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This scholarship enabled me undertake my Masters research work with University of Milan
AfricaRice Centre
Auckland University of Technology
This scholarship afforded me the opportunity to complete my PhD research
Riddet Institute
Characteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particularly with aging. The study aimed to compare objectively and subjectively four breads of increasing nutrient density: $1 white (WB) and wheatmeal (WMB) commercial breads and two in-house formulations of vegetable-enriched breads (VB75 or VB100) which incorporated drum-dried pumpkin and sweet corn flours for physical, sensory and ease-of-chewing and swallowing properties. Each bread underwent instrumental texture analysis. The commercial and vegetable-enriched breads were not different by hardness or springiness but the vegetable breads were up to 25% less cohesive, less gummy and less chewy than the commercial breads. Questionnaires and Likert scale (150 mm) responses were completed by 50 physically active volunteers aged 50+ years. Overall liking of the VB75 and VB100 was rated 40% higher than the white and wheatmeal breads. Vegetable-enriched breads were rated as almost 50% easier to chew (mean ± SD; WB 70.53 ± 39.46 mm, WMB 77.68 ± 33.13 mm, VB75 104.78 ± 30.69 mm, VB100 107.58 ± 24.90 mm) and swallow (WB 70.29 ± 37.98 mm, WMB 77.53 ± 34.88 mm, VB75 104.63 ± 28.25 mm, VB100 104.90 ± 25.54 mm). Vegetable-enriched breads compared to white and wheatmeal breads were instrumentally and subjectively less gummy, cohesive and chewy than commercial breads and have the potential to both improve nutrition and “ease of swallowing” in older people. New areas of research should explore other underutilized vegetables for bread enrichment and their ability to aid swallowing and improve nutrition status.
Isaac Amoah; Carolyn Cairncross; Elaine Rush. Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults. Frontiers in Nutrition 2021, 7, 1 .
AMA StyleIsaac Amoah, Carolyn Cairncross, Elaine Rush. Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults. Frontiers in Nutrition. 2021; 7 ():1.
Chicago/Turabian StyleIsaac Amoah; Carolyn Cairncross; Elaine Rush. 2021. "Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults." Frontiers in Nutrition 7, no. : 1.
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
Isaac Amoah; Noamane Taarji; Paa-Nii Johnson; Jonathan Barrett; Carolyn Cairncross; Elaine Rush. Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. Sustainability 2020, 12, 7785 .
AMA StyleIsaac Amoah, Noamane Taarji, Paa-Nii Johnson, Jonathan Barrett, Carolyn Cairncross, Elaine Rush. Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. Sustainability. 2020; 12 (18):7785.
Chicago/Turabian StyleIsaac Amoah; Noamane Taarji; Paa-Nii Johnson; Jonathan Barrett; Carolyn Cairncross; Elaine Rush. 2020. "Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development." Sustainability 12, no. 18: 7785.
Carotenoids, orange-coloured pigments found in vegetables, fruit, eggs and dairy foods, act as antioxidants and vitamin A precursors in the human body. Skin carotenoid concentration is a biomarker of vegetable and fruit intake. The aim was to identify determinants of skin carotenoid concentration by measuring “Veggie Meter™” carotenoid reflection spectroscopy scores (CRS) from the fingertip of adults with a range of ages, ethnicity and body size. Frequencies of daily intake of vegetables and fruit and weekly intake of pumpkin and carrot, dark green leafy vegetables (DGLV), eggs (yolk), and dairy were determined from a self-completed food-frequency-questionnaire. A total of 571 (324 Women, 247 Men) adults, aged 16 to 85 years, completed measurements. The CRS ranged from 83 to 769, with a median of 327. Women and men did not score differently. For all participants there were negative correlations of CRS with weight (r = −0.312) and BMI (r = −0.338) and positive correlations with weekly intakes of DGLV (r = 0.242) and carrots and pumpkin (r = 0.202). Based on a review of health outcomes associated with plasma carotenoids, 82% of the participants in the current study are at moderate risk, or more, of negative health outcomes. Determinants of carotenoid status were body size, intake of DGLV, carrots and pumpkin, and ethnicity.
Elaine Rush; Isaac Amoah; Tung Diep; Shabnam Jalili-Moghaddam. Determinants and Suitability of Carotenoid Reflection Score as a Measure of Carotenoid Status. Nutrients 2020, 12, 113 .
