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Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and cost-effectiveness that can be very useful for chocolate monitoring. This study developed a rapid and non-destructive method to predict the quality of chocolate obtained from three different sales outlets based on the location and conditions of retail. Data for physicochemical analysis (total color change, total phenolics, free fatty acid, peroxide value, moisture, hardness, and aluminum content) and mold count of chocolate were collected using standard protocols. These data and results obtained from NIRS in the wavelength range 900–1700 nm, were used to develop chemometric models to predict the parameters measured and classified the chocolate samples. Chocolate from the street recorded the highest mold count of 10.00 ± 18.92 cfu/g. Although the physicochemical analysis showed that different retail conditions had no significant effect on the chocolate quality parameters, the NIRS models could classify the chocolates based on retail conditions, with an average recognition and prediction accuracy of 75.41 % and 71.59 %, respectively. The regression model could predict the total color change with R2CV of 0.503 and RMSECV of 4.96 w/w. The findings suggest that NIRS combined with chemometrics could be used to classify chocolate sold under different conditions at different retail locations. However, the models could not predict other physicochemical quality parameters.

Cold temperature (≤20 ᵒC) storage or handling is required to maintain the quality characteristics of chocolate after production throughout the supply chain. The objective of this study was to assess the retail conditions, challenges, and willingness of retailers to use cooling devices. A total of 228 chocolate retailers sampled from Kumasi and Accra were interviewed using questionnaires with both closed and open-ended questions. The purposive, snowballing, and random sampling techniques were used. The collected data were analyzed using SPSS version 26. The majority of the respondents were female (82 %), aged between 21 and 30 years (33.9 %) and had a maximum of Junior High School education (39.0 %). About 15.4 % were registered retailers of Cocoa Processing Company - Ghana, 56.1 % sold on the streets of which 71.1 % sold under no shade and 71.9 % sold all day. A proportion of 76.2 % reported having challenges in their chocolate retail business. Among these challenges softening dominated with about 78.1 % of the retailers reported experiencing it in their daily operations. Spoilage (18.9 %), damage during handling (35.1 %), oily surface (34.2 %), darker surface appearance (10.1 %), and whitish surface appearance (39.9 %) were other challenges faced by retailers. The majority (76.8 %) of the respondents affirmed elevated temperatures caused melting, oil leakage and fat bloom in chocolate leading to rejections by clients. A significant proportion (81.1 %) indicated a cooling device for retail is necessary and were willing to use it when made available. The findings show that vending conditions were generally unsuitable for the shelf-stability of chocolates. An innovative vending device with cooling system would serve as possible intervention to mitigate the challenges faced by chocolate retailers.

ABSTRACTAnnona muricata L. (soursop fruit) is a seasonal plant with bio-geographical distribution in tropical and subtropical climates. This study evaluated the proximate, phenolic, and antioxidant properties of different parts of soursop fruit. The influence of oven and solar drying on phenolic and antioxidant activities of extracts (pulp, seed, and peel) were assessed. Proximate analysis on different parts of the soursop fruit showed the pulp to have high carbohydrate (32.9% ± 0.3) and moisture (19.1% ± 1.0). The seeds however contained higher crude fat (37.5% ± 1.2) and protein (25.0% ± 0.1) contents. Total phenolic content of the seeds (8.7 mgGAE g−1 ± 0.1) was higher than that of the pulp and the peel (8.6 mgGAE g−1 ± 0.1). The solar-dried fruit parts demonstrated superior antioxidant activity to the oven-dried parts. Extracts from the solar-dried soursop fruit samples, especially the seed, can serve as useful therapeutic ingredient for diet supplementation and could also be exploited for its high oil and protein contents.

This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin-Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380–3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.

Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction of PBSB from a fresh mixture of the seed paste, salt, and water (DES); and wet extraction of PBSB from a 12-hour fermented mixture of the seed paste, salt, and water (FSO). Results of physicochemical properties of the PBSB samples showed moisture content of 0.06-0.07%, free fatty acid of 1.38-2.43%, iodine value of 56.50-56.85 Wijs, peroxide value of 5.58-8.52 mEq/kg, relative density of 0.91, refractive index of 1.462-1.464, percent impurities of 0.015-0.017%, saponification value of 165.57-178.02 mg KOH/g, and percent unsaponifiable matter of 2.60-3.18%. The PBSB yield varied in the range of 21.68-26.97%, with the highest average butter yield observed for FWO. Seventeen fatty acids were characterized in the PBSB samples, and they included ten saturated fatty acids, five monounsaturated fatty acids, and two polyunsaturated fatty acids. Key fatty acids found in the PBSB samples were oleic acid (51.21-51.31%), stearic acid (43.22-43.33%), palmitic acid (2.91-3.07%), linoleic acid (0.49-0.51%), linolenic acid (0.12-0.20%), and arachidic acid (0.14-0.15%). PBSB samples produced by the various traditional extraction methods in Ghana recorded similar physicochemical characteristics as unrefined shea butter per the Regional Standard for Unrefined Shea Butter (CXS 325R-2017) as well as Cook Brand Margarine, a common commercial baking fat, and thus, their potential food application such as an alternative shortening/ingredient could be explored in a future study.

Pectin extractable from okra (Abelmoschus esculentus L.) is known to have various food and non-food applications. The objective of this work was to investigate the effect of particle size of milled samples on okra pectin yield using two different extraction solvents. Phosphate buffer (PB) and citric acid solution (CAS) (at pH 6, temperature of 80°C and for 1 h) were used to extract pectin from 10 g of milled okra sample with varying particle sizes (0.5, 1 and 2 mm). Ethanol was added to the aqueous extract to precipitate the pectin. The crude pectin obtained was then freeze-dried and the % pectin yield was calculated. The average okra pectin yield when PB was used for extraction were 19.6±4.0%, 15.8±1.0% and 11.9±1.5% for 0.5 mm, 1 mm and 2 mm particle sizes, whereas that of the CAS counterparts were 32.7±8.1%, 25.6±0.8% and 35.6±5.5%, respectively. However, considering purity of the pectin extracts (PB > CAS), the present findings indicated that a higher pectin yield is achievable with 0.5 mm as the optimal particle size of okra pod powder using phosphate buffer as extraction solvent.

Cucurbita pepo L., Citrullus lanatus T. and Cucumis melo L. belong to the family Cucurbitaceae and are cultivated for their seeds. The fruit pulp and peel are discarded as agro-waste after seed removal. This study evaluated the physicochemical and functional properties of the pulp and pectin extracts from the Cucurbitaceae species. Proximate, antioxidant, total polyphenol and flavonoid contents were determined. The purity, structural and sugar constituents of the extracted pectin were analysed using spectrophotometric techniques (NMR, FTIR and LCMS). Results showed that the pulp wastes had high carbohydrate content (28.4 to 69.7%) and demonstrated high antioxidant activities (40 to 50%, 63 to 85% and 0.2 to 0.4 mg mL−1 for DPPH, ABTS and FRAP respectively). Cucurbita pepo L. had the highest pectin yield (13.9%), and the purity of the pectin extracts ranged from 60.4 to 75.2% for total carbohydrate and 3.3 to 4.4 % for protein. The pectin extracts showed structural similarities. LCMS fingerprints of the pectin extracts showed that the monosaccharides comprised of mannose, rhamnose, galacturonic acid, glucose, galactose, xylose, arabinose and fucose. The polymers demonstrated high water absorption capacities (309 g/100 g to 604 g/100 g) and can be applied as thickeners in food systems.

Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures.

Rain tree pod (RTP) has the potential to contribute to food security, but it is underutilized in Ghana. In this study, the physicochemical, mineral, functional, and pasting properties of RTP flour as a composite with wheat flour at different inclusion levels (5–30%) were evaluated. The moisture, crude protein, ash, crude fat, crude fiber, and carbohydrate were in the range of 8.3–9.2%, 12.3–14.89%, 0.80–1.42%,1.25–1.45%, 0.32–1.35%, and 72.13–75.47%, respectively. The composite flours had considerable mineral content (Ca, Mg, Na, and P) with K (807–1153 mg/100 g) being the most abundant, but K and Na were improved in the composite flour T3 (15%). The composite flours had varied bulk densities with Hausner’s ratio in the range 1.32–1.59, 4.47–6.72% foaming capacity, 86.32–96.61% foaming stability, 9.09–15.44% solubility, 6.3–6.96% swelling power, 137.4–63.8% oil absorption capacity, and 149.74-202.97% water absorption capacity. The pasting properties of the composite flour samples ranged from 9.87 to 11.07 min peak time, 50.7–90.83°C pasting temperature, 555.0–1527.0 RVU peak viscosity, 384.0–1004.5 RVU trough viscosity, 95–768RVU breakdown viscosity, 150.0–371 setback viscosity, and 600.0–1141.0 RVU final viscosity. Overall, the findings showed that the RTP-wheat composite flours had appreciable nutrient and functional properties that could be exploited in potential food formulations.

