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Articles by F. Armo-Annor
Total Records ( 2 ) for F. Armo-Annor
  B.M. Dzomeku , F. Armo-Annor , K. Adjei-Gyan and S.K. Darkey
  An agronomic study was conducted to evaluate three Musa hybrids (BITA-3, a cooking banana, FHIA-21 and CRBP-39 both hybrid plantains) with 500 farmers in the two Assin districts in the Central region of Ghana. At harvest sensory evaluation was carried out on the three hybrids to access their acceptability at four locations in the two districts. The study was conducted to assess the consumer acceptability of the hybrids for use as fufu, ampesi and fried ripe plantain. A total of 360 untrained taste panelists from four communities (Assin Foso, Adiembra, Bremang and Amoanin) all in the two Assin districts of the Central region of Ghana comprising both males and females were used in the study. At each location, panelists were presented with two coded samples (A and B) of fufu, ampesi and fried plantain comprising of Apantu (for fufu and fried plantain), Apem (for ampesi) and Musa hybrids (FHIA-21, BITA-3 and CRBP-39). Assessors were asked to compare the two coded samples on the bases of texture, taste, colour and overall acceptability, using the hedonic descriptive scale of 1-5. The results indicated that there were no significant differences (p<0.01) between FHIA-21 and CRBP-39 and the local Apantu across the location, across the parameters and the recipes assessed. FHIA-21 and CRBP-39 were the most preferred and compared favourably with the local triploids (Apantu and Apem) with BITA-3 the least preferred. The hybrids were accepted for ripe fried at stages 3 and 4 of ripening. Beyond these stages of ripening, the hybrids could only be used for other processed food recipes. Some panelists who claimed to be diabetic indicated their preference for the hybrids especially BITA-3 as their glucose level was normal after eating meals made from the hybrids. The results showed that the food habits of the people are important in the introduction of new hybrids.
  B.M. Dzomeku , F. Armo-Annor , K. Adjei -Gyan , J. Ansah , A. Nkakwa and S.K. Darkey
  An agronomic study was conducted to evaluate three Musa hybrids (BITA-3 - cooking banana, FHIA-21 and CRBP-39- both hybrid plantains) with five hundred farmers in the two Assin districts in the Central region of Ghana. At harvest sensory evaluation was carried out on the three hybrids for use as fufu, ampesi and ripe fried plantain to access their acceptability at four locations in the two districts. The results showed that there was no significant difference (p<0.05) between the numbers of leaves at flowering among the hybrids across the locations. The hybrids showed superiority over the local check in terms of number of functional leaves from flowering to harvest. All the hybrids (FHIA-21, CRBP 39, BITA-3 and FHIA-25) exhibited stable performance in yield and growth characteristics across the locations. FHIA-25 was however late maturing (18-20 months) whereas BITA-3 was early maturing (10-12 months). Nevertheless, the bunch weight (40-50 kg) of FHIA-25 could be said to have compensated for the long crop cycle. Daughter sucker production by FHIA-25 was also low (two daughter suckers at flowering). BITA-3 was roboust and sturdy with pseudostem girth of 60 cm carrying an average bunch weight of 25 kg. All the hybrids were resistant to the black Sigatoka disease. These results suggested that the performance of the hybrids was not influenced by the seasons or locations. It implies that under good management practices, farmers would be assured of good yields irrespective of time or season of planting so long as there is adequate supply of moisture. The results of the sensory evaluation indicated that there were no significant differences (p<0.01) between FHIA-21 and CRBP-39 and the local Apantu across the location, across the parameters and the recipes assessed. FHIA-21 and CRBP-39 were the most preferred and compared favourably with the local triploids (Apantu and Apem) with BITA-3 the least preferred. The hybrids were accepted for ripe fried plantain at stages 3 and 4 of ripening. Beyond these stages of ripening, the hybrids could only be used for other processed food recipes.
 
 
 
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