M. Owureku-Asare

Effect of Time, Temperature and Size Reduction on Some Physico-chemical Characteristics of Sorghum bicolour Leaf Sheath Extracts

A. K. Agah, M. Owureku-Asare, D. O. Ofosu, J. Agyei-Amponsah, J. Apatey, E. A. Ayeh & D. Larbi · Current Journal of Applied Science and Technology · 2023

Sorghum bicolor leaf sheaths are a common dried ingredient used as a colourant for waakye, a popular Ghanaian dish made from rice and cowpea. The leaf sheaths are also used in traditional medicine due to its impressive bioactive composition. Its potential as a natural food colour...

Open access Research Article 10.9734/cjast/2023/v42i264186

Consumer Food Preferences and Drivers amongst Ghanaians: Effect of the COVID-19 Pandemic

J. Agyei-Amponsah, M. Owureku-Asare & W. Katiyo · Current Journal of Applied Science and Technology · 2020

Aim: The purpose of this study was to determine the effect of the COVID-19 pandemic on food preference and choice of a group of Ghanaian consumers and to identify the key potential drivers. Place and Duration of Study: The study was conducted online. Data were collected over a 1-...

Open access Research Article 10.9734/cjast/2020/v39i3631080