AMA StyleElaine Rush, Isaac Amoah, Tung Diep, Shabnam Jalili-Moghaddam. Determinants and Suitability of Carotenoid Reflection Score as a Measure of Carotenoid Status. Nutrients. 2020; 12 (1):113.
Chicago/Turabian StyleElaine Rush; Isaac Amoah; Tung Diep; Shabnam Jalili-Moghaddam. 2020. "Determinants and Suitability of Carotenoid Reflection Score as a Measure of Carotenoid Status." Nutrients 12, no. 1: 113.
The proximate and mineral contents of two Ghanaian rice varieties (Amankwatia and AGRA) were assessed by standard methods. Results showed significant difference as for proteins solubilized by media with various dissociating abilities and revealed the presence of several disulfide‐rich proteins. The two varieties showed similar contents as for ash, protein, crude fiber, and carbohydrate, whereas significant difference (p < .05) in the fat content was observed. Protein overall structure was addressed by solubility and SDS‐PAGE electrophoresis, while water binding capacity, swelling power, and bulk density accounted for the functional properties. No significant difference (p > .05) existed in the bulk density, except for swelling power and water binding capacity of the rice varieties. Potassium was the predominant mineral in both rice flours and significant differences existed among the contents of manganese, zinc, iron, magnesium, sodium, and potassium. Thus, the rice varieties have very useful constituents for developing new rice‐based food products. Practical applications The study showed the presence of hydrophobic interactions and disulfide bonds stabilizing proteins in the Amankwatia and AGRA rice flours. Structural features of the protein network in the two aromatic rice flours developed in Ghana was also revealed through SDS‐PAGE electrophoresis. This is essential towards understanding the chemistry of the rice flours and to appreciate their subsequent utilization in food product development. The higher water absorption capacity of AGRA rice flour makes it useful as thickener in food formulations. The excellent nutrient profile of Amankwatia and AGRA rice flours, compared with others implies these two rice varieties, can compete with other imported rice varieties which are generally perceived to be of higher quality in Ghana. The need to encourage the consumption of these two locally produced rice varieties is justified.
Isaac Amoah; Herman E. Lutterodt; Joseph Adubofuor; Mauro Marengo; Stephen Adonu; Paa‐Nii T. Johnson; John Manful; Stefania Iametti. Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana. Journal of Food Processing and Preservation 2019, 43, 1 .
AMA StyleIsaac Amoah, Herman E. Lutterodt, Joseph Adubofuor, Mauro Marengo, Stephen Adonu, Paa‐Nii T. Johnson, John Manful, Stefania Iametti. Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana. Journal of Food Processing and Preservation. 2019; 43 (12):1.
Chicago/Turabian StyleIsaac Amoah; Herman E. Lutterodt; Joseph Adubofuor; Mauro Marengo; Stephen Adonu; Paa‐Nii T. Johnson; John Manful; Stefania Iametti. 2019. "Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana." Journal of Food Processing and Preservation 43, no. 12: 1.
Fast growing food processing industry in most countries generate huge quantity of by-products including pomace which have less use and create considerable environmental pollution. These by-products can be directly or indirectly used for the manufacture of various foods. The objectives of this research work was to investigate the utilization of carrot and pineapple pomaces in rock buns production. Rock buns formulated at 95:5:0; 90:5:5; 85:10:5 and 80:15:5% for wheat flour: carrot pomace: pineapple pomace and 100:0:0% for the control respectively were investigated for their, nutrient composition and sensory attributes. Nutrient composition of the carrot and pineapple pomaces respectively showed high crude fibre content of 12.84 and 15.05%. Beta carotene and vitamin C concentration of 2.07 mg/100g and 15.05 mg/100g were recorded for the carrot and pineapple pomaces respectively. Functional properties of the wheat and composite flours were determined and showed that: water absorption capacity, oil absorption capacity, solubility, swelling power decreased with increased incorporation of carrot and pineapple pomaces while bulk density and dispersibility increased. Sensory evaluation of the rock buns prepared from the flour blends showed that the substitution of wheat flour with 15% carrot and 5% pineapple pomaces was the most accepted. Nutrient composition of the most accepted rock buns showed improved content of ash, crude fibre and beta carotene. Carrot and pineapple pomaces could be used in wheat flour composite for food product development.