The potential uses of starches and flours depend on their physicochemical and functional properties. The chemical composition, functional and pasting properties of starch and flours obtained from some newly developed yam varieties from the Crops Research Institute (CRI), Ghana were evaluated, and compared with the existing local varieties. The results showed that the physicochemical and functional properties varied among the varieties studied. The CRI varieties were grouped in a principal component analysis as moisture (afase pa), amylose content (ahodenfo, soanyinto, afase biri), high starch content, bulk density and water absorption capacity (kukrupa, Mankrong pona, CRI pona). Starch pasting characteristics showed that Mankrong pona, CRI pona and afase pa exhibited stable pastes whereas afase biri, Mankrong pona and, afase soanyinto could be utilized for high-temperature processing. Overall, the new CRI varieties showed considerable functionalities that could be explored for potential food and industrial applications as compared to the existing local varieties.

The texture of yams is a key determinant in the selection of yams for boiled and pounded yams. This study was conducted to quantify pectin from local and newly developed yam varieties and to correlate pectin and its degree of esterification (DE) with instrumental textural profile parameters of boiled and pounded yam. Isolation of pectin from yam cell wall material (CWM) was achieved with citric acid and the degree of esterification (DE) was determined. The textural parameters were obtained using a texture analyzer. All the new D. rotundata (Poir) varieties had low CWM which varied from 11.88 to 18.95% compared to the D. alata varieties which ranged from 27.60 to 32.79%. Pectin yield (%) for CRI D. alata varieties ranged from 4.47 to 11.35 while CRI D. rotundata (Poir) varieties ranged from 5.18 to 5.50%. Generally, CRI D. alata yam varieties had higher pectin than D. rotundata (Poir) varieties. The DE for all samples ranged from 22.54 to 51.37%, making yam pectin low methoxy. Positive correlations existed between the textural parameters and pectin content as well as the DE but were not significant (p > .05). This study shows that low methoxy yam pectin has no effect on textural characteristics of boiled and pounded yam.

This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standard analytical methods. The results of the focus group study showed that P. butyracea is essentially used for its butter which is prepared by women processors who hand down the skill of butter processing to their children. The butter is used for cooking, frying, and preparing traditional delicacies, and the plant is known to possess some therapeutic potential. The seed recorded the following mean proximate values: fat content of 35.82%, carbohydrate of 50.97%, 1.81% ash, 2.68% protein, 1.34% crude fibre, and moisture of 7.39%. The most abundant mineral in the seed is potassium (32.93 mg/100 g). Calcium, magnesium, phosphorus, sodium, iron, and zinc were at levels of

Edible mushrooms commonly found in forest reserves are important for food security but they are underutilized in Ghana. The Atewa forest reserve in the Eastern Region and Bia Biosphere in the Western Region are among the largest forest reserves in Ghana. However, human activities including illegal mining activities pose a threat to the existence of the rich mushroom diversity within these forests. The objective of this study, therefore, was to collect, characterize and domesticate mushrooms from the Atewa forest reserve and the Bia Biosphere. Wild mushroom samples were randomly photographed, collected, dried and stored. Edible and wild mushrooms were characterized morphologically and compared with literature. A total of 86 mushroom samples (comprising 45 from the Atewa forest reserve and 41 from the Bia Biosphere) were collected and identified. The two forest reserves contained a rich diversity of wild mushrooms namely: Cookeina speciosa, Marasmiellua inoderma, Auricularia cornea, Daldina concentrica, Pleurotus sp. Polypores. Cultivated Auricularia auricula strain AUAT recorded the highest ash content (16.70%) while cultivated Ganoderma sp. strain GLB recorded the lowest ash content (5.12%). On the other hand, cultivated Pleurotus ostreatus strain POB recorded the highest fat content of 19.88% and cultivated Pleurotus saju-caju strain PSCAT gave the least value of 12.02%. Cultivated Auricularia auricula strain AUAT again recorded the highest protein value of 33.38% while wild Ganoderma sp. Strain GLB had the least protein value. A total carbohydrate level of 64.22% was observed in cultivated Ganderma sp. strain GLB. The highest oxalate content of 30.93 mg/100 g was recorded in cultivated Pleurotus ostreatus strain EM1 with cultivated Auricularia auricula strain AUAT being the least value of 4.73 mg. A high phytate value of 149.35 mg was observed in cultivated Auricularia auricula strain AUAT and cultivated Pleurotus saju-caju strain PLAT showed the lowest value of 31.60 mg/100 g. The present findings provide considerable data on fungal diversification, conservation and domestication as well as a reference point for future studies.

