Preferences for groundnut products among urban residents in Ghana.

BACKGROUND: The present study identifies factors influencing preferences for common groundnut products using information about product perceptions from residents in Ghana's cities collected in 2011. In Ghana, domestically produced groundnuts, processed into a variety of groundnut products, are a vital source of protein and other nutrients. RESULTS: Response summaries provide insights about the eating frequency of various products, whereas a bivariate ordered probit model identifies factors influencing preferences for groundnut paste and roasted groundnuts. Attributes such as taste, protein content and healthfulness are important for roasted groundnuts, whereas aroma, taste and protein content are associated with a preference for groundnut paste. Large households prefer paste, whereas the less educated and those from households with children prefer roasted groundnuts. Adding a child (4-12 years old) increases probability of 'liking very much' roasted groundnuts and an additional adult at home changes that probability regarding groundnut paste. College-educated consumers prefer groundnut paste less than those with less education. Consumers from Tamale and Takoradi prefer roasted groundnuts and groundnut paste more than Accra households. CONCLUSIONS: Taste and protein content are attributes of groundnut paste and roasted groundnuts preferred by consumers. Location is a significant factor shaping preference for roasted groundnuts and groundnut paste. © 2017 Society of Chemical Industry.

Groundnut spread likability, sensory properties, and intent to pay for quality certification.

Quality-certified, nutritious novel groundnut spread has great commercialization possibilities due to evolving urban lifestyles in Africa, but lack of information about likability, sensory attributes, and consumer safety awareness is a severe barrier for small enterprises. This paper examines a novel groundnut spread, made of sorted kernels deemed free of aflatoxin, intended for use on bread in a fashion similar to groundnut paste or groundnut butter, but with modified sensory characteristics. In particular, it seeks to measure the effects of sensory attributes of the novel spread on the intent to pay for safety certification and the role of consumer awareness of aflatoxin. A novel spread was prepared with groundnut paste from sorted kernels (to eliminate the risk of aflatoxin contamination) and cocoa. Adults intercepted at Ghana's International Fair in 2012 volunteered to sample the spread and complete a questionnaire. Results from a tasting panel of untrained participants established that sensory attributes and panellist characteristics are relevant to the intent to pay for quality certification. Spread likability, aroma, education, knowledge about aflatoxin, packaging and being married were identified as major factors increasing the probability of intent to pay for quality certification whereas young age and the presence of children in a household lowered the probability. Results also identified income, education level, and having young children at home as increasing the chances of knowing about aflatoxin. Groundnut paste available in Ghana is often contaminated by aflatoxin as it is in other countries in the region and consumers cannot visually assess paste quality. Under the circumstances, quality certification is necessary.

Controlling molecular weight and degree of deacetylation of chitosan by response surface methodology.

Response surface methodology (RSM) was used for controlling molecular weight (MW) and degree of deacetylation (DOD) of chitosan in chemical processing. In a reduced model, MW of chitosan is y = 1736166.406 - 250.745X(1)X(2) - 265.452X(2)X(3), with R( 2) = 0.86, and DOD of chitosan is y = 30.6069 + 0.3396X(1) + 0.4948X(2) + 0.0094X(3)(2), with R( 2) = 0.89. MW of chitosan depends on the crossproduct of temperature and NaOH concentration and the crossproduct of NaOH concentration and time, and DOD depends linearly on temperature and NaOH concentration, and quadratically on time. Chitosan was widely depolymerized in a range from 1,100 kDa to 100 kDa and deacetylated from 67.3 to 95.7% by NaOH alkaline treatment. MW and DOD of chitosan were drastically decreased and increased, respectively, with increase of temperature, reaction time, and NaOH concentration. Furthermore, the rate of MW decrease and DOD increase of chitosan gradually decreased with prolonged reaction time.

Biopolymer-based antimicrobial packaging: a review.

The term antimicrobialpackaging encompasses any packaging technique(s) used to control microbial growth in a food product. These include packaging materials and edible films and coatings that contain antimicrobial agents and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such away that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are continually being developed. Many of them exploit natural agents to control common food-borne microorganisms. Current trends suggest that, in due course, packaging will generally incorporate antimicrobial agents, and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size, and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

Thermal properties of cowpea flour: a study by differential scanning calorimetry.

The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5 degrees C/min over a scan range of 40- 130 degrees C. Samples exhibited single major endotherms, which occurred over varied temperatures. The transition enthalpy (deltaH) ranged between 1.4 J/g and 4.7 J/g. Transition onset (T(o)) and transition peak (T(p)) temperatures ranged between 75-78 degrees C and 78-82 degrees C,respectively. All the DSC parameters measured varied significantly among the varieties. The transition enthalpy (deltaH) was the most discriminating parameter and accounted for 80% of the total variance. The major chemical components of cowpea flour, starch amylose and protein are significant predictors of deltaH. Protein denaturation appears to be a significant modification which occurs during processing of cowpea seeds to flour. The transition enthalpy deltaH could become an important functional index of cowpea flour when related to some quality parameters in products that contain the flour.