Abraham Badjona; Joseph Adubofuor; Isaac Amoah; Charles Diako. Valorisation of carrot and pineapple pomaces for rock buns development. Scientific African 2019, 6, e00160 .
AMA StyleAbraham Badjona, Joseph Adubofuor, Isaac Amoah, Charles Diako. Valorisation of carrot and pineapple pomaces for rock buns development. Scientific African. 2019; 6 ():e00160.
Chicago/Turabian StyleAbraham Badjona; Joseph Adubofuor; Isaac Amoah; Charles Diako. 2019. "Valorisation of carrot and pineapple pomaces for rock buns development." Scientific African 6, no. : e00160.
We know that eating a variety of vegetables every day is associated with favorable health across the lifecourse. Internationally, food-based dietary guidelines encourage the consumption of a variety of vegetables and fruit but globally,people are not eating enough vegetables to meet the three-or-more-a-day guideline. Vegetables are good sources of vitamins and minerals, fiber, and many bioactive compounds that promote health and provide energy. They also help reduce hidden hunger (micronutrient deficiencies) and support the healthy growth and development of children. New Zealand is a world leader in the production of diverse nutrients and foods yet poverty and other environmental barriers mean only one in two children eats three-or-more servings of vegetables a day. Price and availability are limiting factors. The proliferation of community, school and home vegetable gardens and vegetable cooperatives may improve access. On a macro level, upstream policies such as a “living wage,” affordable housing, and land-use planning are required. International dietary solutions include an agricultural shift to intensified horticulture with a focus on vegetables. The consumption of more plant-based foods including vegetables would reduce green-house gases, reduce land clearing, and help prevent diet-related disease if consumed daily across the lifecourse.
Elaine Rush; Fa'asisila Savila; Shabnam Jalili-Moghaddam; Isaac Amoah. Vegetables: New Zealand Children Are Not Eating Enough. Frontiers in Nutrition 2019, 5, 1 .
AMA StyleElaine Rush, Fa'asisila Savila, Shabnam Jalili-Moghaddam, Isaac Amoah. Vegetables: New Zealand Children Are Not Eating Enough. Frontiers in Nutrition. 2019; 5 ():1.
Chicago/Turabian StyleElaine Rush; Fa'asisila Savila; Shabnam Jalili-Moghaddam; Isaac Amoah. 2019. "Vegetables: New Zealand Children Are Not Eating Enough." Frontiers in Nutrition 5, no. : 1.
As well as obtaining nourishment from bread, consumer acceptability is dependent on the appearance, texture, aroma, taste and swallowablity.
Isaac Amoah; Carolyn Cairncross; Elaine Rush. Beyond Nutrition: From Conceptualization to Development—A Case Study of a Bread. Proceedings 2019, 37, 12 .
AMA StyleIsaac Amoah, Carolyn Cairncross, Elaine Rush. Beyond Nutrition: From Conceptualization to Development—A Case Study of a Bread. Proceedings. 2019; 37 (1):12.
Chicago/Turabian StyleIsaac Amoah; Carolyn Cairncross; Elaine Rush. 2019. "Beyond Nutrition: From Conceptualization to Development—A Case Study of a Bread." Proceedings 37, no. 1: 12.
All food based dietary guidelines recommend a diet with plenty of vegetables and fruits.
Elaine Rush; Shabnam Jalili-Moghaddam; Tung Diep; Isaac Amoah. Who Is Eating Their Veggies? Proceedings 2019, 37, 14 .
AMA StyleElaine Rush, Shabnam Jalili-Moghaddam, Tung Diep, Isaac Amoah. Who Is Eating Their Veggies? Proceedings. 2019; 37 (1):14.
Chicago/Turabian StyleElaine Rush; Shabnam Jalili-Moghaddam; Tung Diep; Isaac Amoah. 2019. "Who Is Eating Their Veggies?" Proceedings 37, no. 1: 14.
Aging reduces the absorption of nutrients. Literature related to functional bread processing techniques including sprouting of grains and the application of encapsulation technology and the bioavailability of bioactives was reviewed. Functional ingredients including sprouted/germinated grain particularly brown rice and wheat flours enhance the bioactive properties of functional bread. Ingredients with high polyphenol content such as lavender and melissa by‐products, tea‐extracts and aronia powder enhance the bioactive content and appear to have a favourable effect on the shelf‐life of bread and antioxidant status of consumers. Incorporation of encapsulated bioactive compounds into bread have a huge potential to improve the bread quality and increase the bioavailability and bioaccessibility of bioactive compounds including polyphenols. More investigations and new areas of research should focus on sprouted grain flours and the application of encapsulation technologies especially nanoencapsulation to optimize the bioactivity, storage, bioavailability and nutritional profile of bread to improve nutrition and health with aging.