Gender-disaggregated sensory evaluation has become an essential element that could enhance breeding activities by increasing the adoption of new varieties. The effect of age, sex and geographical location on descriptor preferences for boiled and pounded yam were studied using descriptive and consumer testing. Attributes with definitions and measurement scales were used to generate lexicons for boiled and pounded yam. Analytical tools employed for the inferential statistics were the independent t-test, analysis of variance, Kruskal–Wallis test, Mann–Whitney test and relative importance index (RII). Descriptive testing showed that all the D. rotundata varieties were good for boiling and pounding. The D. alata varieties afase soanyinto and afase biri were most liked, while afase pa and ahodenfo were disliked. Age had no significant effect on descriptor preferences. Being a female or male, however, influenced preferences for pounded yam descriptors such as mouldability, lumpiness and colour. The RII for the D. rotundata varieties (0.22–0.28) showed that they are all good varieties for boiling and pounding. The local D. alata varieties were still highly acceptable compared the new CRI varieties due to the aroma. Rural consumers preferred all the descriptors of boiled D. rotundata than urban consumers, whereas urban consumers liked the pounded yam varieties better than the rural consumers. Availability of the new yam varieties on local markets could therefore increase consumption and improve adoption.

The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem, and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch were investigated. The pasting properties of the mixed systems were determined using the Rapid Visco-Analyzer. The results showed that okra pectin decreased the peak viscosity and setback value of starch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch was increased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. The peak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting temperature for the mixed systems ranged from 51.24 oC (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation.

The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.

The use of herbicides in weed control is on the increase but such chemical residues in crop plants mostly cause health risks. The objective of this work was to determine the level of some herbicide residues in sweet potato. The sweet potatoes were cultivated in randomized complete block design (RCBD) with four replications at the Crops Research Institute Agronomy fields, Kwadaso, Ghana. The different treatments made up of combinations of five pre-emergence herbicides (butachlor [50 g/L—3 L/Ha], imazethapyr [240 g/L—3 L/Ha], metolachlor [333 g/L—4 L/Ha], pendimethalin [500 g/L—3 L/Ha] and terbutryn [167 g/L—4 L/Ha]) and one (1) post-emergence herbicide (propaquizafop [100 g/L—1.2 L/Ha]) were applied. After harvest, samples were randomly selected and extracted using a modified QuEChERS extraction method followed by liquid chromatography-mass spectrometry (LC-MS) to determine the residual levels of the herbicides. The results showed that butachlor, imazethapyr, terbutryn and propaquizafop were not detected in their respective sweet potato samples analysed. However, pendimethalin and metolachlor residues were detected at concentrations of 0.0023 µg/g and 0.0029 µg/g, respectively. The findings suggest that the herbicide residue levels detected were considerably lower than the maximum acceptable limit (0.05 µg/g) and thus the application of these pre-, and post-emergence herbicides at the recommended rates in sweet potato is safe from the residual point of view.

Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall acceptability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.

Okra (Abelmoschus esculentus) is an economically important crop in sub-Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in major okra-producing regions in Ghana to determine the level of okra utilization and nutritional and medicinal attributes of the crop. The okra pectin yield and intrinsic viscosity at different maturity stages were also investigated. Isolation of okra pectin from the pods at different harvest maturity was performed by aqueous extraction at pH 6.0. The intrinsic viscosity [η] of the okra pectin solutions was determined at 20°C using Ubbelohde capillary viscometer. The survey showed that okra is well known (96.9%) across the country among the various ethnic groups. The majority (94.7%) of the respondents use okra as food, whereas few utilized the crop as medicine (22.1%) and for other applications (9.6%). The respondents widely used okra in the form of soup (73.1%) and stew (68.7%) consumed popularly with banku (81.3%) and tuo zaafi (38.8%). The majority of respondents (65.2%) showed interest in the development of new products from okra. Highest pectin yield was obtained for intermediate matured fruits, followed by that of immature fruits and lowest for overgrown fruits. The intrinsic viscosity value, however, was highest for immature fruits. The study showed that okra is mainly used as food among various ethnic groups and that it is important to identify the most appropriate stage of development to harvest the okra fruit. This knowledge would enhance the potential of okra for specific use or functionality.

