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Articles by A.A. Ankomah
Total Records ( 2 ) for A.A. Ankomah
  B.M. Dzomeku , M. Osei-Owusu , A.A. Ankomah , E. Akyeampong and S.K. Darkey
  To assess consumer acceptability of the new cooking banana hybrids, a study was conducted to compare consumer preference for Saba, Yangambi KM 5, FHIA 25, FHIA 03, BITA 3 and Apantu (control) for chips, Kakro, Ofam, Ampesi and fried ripe plantain. A total of twenty trained male and female taste panelists were involved in the study. Panelists were presented with coded samples of five recipes prepared from the hybrid cooking bananas. Plantain chips are deep-fried thin slices of fruits. Fried plantains are thick slices of peeled ripe fruits that are dipped into salted water and fried in vegetable oil. Ampesi is the local name for boiled green plantains. Kakro is made with blended over-ripe fruit of plantains mixed with corn flour (about 30%), powdered chilies, salt and other spices. The paste thus formed is molded into balls and fried in vegetable oil. Ofam is blended over-ripe fruits, mixed with powdered chilies, other spices, salt and palm oil and baked in an oven to form a cake. The results indicated that KM 5, BITA 3 and FHIA 25 were highly preferred when fried at stages 3 and 4 of ripening. Saba and FHIA 03 were also accepted though not as high as the other three accessions. All accessions were highly preferred when used as chips. BITA 3 was highly preferred for Ampesi whereas KM 5 and FHIA 25 were partially preferred as Ampesi. Saba and FHIA 03 were totally rejected. However when used for Ofam, all the varieties were highly preferred. Cooking bananas could be highly preferred by Ghanaian consumers when processed. The processing might have coated the banana characteristics of the varieties.
  B.M. Dzomeku , R.K. Bam , E. Abu-Kwarteng and A.A. Ankomah
  The nutritional composition of the green stages of fruits of a FHIA hybrid (FHIA-21) and local Apem were determined in Ghana. Fresh fruits were harvested from the plantain orchard of the Crops Research Institute in Kumasi, Ghana. The standard AOAC methods were used to determine the moisture, crude protein, ash, crude fibre, potassium, iron, calcium, carbohydrate, sodium and crude fat. Pulp colour was measured with a Chromatometer (Minolta). The results showed that the nutritional composition of the hybrids were similar to that of the local Apem. The hybrids however had higher fat content (1.94%) than the local (0.22%). Apem had lower water content (53%) than the hybrids (60%). The hybrids were slightly soft due to the high moisture content. The potassium content was also higher in the hybrids (1060 mg/100 g dry weight) than the local (760 mg/100 g dry weight). The local on the other hand contain more iron (1.06 mg/100 g dry weight) than the hybrids (0.45%/100 g dry weight). The peel and pulp colours of the hybrids and the local were similar. FHIA-21 and Apem all had bright orange pulp colour which was indicative of the presence of provitamins and carotenoids. The high potassium level in the hybrid may be an advantage over the local for use as a therapy. FHIA-21 could be described as a high energy yielding carbohydrate compared to Apem.
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