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Tomato paste is the most consumed tomato product on the Ghanaian market, the majority of which are imported into the country. This food product is easily adulterated, and thus, routine quality checks are necessary. Therefore, the current study is aimed at assessing the quality of eight tomato paste products on the Ghanaian market and checking for the presence of starch and artificial colourant erythrosine as possible adulterants. Routine quality metrics such as the pH, titratable acidity, total solids, and total soluble solids were assessed using standard methods. An HPLC method was employed to detect the presence of the colourant erythrosine, whereas starch content was determined by an enzymatic method using α‐amylase and then amyloglucosidase. Fifty percent of the products did not qualify to be called tomato paste based on total solid estimation. All the sampled products contained some amount of starch, with three having more than 10 g/100 g of this thickener. Additionally, the banned colourant erythrosine was detected in two of the products. All other parameters were consistent with regulatory standards. The present study has shown that some tomato paste products on the Ghanaian market contain additives that are not permitted under any circumstance and fall short of regulatory standards. [ABSTRACT FROM AUTHOR]

Over 70% of plantain produced in Ghana is traded along the fresh market which is a hotspot for postharvest loss. This study sought to assess the economic impact of plantain ripening among traders in three satellite markets of Accra. Using the interview technique, primary data was obtained from 320 respondents within 3 satellite markets. Ripening was found to increase the market value of plantain whereas over-ripening reduced the market value of plantain. Money to the tune of over two million cedis (one hundred and seventy-four thousand dollars) was lost by weekly plantain retailers and suppliers in the three satellite markets. Poor road network and market environment were the key causes of postharvest of plantain amongst traders in the 3 satellite markets. Two identified solution gaps that can curb the accrued loss along the plantain supply chain include the provision of tailored business development services to plantain traders and the development of marketable food applications of over-ripe plantain that advances the circular economy agenda. [ABSTRACT FROM AUTHOR]

Summary: Prepared foods are increasing in popularity in West Africa alongside rapid urbanisation. Growing demand for fried products calls for targeted breeding efforts to meet consumer needs, but little is known regarding consumer preferences. This research identified the sensory attributes of fried sweetpotato preferred by different consumer groups using a combination of consumer acceptance testing and descriptive sensory analysis. Market and community surveys identified three consumer segments in Ghana and Nigeria with contrasting preferences for fried sweetpotato sensory attributes. One group preferred crispy, crunchy, mealy and sweet fried sweetpotato; another preferred characteristic yam flavour and dry texture; and the third preferred uniform orange colour appearance, ripe plantain flavour and palm nutty flavour. Such consumer segmentation can help emerging West African fried sweetpotato industries identify target markets and provides valuable information to breeders, growers and retailers to prioritise attributes in their breeding, growing or product sourcing decisions. [ABSTRACT FROM AUTHOR]

Summary: Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying. [ABSTRACT FROM AUTHOR]

Abstract: The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security. [ABSTRACT FROM AUTHOR]

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This study investigates the water–starch characteristics of two cocoyam varieties, red (mankanikɔkɔɔ) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios are identified. Low‐field nuclear magnetic resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicates changes in their gelatinization and retrogradation during heating and cooling. One to two water populations are identified for both varieties and are highly dependent on the temperature and concentration rather than the variety, however, the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C is observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer. [ABSTRACT FROM AUTHOR]