The objective of this study was to investigate the effect of okra pectin as a stabilizer and a texturizer on the quality and consumer acceptability of tigernut milk and fried yam, respectively. Okra pectin concentrations 0% (control), 0.2%, 0.4% and 0.6% were used in the preparation of tigernut milk as well as to pretreat yam slices before deep frying. The viscosity and microbial quality of the tigernut milk samples were evaluated, whilst the moisture content, oil uptake and colour of fried yam were also determined. Consumer acceptability test was conducted on both the tigernut milk and fried yam using 50 semi-trained panelists. The viscosity of the tigernut milk samples which ranged from 4.67 cP to 10.50 cP increased with increasing concentrations of okra pectin. The microbial load of all tigernut milk samples were within the acceptable limits. With the exception of sample appearance, okra pectin also had no significant effect (p > 0.05) on the sensory quality of tigernut milk. On the other hand, okra pectin treatment in the fried yam samples resulted in significantly different moisture (54.33–56.71%), oil uptake/fat content (4.00–5.50%) and colour (L*a*b*) values. Results showed that okra pectin had no significant effect (p > 0.05) on all sensory quality parameters of fried yam samples though 0.2% okra pectin treated yam had the highest mean overall acceptability. The findings suggest that treatment with okra pectin can be exploited to make appreciable impact on the quality and consumer acceptability of fried yam.

The diffusion of potassium in potato (Solanum tuberosum) at different leaching conditions was investigated. Two modes of pretreatment of potato samples (cubes and spheres) by preheating to 80°C and leaching at temperatures of 20-80°C were performed using a temperature- and agitation-controlled batch extractor. A Fickian model incorporating the effective diffusion coefficient (Deff), partition coefficient (K) between the solute concentration in the potato and medium, and mass transfer coefficient (kl) was developed to simulate and predict the fraction of potassium leached from the potato at any temperature. Results showed significant reduction in activation energies from 92 to 25.02 kJ/mol for cubes and from 75.02 to 13.40 kJ/mol for spheres culminating in higher extraction rates when samples were preheated to 80°C. The Deff, K, and kl values obtained were in the range of 0.02−7.33×10−9 m2/s, 0.63−8.00×10−2, and 0.01333.00×10−4 m/s, respectively. The kinetic parameters showed a change in slope or discontinuity in the gelatinization temperature range as a function of temperature, an indication of a change in the diffusional matrix. The optimum operating conditions were 80°C preheating and leaching at temperatures up to 50°C. The proposed mathematical model offered a satisfactory description of both dynamic and equilibrium mass transfers of potassium by adequately predicting the fraction of potassium from potato cubes and spheres. The present findings could be useful in the pretreatment of potato for renal patients.

The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk chocolate as lecithin substitute (emulsifier) at different levels (10–100%). Texture profile analysis and sensory evaluation (5-point hedonic scale) was performed on the different chocolate formulations. It was found that with increasing pectin content viscosity of the mixed system increased during milling and conching, which resulted in slower flow rate during draining from the ball mill and decreased yield. Substitution at 25:0 (%) (pectin: lecithin) yielded 84 bars of 9 g of chocolate per 1500 g of formulation after draining for 30 min compared to formulations containing lecithin. Chocolate samples 25:75 (%) (pectin:lecithin) had the highest overall acceptability (4.37 ± 0.30) which was not significantly different (p> 0.05) from sample 25:0 with overall acceptability of 4.23 ± 0.30. All the chocolate samples from the various formulations studied had similar sensory properties as well as textural parameters (hardness, cohesiveness, adhesiveness, springiness and chewiness). The present findings suggest that it is possible to use okra pectin as emulsifier to produce milk chocolate which is acceptable to consumers. Keywords: Okra pectin, Chocolate, Emulsifier, Texture profile, Sensory properties