing the importance of
sensory aspects in product development. Future studies could investigate the bioavailability of B-
carotene in fufu and yellow cassava flour to maximize yield and quality for domestic and
commercial use.
4. Physicochemical and microstructural characteristics of Frafra potato (Solenostemon
rotundifolius) starch
The study found that 10 cultivars of frafra potato starch have a consistent degree of crystallinity
and amylose content, making it an A-type starch. Most starch granules had smooth surfaces and
were spherical or oval in form. Based on paste clarity and thermal characteristics, PCA divided
the starches into clusters, offering practical insights for starch selection. Improved starch
production and cooking quality can guide the selection of accessions with traits beneficial for
specific uses, such as high clarity starches for coatings and low peak viscosity starches for
weaning meals. The study highlights the wide range of possible uses for frafra potato starch and
the importance of choosing cultivars based on unique qualities for various applications.
5. Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava
Flour during Storage
A study on yellow cassava flour found that B-carotene is lost during storage, with degradation
kinetics strongly correlated with temperature. Drum-dried flours were more sensitive to
temperature variations than air-oven and sun-dried flours. The findings also showed that
moisture contents differed based on the drying technique, with air-oven dried samples exhibiting
lower moisture content, suggesting improved stability over time. These results have implications
for the production and storage of yellow cassava flour in both industrial and home settings.
Further investigation is needed to find solutions for reducing B-carotene degradation and
enhancing the stability of yellow cassava flour during storage.
6. Granular structure, physicochemical and rheological characteristics of starch from
yellow cassava (Manihot esculenta) genotypes
The physicochemical, structural, morphological, and pasting properties of starches from seven
yellow cassava cultivars varied, allowing their use in a wide variety of culinary products. Starch
digestibility ranged from 11.4% to 18.5%, while amylose concentration varied from 13.6% to
18.79%. The starch granules were oval and spherical with smooth surfaces and diameters
ranging from 2 to 22 μm. Since all starches had comparable conformational structures and were
of the A-type polymorph, it is likely they belong to the same botanical complex. Distinct
cultivars can be assigned to particular end uses based on starch functionality. High clarity
starches could be used as coatings or thickeners in culinary and medical applications, while low
peak viscosity starches might be more suited for baby food. High amylose and highly digestible
starches could be incorporated into meals for diabetics. The study's conclusions highlight the
potential uses of yellow cassava starches in culinary and industrial goods, emphasizing the
importance of leveraging the distinctive qualities of different cultivars for specific applications.
7. Physicochemical and Sensory Characteristics of Bread made from Wheat-Frafra Potato
(Solenostemon rotundifolius) Composite Flour
The study aimed to evaluate the potential of using Frafra potato (Solenostemon rotundifolius)
flour as a partial substitute for wheat flour in bread making. Composite flours were prepared by
blending wheat flour with Frafra potato flour at different substitution levels (0%, 10%, 20%,
30%, and 40%). The physicochemical properties (moisture content, protein content, ash content,
fiber content) and sensory characteristics (color, texture, taste, aroma, overall acceptability) of
the resulting bread were analyzed. Increased substitution of Frafra potato flour resulted in higher
fiber content and ash content but lower protein content, with moisture content varying minimally
across different substitution levels. Bread with up to 20% Frafra potato flour substitution was
acceptable in terms of taste, texture, and overall acceptability, while higher substitution levels
(30% and 40%) negatively affected the sensory qualities, particularly texture and taste. The study
concluded that Frafra potato flour can be used to substitute wheat flour up to 20% in bread
making without significantly compromising the physicochemical and sensory characteristics,
providing a viable option for enhancing the nutritional value of bread while incorporating local
ingredients.