Isaac Amoah; Carolyn Cairncross; Arno Sturny; Elaine Rush. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. International Journal of Food Science & Technology 2018, 54, 1435 -1447.
AMA StyleIsaac Amoah, Carolyn Cairncross, Arno Sturny, Elaine Rush. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. International Journal of Food Science & Technology. 2018; 54 (5):1435-1447.
Chicago/Turabian StyleIsaac Amoah; Carolyn Cairncross; Arno Sturny; Elaine Rush. 2018. "Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review." International Journal of Food Science & Technology 54, no. 5: 1435-1447.
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.
Mauro Marengo; Isaac Amoah; Aristodemo Carpen; Simona Benedetti; Miriam Zanoletti; Susanna Buratti; Herman E. Lutterodt; Paa-Nii T. Johnson; John Manful; Alessandra Marti; Francesco Bonomi; Stefania Iametti. Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology 2018, 55, 2641 -2648.
AMA StyleMauro Marengo, Isaac Amoah, Aristodemo Carpen, Simona Benedetti, Miriam Zanoletti, Susanna Buratti, Herman E. Lutterodt, Paa-Nii T. Johnson, John Manful, Alessandra Marti, Francesco Bonomi, Stefania Iametti. Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology. 2018; 55 (7):2641-2648.
Chicago/Turabian StyleMauro Marengo; Isaac Amoah; Aristodemo Carpen; Simona Benedetti; Miriam Zanoletti; Susanna Buratti; Herman E. Lutterodt; Paa-Nii T. Johnson; John Manful; Alessandra Marti; Francesco Bonomi; Stefania Iametti. 2018. "Enriching gluten-free rice pasta with soybean and sweet potato flours." Journal of Food Science and Technology 55, no. 7: 2641-2648.
Joseph Adubofuor; Justice Wilson Anomah; Isaac Amoah. Anti - nutritional factors and mineral composition of pumpkin pulp and functional properties of pumpkin - wheat composite flour for bread preparation. International Journal of Innovative Food Science and Technology 2018, 1, 1 -9.
AMA StyleJoseph Adubofuor, Justice Wilson Anomah, Isaac Amoah. Anti - nutritional factors and mineral composition of pumpkin pulp and functional properties of pumpkin - wheat composite flour for bread preparation. International Journal of Innovative Food Science and Technology. 2018; 1 (1):1-9.
Chicago/Turabian StyleJoseph Adubofuor; Justice Wilson Anomah; Isaac Amoah. 2018. "Anti - nutritional factors and mineral composition of pumpkin pulp and functional properties of pumpkin - wheat composite flour for bread preparation." International Journal of Innovative Food Science and Technology 1, no. 1: 1-9.
Esumaba Serwa Asaam; Joseph Adubofuor; Isaac Amoah; Osborn-Jnr Doetser Apeku. Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals. Cogent Food & Agriculture 2018, 4, 1 .
AMA StyleEsumaba Serwa Asaam, Joseph Adubofuor, Isaac Amoah, Osborn-Jnr Doetser Apeku. Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals. Cogent Food & Agriculture. 2018; 4 (1):1.
Chicago/Turabian StyleEsumaba Serwa Asaam; Joseph Adubofuor; Isaac Amoah; Osborn-Jnr Doetser Apeku. 2018. "Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals." Cogent Food & Agriculture 4, no. 1: 1.
Isaac Amoah; Carolyn Cairncross; Elaine Rush. The battle for better nutrition: the role of the escalating fruit and vegetable prices. The New Zealand medical journal 2017, 130, 1 .
AMA StyleIsaac Amoah, Carolyn Cairncross, Elaine Rush. The battle for better nutrition: the role of the escalating fruit and vegetable prices. The New Zealand medical journal. 2017; 130 (1465):1.
Chicago/Turabian StyleIsaac Amoah; Carolyn Cairncross; Elaine Rush. 2017. "The battle for better nutrition: the role of the escalating fruit and vegetable prices." The New Zealand medical journal 130, no. 1465: 1.